Saturday, 9 May 2015

Kosha Machh

Few months back I learned to cook this Kosha machh without any water (fish curry) from my Mashi (Mom's sister).

Katla Machh : 4 to 6 big pieces (preferably gada’r piece)
Mustard oil as per requirement
4 to 5 Onions : thinly sliced
5 medium sized Tomatoes: thinly sliced
10 to 12 cloves of Garlic : crushed
2” long Ginger : in paste form
6 Green Chillies
Turmeric powder
Salt & Sugar to taste
Coriander Leaves (optional)

Sprinkle turmeric powder and salt over the fish slices. Spread the spices evenly over the pieces by hand. Marinate for at least 15 minutes. Now heat mustard oil in a Kadai and fry the fish pieces one or two at a time. Fry till both side become golden brown.
Next heat mustard oil in a Kadai and when the oil becomes hot add the thinly sliced onions. Fry till they become golden brown. Add garlic and ginger. Stir some more. Add thinly sliced tomatoes, turmeric powder, Salt & Sugar per taste. Keep stirring. Finally add the splitted green chillies. Add little oil if required but no water.  Then carefully place the fried fish pieces into the Kadai. Adjust sugar/salt according to your taste. Then cover the Kadai and simmer for few minutes.
After 5 minutes or so remove the cover and turn the other side of the fish pieces. Then cover again and leave for another 5 minutes.  Once done garnish with coriander leaves and serve hot with plain Rice.

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