Magur/Cat Fish Curry/vibsk-07

रेसिपी हिन्दी में पढ़ें: मागुर फिश करी 

Ingredients :

	Ingredients:		Quantity:
1.	Cat Fish	:	750 g
2.	Garlic	:	1 full pod medium size
3.	Ginger	:	3” peice
4.	Turmeric Powder	:	1 tsp
5.	Red Chilli Powder	:	2 tsp
6.	Coriander Powder	:	3-4 tsp
7.	Garam Masala (Indian Masala Mix)	:	1 tsp
8.	Mustard Seed	:	2 tsp
9.	Cumin Seeds	:	2 tsp
10.	Fenugreek Seeds	:	1 tsp
11.	*Paanch Phoran (mix of 5 seeds)	:	1 & ½ seeds
12.	Salt	:	To taste
13.	Mustard Oil	:	1 & ½  tbsp
14.	Fresh Coriander Leaves	:	For garnishing

*Paanch Phoran: Nigella Seeds+Fennel Seeds+Fenugreek Seeds+Cumin Seeds+Mustard Seeds.  All seeds taken in equal quantity.

Method :

1. Take turmeric powder, chilli powder, coriander powder & garam-masala (Indian spice mix) in a bowl. Add water & soak for 10 minutes. Keep aside.
2. Add water & grind garlic, ginger, mustard seeds, cumin seeds & fenugreek seeds to fine paste.
3. For tempering, add mustard seeds to wok & heat on medium flame.
4. Bring down the flame to low, add *paanch-phoran (mix of five seeds) to heated oil.
5. When paanch-phoran starts spluttering add ginger-garlic paste. Stir & roast.
6. Roast masala till it turns light brown and leaves the sides of the wok & separated from the oil.
7. Now, add soaked masala. Stir & mix well.
8. Fry on low flame till masala leaves the sides of the wok & separated from the oil.
9. Then gently drop in the fish pieces in masala. Softly turn the fish in masala & cover all fish pieces with masala.
10. Avoid stirring roughly & too many times. Fish pieces can break.
11. After 3-4 minutes add boiled water (2- 2&1/2 glasses).
12. Add salt. Mix lightly. Put flame on high & cook till curry starts boiling.
13. Put the flame on low. Cover & cook till done. It takes 15-20 minutes approx.

Garnish with chopped fresh coriander leaves & serve hot with rice/chapati.

Recipe Step By Step With Pics:

Step-1

1. Take turmeric powder, chilli powder, coriander powder & garam-masala (Indian spice mix) in a bowl. Add water & soak for 10 minutes. Keep aside.

Step-2

2. Add water & grind garlic, ginger, mustard seeds, cumin seeds & fenugreek seeds to fine paste.

Step-3

3. For tempering, add mustard seeds to wok & heat on medium flame. Bring down the flame to low, add *paanch-phoran (mix of five seeds) to heated oil.

Step-4

4. When paanch-phoran starts spluttering add ginger-garlic paste. Stir & roast.

Step-5

5. Roast masala till it turns light brown and leaves the sides of the wok & separated from the oil.

Step-6

6. Now, add soaked masala. Stir & mix well.

Step-7

7. Fry on low flame till masala leaves the sides of the wok & separated from the oil.

Step-8

8. Then gently drop in the fish pieces in masala. Softly turn the fish in masala & cover all fish pieces with masala. Avoid stirring roughly & too many times. Fish pieces can break.

Step-9

9. After 3-4 minutes add boiled water (2- 2&1/2 glasses). Add salt. Mix lightly. Put the flame on high & cook till curry starts boiling.

Step-10

10. Bring down the flame to low. Cover & cook till done. It takes 15-20 minutes approx.

Step-11

Garnish with chopped fresh coriander leaves & serve hot with rice/chapati.