India is known for its diversified culture and tradition which can be well understood from the wide variety of cuisines that the rich land of India offers.Although spicy,Indian cuisine have got great reputation all over the globe.
This is an honest try to show case some of the popular,traditional and ethnic Indian dishes.The motto is simple- Cooking made easy to all beginners.
Let life choose its own spice!!!
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Last weekend I was thinking to prepare a unique,uncommon yet simple Bengali fish curry so that I can share with my readers.This got confirmed when I received a request from one of my closest friends, in Singapore,who is dying to taste something Bengali.My dear friend- this is for you.
1.Rohu / Katla Fish-300 gm (medium pieces)
2.Tomato- 4 medium
Boil the tomatoes for 5 minutes. Cool them down,
peel off the outer skin and blend it into a smooth paste.
3.Onion-2 medium size
5.Ginger paste- 1 tsp
6.Garlic paste- 2 tsp
7.Cumin seeds-1 tsp
8.Cinnamon- 1 stick (1
9.Green cardamom- 4
10.Sugar- ¼ tsp (Just a
11.Fresh chopped coriander leaves (cilantro)- 5 tbsp
or more if you like.
1.Wash the fish, drain and pat dry using a piece
of cloth or tissue paper .
2.In a blender,add¼ (one-fourth) of the chopped onions,green
chilies,cumin seeds,ginger garlic
paste,cinnamon,green cardamom and 2 tbsp of
3.Make a thick paste
(Water should not be used)
4.Take a bowl,add the
fish,salt and the ‘masala’ paste.Mix well and keep inside a refrigerator for 45
5.Heat oil in a pan, stir
fry the fishes. Keep them aside.
6.Heat oil in another
pan, stir fry the chopped onions till golden brown and add the tomato paste.Add
sugar to taste.
7.Add the fishes and cook
till the gravy becomes thick.
8.Check the salt
9.Garnish with lots of fresh chopped coriander leaves