Bengali fish curry with mustard

This mouth watering fish curry is very tasty and easy to prepare. Listed below is the method to prepare this dish.

Ingredients

• 2 tblsp lemon juice
• Mustard oil for frying
• Salt to taste
• 8 Fish fillets
• 1 tblsp red chili powder
• 4 red chili whole
• Salt to taste
• 1 tsp mustard paste
• 1 tsp turmeric powder
• 4 green chilies slit
• 2 tblsp coriander powder
• 1 tblsp garlic paste
• 1 tsp mustard seeds
• 1 bay leaf
• 2 cup onions chopped
• 1 tblsp ginger paste
• 1 tsp turmeric powder
• 1 tsp onion seeds

Method to prepare

1. Clean and cut fish fillet and wash well.
2.  Remove excess water and then marinate with lime juice, turmeric powder and salt.
3.  Keep aside for 30 minutes.
4.  Heat up a pan and pour 1 tblsp of oil.
5. Shallow fry the marinated fish from both sides until slightly brown.
6. Take off and keep aside.
7. Heat up remaining oil and mix in mustard seeds, red chilies and bay leaf.
8. Stir fry for few minutes and mix in ginger garlic paste and fry again for a moment.
9. Mix in cut onion and stir fry until slightly brown in color.
10. Mix in mustard paste, red chili powder, coriander powder and turmeric powder.
11. Stir fry masala nicely until oil starts separating.
12. Adjust water and salt and bring to boil.
13. Mix in shallow fried fish and put green chili slits on top.
14. Stir fry on a slow flame until fish gets cooked and oil starts floating on top of the gravy.
15. Take off and decorate with cut green coriander leaves.

Keywords – coriander leaves, shallow fried fish, coriander powder, turmeric powder, mustard seeds, red chilies, bay leaf, marinated fish, fish fillet.

Chicken Pakkoda

      Children love pakkoda. This summer you can surprise them with home made pakkoda’s.  It is a very simple dish to prepare. It is an excellent side dish for parota, puri, chapatti and Non.

Ingredients:

• Chicken – ½ kg boneless
• Chili powder – ½ tspn
• Turmeric – ½ tspn
• Salt – 1 tspn
• Coriander powder – ¼ tspn
• Garam Masala powder – ¼ tspn
• Curd – 1 tbspn
• Ginger Garlic paste – ½ tspn
• Lemon juice – 2 tspn
• Besan Flour – 3 tspn
• Corn Flour – 3 tspn
• Tandoori Chicken Masala – ½ tspn

Method:

• Clean the boneless chicken and cut into small pieces.
• To this add turmeric powder, salt, chili powder, coriander powder, tandoori and garam masala powder, ginger garlic paste, curd and lemon juice.
• Keep aside this mixture for 10-15 minutes.
• To this mixture add besan and corn flour in equal proportions.
• Deep fry them in oil till done.
• Finally serve them with onions and lemon.

   Children love pakkoda and will ask for more. Give it a try.

Keywords – pakkoda, Ginger Garlic paste, Besan Flour, Coriander powder