How to make alu diye roopchand macher kalia

Abhijit Author

By Abhijit

Last Updated Jun 14, 2020


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

.

  • 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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