(A gravy preparation of Maara fish with mustard seed)
Maara is a small sweet water fish having a size of 4-5 cms. They belong to the same family of Pomfret, having no scales on their body and a very shiny silver skin. They are so easy to cook that no deep frying is required while preparing it.
Maara is a small sweet water fish having a size of 4-5 cms. They belong to the same family of Pomfret, having no scales on their body and a very shiny silver skin. They are so easy to cook that no deep frying is required while preparing it.
Ingredients:
Maara Fish: 300gms
Mustard seed: 50gms
Mustard oil: 50ml
Turmeric: 5gms
Salt: as per taste
Onion: 35gms
Garlic:10gms
Tomato: 50gms
Preparation:
Maara Fish: 300gms
Mustard seed: 50gms
Mustard oil: 50ml
Turmeric: 5gms
Salt: as per taste
Onion: 35gms
Garlic:10gms
Tomato: 50gms
Preparation:
- Wash and marinate the fish in salt and turmeric.
- make a paste of onion, garlic and chop tomatoes and keep it ready.
Cooking:
- Heat oil in a kadai, add a tempering of mustard seed, add onion,garlic paste and stir fry.
- Add mustard seed paste and cook it over a moderate heat. Add tomatoes once masalas are cooked.
- Finally add marinated fish and mix it well with other ingredients. Add water and simmer for 5-7 minutes.
- Serve hot garnished with chopped coriander leaves.
Innovation: Latpat Maara (small Maara fish cooked in dry mustard gravy)
Ingredients:
Maara fish: 400gms
Mustard paste: 100gms
Green chilly paste: 25gms
Salt: As required
Turmuric: 5gms
Onion Paste: 30gms
Mustard oil: 100ml
Preparation:
- Wash and marinate the fish in salt, turmeric and onion paste, make a paste of green chilly and mustard.
Cooking:
- Heat oil in a frying pan add marinated Maara fish, toss and stir fry for 5-7 minutes.
- Add the mixture of mustard and Green chilly paste and cook it well with fish for 8-10 minutes.
- Take out of flame, sprinkle raw mustard oil.
- Serve hot garnished with whole slit green chilies
Tuesday, October 9, 2007
Maachh
Maachh: (Round fish, fried and cooked in Mustard gravy)
Ingredients:
Round Fish (Rohu/ Katla) 8 pcs. (on and across the bone)
Mustard seed 50 gms
Mustard oil 200 ml
Onion 200 gms
Garlic 50 gms
Tomato 75 gms
Fresh Coriander Leaves
Salt As required
Red chilly Pd 10 gms
Turmuric 5-7 gms
Lemon Juice Optional
Preparation:
Wash Fish and marinate it with salt, turmeric 50 gms of onion paste and lemon juice
Chop tomatoes, mince garlic, slice onion and make a smooth paste of mustard
Cooking:
Heat oil in a pan(Kadai), deep fry marinated fish and take it aside.Heat oil again and add the tempering of mustard followed by garlic paste and onion slice. Fry till light brown in color.Add mustard paste and fry till 7-10 minutes over moderate heat, later add tomatoes, stir fry for two more minutes. Add water as much as you require for the gravy.Let the gravy come to a boiling stage and finally put fried fish pcs, reduce the flame and allow it to simmer for 10-12 minutes
Eventually take it out and serve hot, garnished chopped coriander leaves
Variation: The excellent variation of Maach could be obtainedby adding 75 gms of additional mustard paste deriving a thick pouring gravy, topped with 20 ml of raw mustard oil.
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