Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, gondhoraj rohu curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Gondhoraj Rohu Curry is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Gondhoraj Rohu Curry is something that I have loved my whole life. They’re nice and they look fantastic.
'Gondhoraj Lebu' (Aromatic King Lemon or Kaffir Lime) is widely available in Indian subcontinent and south east Asian countries. The beautiful aroma when mixed with any curry or dal it gives completely different dimension. There is wide use of this lime in every fish curries in south-east Asian countries. #fish #bhetkimacherrecipe A delicious video recipe with flavour from aromatic Lime leaves infused by steaming. Fish can be white fish like Rohu, Bhetki.
To get started with this particular recipe, we have to prepare a few components. You can cook gondhoraj rohu curry using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Gondhoraj Rohu Curry:
- Make ready 400 g Fish
- Get 2 nos Kaffir lime -
- Get 2 large Onion -
- Take Green chillies - as per preference
- Make ready 2 tbsp Ginger garlic paste -
- Take 5-6 Lime leaves
- Make ready 2 tbsp Turmeric powder -
- Prepare 1/2 tbsp Cumin powder-
- Prepare 1 tbsp Coriander powder-
- Get 5 gm Garam masala powder -
- Prepare 2 sprigs Coriander leaves-
- Get Refine oil - for frying and curry
- Make ready Seasoning - as required
Gondhoraj Maachh is a fish dish of Bengal; it can also be made with kaatla or bhetki. Ingredients used are rohu, coconut milk, cashew nut paste, onion paste, ginger paste, and gondhoraj lime. Chitol Maacher Muitha/Chitol Fish Dumpling Curry, Pabda Maacher Jhaal/Pabda Fish Spicy Curry, Tel Koi/Koi Fish in Oil, Rui Maacher Kalia/Rohu. There was a time when finding a Bengali restaurant in Kolkata was difficult.
Instructions to make Gondhoraj Rohu Curry:
- Marinate the fish pieces with ginger garlic paste, salt, turmeric, lime zest, juice and fry both side but don't let it get coloured
- Heat a kadhai add refine oil, Add chopped onion and ginger garlic paste.
- Add green chillies slitted and then well-mixed powder masalas in warm water… - Wait till oil comes up
- Add the fishes.. lime leaves and Coriander leaves. - Finish with a touch of garan masala powder and lime juice
Chitol Maacher Muitha/Chitol Fish Dumpling Curry, Pabda Maacher Jhaal/Pabda Fish Spicy Curry, Tel Koi/Koi Fish in Oil, Rui Maacher Kalia/Rohu. There was a time when finding a Bengali restaurant in Kolkata was difficult. It was limited to either the 'no-frill canteen' Suruchi or the 'hotel restaurant' Aaheli in Peerless Inn. Squeeze the juice of the gondhoraj over the fish, and serve hot, with rice. Macher Muro Diye Moong Dal or Lentils Cooked with Fish Heads Source: Source.
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