Recipe: To Try At Home Parse Macher Bahari Korma

Recipe: To Try At Home Parse Macher Bahari Korma Delicious, fresh and tasty.

Parse Macher Bahari Korma. Bahari begun (brinzal) How to make Parshe Macher Jhal Recipe. But very carefully, this fishes are very delicate. In this way fry rest of the fishes.

Parse Macher Jhaal, this is the most delicious recipe in our Bengali cuisine.

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You can cook Parse Macher Bahari Korma using 19 ingredients and 14 steps. Here is how you cook it.

Ingredients of Parse Macher Bahari Korma

1. Prepare 4-6 piece of Parse fish.

2. It’s 2 piece of medium onion.

3. It’s 1 cube of piece ginger.

4. You need 6 piece of garlic cloves.

5. Prepare 1 of big Tomato/replacement of tomato hunk curd can be used.

6. You need 2 piece of green chilli.

7. Prepare 8 piece of Cashews.

8. It’s 5 -6 of Raisens.

9. It’s 1 tbsp of Magaz.

10. Prepare 1 of big size fried onion.

11. Prepare to taste of Salt & sugar according.

12. Prepare 1 tsp of kasuri methi powder.

13. It’s of Whole garam masala.

14. It’s 3 of Green cardamom.

15. It’s 3 of Cloves.

16. You need 1 inch of Cinnamon stick.

17. You need 1 of bay leaf.

18. Prepare 1 tsp of Kashmiri red chilli powder, totally optional.

19. It’s as needed of Oil preferred refined oil.

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Parse Macher Bahari Korma step by step

1. After cleaning parse fish marinate with salt & keep aside..

2. Make paste of onion, ginger, garlic, tomato, green chilli..

3. Make another paste with kaju, kismis,chal mogoj..

4. Heat pan & add sufficient oil to fry fish. Add fish & fry for few minutes dont make it crispy..

5. In same fried fish oil add bay leaf & whole garam masala..

6. Add onion, garlic, ginger, tomato, chilli paste & fry for few minutes until colour little changes..

7. Add sugar & salt according to own taste..

8. Add 1tsp Kashmiri red chilli powder..

9. Add little water & cook until oil discharge..

10. Add kaju, kismis, chal mogoj paste. Stir for few minutes & add little water..

11. Add fried onion & after few minutes add kasur methi powder..

12. When gravy starts to boil add fried parse fish..

13. When fish with gravy become thick switch off flame..

14. Give some standing time & serve with hot white rice / basanti polao..

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Ahamori Begun Eggplant ( Begun in Bengali) is a very popular vegetable in Bengali cuisine.

Basanti comes from the color, as the dish looks Basanti Or Light Yellow in color.

This "Ahamori Begun Or Begun Basanti" goes very well with steamy hot rice.