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We hope you got benefit from reading it, now let’s go back to alu foolkopi diye bhetki macher jhol/ barramundi fish curry recipe. To make alu foolkopi diye bhetki macher jhol/ barramundi fish curry you need 18 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Alu foolkopi diye bhetki macher jhol/ barramundi fish curry:
- Provide 2 bhetki fish pieces
- Get 1 medium onion finely chopped
- Take 2 medium potatoes cut into medium pieces
- Use 10-12 couliflower/foolkopi florets
- You need 1 " ginger grated
- Get 8-10 garlic cloves chopped
- Use 2 medium tomatoes chopped
- Provide 2 green chillies slitted
- You need 1/2 tsp red chilli powder
- Get 1/2 tsp Turmeric powder
- Provide to taste Salt
- You need 2-3 tsp oil for cooking
- Use For Tempering
- Prepare 1 bay leaf
- Provide 2 red chillies
- Prepare 2-3 cardamoms
- You need 1 " cinnamon
- Take 3-4 cloves
Instructions to make Alu foolkopi diye bhetki macher jhol/ barramundi fish curry:
- First clean couliflower with warm water throughly and also potatoes.
- Marinate fish with salt and sugar and then sallow fry the pieces of fish.
- Fry the potatoes and cauliflower well with little salt and turmeric and keep aside.
- Now in same pan add rest of oil, add tempering, let come arise of aroma from spices, then add onions and fry untill onions get translucent, add then ginger and garlic cook untill raw smell of garlic gets over. Add tomatoes, salt, turmeric, red chilli powder, green chillies followed by fried potatoes and couliflower. Cook in low flame untill tomatoes get cooked.
- Add hot water and cook in high flame. Boil untill potatoes get cooked. Now add fish pieces and boil untill get required consistency of gravy. Adjust with salt.
As if a light white blanket has been spread on them. In the bygone times when vegetables were bought fresh and were truly seasonal, winter meant a lot of special treats. Cut vegetables as mentioned or any way you want, it really doesnot matter. Fry fish pieces on medium heat until brown from both sides. Mustard oil preferred but vegetable oil will do.
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