Tuesday, 22 April 2014

Posto Kasundi Diye Parshe Machh Er Jhaal(Bengali Style Boi Fish Curry)

Ingredients :
 3 Parshe/Boi fishes
 1 finely sliced Onions
 2 slited Green chillies
 2 tbsp Poppy seeds
 1 tbsp kasundi
 1 tbsp tomato puree
 1/2 tsp red chilly powder
 1/2 tbsp Turmeric powder
 1/2 tsp Kalonji seeds
 2 sprigs coriandar leaves
 2 tbsp mustard oil
 Salt to taste

Method :
Clean and wash the fishes. 
Marinate the fish in turmeric and salt for 10-15 minutes.
Grind the poppy seeds into paste and keep aside.
Heat oil in a pan and lightly fry the fishes and keep aside.
In the same oil, add the kalonji seeds and let to splutter. 
Add the onions and chopped tomato, saute over low flame for 3-4 minutes.
Add the poppy seed paste and mix well.
Add the turmeric powder and chilli powder, stir for a minute.
Add the green chillies, water and salt, bring to a boil.
Add the fried fishes and kasundi, cover and cook for 5 minutes.
Garnish with coriandar leaves and serve hot with rice. 

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