fish atoiba thongba tambigae lak o mayam mayam....... PREPARATION;Catla or Carp, 1 kilo or about 2 pounds cut into 1 inch or little less than 2 cm cubes. (Not steaks, cut 4 times the 1 inch steak) One large potato cut into 2/3rd inch or 1 cm Cubes 1 cup green Peas 2 tomatoes. Small Onion Cut into Slices or slivers 1 cm finger of Ginger, crushed 4 cloves of Garlic, crushed 2 green chillies sliced in halves 1 tsp Shahi or Kaali Jeera ( Small Cumin Seeds) 1 tsp Dhania or Coriander powder 1 tsp Jeera or Cumin powder 1/2 tsp Turmeric powder 1/2 tsp Red Chilli powder Pinch of Heeng or Asafoetida ( pinch= about twice the size of tip of match stick) 1 tsp Methi or fenugreek Soaked in water for few minutes. Heat 4 tBS Oil in non-stick pan. If heeng is the solid Kolkata Variety, add it now. If it is the yellow variety add immediately after adding Onions. Add Shahi Jeera and let sputter, add the green chillis. Add wet Methi. OPTIONAL: I used it and it gives amazing flavour, add 2 TBS of garlic Chives now, if you can get hold of some. Wash and chop a 1 inch bunch into 1 inch length. Add onions and fry till golden brown. Add Crushed Garlic and Ginger and saute for 1 minute. Add the fish, now lower heat. Dont stir using a Spatula.. To Mix, hold the handle of the pan and give small shakes or jerks. Be careful, and when you shake, turn it clock or anti clock wise. Cook that way for five minutes. Add Potatoes and peas. Mix the remaining Masala, ie chilli powder, Dhania powder, Jeera Powder and Turmeric powder in water and make a thin paste. Pour the mix into the fish and again mix well in the way described above. If at all you are using Spatula, be careful, and be gentle. Cook for 10 Minutes and add 2 cups of Boiling water. Add salt to taste. Add chopped Tomatoes. You may add some garam masala, though I didnt add it. Shimmer or 7-8 minutes or potatoes are cooked whichever is later.
Posted on: Tue, 02 Dec 2014 04:59:29 +0000
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