Machchi ki Dhaniya Curry

The recipe is made from Pomfret & Coriander or Cilantro.

What you need?

1. Pomfret: I used three pieces cut into halves. Make slight cuts on the fish for better marination.

2. Coriander or Cilantro leaves: 1 cup, cleaned and washed

3. Tomato: 1 large, chopped

4. Onion: 1 medium

5. Garlic: 2 big cloves

6. Chili: 1-2 green chilis

7. Spices: 1 teaspoon red kashmiri powder, 1 teaspoon coriander powder, 1 pinch of turmeric powder, 1/2 teaspoon amchoor

8. Salt to taste & white oil 1 tablespoon

9. Lemon for marianation

How to make it

1. Wash your fish & mariante it with salt & lemon for more than two hours.

2. Chop the onion & garlic, keep it aside.

3. Make a fine paste of coriander & tomato & keep it aside.

4. Heat the non-stick fry pan & pour the oil. And slightly toss the fish in the oil, don't deep fry. Once it is slightly cooked remove it from the pan.

5. Add the onion & garlic & fry till golden. Add the green paste with all the spices and mix well. Let it cook well. When the oil starts separating, add the fish & let it cook for around 10 min.

6. When almost done add the green chilis & a few drops of lemon juice.

7. Cover it & let it stand for 5 min. Serve it with rice.

Vegetarian Recipe: Sukto

Sukto is a Bengali recipe made with a mix of vegetables with least number of spices and has an amazing flavour. Mostly the prime vegetable in the recipe is bitter gourd or karela,stop making the faces and try this at home.

Sukto

Ingredients:
2 medium sized Bittergourd or karela, cut into chips
1 cup cubes of pumpkin
1 brinjal or eggplant cut into cubes
2-3 drumsticks cut into 2inch pieces
Other veggies which can be used are raw papaya, potato, bottlegourd etc.
1 teaspoon Panch phoron (a mix of whole cummin seeds, mustard seeds, kallonji or kalo jeera (nigella sativa), saunf, fenugreek or methi seeds)
1/2 teaspoon asfoetida or hing
milk 1/2 cup
1 teaspoon flour
Mustard oil
Ghee
Salt to taste

Procedure:
1. Pour 1 tablespoon mustard oil in a heated frying pan, once the oil is heated add the cut bittergourd in to the pan, cook till it iss light golden in color, take it out and keep it aside.
2. Pour a little more oil & add a teaspoon of ghee. Add the panchphoron and hing to it and later add the rest of the vegetables to the pan. Cook for sometime covering the pan.
3. Add the salt after the vegetables are little softer & add some water to it, let it cook for some more time. Add the bittergourd also after some time.
4. After the vegetables are fully cooked around 20 min later, add the mix of milk and flour (can be whole wheat or refined).
5. Once the mixture boils properly, you can turn off the gas.

The dish is best served as the starting item in the menu with rice.