Gangetic Mystus curry
Gangetic Mystus curry

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, gangetic mystus curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Gangetic Mystus curry is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Gangetic Mystus curry is something which I have loved my entire life. They are fine and they look wonderful.

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To get started with this particular recipe, we have to prepare a few components. You can have gangetic mystus curry using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Gangetic Mystus curry:
  1. Get 250 grams Gangetic Mystus fish
  2. Make ready 1 medium potato
  3. Make ready 10-12 long green beans
  4. Get 1 long eggplant
  5. Make ready 7-8 green chillies
  6. Get 10-12 pieces lentil paste/bori
  7. Prepare 1/2 tbsp nigella seeds/kalojeera
  8. Get 11/2 tbsp turmeric powder
  9. Take 1/2 tbsp red chilli powder
  10. Make ready 4-5 tbsp mustard oil/vegetable oil
  11. Prepare 1 tbsp corn starch/flour
  12. Get to taste Salt
  13. Take As required Water

Mystus cavasius Picture by Khan, M. Salt and Sugar -As per Requirement. Sales sales@ruinemans.com Gangetic mystus Nothing known about the Gangetic mystus. Gangetic Mystus/Tengra fish is available in rainy season in Vietnam, their size is small but fish contains high moisture.

Steps to make Gangetic Mystus curry:
  1. Firstly clean fish with water very well, otherwise fish will smell bad. Marinate the fish with 1 tbsp turmeric powder and salt. Keep them for atleast 30 minutes.
  2. Cut the eggplant, beans and potato roughly. Slit the green chilies.
  3. In the kadai heat oil by high flame. Then reduce the flame to low then add the fishes. Do not add all the fishes in one time, otherwise the fish can not be turned over properly and the fish will be broken. Cover the lid of the kadai and increase the flame. After one minute again lower the flame and open the lid and carefully turn over the fishes. After one minute lower the flame and open the lid and take out the fishes. Fry the remaining fishes. Then fry the bori.
  4. In the same oil add nigella seeds/kalojeera then add all the vegetables and saute well. Then add salt, turmeric powder and red chilli powder. Cook them well until the vegetables are tendered. The flame should be medium.
  5. Then add water as required and let them boil. When it is boiling add the fishes and bori and let them boil.
  6. In a small bowl add flour/corn starch and water and make a paste then add into kadai and let them boil. It will thick the gravy. After 2-3 minutes switch off the flame. Serve it with steamed hot rice and gondho raj lebu.

Sales sales@ruinemans.com Gangetic mystus Nothing known about the Gangetic mystus. Gangetic Mystus/Tengra fish is available in rainy season in Vietnam, their size is small but fish contains high moisture. A very tasty version of the catfish - Yellow-Blackish is in color and extremely tasty. The Management and staff at Ganges would like to show their appreciation for the recent Royal honour. "Congratulations to the good people of Royal Wootton Bassett" Special Requests. All of our food is prepared fresh, therefore if you have any requests please inform the.

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