|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Fish Kalia ( Bengali Cuisine )
 Fish Kalia Ingredients Hilsa ( Illish maach ) Fish: 1 kg Turmeric: 1 teaspoon Red chilli powder: 3 tablespoon Green chillies, sliced: 4 Cumin seeds: 1 teaspoon Curd: 2 tablespoon Salt to taste Onions, chopped: 1 large Ginger: 1/2 inch piece Coriander seeds: 1 teaspoon Jeera powder: 2 teaspoon Whole red chillies: 12 Water: 3 cups Sugar (optional) : 1 teaspoon (optional) Bay Leaf: 2 Garlic, chopped Cooking oil: 1/2 cup Method Cut fresh hilsa fish into 3/4 inch steaks. Rub one teaspoon each of salt and turmeric powder all over the pieces and keep aside for 15 minutes. Grind coriander and cumin seeds, red chillies and ginger adding little water. Heat 1/2 cup oil and fry the fish pieces. Ensure that the oil is very hot before adding fish. Turn each piece and fry till brown. Remove the fish pieces and keep aside. In the same oil, add cumin seeds and bay leaf and when they splutter, add finely chopped onion and garlic and fry to light brown. Add the ground spices, green chililies and cook for three minutes. Add curd and fry till it starts to stick to the pan. Stir occasionally. Add the fish pieces and turn over. Add three cups of water and bring to boil. Add salt and sugar and check for seasoning. Reduce heat and simmer for at least ten minutes till gravy becomes thick. Serve with rice. Recipe Credit - The Hindu & Chef Ravin Samanto has been working as chef de partie for Hotel Green Park in Ameerpet for eight years now. He specialises in all Indian sweets and Rajasthani and Bengali cuisine.  related searches : Fish
|
||||||||||||||||||||||||||||||||||||||
Related recipes
(2 votes)
Recipes
Questions answers