Today I am posting a very simple fish gravy recipe made with Bacha mach. It is a traditional Bengali recipe and very tasty to eat. The gravy is light and takes few minutes to prepare. It goes well with steamed rice.
Cooking time – 35 minutes. Serve – 4
Fish – 4 pieces.
Potato – 1 (cut into stripes)
Tomato –1 (chopped)
Nigella seeds (kalojeera) /Jeera – 1/2 tsp.
Turmeric powder – 1/2 tsp.
.Red chilly powder – 1/4 tsp.
Cumin powder – 1/4 tsp.
Coriander powder – 1/4 tsp.
Salt to taste.
Slit green chilly – 4.
Oil – 1/2 cup.
Chopped coriander leaves – 4 tbsp.(optional)
Clean and wash the fish with lukewarm water, marinate with 1/4 tsp.of salt and a pinch of turmeric powder. keep aside until use.Soak the potato stripes in water for 5 minutes and drain. In a small bowl add turmeric,chilly,cumin,coriander powders and 1/2 cup of water. Mix well, keep the masala mix aside.
Heat oil in a frying pan, when it is hot reduce the heat. Fry the fish pieces till light brown on both sides. Take out from the oil,keep aside. Add Kalojeera in the remaining oil, fry for 30 seconds. Add the potato stripes, fry for 2 minutes. Add the chopped tomato, saute till the tomato get melted. Add the masala mix, saute till the oil separates. Add 2 cups of water, let it bring to boil. Add the fried fish, salt and slit green chilly. Cover the pan, increase the heat and cook for 7 to 8 minutes. If you want more gravy, add more water.
Remove pan from the heat, add coriander leaves and give 10 minutes standing time. Delicious Bacha Fish gravy is ready, serve with hot rice.