Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, bengali fish curry (aloo begun bori diye macher jhol). One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Macher Jhol translates to fish curry, aloo means potato and Begun is eggplant. This simple light variety of Bengali fish curry is one of my absolute favorite. We also add dried lentil dumplings (daler bodi) which brings an earthy flavor to the dish. Paired with rice, it's a great summertime meal.
Bengali fish curry (Aloo Begun Bori diye macher jhol) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Bengali fish curry (Aloo Begun Bori diye macher jhol) is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook bengali fish curry (aloo begun bori diye macher jhol) using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Bengali fish curry (Aloo Begun Bori diye macher jhol):
- Prepare Potatoes - 2 (mideum pieces)
- Get Brinjal/eggplant - 2 cut into pieces
- Take Badi/Bodi (lentil dumpling) - as required
- Prepare 1 tsp Nigella seeds (Kalo jeera)
- Prepare Green chillies - 4/5 (add less for spice)
- Take Fish (Rohu fish) - 8 pieces approx half Kg
- Take 1 tsp Corrinader powder
- Take 3 tsp Turmeric powder
- Prepare 1 tsp Red chilli powder
- Prepare 1/2 tsp Nigella powder
- Prepare 1-2 cups Water
- Prepare Salt
- Make ready Refined oil
Wash fish pieces thoroughly in water, marinate in turmeric powder and salt. Tangra Macher Aloo Begun o Bori diye Jhol a.k.a. Tangra Fish Curry with Potato, Eggplant, and Dried Lentil Dumplings is a typical Bengali fish curry tempered with Panch Phoron or Bengali five spices. This dish is tangled with different flavors that include the fish itself, veggies and special aroma of spices.
Instructions to make Bengali fish curry (Aloo Begun Bori diye macher jhol):
- Wash fish pieces thoroughly in water, marinate in turmeric powder and salt. Fry all the pieces. Take out and keep aside.
- Fry the Badi slowly at low till golden brown, take out and keep aside on another Bowl.
- Now add nigella /Kalaunji/Kalo jeera seeds to the above oil for the Phoron/Tadka sauté them, add potatoes, Brinjal/eggplant pieces and add salt fry at low for atleast 5-7 mints stiring in between for even frying.
- Add turmeric & red chilli powder, corrinader powder to the above, add Fish,water slowly, slit Green chillies in between, Add badi/bodi and chillies to the above gravy.
- Cover and cook for atleast 10- 15 mints at med-low or till the potatoes are soft. The brinjals will cook before potatoes, If you feel, you can add them at the time of mixing in water.
- Now add finely nigella powder. Cooked for 30 seconds again.
- This is a wonderful recipe to cook Rohu fish or Pona mach. We served it with warm cooked rice.
Tangra Fish Curry with Potato, Eggplant, and Dried Lentil Dumplings is a typical Bengali fish curry tempered with Panch Phoron or Bengali five spices. This dish is tangled with different flavors that include the fish itself, veggies and special aroma of spices. Traditional Bengali Fish Potato and Eggplant Curry Village Food Zone If you're new, Subscribe → https://www.youtube.com/chann. #alubegunborimacherjhol #Easyhomecookingnila Alu Begun Bori diye Macher Jhol is a traditional bengali fish curry. Alu Bori Diye Macher Jhol / Bengali Fish Curry with Potatoes and Sun-dried Dumplings Alu Bori diye Macher Jhol is a staple in any Bengali family.
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