How to Cooking at dinner Bengali style aloo fish curry

How to Cooking at dinner Bengali style aloo fish curry Delicious, fresh and tasty.

Bengali style aloo fish curry. Maacher means "fish" and kalia or jhol means "in curry or gravy." The most commonly used fish to prepare this dish is a type of freshwater carp or rui maach. If you do not have access to rui maach, you also can use salmon, pomfret, sea bass, red snapper, tilapia, or catfish. A very light Bengali fish curry, that doesn't call for onion or tomato.

This simple light variety of Bengali fish curry is one of my absolute favorite.

We also add dried lentil dumplings (daler bodi) which brings. alu Begun diye Rui Macher Jhol, Bengali style fish curry recipe, rui macher jhal, rui macher chop, rui mach kosha, bengali style special fish curry, indian fish curry dish, rui Macher recipe, doi diye In a mixing bowl, add the fish pieces, turmeric powder, red chilli powder, lemon juice and salt and mix well.

Fry the fish pieces on both side, till it is golden brown.

You can have Bengali style aloo fish curry using 16 ingredients and 12 steps. Here is how you cook that.

Ingredients of Bengali style aloo fish curry

1. Prepare of Rohu Fish (you may use any fish).

2. Prepare of Aloo (Potato).

3. Prepare of Ginger.

4. Prepare of medium size Onion.

5. Prepare of Garlic cloves.

6. Prepare of Turmeric powder.

7. You need of Red chilli powder.

8. It’s of Cumin powder.

9. You need of Coriander powder.

10. It’s of Black Pepper Powder.

11. You need of Tomato.

12. Prepare of Garam masala powder.

13. Prepare of Green chilli.

14. It’s of Cooking oil.

15. You need of Panch Phoron.

16. You need of Salt.

There is no need to fully cook the fish as the fish will be added to a gravy.

A very simple fish curry, an excellent curry for lunch that makes meal awesome.

This recipe where Pabda fish are cooked in a gravy of mustard paste - tomato.

Generally this fish is preferred to be cooked in mustard oil, as the pungent aroma of mustard oil makes the fish more delectable.

Bengali style aloo fish curry instructions

1. Mix the fish pieces with salt, & turmeric powder..

2. Make a paste of the ginger, garlic, tomatoes and green chillies..

3. Pan-fry the fish pieces in 2 batches. Remove & set aside..

4. Heat oil in a kadai & add the panch phoron and sauté for some seconds..

5. Add onions and cook it for 2-3 minutes..

6. Then add ginger, garlic, tomatoes and green chillies paste & sauté it for 2-3 minutes at medium to high heat..

7. Add all the other spices and mix it very well for 2-3 minutes..

8. Add Aloo (Potatoes) to the mixture & mix it well with the spices..

9. Mix & continue to fry for another 15 mins on medium to high heat, till it cooked. Make sure that the masala doesn’t burn..

10. Add 200 ml water and heat it until boiling..

11. Now add fried fish pieces, give a stir and cook covered for around 10 mins..

12. Add the garam masala powder 1 minute before the end. After 1 min, the fish curry is ready to serve..

This Bengali fish curry with potatoes and cauliflower recipe, from the eastern state of West Bengal, is made with rui maach - a sweet water fish.

In Bengali, a fish curry is known as 'maacher jhol.' Where maach means fish and jhol is curry.

Rui is the Bengali for rohu (Hindi) and Indian carp in English.

It is one of the most commonly.

To prepare this delicious dish, take a bowl and marinate the fish fillets using salt and turmeric powder.