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BANGDA FISH MASALA | MACKEREL FISH CURRY | BANGDA MASALA | BANGDA RECIPE | RECIPE OF BANGDA CURRY |

Mehfil E Zaika
BANGDA FISH MASALA | MACKEREL FISH CURRY | BANGDA MASALA | BANGDA RECIPE | RECIPE OF BANGDA CURRY | MACKEREL FISH MASALA | FISH MASALA | BANGDA MASALA CURRY |

Ingredients –
-Cleaned Curry Cut Chicken – 500g
-Refined Oil – 60 ml
-Cumin Seeds (Jeera) – 1 Tsp
-Clove(Lavang) – 5 Pcs
-Whole Black Pepper(Kali Mirch) – 5 Pcs
-Cardamom(Ilaichi) – 4 Pcs
-Cinnamon(Dalchini) – 2 Small Pcs
-Bay Leaf(Tej Patta) – 1 Big
-Sliced Onions – 2 Big
-Crushed Ginger Garlic – 2 Tbsp
-Salt – As per taste
-Curry Cut Tomatoes – 1 Big
-Turmeric Powder – ½ Tbsp
-Chilli Powder – 1 Tbsp
-Readymade Chicken Masala – 1 Tbsp
-Curry Cut Potatoes – 2 Medium
-Garam Masala – ½ Tbsp
-Water – 2 Cup (Aprox 480 ml)

Marination
-Add Indian Mackerel (Bangda) Fish 250g
-Add Turmeric Powder 1/4 Tbsp
-Add Salt 1/4 Tbsp or as per taste
-Marinate & Set A Side for 5 Minutes

Preparation
-Add Sliced or Cut Onions 2 Medium in mixer jar
-Add Tomatoes 2 Medium
-Add 3 Green Chillies
-Add 8-10 Cloves of Garlic & 2-3 cut pcs of Ginger
-Fine Grind the Ingredients

Cooking Process –
-Heat 30ml Refined Oil on High Flame
-Release the Pieces of Fish in Oil One By One Gently
-Fry for a Minute On high flame
-Flip Fish One By One & check fish gets brown in colour
-Fry for a minute & Remove the Fish from Oil
-Add more 30 ml Oil
-Add Paste of Grinded Ingredients
-Fry for 2 minutes on high flame & stir continuously
-Add 10-12 Curry Leaves
-Add 1/4 Tbsp Turmeric Powder
-Add 1 Tbsp Red Chilli Powder
-Add 1/4 Tbsp Salt or As per taste
-Add 1/2 Tsp Corinder & Cumin Powder
-Stir, Mix & Fry for a Minute on high flame
-Add 1 1/2 Cup (360ml) Water
-Stir once & release Fish pieces one by one
-Sprinkle Coriander Leaves
-Cover & Cook for 5 Minutes on high flame




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