BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF
MARASA SAROVAR BODHGAYA
INGREDIENTS:
Coconut oil -0.025 lt
brown musturd seeds- 15 gms
Green chilli – 15 gms
curry leaves -25 gms
onion- 50 gms
Ginger – 25 gms
garlic- 25 gms
tomato -100 gms
raw mango- 0.075 lt
tamarind -15 gms
salt – 1gms
Pepper – 1.5 gms
Rohu fish -240 gms
coconut milk- 0.15 lt
Kashmiri chilli powder – 10 gms
METHOD:
Heat coconut oil in a pan over medium-high heat.
When the oil is hot, add mustard seeds, chilies, and curry leaves and let them crackle for 5-6 seconds.
Add onions, ginger, and garlic, and cook till onions turn translucent (4-5 minutes), stirring frequently.
Add tomatoes and cook for a minute, stirring frequently.
Now add raw mangoes and ½ cup of water and mix well. Cover the pan with a lid and cook for 3-4 minutes.
Add salt, turmeric powder, and Kashmiri red chili powder, and cook for a minute.Add fish slices, 1 cup water, and coconut milk. Stir gently by shaking the pan. Cook for 5-6 minutes.
Check for salt and add more if needed.
Serve hot with rice or appam.
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