Recipe of Speedy Bhanga sukto (broken curry with fish head portion)
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Award-winning Bhanga sukto (broken curry with fish head portion). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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As for the number of servings that can be served to make Bhanga sukto (broken curry with fish head portion) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bhanga sukto (broken curry with fish head portion) estimated approx 30 mnts.
To begin with this particular recipe, we have to first prepare a few components. You can cook Bhanga sukto (broken curry with fish head portion) using 14 ingredients and 11 steps. Here is how you can achieve it.
It is a typical traditional Bengali cusine which is about to be extinct
Ingredients and spices that need to be Take to make Bhanga sukto (broken curry with fish head portion):
- 2 head portion of fish
- 3-4 drumsticks
- 2 Potatoes
- 1 egg plant
- 2 ridge gourd
- 1 tablespoon ginger garlic paste
- 1 teaspoon celery seeds
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 bay leaf
- 1 tablespoon coarsely grinded rice flour
- To taste salt
- As needed oil
- 1 teaspoon ginger juice
Instructions to make Bhanga sukto (broken curry with fish head portion)
- At first marinate the fish heads with salt and turmeric powder and keep aside
- Now cut the veggies into medium pieces
- Heat a pan add oil and tamper the celery seeds and bay leaf
- Now deep fry the fish heads
- Add all the veggies and saute adding salt and turmeric
- Cover it with a lid and keep in a low flame
- Stir occasionally until the veggies get tender and the head pieces get soft
- Add red chilli powder and cover
- Finally when all the veggies and fish head pieces get combined together well add the rice flour and mix well
- Add the ginger juice and a dash of raw mustard oil.
- Serve with steaming hot rice and enjoy to your fill
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