Hi Friends,
Today I am sharing with you a traditional Bengali fish gravy recipe made with Aar mach, coriander leaves and bori (sun dried Urad dal dumplings).It is a beautiful dish, little spicy and tastes delicious.It is so easy to prepare but remember fry the fish with a lid. The fish can be burst. Always fry 1 or 2 pieces at a time. It goes well with steamed rice.
Cooking time – 40 minutes. Serve – 4
Ingredients –
- Fish – 4 pieces.
- Potato – 1 (peeled and cut lengthwise into 4 pieces)
- Bori- 7/8
- Tomato – 1
- Chopped coriander leaves – 4 tbsp.
- Slit green chilly – 4
- Nigella seeds (kalojeera)- 1/2 tsp.
- Turmeric powder – 1/2 tsp.
- Red chilly powder – 1/2 tsp.
- Cumin powder – 1/2 tsp.
- Coriander powder – 1/2 tsp.
- Salt to taste.
- Oil – 2 ladle full.
Instructions –
Wash the fish with lukewarm water and marinate with 1/4 tsp.of salt and a pinch of turmeric powder. Keep aside until use. Soak the potato pieces in water for few minutes. Grind tomato,and all the masala powders (turmeric,chilly, cumin,coriander) with 1/2 cup of water into a smooth puree. Keep the masala puree aside.
Heat oil in a frying pan and fry the fish pieces until light brown on both sides.Take out from oil,keep aside. Add the bori in the remaining oil and fry until brown on all sides. Now add kalojeera, fry for 30 seconds. Add the potato, fry for 2 minutes.Add the masala puree, saute till oil separates. Add 3 to 4 cups of water, allow to boil. Add the fried fish,bori,slit green chilly and salt. Cover the pan and cook for 6 to 8 minutes. If needed add extra warm water.
When the gravy starts thickening,remove pan from the heat, mix coriander leaves, cover and get 10 minutes standing time. Traditional Bengali Fish gravy is ready, serve with steamed rice.
