Hi Friends,
Today I am sharing with you a delicious fish gravy recipe made with Bhangan mach. It is a special type of river fish, very tasty to eat. It is a traditional Bengali recipe, very popular in West Bengal and Bangladesh. It is so easy to prepare. The recipe give you a thick gravy and tastes awesome. But the fish should be fresh.
Cooking time – 30 minutes. Serve – 4
Ingredients –
- Fish – 4 pieces
- Potato (large) – 1(cut into four pieces)
- Tomato – 1 (chopped)
- Cumin seeds – 1/2 tsp.
- Bay leaf – 1
- Cinnamon – 1 inch.
- Cardamom – 2.
- Cloves – 2
- Turmeric powder – 1/2 tsp.
- Cumin powder – 1/2 tsp.
- Red chilly powder – 1/2 tsp.
- Grated ginger – 1/2 tsp.
- Salt to taste.
- Oil – 1/2 cup.
- Ghee – 1/2 tsp
Instructions –
Wash the fish with lukewarm water, marinate with 1/2 tsp.of salt and a pinch of turmeric powder. Keep aside until use. By using 1/2 cup of water grind tomato, ginger, chilly,cumin,turmeric into a smooth paste (it is optional). keep the masala paste aside.
Heat oil in a frying pan, fry the fish till light brown on both sides. Take out from the oil,keep aside. Add cumin seeds in the remaining oil, fry till light brown. Add crushed garam masala (cinnamon,cardamon,cloves) and bay leaf, fry for few seconds. Add the potato pieces, fry for 2 minutes. Add the masala paste, saute on slow flame till oil separates. Add 2 to 3 cups of water,allow to boil. Add the fried fish and salt. Cover the pan, cook for 5 to 6 minutes (or till the gravy thickens). Remove pan from the heat,mix ghee, cover the pan and give 10 minutes standing time.
Delicious Bhangan/bhangar fish gravy is ready, serve with rice/fried rice/pulao.
