Steps to Make Favorite Bacha maacher tel bori jhol...(Bacha fish cooked with vadi)
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, How to Prepare Homemade Bacha maacher tel bori jhol...(Bacha fish cooked with vadi). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Bacha maacher tel bori jhol...(Bacha fish cooked with vadi), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bacha maacher tel bori jhol...(Bacha fish cooked with vadi) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bacha maacher tel bori jhol...(Bacha fish cooked with vadi) is Serves 4 servin. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can have Bacha maacher tel bori jhol...(Bacha fish cooked with vadi) using 11 ingredients and 2 steps. Here is how you cook it.
This is a river water fish found mostly in Bengal and Bangladesh.It is a delicate fish with very less bones and a light curry enhances the sweetness of the fish.The fish is cooked with the addition of vadi only or some use fried slices of brinjal or parwal. This dish goes well with a plate of steaming hot rice.
Ingredients and spices that need to be Get to make Bacha maacher tel bori jhol...(Bacha fish cooked with vadi):
- 8 bacha fish
- 1/2 tsp haldi
- 1/2 tsp red chilli powder
- 1/2 tsp onion seeds (kalonji)
- 1 1/2 tbsp tomato puree
- 4-6 urad dal vadi
- to taste Salt
- 4 green chillies
- 1 tbsp chopped coriander leaves
- 1 cup water
- 4 tbsp mustard oil
Steps to make Bacha maacher tel bori jhol...(Bacha fish cooked with vadi)
- Smear haldi and salt to the fish.Fry the fish delicately to a light brown colour and set aside.In the remaining oil fry the dal vadi and set aside.Sprinkle kalonji in the remaining oil and add the fried fish.Pour a cup of water and add tomato puree, haldi, red chilli powder and salt.Add some broken green chillies and the vadi and bring to boil.
- As this is a delicate fish it should not boil more than 5 mins. When done sprinkle chopped coriander leaves and serve with rice.
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