Thakur Barir Ranna
By Chef Soumendranath Mondal
Tangra Machher Bati Chochchori
Ingredients:
Desi Tangra - 200 gm (small size).
Potato - 1 piece
Onion - 2 piece
Ginger - big 1 pc
Green Chili - 3-4 pcs
Tomato - 1 pc
Eggplant - 1 small
Sponge Gourd - 1 pc small
Coriander leaves - 1/2 bunch.
Salt (as per need)
Turmeric powder - 10 gm
Chili powder - 5 gm
Jeera powder - 5 gm
Mustard oil - 30 ml
Water (as per need)
Procedure:
First, wash the potatoes, sponge gourd, eggplant and tomatoes well and cut them into small pieces. On the other hand, wash the fish well and marinate it with salt, turmeric, chili powder and a little oil. Now heat oil in a pan and saute with black cumin and ginger paste. Then add the cut vegetables. Stir for a while, add salt, sliced raw chili, chili powder and chopped onion. Mix well and add the marinated fish and jeera prowder and then stir again. Now add some coriander leaves and a little bit of water. Then cover it and cook for ten minutes. After ten minutes, remove the lid to see if everything is cooked and then turn off the heat. Spread some chopped coriander leaves before taking it down.
#BengaliFish #Thakurbari #FishItem
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6 окт 2024
