Khorisar Logot Kurhi Maasor Anja

Kuria Labeo Fish Curry with Bamboo Shoot Pickle

INGREDIENTS

• 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

METHOD

• 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