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এটি সবই বেঙ্গালি স্টাইলের সুস্বাদু রেসিপি সম্পর্কে

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Katla Do Pyaza

Katla Do Pyaza

Marinate the fish:

  1. Katla fish - 4 pieces
  2. Turmeric powder - 1/2 tsp
  3. Salt to taste

Making Gravy :

  1. Remaining oil
  2. Whole garam masala
  3. Dry red chilli - 1
  4. Bay leaf - 1
  5. Cumin seed - 1/2 tsp
  6. Chopped onion - 1 small-sized
  7. Onion paste - 1 large-sized
  8. Ginger-Garlic-Green chilli paste - 2 tbsp
  9. Tomato paste - 2 large-sized
  10. Turmeric powder - 1/2 tsp
  11. Cumin Powder - 1/2 tsp
  12. Red chilli powder - 1/2 tsp
  13. Salt to taste
  14. Sugar - 1 tbsp
  15. Garam masala powder - 1/2 tsp
  16. Slit green chillies - 3 no.
  1. At first, clean the fish and wash them thoroughly under running water.
  2. Then, add turmeric powder and salt and marinate it well.
  3. Keep it aside at least 30 min.
  4. Now heat sufficient oil in a pan.
  5. Once the oil is heat then add marinated fish one by one and fry it for 3 min from both sides.
  6. After frying well then take out from the pan and keep it aside.
  7. Now, in remaining oil add whole garam masala, bay leaf, dry red chili and cumin seed. Saute it for few second.
  8. After that, add chopped onion and fry it for 1 min on medium flame.
  9. Now add onion paste and fry it for 3 min on medium flame.
  10. After 3 min add ginger-garlic-green chilli paste, mix it well.
  11. Cover and cook it for 2 min on medium flame.
  12. After 2 min open the lid and stir it once.
  13. Now add tomato paste, turmeric powder, cumin powder, red chilli powder, sugar and salt to taste.
  14. Mix it well, cover and cook it for 4 to 5 min on medium flame.
  15. After 5 min add required water and stir it well.
  16. Cover and bring a boil, once it boiling well then add fried fish and cover it for 5 min on medium flame.
  17. After that, add garam masala powder and slit green chilli, mix it well.
  18. Cover it for another 3 min on medium flame.
  19. After 3 min turn off the flame and serve it with steamed rice.

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Katla Do Pyaza


Post Date: 2020-08-12 06:09:35

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