Ingredients:
- Magur fish -250 gm (you can use other river fish also)
- Narasingha paat ( Curry leaves) 2 cups
- Manimuni xaak ( Asiatic Pennywort) 2 cups
- Ginger garlic paste -1 tsp
- Potato (boiled and mashed) - 1
- Onion chopped- 1 small
- Cumin powder- 1 tsp
- Green chilly - 1-2
- Mustard oil -3 tsp
- Salt : to taste
- Turmeric powder- 1 tsp
Method :
- Fry the fish(smeared in turmeric and salt). Keep aside.
- Grind curry leaves and manimuni xaak in a mixture and make a paste of 1 cup.
- Heat oil in a pan. Fry the marinated fish in low flame. Keep the fry fish sideways.
- In remaining oil add onion, chilly and garlic paste and fry for a minute
- Now add the mashed potato and narasingha manimuni paste mix it well
- Add salt, turmeric and cumin powder and fry for another 5 minutes
- Now add water as required and let it boil.
- In the boiling curry add the fish pieces and and cook for 10 minutes covering the pan.
- The curry is ready to serve.
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