Petitchef

Significance of saptami durga puja and doi maach

Other
2 servings
20 min
15 min
Very Easy

Ingredients

Number of serving: 2
Fresh water carp: medium sized pieces


Ginger : 1 size

Garlic : 2-3 cloves

Yogurt : 1/2 cup

Turmeric powder : 2 tsp

Red chilli powder : 1/2 tsp

Green chillies : 3-4

Bay leaves : 1 or 2

Cardamom : 3-4

Cloves : 4-5

Cinnamon stick : 1-2

Oil : 2 tblsp + oil for frying fish

salt to taste

Sugar : 1 tsp

Fresh Coriander leaves for garnishing

Preparation

  • Marinate fish pieces with little turmeric powder and salt and keep aside for at least 1/2 an hour.
  • Meantime, Make two pastes, one of onion and green chillies, and one of ginger and garlic Take yogurt in a bowl, add 1/3 of onion paste, 1/2 of ginger-garlic paste, turmeric and chilli powder, little salt and sugar. Beat to mix well.
  • Heat enough oil in a pan to deep fry the fish, fry the fish pieces in medium heat until they are brown from both sides, apprx. 2-3 minutes on each side. Keep aside.Take another pan for making the gravy.
  • Heat the cooking oil, when hot, throw bay leaves, cardamom, cloves and cinnamon sticks, wait for a while, when they turn slightly dark and start spluttering, add remaining onion paste. Add a pinch of sugar right now, as it gives a nice color to the gravy.
  • Stir fry continuously until onion turns slightly brown, add remaining ginger-garlic paste and stir again to mix well. Saute for 1-2 minutes. Now lower the heat completely, and add beaten yogurt mix and mix well with onion-ginger-garlic paste. Stir fry for 2 minutes in medium heat, then add about 2/3 cup of water.
  • Add the fried fish pieces. Wait for the gravy to boil and cover with a lid. Let it simmer till excess water dried off and gravy becomes thick and creamy. This dish is not totally dry, there gravy should be thick and should coat the fish pieces well.
  • Remove from heat and garnish with fresh coriander leaves. Serve hot with plain white rice and enjoy.

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