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Fish and Vegetable Curry
Category : Fish, Curries and gravies, Bengal
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Peel and cube potatoes and parvals.
- Slice brinjals.
- Clean and wash the fish.
- Cut into slices and remove fishy smell.
- Fry the fish to a light golden colour in mustard oil and set aside.
- Heat 4 tbsps. Mustard and toss in cumin seeds and bay leaves.
- When the seeds stop popping, put in all the spices with the exception of garam masala, salt and vegetables and fry for 5 minutes.
- Cover with hot water and cook till the vegetables are almost done.
- Put in the fish and chillies and continue cooking till the vegetables and fish are done.
- Serve sprinkled with garam masala and coriander leaves.
Ingredients:
500 g - hilsa or rohu
2 - medium potatoes
1 - medium brinjal
5 - small parvals
1 tsp - cumin seeds
1 tsp - each of garam masala and turmeric powder
4 - green chillies, minced
a few sprigs - coriander leaves
salt and chilli powder to taste
500 g - hilsa or rohu
2 - medium potatoes
1 - medium brinjal
5 - small parvals
1 tsp - cumin seeds
1 tsp - each of garam masala and turmeric powder
4 - green chillies, minced
a few sprigs - coriander leaves
salt and chilli powder to taste
RECIPES BY REHANA KHAMBATY
