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29 Sep 2012

Jeeka, Kosugutir Logot Bahu Maas'or Anja

Catla Fish with Ridge Gourd and Taro Root 

 INGREDIENTS
  • Catla Fish - 5 pieces
  • Ridge Gourd - 2 (Cut to small pieces)
  • Kosuguti (Taro root) - 2 cups (Cubed)
  • Potato (Optional) - 1 (Cubed)
  • Tomato - 1 (Big)
  • Onion - 1 (Medium)
  • Paas Phooron - 2 pinches
  • Green chillies, Lemon Juice, Turmeric Powder, salt and Mustard Oil


METHOD
  • Marinate the fish pieces with Turmeric powder, salt and lemon juice for an hour
  • Heat oil and shallow fry the fish pieces. Keep aside
  • In the same oil, add paas phooron
  • When the spluttering stop, add Onion and fry till it become golden brown in colour
  • Cut and add the tomato and fry till it starts to melt
  • Add turmeric powder and salt, mix well
  • Now add the green chillies, ridge gourd, kosuguti and Potato pieces, mix well again and cover with a lid
  • After 4-5 minutes, add two glasses of water, cover again
  • When the water start to boil, add the fish pieces and cook on low flame until done
  • Serve with Rice