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Machor Kalia
Category : Fish, Curries and gravies, Bengal
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Clean, wash and cut the fish into slices and remove fish smell, fry to a nice almond colour in mustard oil and set aside.
- Grind onions, garlic and ginger to a paste.
- Heat 4 tbsps. Mustard oil and fry the onion paste till oil floats to the top.
- Add all the vegetables and fry for 5 minutes.
- Put in the curds, all the spices and salt and cook till the curds turn dry.
- Cover with hot water and cook till the vegetables are almost done.
- Put in the fish and continue cooking till both the vegetables and the fish are done.
- Serve decorated with coriander leaves.
Ingredients:
500 g - hilsa or rohu
1 small - cauliflower, broken into flowerets
150 g - shelled green peas
100 g - peeled small potatoes
2 - big onions
1 inch piece - ginger
1 tsp - turmeric powder
4 flakes - garlic
1 big cup - beaten curds
1 tsp - garam masala
1/2 tsp - cardamom powder
a few springs of coriander leaves
salt and chilli powder to taste
500 g - hilsa or rohu
1 small - cauliflower, broken into flowerets
150 g - shelled green peas
100 g - peeled small potatoes
2 - big onions
1 inch piece - ginger
1 tsp - turmeric powder
4 flakes - garlic
1 big cup - beaten curds
1 tsp - garam masala
1/2 tsp - cardamom powder
a few springs of coriander leaves
salt and chilli powder to taste
RECIPES BY REHANA KHAMBATY
