Macher Tel er Rosa

 Do you know fish oil is beneficial for heart? We bengalis know this since long, I think, otherwise why should we focus on the fish oil when our fish monger is processing a fresh rui or katla ( carps variety) . I always ask for it, and the person carefully clean it and give it to me in a deparate packet. 

I make sure to cook it immediately so that we get the benefits from the fresh fish. I always add one or two pieces of dishes in it and it enhances the flavour too. We call it as rosha , which indicates there would be ‘rosh’ or thick gravy in it and it can be relished with plain rice. Also, addyion of the brinjal pieces helps in getting the gravy consistency right. So, go ahead and try it.

 Ingredients:

  •  Fish oil – a small bowl
  • Fish pieces , preferably the belly portion – 2
  • Onion – 1, big, chopped 
  • Tomato – 1
  • Garlic paste – 1 tsp
  • Ginger paste – 1 tsp
  • Potato – 1, cut longitudinal 
  • Brinjal – 1, small, cubed
  • Capsicum-1/2 , chopped
  • Green chilli – 4
  • Salt, turmeric
  • Mustard oil
  • Coriander leaves for garnish

Method:

Marinate the fishoil and fish pieces with salt and turmeric.

Fry the fish pieces till golden brown. Keep aside.

In the same oil, put the marinated fish oil and fry till it changes color. 

In the same oil, add the garlic paste and fry a little.

Add the chopped onions. Stir well.

Next goes the potatoes followed by chopped tomato. Cook till the tomato is mashed.

Then add all the vegetables. Give it a good stir. Add salt, turmeric and cumin powder and stir well.

Add the fried fish oil along with fish pieces and mix with masala and vegetables.

Sprinkle some water and cook covered till the vegetables are cooked. I have added some fried boris too. But these are purely optional.

 

Remove from heat when the water has bern reduced to a thick sauce. Sprinkle some coriander leaves and chopped green chilli and serve.

Donot forget to adjust the seasoning.

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