INDIAN FISH COOKING

Freshwater fish in your plate.



Many people love to experiment with different foods from different cultures and ethnicities. InEastern India, specially in Bengali food means rice and fish. From this it is easy to guess that Bengal is on the monsoon-drenched east coast of India. The other characteristic of coastal cuisines, the use of coconut, is clear in the the cuisine of eastern Bengal . Unlike other coastal kitchens, however, coconut oil is not used. The preferred cooking medium is mustard oil. Bengali spicing is somewhat different from the norm in the heartland of India, but similiar to that used further east.



Yogurt Fish


Fish prepared with yoghurt and spices


Ingredients:

1 LB OR 500 GMS of Rahu Fish, cutted in cubes (Or any other fish according to availability),
2 cups.of smoothly blended Yogurt /curd,
4 tbsp. of Mustard Oil,
A handful of Flour,
1 Bay Leaf,
1 Cinnamon,
1 Cardamom,
1 big onion & 1 small piece of Ginger (grounded to paste),
2 tsp. Chilly Powder,
1 tsp. Turmeric Powder,
1 tsp. Cumin Powder,
1 tsp. Sugar,
Salt according to taste,
Serve with, Rice or Chapati( parathas).

Method:

Heat 2 tbsp. of oil in a pan and fry fish till pale golden. Drain and keep aside. Add remaining oil and fry bay leaf, cardamom and cinnamon. Add ginger, onion, chili powder, turmeric powder, cumin powder and a little water if it becomes too dry. Fry for a while. Add blended yogurt/ curd and simmer on slow fire till oil comes up on top. Add fish with a little water, salt and sugar. Simmer till gravy is thick golden.

Try it in your home. It's really delicious and tasty.