In my collection of Bengali Recipes I have already written about Tangra Maach with Peyaj Koli. Bengali Cuisine is all about fish- fish and more fish all would say, cause a great variety of fish is available to us, fresh, daily at our local markets.
A true Bengali would wake up, have his morning cup of hot tea with two Marie or Thin Arraroot Biscuits and leave for the local market to shop for the days fresh supply of fish and vegetables.
For most, this is a daily practice and the menu is fixed once the shopping is complete. Shopping for a weeks supply is just not done in Kolkata.
Though many love to make Peyajkoli Maach with Rui Maach, at our place that is not considered a great dish and my ma-in-law wouldn't serve it to guests. Tangra Maach or Mourala Maach would be choosen instead with peyajkoli. The vegetarian variety of just using potatoes with peyajkoli is also a favourite, served with parotha or ruti.
Though peyajkoli diye rui maach turns out delicious and many find it a great dish to make over and over again, here in Bengal we Bengali's would make it with taangra or mourala or even talapia varieties of fish. Chingri with peyajkoli is also prepared.
Wash the Rui Maach pieces well. I prefer big pieces of Rui for this dish and also peti pieces. Take 500 grams of Rui or you can cook with Katla or Mrigal also. Smear turmeric powder 1/2 tsp and some salt on to the fish pieces and keep aside.
Now heat 6-8 tbsp of mustard oil in a pan. You can use any oil you like.When well heated add the fish pieces and fry lightly on both the sides. Keep aside in a dish.
Now in the same oil, add 1/4 tsp nigella seeds(Onion seeds/Kalo Jeere). Also add 4 slit green chillies . Wait for them to splutter and then add one chopped tomato. Cook till mushy and soft. The raw smell should be gone before you add one chopped potato and two bunches of finely chopped spring onion or peyajkoli. Chop the spring onion into equal size bits, some half an inch long each. Cook a bit.
Add ginger paste 1/2 tsp and cook sauteying.
In a bowl, mix 1/4 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp red chilly powder, 1/2 tsp chilly paste, salt to taste, 1/2 tsp sugar with 1/4 cup of warm water and then mix this to the above pan. Give it a mix. Let the spices come to a boil and simmer.
Slowly add the fried fish pieces. Cover and cook for 5-7 minutes. Remove the lid and dry up the gravy.
Serve with plain rice.
The ingredients required for preparation, again......
Peyajkoli (Spring Onions)......................2 bunches, chopped
Potato,chopped........................................1
Tomato,chopped.......................................1
Kalo jeere (Nigella Seeds).......................1/4 tsp
Green chillies.............................................4,slit
Chilly Paste.................................................1/2 tsp
Salt...............................................................as per taste
Sugar...........................................................1/2 tsp
Ginger paste................................................1/2 tsp
Turmeric Powder........................................1 tsp
Coriander Powder......................................1 tsp
Cumin Powder............................................1/2 tsp
Red Chilly Powder......................................1/2 tsp
Warm Water................................................1/4 cup
A true Bengali would wake up, have his morning cup of hot tea with two Marie or Thin Arraroot Biscuits and leave for the local market to shop for the days fresh supply of fish and vegetables.
For most, this is a daily practice and the menu is fixed once the shopping is complete. Shopping for a weeks supply is just not done in Kolkata.
Though many love to make Peyajkoli Maach with Rui Maach, at our place that is not considered a great dish and my ma-in-law wouldn't serve it to guests. Tangra Maach or Mourala Maach would be choosen instead with peyajkoli. The vegetarian variety of just using potatoes with peyajkoli is also a favourite, served with parotha or ruti.
Though peyajkoli diye rui maach turns out delicious and many find it a great dish to make over and over again, here in Bengal we Bengali's would make it with taangra or mourala or even talapia varieties of fish. Chingri with peyajkoli is also prepared.
Wash the Rui Maach pieces well. I prefer big pieces of Rui for this dish and also peti pieces. Take 500 grams of Rui or you can cook with Katla or Mrigal also. Smear turmeric powder 1/2 tsp and some salt on to the fish pieces and keep aside.
Now heat 6-8 tbsp of mustard oil in a pan. You can use any oil you like.When well heated add the fish pieces and fry lightly on both the sides. Keep aside in a dish.
Now in the same oil, add 1/4 tsp nigella seeds(Onion seeds/Kalo Jeere). Also add 4 slit green chillies . Wait for them to splutter and then add one chopped tomato. Cook till mushy and soft. The raw smell should be gone before you add one chopped potato and two bunches of finely chopped spring onion or peyajkoli. Chop the spring onion into equal size bits, some half an inch long each. Cook a bit.
Add ginger paste 1/2 tsp and cook sauteying.
In a bowl, mix 1/4 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp red chilly powder, 1/2 tsp chilly paste, salt to taste, 1/2 tsp sugar with 1/4 cup of warm water and then mix this to the above pan. Give it a mix. Let the spices come to a boil and simmer.
Slowly add the fried fish pieces. Cover and cook for 5-7 minutes. Remove the lid and dry up the gravy.
Serve with plain rice.
The ingredients required for preparation, again......
Peyajkoli (Spring Onions)......................2 bunches, chopped
Potato,chopped........................................1
Tomato,chopped.......................................1
Kalo jeere (Nigella Seeds).......................1/4 tsp
Green chillies.............................................4,slit
Chilly Paste.................................................1/2 tsp
Salt...............................................................as per taste
Sugar...........................................................1/2 tsp
Ginger paste................................................1/2 tsp
Turmeric Powder........................................1 tsp
Coriander Powder......................................1 tsp
Cumin Powder............................................1/2 tsp
Red Chilly Powder......................................1/2 tsp
Warm Water................................................1/4 cup
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