Hi friends,
My today’s recipe is Peyajkoli – Tengra – a gravy based dish made with Tengra mach and peyajkoli.It is very easy to prepare. You can use any kind of fish. It is one of the most popular fish curry dish in Bengal.
Cooking time – 35 minutes. Serve – 4
Ingredients -
1.Tengra fish – 250 grams.
2.Peyajkoli/onion stalks – 400 grams.(cut into 11/2 inch pieces)
3.Potato (big) – 1 (peeled and cut into 11/2 inch pieces, like French fry.)
4.Nigella seeds (Kalonji) – 1/2 tsp.
5.Tomato – 1 (chopped)
6.Onion (big) – 1 (chopped)
7.Grated ginger – 1 tbsp.
8.Bay leaf – 2
9.Turmeric powder – 1/2 tsp.
10.Chilly powder – 1/2 tsp.
11.Cumin powder – 1/2 tsp.
12.Mustard oil – 75 grams.
13.Salt to taste.
14.Slit green chilly – 4 (for garnishing)
Method – 1.Grind tomato,onion and ginger to a paste. Mix turmeric,chilly and cumin powder to the paste. Keep the masala mix aside.
2.Wash fish with warm water and marinate with 1/2 tsp. of salt and a pinch of turmeric powder. Heat oil in a frying pan, when hot reduce the heat. Fry the fish until light brown on both sides. Remove from oil,keep aside.
3.In the remaining oil add kalonji,stir fry for few seconds. Add bay leaves and potato, stir fry for 3-4 minutes then add the masala mix and 1/4 cups of water, saute until the the raw smell of the masalas goes off. Add peyajkoli and salt,saute for another 2-3 minutes. Add 1-11/2 cups of water,let it bring to boil. Add the fish,simmer for 7-8 minutes. Cook till the gravy thickens.
Remove pan from heat,cover and give 10 minutes standing time. Garnish with slit green chilly and serve with plain boiled rice.
My today’s recipe is Peyajkoli – Tengra – a gravy based dish made with Tengra mach and peyajkoli.It is very easy to prepare. You can use any kind of fish. It is one of the most popular fish curry dish in Bengal.
Cooking time – 35 minutes. Serve – 4
Ingredients -
1.Tengra fish – 250 grams.
2.Peyajkoli/onion stalks – 400 grams.(cut into 11/2 inch pieces)
3.Potato (big) – 1 (peeled and cut into 11/2 inch pieces, like French fry.)
4.Nigella seeds (Kalonji) – 1/2 tsp.
5.Tomato – 1 (chopped)
6.Onion (big) – 1 (chopped)
7.Grated ginger – 1 tbsp.
8.Bay leaf – 2
9.Turmeric powder – 1/2 tsp.
10.Chilly powder – 1/2 tsp.
11.Cumin powder – 1/2 tsp.
12.Mustard oil – 75 grams.
13.Salt to taste.
14.Slit green chilly – 4 (for garnishing)
Method – 1.Grind tomato,onion and ginger to a paste. Mix turmeric,chilly and cumin powder to the paste. Keep the masala mix aside.
2.Wash fish with warm water and marinate with 1/2 tsp. of salt and a pinch of turmeric powder. Heat oil in a frying pan, when hot reduce the heat. Fry the fish until light brown on both sides. Remove from oil,keep aside.
3.In the remaining oil add kalonji,stir fry for few seconds. Add bay leaves and potato, stir fry for 3-4 minutes then add the masala mix and 1/4 cups of water, saute until the the raw smell of the masalas goes off. Add peyajkoli and salt,saute for another 2-3 minutes. Add 1-11/2 cups of water,let it bring to boil. Add the fish,simmer for 7-8 minutes. Cook till the gravy thickens.
Remove pan from heat,cover and give 10 minutes standing time. Garnish with slit green chilly and serve with plain boiled rice.
"Remember that Bengali households still are known for their amazing food culture and this fact is known world-wide :)
ReplyDeletetanSEN was bengali my dear friend, so were a lot of other people! want to see the entire list as it stands today? so was subash chandra bose and sri aurobindo :)
and i can name a million others and i am proud to say our greateness can be exerted beyond our national borders.
we are the fifth largest speakers!
we bengalis have won pretty much every award in the world stage you name it we have it and we are damn proud of what we have :)
its the only country in the world which took rebellion because it couldn’t speak its mother tongue and it won! and won so hard that the UN had to adopt that day as the international language day, which celebrates languages from all over the world.
did you know that the FAMOUS SEARS TOWER is architectured by another bengali?"
KAMONASISH AAYUSH MAZUMDAR
(MBA, IMT Ghaziabad)
Bengaluru, Karnataka