Ingredients with Measurements:
- 500g Shũṭki Machh (dried small fish)
- 500g Rohu fish, cut into pieces
- 1 cup plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 green chilies, sliced
- Salt to taste
- 2 tablespoons mustard oil
- Coriander leaves for garnish
Special equipment needed:
- Non-stick pan
- Mixing bowl
Step-by-step instructions:
1. Soak the Shũṭki Machh in water for 30 minutes.
2. In a mixing bowl, whisk the yogurt until smooth.
3. Add ginger paste, garlic paste, turmeric powder, red chili powder, and salt to the yogurt. Mix well.
4. Add the Rohu fish pieces to the yogurt mixture and coat well. Let it marinate for 30 minutes.
5. Heat mustard oil in a non-stick pan. Add the Shũṭki Machh and fry until crispy. Remove and keep aside.
6. In the same pan, add the marinated fish pieces and cook on medium heat for 10-12 minutes or until the fish is cooked through.
7. Add the fried Shũṭki Machh and sliced green chilies to the pan. Mix well and cook for another 2-3 minutes.
8. Garnish with coriander leaves and serve hot with steamed rice.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 35g
Carbohydrates: 5g
Fiber: 1g
Substitutions for ingredients:
- Rohu fish can be substituted with any other freshwater fish.
- Mustard oil can be substituted with any other cooking oil.
Variations:
- Add diced onions and tomatoes to the pan before adding the fish for a more flavorful dish.
- Use coconut milk instead of yogurt for a creamier texture.
Tips and tricks:
- Soaking the Shũṭki Machh in water before frying helps to remove any excess salt.
- Make sure to coat the fish pieces well with the yogurt mixture for maximum flavor.
- Do not overcook the fish as it can become dry and tough.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Shũṭki Machh'er Doi Maach in a traditional Bengali clay pot for an authentic presentation.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with steamed rice and a side of mixed vegetables.
Suggested side dishes:
Mixed vegetables, daal, or aloo bhaja (fried potatoes).
Troubleshooting advice:
- If the fish is sticking to the pan, add a little more oil.
- If the yogurt mixture is too thick, add a little water to thin it out.
Food safety advice:
Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
Shũṭki Machh'er Doi Maach is a traditional Bengali dish that originated in the eastern region of India.
Flavor profiles:
Sour, spicy, and savory.
Serving suggestions:
Serve hot with steamed rice and a side of mixed vegetables.
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Region: Bangladeshi