Wednesday, August 29, 2012

Koi Macher Jhal



Yesterday I watched the film that has created a buzz in tinsel down due to some bold scenes having been performed by its lead actress Paoli Dam. Truly speaking, I didn't have much expectation out of the movie when I started watching it. It's simply to satiate the curiosity roused by the controversy circling round the lead heroine Paoli who, it is reported, has given a nude screening to acquire the role, that I thought of viewing it.



Well, though Paoli is nothing remarkable acting and look wise, I must admit that she has a modicum of sensuality in her voice that suited the role she was essaying. Furthermore, the story was gripping and well-built. I fast forwarded the songs sequence though, not supporting the idea of interrupting the flow of a serious movie with unnecessary songs. Overall, the movie is watchable and I liked it better than recent Akshay starrer Rowdy Rathore.


 

Anyway, getting back to the recipe, just a week ago, I chanced upon some Koi fishes in our favourite Bangladeshi grocery store and with a thought to cook it slightly different than the normal fish curry, I had it prepared the following way. Hope you all will like it.
 


 
 
Ingredients:                                           Cooking time: 30 minutes
ü  4 Koi fishes (tossed in a pinch of salt and turmeric powder)
ü  1 potato (cut into wedges)
ü  2 tbsp mustard seeds (ground into paste)
ü  4-5 green chillies (ground into paste)
ü  1 tsp cumin powder
ü  1 tsp kashmiri red mirch
ü  1 tsp turmeric powder
ü  1 tsp ginger-garlic paste
ü  Salt to taste
ü  Coriander leaves (chopped)
ü  Mustard oil for cooking
For sauté:
ü  2 dry red chillies
ü  1 tsp panchphoron
Method:
1) Heat mustard oil in a non-stick wok. When oil turns hot, add the fishes and fry till nice golden brown in color.
2) Take the fishes off the flame. Into the same oil, add the ingredients for sauté and wait till they begin to sputter.
3) Toss in the potato wedges and stir occasionally till the potatoes become golden in color.
4) Add cumin powder, turmeric powder and kashmiri red mirch. Add green chillies and ginger-garlic paste. Add 1/2 cup of water and bring the gravy to a boil. Add mustard paste and simmer for 2 minutes on medium heat.
5) Add salt and slide in the fried fishes. Cook covered for 2 minutes.
6) Garnish with coriander leaves. Serve hot with steamed rice.
 
 
 

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