Recipe CookBook

Bengal Carp Curry

Preparation time: 35 mins Ingredients: Carp: 500 gm /var/www/hin paste: 10 gm Red chilly powder: 5 gm Asafoetida: 1 gm Ginger / garlic paste: 8 gm Coriander leaves: 6 gm Tomatoes: 80 gm Turmeric powder: 5 gm Bay leaf: 2 Garam masala: 5 gm Ghee (clarified butter): 12.5 gm Oil Salt and sugar: To taste The Steps: Pre - Preparation : Cut the fish into large slices and chop the tomatoes. Preparation : 1) Rub fish with salt and turmeric. 2) In a pan, heat oil and lightly fry the fish on a high flame. 3) Remove fish to a flat dish. 4) In a wok, add 3 tb oil and when hot, add /var/www/hin seeds and asafoetida 5) Allow to splutter and add bay leaf. 6) Combine turmeric and chilly powder and make into paste by adding 1 ts water. 7) Add this to the wok. Stir on low heat. 8) Add coriander and /var/www/hin paste after 2 mins and continue to stir on low heat. 9) When oil and spices separate, add the ginger / garlic paste and fry for 5-6 mins. 10) Add chopped tomatoes, cook till soft and add warm water upto 1 1/2 cups (less if drier curry is desired). 11) Turn on full heat, add salt and 1/2 ts sugar (or more if desired) 12) Add fish and bring to a boil. 13) Lower heat after 5 mins and add ghee and garam masala. 14) Simmer on low flame for 5-7 mins till oil floats on the gravy. Calories: 1100 Suggested Accompaniments: Rice.