Today I am sharing with you a delicious fish gravy recipe made with Kali Baush mach. It is a traditional Bengali recipe, very light, nutritious and easy to prepare.
Cooking time – 30 minutes. Serve – 4
1.Fish piece – 4 (cleaned and washed)
2.Potato –1 (peeled and cut into 4 pieces)
3.Cumin seeds – 1/2 tsp.
4.Tomato – 1 (chopped)
5.Turmeric powder – 1/2 tsp.
6.Chilly powder – 1/2 tsp.
7.Cumin powder – 1/2 tsp.
8.Coriander powder – 1/2 tsp.
9.Salt to taste.
10.Oil – 5 tbsp.
11.Slit green chilly – 2.
12.Chopped coriander leaves – 2 tbsp. (optional)
1.Marinate the fish with 1/2 tsp.of salt and a pinch of turmeric powder. Keep aside until use. Soak the potato in water for 5 to 6 minutes and drain. Using 1/2 cup of water grind tomato, chilly-cumin-turmeric-coriander powders to a smooth puree. Keep the masala mix aside.
2.Heat oil in a frying pan,when hot reduce the heat. Fry the fish till brown on both sides. Take out from the oil, keep aside. Add cumin seeds in the remaining oil. When the cumin looks brown, add the potato and stir fry for 2 minutes. Add the masala mix, saute until the raw smell of the masala goes off. If needed add little water and saute for another few minutes.
3.Add 2 cups of water, let it bring to boil. Add the fried fish and salt. Cook on medium heat for 5 to 6 minutes. When the gravy starts thickening remove pan from the heat. Add slit green chilly and coriander leaves, cover the pan and give 10 minutes standing time.
Kali Baush Fish Gravy is ready, serve it with steamed Rice.