There is a saying that you can achieve immense benefits by keeping your mind and heart open and share ideas with others. Yes my friends, that is what I wish to fulfil in the upcoming IFBM scheduled in Bangalore. I can't hold back my excitement by the thought of meeting so many talented food bloggers under a single roof, which is going to happen on 1st August and 2nd August, 2014. Experts from various fields will share their knowledge, topics will vary from Food Styling, CookBook Publishing, Food Writing, Food Photography, How to make most of Social Media to name a few. Seeing food blogs and meeting the food bloggers are different experience altogether. Wish to learn so many things from them. So if you are an active Indian Blogger and wish to join us register soon as few seats are still available. Here is the link of the event :IFBM and trust me I know that all of us will have a fruitful experience.
Today's recipe that I am sharing is very simple fish gravy called Tangra Maacher Jhol. Paired with thin slices of potatoes this is ideal for summer days.
8 pieces of Tangra fish
1 Onion, ground to paste
1 Tomato, ground to paste
1 Potato, thin slices
1/2 tsp nigella seeds(which is also called Kalo jeera in Bengali)
1 tsp Ginger paste
1/2 tsp Turmeric powder
1/2 tsp Red chilly powder
2 Green chillies
Salt to taste
1 cup Water
Clean and wash fish pieces, pat them dry. Sprinkle some salt, turmeric on the fish, mix well and keep aside for 15 minutes.
|Sprinkle some Salt and Turmeric powder and keep aside for few mins|
Fry potato slices with little salt and turmeric in the same remaining oil. Fry till they turn light brown and half done. Keep aside.
Now in the same pan add nigella seeds/ kalo jeera, let it splutter. Add green chillies, onion paste and fry for a minute. Add turmeric powder, salt, red chilli powder and fry well for a minute on medium heat. Add tomato paste and keep stirring on medium flame till it leaves oil. Now add water and boil this on high flame till you get first boil.
Then reduce the heat, add fish pieces and fried potato slices. Adjust the salt if necessary ,cover and cook for about 5-8 minutes. Remove from heat, garnish with chopped coriander leaves (optional) and serve hot with steamed rice.