Ilish Khichuri
Prep Time : 15 minutes.
Cook Time : 40 minutes
Ingredients
- For khichuri
- Polau rice-chinigura/kalijira/bashmoti - 2 cups
- Masoor dal/Moongdal- 1 cups
- Onion - 1/4 cup chopped
- Ground turmeric - 1/2 teaspoon
- Green chilies - 4-5 pieces
- Bay leaf - 2 pieces
- Soybean oil - 1/4 cup
- Water - 10-11 cups
For fish
- Ilish fish/hilsh fish - 8 pieces
- Onion paste - 1/4 cup
- Tok doi(plain yogurt) - 1/4 cup
- Mustard paste - 1 tablespoon
- Ginger paste - 2 teaspoon
- Garlic paste - 1 teaspoon
- Cumin paste - 1/2 teaspoon
- Red chili powder - 1 teaspoon
- Ground turmeric - 1/2 teaspoon
- Salt - to taste
- Mustard oil - 1/4 cup
Instructions
Fish Preparation:
- Cut and wash fish pieces well. Drain all water.
- Sprinkle a pinch of turmeric and salt.
- Heat 3 tablespoon oil in a fry pan and fry fish pieces a little. Keep aside.
- Heat remaining oil in a pan and add onion paste and all other ingredients except yogurt.
- Keep stirring for 2 minutes.
- Whisk yogurt with 1/2 cup of water and a pinch of flour.
- Pour the yogurt mixture into the gravy and lightly mix.
- Place the fish pieces and mix gently with gravy.
- Cook for two or three minutes.
- Remove from heat and keep aside.
Khichuri Preparation:
- Clean the rice and daal together and drain the water out.
- Heat soybean oil in a deep bottom pan and fry onion until soft.
- Add rice and daal and fry for two minutes.
- Mix with turmeric and bay leaves, green chili and add 5 to 6 cups of warm water with salt.
- Start cooking over medium heat.
- Stir a few times.
- Once the water dries up after another 5 to 6 minutes, add the cooked fish and green chilies.
- Cover and keep over low heat for 15 minutes.
- Remove from heat and keep covered before serving.
- Sprinkle fried onion over it before serving.
- Serve hot with chutney, begun vaja (brinjal fry) and vorta.(mashed)
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