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23 Nov 2013

Khorisar Logot Kurhi Maasor Anja

Kuria Labeo Fish Curry with Bamboo Shoot Pickle

  • 6-7 small/medium sized Kurhi Maas
  • 4 tbsp Khorisa
  • 1 Tomato
  • 2 cups Cauliflower florets (optional)
  • 1 tsp Paas Phuron
  • Salt, Turmeric powder and Mustard oil

  • Clean/Gut the fishes and rub with salt & turmeric powder
  • Heat mustard oil and fry the fish pieces, keep aside
  • In the same oil add paas phuron
  • When the spluttering stop, cut and add the tomato, mix
  • Add salt and turmeric powder
  • Now add the cauliflower florets and mix well, cover with a lid
  • After 3-4 minutes add a glass of water, cover
  • When water start to boil, add the fish pieces, cover again
  • After 2-3 minutes, add Khorisa, mix well and lower the flame and cook until done
  • Serve with warm rice

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