Ingredients:
Rehu (Rui maach) 500 gm Curd 200 gm Panchforon ½ tsp Oil2 tbsp Green chili 4 pieces Sugar 2 tbsp Cumin powder ½ tsp Turmeric powder 2 tsp ½ tbsp fried aniseed and cumin, grind it Salt to taste |
Procedure
Wash the fish. Add turmeric powder and salt to it for 15 min in fridge. Heat oil in a frying pan (or karhai) and Fry the fish till it turns golden brown from either sides and set them aside. Add slat, sugar and cumin powder to the curd. When it is uniformly mixed keep it aside.
Next heat oil and add panchforon. When panchforon begins to sputter reduce the heat to low; add the green chili and curd, and fry for two mins. Add fish and when it becomes semi-dry, add water and let it boil. It is ready when the water mixes thoroughly with the gravy. Finally add fried aniseeds and cumin seeds after grinding and serve.
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