how to make doi begun diye macher kalia/fish curry

The marinated  Rui fish chunks are fried and then simmered in a thick gravy made with brinjal and ginger and sometimes added with curds finished in a warm, spicy, cumin flavored sauce and this is how to make doi begun diye macher kalia/fish curry with brinjal and curd.You can add potato also if you are not diabetic

Author: Abhijit Mukhopadhyay
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 2 Persons

Ingredients

Rohu fish chunks-4

Brinjal-1/2 of a medium sized

Ginger paste -1/2 tsp

Turmeric powder-1 tsp,

cumin and red chili powder-1/2 tsp each

Cumin seeds-1/2 tsp

Oil-1/2 cup (for gravy and for frying the fish)

coriander leaves(for garnishing)

Salt to taste

water-1/2 cup

how to make doi begun diye macher kalia

wash the fish chunks throughly.

Rub the fish chunks with salt and turmeric powder and keep it aside for at least 10 minutes.

In a hard bottomed pan/kadai heat oil and fry the fish chunks in high flame and keep aside.

In the same oil put cumin seeds for tempering.

As they splutter and sizzle  add the brinjal and cook it for 2-3 minutes.

Then add ginger paste and cook it for 2 minutes then add all the spices i.e. turmeric, cumin and red chili powder and cook for another 2-3 minutes by adding little water(approx 2 tsp) or till the raw smell of the spices goes off and the oil .

Now we put the curd and mix it well, add water and allow it to cook for 5 minutes in low flame

Then add the fish chunks and mix it well and let it cook for another 2-3 minutes and turn off the gas oven.

Garnish with coriander leaves and serve with rice.