Skip to main content

CHATPATTA ROHI CURRY




























Ingrediants:

1kg crap fish
1 big size tomato
1 big size onion
1"ginger
10 piece garlic cloves
5 piece garlic chopped
2 tsp Kashmiri red chilli pd
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 fried fenugreek powder
1 pinch Hing
1/2 pinch ajwain
Black salt(instead of salt use black salt)
(use according to your taste)
Chopped coriander leaves for garnishing.























Preparations:

Clean fish and cut into 1 inch thickens.
Marinate the fish steaks in 1 teaspoon turmeric pd.
and salt for about 10-15 minutes.
It helps fish to absorb the spices and flavors.
Grind a smooth paste of tomato,onion, ginger,garlic and keep aside.
Mix turmeric powder, coriander powder, fenugreek powder,Kashmiri chilli pd.
and make a paste along with water and set aside.
Heat oil in a pan and add hing,ajwain,mustard seeds, fennel seed,
cumin,fenugreek seeds. When they splutter
add the masala paste mix and saute till the raw flavor disappears
and oil separates from masalas.
Now add tamarind paste and enough water and  bring it to a boil.
After nice boil Slide the fish pieces carefully cover and cook for 10 minutes.
Do not stir just cook simmer till gravy is thicken and the fish is cooked.
Serve hot and Garnish with coriander leaves.



Popular posts from this blog

Fula kobi kukuli macha rai

  Ingredients.... . Cauliflower florets  . Kokali fish ( anchovy) Turmeric powder  .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced  .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares  . Mustard oil  Salt to taste  Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin  and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...
Read more

Sukhila Ghanta Tarkari

Sukhila Ghanta Tarkari Ingredients: 1 Bowl Cauliflower Florets      ( Large size florets) 2 onion sliced 2 Tomato chopped 1 tsp GG Paste 1 tsp Curry masala powder 1 tsp Garam masala powder ½ tsp Termeric powder ½ tsp Red Chilly powder 1 tbsp Cashew Paste Preparations: Take a mixing bowl along with cauliflower florets add ½ tsp Termeric powder and ½ tsp salt toss to combine all ingredients very nicely. Keep this for 10 minutes in a colander to remove excess water but do not waste these water .we use this in curry preparation. Now after 10 minutes deep fry all cauliflower florets till light brown. Remove in a dry plate and keep aside. Heat kadhai along with oil, add onions fry till brown add tomatoes fry for a while ,add GG paste,and all dry spices fry till the fragrance out ,add little water with cashew paste stir and cook till oils seperate . Now chop large cauliflower florets into small chunks add all chunks to the curry stir well and remove f...
Read more

Methi saga dali tadka

 The addition of fresh fenugreek, along with some onions, garlic, tomatoes, and lemon juice, gives the chana dal a tangy flavor that makes it incredibly delightful. Your senses will be delighted by this curry's scent. Excellent with plain rice or roti. Recipe.... Ingredients..... Chana dal 1 small cup Methi 1 bunch  Onion big sized 2 Tomato chopped 2 Garlic pods 10  thin sliced  Ginger chopped 1 tsp Red chillies 2 into half Hing Cinnamon 1" 1 Bay leaf 1 Mustard cumin seeds 1 tsp Turmeric powder ½ tsp Red chilli powder 1 tsp Garam masala 2 tsp 2 parts Salt to taste  Desi ghee Clean wash and chopped methi leaves. Clean and wash the dal properly and soak for 10 minutes  Transfer them in pressure cooker along with its soaked water and turmeric powder and 1 tsp of garam masala powder. Cook till 3 to 4  whistles on low flame. Once done, remove it from the flame and keep aside till the pressure goes  and dal is completely cooked Heat 2 tablespoons of oil...
Read more