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Friday, April 26, 2013

Cat Fish Curry (Magur Macher Dalna)

IMG_3136

We love the Uwajimaya stores around Seattle. They have great collection of fresh fish. One of the things we frequently pick up, when we are at their store is magur (walking cat-fish). Magur is common fed to people when they are sick. I have heard various logic including the fact that they apparently promote blood development. Not sure about the science behind this claim but well made magur is very tasty.

IMG_3127Ingredients

  • 4-5 pieces of cat fish steaks
  • 2 medium potatoes cut into quarters
  • 1 medium onion finely sliced
  • 1 tsp. grated ginger
  • 1 tsp. garlic paste
  • 1 tomato cut into quarters
  • 2 tbsp. turmeric powder
  • 1 tsp. chili powder
  • 1 tsp. sugar
  • 1 tsp.Bengali garam masala
  • Salt to taste
  • Mustard oil

Procedure

Take the fish steaks and sprinkle about 1tbsp. of salt to it. Gently rub fish pieces with salt and then wash thoroughly in running water. This fish is slimy and by washing it with salt you can get rid of the slime.

Add 1tbsp. turmeric powder and little salt to it and marinate for 10 minutes.

Heat mustard oil in a wok or kadai till it smokes. Reduce the heat and gently release the fish steaks into the hot oil. Fry on medium heat till all sides turn golden yellow, then remove.

You can reuse the oil for gravy or if you want you can discard and use fresh oil. Heat up the oil again and slightly brown the onion slices. Add potato cubes to it and fry them along with onion for some time.

Add the tomato quarters and follow by ginger garlic paste.

Sprinkle turmeric and chili powder and fry everything together till the potato cubes are well coated with spices and the raw smell subsides.

Add 1 cup of water to it and season with salt and sugar. Mix well. Let it cook on medium heat till potato cubes are just done.

Now add fish steaks to the gravy and simmer for another 5 minutes.

When most of the moisture is dried up and the oil separates, sprinkle garam masala powder and turn off the heat.

Serve with plain hot rice.

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