Bengali cuisine is a culinary style originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of West Bengal and the independent country ofBangladesh. Other regions, such as Tripura, and Barak Valley region of Assam also have large native Bengali populations and share this cuisine. Fish is the vital part of Bengali cuisine. Today I am sharing one such delicious fish preparation with you and in this preparation I am using fresh green tomatoes.
Preparation time 15 minutes
Cooking time 20 to 25 minutes
Katal maach/ kata pona/ red snapper 4 steak like piece (50 g /piece) Paanch phoron ½ tsp Whole red chilly 1 broken into halves Green tomato 1 sliced Potato 2 cut like finger chips Bori 6 to 8 fried and crushed Red chilly powder ½ tsp Turmeric 1tsp Green chilly silted 2 to 3 Mustard paste 1 tsp Sugar a pinch Mustard oil ¼ cup and 1/2 tsp Salt to tasteMethods Of Cooking
Rub the fish steaks with salt and turmeric powder. Then heat oil in pan then fry the fish well and keep aside. Fry the potatoes and keep aside. Now in that oil add paanch phoran and whole red chilly when starts to splutter. Add tomato and red chilly turmeric powder, green chili, salt and sugar and stir and cook for a minute or two. Then add the 2 cups of water. When it comes to boil add fried fish and potato cover and cook for another 5 minutes. Then add the mustard paste mix well adjust seasoning then at the end add the fried crushed boris. Put off the flame, drizzle half teaspoon of mustard oil in the curry and cover and give 5 to 6 minutes standing time. Serve with hot plain rice.