BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF | MARASA SAROVAR PREMIERE BODH GAYA
INGREDIENTS:
RUI MACH ( ROHU FISH)———- 0.125 KG
POTATO——————————-0.05 KG
POTOL ( PRINTED GOURD)——–0.025 KG
MUSTARD OIL————————0.025 litre
DAL BORI ( SUNDRIED LENTIL DUMPLING) —–0.05 KG
KALO JEERA ( NIGELLA SEEDS)———————–0.01 KG
CUMIN————————————————–0.015 KG
TURMERIC ——————————————-0.01 KG
SALT—————————————————0.002 KG
GINGER GARLIC PASTE —————————0.05 KG
GREEN CHILLI——————————————0.025 KG
ATTA ( WHEAT FLOUR)—————————– 0.025 KG
METHOD:
Marinate the fish pieces with salt and spoonful turmeric. Cut potatoes into wedges. Peel potol in alternative strips, and divide them vertically into two halves. Pour mustard oil in a well heated kadai. Wait till it smokes turns pale yellow. Add daler bori and fry until golden. Once done set aside.
Now, fry the fish pieces in batches for two minutes on each side. Once they are light golden in colour, set aside. Add potol and fry on medium heat for 4 minutes with 2 gram salt. Once done, set aside.
Add more mustard oil into the kadai. Temper with kalo jeera and two slit green chillies. Add potatoes and fry them on medium heat for 4 minutes. Make potatoes are half cooked.
In a small bowl , make a paste of cumin powder, turmeric and the remaining salt mixed with warm water. Add the paste to the vegetables .  Sauté the spices in medium heat for 4 minutes. Add ginger paste and sauté another 2 minutes before adding 350 ml hot water.
Once it comes to a boil , add the fried potol , fish and daler bori to the curry. Add two more slit green chilies.
Let everything bubble on medium heat for 6 minutes. Sprinkle atta and mix it well. This will thicken the curry slightly . Turn off the heat and serve hot.
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