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Home / Recipes / Mouri bata maachh(Rohu fish curry with sauf/ fenal seeds paste)

Photo of Mouri bata maachh(Rohu fish curry with sauf/ fenal seeds paste) by Soma Mukherjee at BetterButter
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Mouri bata maachh(Rohu fish curry with sauf/ fenal seeds paste)

Aug-17-2018
Soma Mukherjee
10 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mouri bata maachh(Rohu fish curry with sauf/ fenal seeds paste) RECIPE

Fish lover Bengalies like to cook fish in different way using different spices. This recipe is another one in which Rohu fish cooked with sauf or fennal seeds. Here -a nice combination of paanch phoron(Bengali 5 spices) sauf paste, green cilli and Mustard oil.

Recipe Tags

  • Non-veg
  • Easy
  • West Bengal
  • Side Dishes

Ingredients Serving: 4

  1. Rohu fish 4 pieces
  2. mustard oil for frying and cooking
  3. salt and termaric as required
  4. sugar 1 teaspoon (optional)
  5. Kashmeri red cilli powder 1/2 teaspoon (optional)
  6. Fennal sheeds paste 2 table spoon
  7. 1/2 teaspoon ginger paste with a green cilli
  8. 1/2 teaspoon coriander powder
  9. Paanch phoron (cumin seeds + nigella seeds +fenugreek + sauf+ mustard seeds mix): 1 teaspoon
  10. Dry roasted 1 teaspoon sauf + 5-6 fenugreek seeds and make powder
  11. Whole green cilli / OR Green cilli slits: 2-3

Instructions

  1. Clean and rince fish pieces
  2. Rub fishes with salt and termaric powder
  3. Heat oil properly and fry the fishes both sides. Add keep aside.
  4. Take 2-3 table spoon of used oil in the cooking vessel and add paanch phoron or bengali 5 spices.
  5. Let the fragrance of spices appear then add ginger cilli paste and stir for a while.
  6. Add little sugar, termaric powder and fennal seeds paste and stir
  7. Add kashmeri red cilli powder, coriander powder and 2 table spoon water.
  8. Let it fry for a minute
  9. Add fried fish pieces and salt . Adjust the taste. Add 1cup of water
  10. Cover it 5 about 10 minutes
  11. Remove the cover add green cilli
  12. Spread all over the fried sauf and fenugreek powder and cover again
  13. Leave for another 4-5 minutes and Remove from the heat.
  14. Serve hot with Steamed rice.

Reviews (1)  

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Sunaina Saxena
Aug-20-2018
Sunaina Saxena   Aug-20-2018

Would love to try this.

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