Thursday, January 17, 2013

Daaler Borai Rupchanda Maach (Pomfret Curry With Fritters)

Ingredients:
  • Rupchanda maach (white or silver pomfret) - 5 to 6 pieces
  • Daaler bora (dry lentil fritters) - 10 to 12
  • Chopped small tomato - 1
  • Sliced onion - ½ cup
  • Ginger paste - 2 teaspoons
  • Garlic paste - 2 teaspoons
  • Ground turmeric - 1 teaspoon
  • Chili powder - 2 teaspoons
  • Cumin powder - 1 teaspoon
  • Coriander powder - 1 teaspoon
  • Green chili - 4 to 5
  • Chopped coriander - ½ cup
  • Fried cumin powder - 1 teaspoon
  • Salt - 2 teaspoons (as needed)
  • Oil - ½ cup

Preparation:
  • Clean the fish pieces with water and some salt and rinse thoroughly.
  • Heat oil in a pan and deep fry the fish until they turn light brown.
  • Keep aside.
  • In a separate pan, heat about 1 table spoon of oil.
  • Fry the fritters lightly. Set aside to let them cool.
  • Once cool, clean the fritters with water and set aside to dry.
  • In the same heated pan, brown the onions.
  • Add in ginger and garlic paste with 4 tablespoons of water and fry for a minute.
  • Mix in the turmeric, chili powder, cumin powder and coriander.
  • Let it simmer for about 2 minutes before stirring in the tomatoes and salt.
  • Once the tomatoes soften, add in the fritters with 2 cups of water.
  • Add the fried fish and green chili when the water starts to boil.
  • Keep over low heat.
  • As the water starts to dry up, stir in the coriander leaves and serve hot.

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