How to make alu diye roopchand macher kalia

How to make alu diye roopchand macher kalia

The marinated  roopchand fish chunks are fried and then simmered in a thick gravy made with tomatoes, onions, garlic and ginger and sometimes added with potatoes finished in a warm, spicy, cumin, coriander flavored sauce and this is How to make alu diye roopchand macher kalia in Bengali style

Prep time
15 mins
Cook time
20 mins
Total time
35 mins

 

Ingredients:

  • Roopchand fish 4 pieces
  • potatoes –two medium size
  • tomato-1 (chopped)
  • onion 1 (chopped)
  • ginger garlic paste 1 tablespoon each
  • 3 green chillies
  • Small bunch of coriander leaves(chopped )
  • garam masala powder -1/2 teaspoon
  • 1 dry red chilli
  • turmeric powder 1 teaspoon
  • red chilli powder 1 teaspoon
  • coriander powder 1 tablespoon
  • cumin powder 1 teaspoon
  • salt to taste
  • oil -1/2 cup(fry and gravy)
  • water ½ cup
  • 1 bay leaf

 

How to make alu diye roopchand macher kalia

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  • first rub the fish pieces with salt and turmeric powder and keep it for 10 minutesThe marinated  roopchand fish chunks are fried and then simmered in a thick gravy made with tomatoes, onions, garlic and ginger and sometimes added with potatoes finished in a warm, spicy, cumin, coriander flavored sauce and this is How to make alu diye roopchand macher kalia
  • heat oil in a pan and deep fry the fish and keep asideThe marinated  roopchand fish chunks are fried and then simmered in a thick gravy made with tomatoes, onions, garlic and ginger and sometimes added with potatoes finished in a warm, spicy, cumin, coriander flavored sauce and this is How to make alu diye roopchand macher kalia in Bengali style
  • In the same oil tamper the cumin, bay leaf and dry red red chilli
  • Now add the onion and fry it till it color changes to light brown then add potatoes (cut into slice), ginger garlic paste and sauté for 5 minutes
  • This is the stage to add tomato, cumin, coriander, turmeric and red chilli powder salt and cook till the raw smell of the spices goes off.
  • Add the fried fish and cover it for 2 minutes to soak the gravy
  • In the final stage add chopped coriander leaves, green chilies and garam masala powder then serve hot with steam rice.

The marinated  roopchand fish chunks are fried and then simmered in a thick gravy made with tomatoes, onions, garlic and ginger and sometimes added with potatoes finished in a warm, spicy, cumin, coriander flavored sauce and this is How to make alu diye roopchand macher kalia in Bengali style

Conclusion:Though it is a seawater fish but taste is somewhere like rohu/katla (river fish),so anyone who doesn’t like seawater fish can try this fish.

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