BAGAM BAHAR (FISH CURRY)


This dish is taken from Muslim cuisine. It has thick gravy and mouth watering aroma.

INGREDIENT

King fish pieces 8 each 50 gm
Onion paste 1 cup
Sour curd 100 gm
Kashmiri red chilli powder 1 tbsp
Charmagaz ( mixed melon seeds) paste 1 tbsp
Poppy seeds paste 1 tbsp
Black cumin seeds paste 1 tbsp
Fresh cream 4 tbsp
Few green chilies
Salt to taste
Mustard oil 3 tbsp
Ghee 1 tsp

INGREDIENT FOR TEMPERING

Bay leaf 1
Cumin seeds few
Green cardamom 2
Cinnamon 1 stick
Cloves 3

PROCESS

Marinate the fish with salt and curd for 2 hours
Heat oil in a pan and add the ingredients of tempering
Add onion paste and cook for 3 minutes, when it turns brown in colour, add red chilli powder, char magaz paste, poppy seeds paste and black cumin seeds paste
Stare well and add salt
Add fish and marination, add half cup water and cream, cover the pan and cook for 5 minutes
Add green chilies and ghee
Serve with hot plane rice

BAGAM BAHAR (FISH CURRY)

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Posted by Tapashi Dey
Food Writer & Blogger
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