Today I am sharing with you a nutritious fish gravy preparation made with Shingi Mach and raw banana. It is a traditional Bengali recipe and very quick and easy to prepare. The dish is very simple but delicious,easily digested and perfect for patients.
Cooking time – 30 minutes. Serve – 2
1.Shingi fish (small size) – 2
2.Raw banana (large) – 1 (cut into pieces)
3.Tomato puree – 1 tsp.
4.Cumin seeds – 1/4 tsp.
5.Bay leaf – 1
6.Pepper (gol morich) powder – 1/2 tsp.
7.Turmeric powder – 1/4 tsp
8.Coriander powder – 1/4 tsp.
9.Ginger paste – 1/4 tsp.
10.Salt to taste.
11.Slit green chilly – 2.
12.Oil – 4 tbsp.
1.Clean the fish, scrub lightly with salt to remove the slime. Or you can rub the fish on rough surface to remove the slime. Wash the fish well. Marinate with 1/4 tsp.of salt and a pinch of turmeric powder. Keep aside until use.
2.Soak the banana pieces in water for 10 minutes, drain and keep aside. In a bowl add ginger paste, tomato puree, turmeric powder, coriander powder, pepper powder and 1/2 cup of water. Mix well, keep the masala mix aside.
3.Heat oil in a frying pan. When hot reduce the heat, add the fish pieces and cover the pan. Fry the fish lightly on both sides. Take out the fish pieces from the pan,keep aside.
4.Add cumin seeds and bay leaf in the remaining oil. When the cumin looks brown, add the banana pieces. Stir fry on slow heat for 3 to 4 minutes. Add the masala mix, saute till oil separates. Add 11/2 cups of water and salt, let it bring to boil. Add the fish pieces and cover the pan. Cook for 5 to 7 minutes. Remove pan from the heat. Add green chilly, cover the pan and give 10 minutes standing time. The healthy and tasty Shingi fish gravy is ready. Serve with hot plain Rice.