Preparation Time - 30 minutes
Total Preparation Time - 30 minutes
Cooking Time - 40 minutes
Course - Non - Vegetables
Cuisine - Bengali
Serve - 4
Author - Paramita's Kitchen
Ingredients :
1. Potato - 2
2. Pumpkin - 300 gm
3. Malabar Spinach - 500 gm
4. Eggplant - 1
5. Ridge Gourd - 2
6. Pointed Gourd - 3 - 4
7. Hilsa Fish Head - 2
8. Ginger paste - 2 table spoon
9. Red chili powder - 1 tea spoon
10. Green chili paste - 1 table spoon
11. Cumin Powder - 1 table spoon
12. Coriander powder - 1 table spoon
13. Panch Foron - 1/2 small tea spoon
14. Grated coconut - 1/2 cup
15. Sugar - 1 tea spoon
16. Oil As required
17. Salt to taste
18. Turmeric powder as required
Methods :
1. Wash and clean the fish head under running water .
2. Marinate the fish with turmeric powder and salt . Rub the fish head . Cover and marinate for about 30 minutes . Keep a side .
3. Cut and remove the malabar spinach of few portion of hard steam part . Cut into small in pieces or cut into finely chopped . Keep a side .
4. Wash and clean the potato . Remove the skin . Cut into thin slices . Keep a side .
5. Wash and clean the eggplant . Remove the top of eggplant . Cut into medium slices in pieces . Keep a side .
6. Wash and clean the ridge gourd . Remove the hard skin . Cut into thin slices .
7. Wash and clean the pointed gourd . Remove the both of portion of end . Cut into slices in pieces . Keep a side .
8. Wash and clean the pumpkin . Peel off the skin and cut into medium in cubes . Keep a sides .
9. Heat oil in a wok on medium flame .
10. Once oil is hot . Now add fish head one after one . Fry till in golden color .Once done . Take out the fried fish head from hot oil . Keep a side .
11. In the same oil . Now add panch phoron and stir for few seconds on high flame .
12. Next add pumpkin , eggplant , potato , pointed gourd and salt .Mix well . Cook till 2 minutes . Next add turmeric powder and mix well . Saute till raw smell goes off from turmeric powder .
13. Meanwhile , in a bowl add ginger paste , red chili powder , green chili paste , cumin powder , few drops of water and coriander powder . Mix and combine well . Make a spices or masala mixture . Keep a side .
14. Pour the spices mixture into vegetables . Mix well . Saute till oil starts to separate from the sides of the wok .
15. Next also add chopped malabar spinach , sugar and grated coconut into spices and mix well . Cover the wok .
14. Let the vegetables cook for 20 minutes till the vegetables are soften and cooked on high flame .
15. Meanwhile , open the cover and vegetables are done .
16. Once water is evaporated .
17. Meanwhile add fried fish head into the wok . Mix well .
18. Cook for another 5 minutes in low flame .
19. Switch off the flame .
20. Your curry is ready to serve .
21. Transfer the curry into a serving bowl .
22. Serve hot with steamed rice .
Happy Cooking ,
With Love ,
Paramita's Kitchen .
No comments:
Post a Comment