New Update
| Main ingredients | Rohu fish, Yogurt, Ghee, Bay leaves, Cloves, Green cardamoms, Onions, Green chillies |
| Cuisine | Bengali |
| Course | Main course seafood |
| Prep time | 25-30 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 600 grams Rohu fish, cut into darnes
- 1 cup yogurt (dahi/doi)
- Salt to taste
- 2 tablespoons ghee
- 2 bay leaves
- 4-6 cloves
- 3-4 green cardamoms
- 2 small onions, grated
- 3 green chillies, slit
- Seeded and slit green chillies for garnish
- Steamed rice to serve
Method
- Take yogurt in a parat, add salt and mix well. Add the fish darnes and coat them with this mixture. Set aside to marinate for 20 minutes.
- Heat ghee in a non-stick kadai and add bay leaves, cloves and green cardamoms, mix and sauté for 15 seconds. Add onions, mix and sauté for 5-7 minutes.
- Add green chillies and mix well. Add fish along with the yogurt. Mix and bring to a boil. Cover and cook on a low heat for 7-8 minutes.
- Switch the heat off, transfer into a serving bowl, garnish with slit green chillies and serve hot with steamed rice
- Chef’s tip: Some people like this recipe cooked in mustard oil. If you wish to use mustard oil, heat it to a smoking point, cool it and then use as normal.
Advertisment
