Bengali Fish Curry: Where is no Bengali for cauliflower? Here is the traditional recipe of mother-grandmother …

This time the digital desk: Where is the oil, where is the mustard paste? As time goes by, all the Bengali cuisine made during the time of mother and grandparents seems to be lost somewhere. Nowadays, Chinese people like these kinds of spicy foods.

In the earlier days, koi-potatoes-cauliflower were bought for cooking in winter koi. It was important to know cauliflower. When cooking cauliflower, the color of the cauliflower will not be white, it will be yellow. The color of the stalk of the copy should be green. The flowers of the copy will be without exception. Let’s find out where is the fish pickle recipe with cauliflower potato (Bengali Fish Curry).

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Materials
Where are the 5 fish?
One teaspoon of ginger paste chopped onion
Garlic is one teaspoon
Cauliflower cut into one piece and two long potatoes
One table-spoon for frying
Two or three dried chillies,
Two or three bay leaves
One teaspoon of turmeric powder
One teaspoon of chilli powder
One teaspoon of hot spice powder
Tomatoes cut into two pieces
Salt, like sweet taste
One cup of mustard oil
One cup of karaisunti
One cup of coriander leaves

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Method
Step 1
Heat mustard oil in a pan and lightly fry the fish in it.

Step 2
Then fry the potatoes a little. Then cut the cauliflower into small pieces and keep it.

Step 3
Then put bay leaves, dried chilli, five forks in oil in a pan.

Step 4
Stir well with onion, ginger, garlic, tomato. Add karaisunti and all the powdered spices, salt and sweet to taste. Remove the oil from the spices and add a little warm water.

Step 5
Then add fish, potatoes and cauliflower one by one. Cover and leave for a while.

Step 6
After a while, open the lid, turn the fish upside down and cover it again. Then open the lid and sprinkle a little hot spice powder and coriander leaves on top and serve hot.

ei samay

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Bengali Fish Curry: Where is no Bengali for cauliflower? Here is the traditional recipe of mother-grandmother …

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