Just ask me how happy i was when i saw Tilapia Fish in chennai fish market.I miss very badly all those fishes from bengal.Swear me i want to go back to west bengal only for varity of fishes.Well i know thats not happening.So right now i am just concentrating in tilapia.I was just thinking how many different ways this fish could be cooked and feit i am missing Macher Chorchori.so used this fish to make Tilapiar chorchori and turned out good.
Tilapia
Chorchori
Ingredients
- Tilapia - 5 to 6 pieces
- Fenugreek - 1 teaspoon
- Ginger paste - 1 teaspoon
- Garlic paste - 1 teaspoon
- Lemon juice - 2 tablespoons
- Ground turmeric - ½ teaspoon
- Sliced onions - ½ cup
- Green chili - 3 to 4
- Whole cumin - ½ teaspoon
- Salt - 1 teaspoon
- Oil - ¼ cup
- Wash the fish pieces a few times with water and a little bit
of salt.
- Once washed, mix them with ginger, garlic, lemon juice, turmeric, salt in about ½ cup of water to a pan, cover and cook over low heat.
- Turn the pieces over after 2 to 3 minutes.
- Once the water dries out, take them off the heat and keep aside for cooling.
- De-bone the fish pieces as much as possible without breaking
the pieces.
- Heat oil in a separate pan and add the fenugreek, whole cumin and onion.
- Once the turn slighly reddish, add in the fish pieces with green chili.
- Cover and saute over low heat for 5 to 6 minutes. Stir a few times.
- Once the oil separates out, turn off the heat.
- Serve hot.
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