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Add the water, lower the heat and simmer until the potatoes are almost tender, 10 minutes. Add the fish and allow to simmer until the fish turns opaque and is cooked through, 2 to 3 minutes.
Arrange the fish in the sauce and cook for another 3 to 4 minutes. Add more water if needed to thin the sauce, and turn the fish pieces over once, but do not stir. Sprinkle with cilantro.
Ingredients. 1½ tsp ground turmeric; 1kg (about 6 fillets) firm white fish (carp, barramundi, black cod) 4 tbsp vegetable oil; 400g white potatoes, cut into 5cm cubes (do not use floury potatoes ...
Doi Mach Recipe: This Bengali-Style Fish Curry In Yogurt Gravy Will Make You Fall For Fish Doi Mach Recipe: It is a quintessential Bengali fish curry that makes a complete meal when paired with rice.
Cut the fish fillets into roughly 7cm/3in wide strips. Put in a bowl and toss with the salt, cayenne pepper, half a teaspoon of the mustard powder and lots of freshly ground black pepper.
Mix together the turmeric, black pepper, cayenne pepper, and caraway seeds. Add the tilapia pieces and toss to coat. Cover and let sit for 30 minutes in the refrigerator.
Then add the fried fish and slit green chilies. Simmer for 10-12 minutes until the fish is cooked and the potatoes are soft. Adjust the consistency of the gravy.
1. In a bowl, combine the fish, 1 teaspoon of the turmeric, and the salt. 2. In a coffee grinder or a spice grinder, work the black and yellow mustard seeds and poppy seeds until smooth.
Whether or not you are from Bengal, it's hard to not fall in love with Bengali food. Especially if you're a fan of seafood, Bengali cuisine is a wonderland of fish delicacies, taking our tastebuds on ...
Macher Jhol. Serves: 2. Ingredients: 4 pieces fish, rohu or katla 2 potatoes, peeled, cut into wedges; 1 tomato, chopped; 1 tsp jeera or cumin seeds; 1 tsp haldi or turmeric powder + extra for ...
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