Parse Macher Bahari Korma

Name: Parse Macher Bahari Korma
Total time: 1800 s
Yield: 3 to 4 people
Cuisine: Indian
Ingredients: 4-6 piece Parse fish; 2 piece medium onion; 1 cube piece ginger; 6 piece garlic cloves; 1 big Tomato/replacement of tomato hunk curd can be used; 2 piece green chilli; 8 piece Cashews; 5 -6 Raisens; 1 tbsp Magaz; 1 big size fried onion; to taste Salt & sugar according; 1 tsp kasuri methi powder; Whole garam masala; 3 Green cardamom; 3 Cloves; 1 inch Cinnamon stick; 1 bay leaf; 1 tsp Kashmiri red chilli powder, totally optional; as needed Oil preferred refined oil

Sunita Biswas Dhar @SBD_22_2010

Kolkata

#meetthemeat

Sunita Biswas Dhar @SBD_22_2010

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Ingredients

30 mins

3 to 4 people

4-6 pieceParse fish
2 piecemedium onion
1 cubepiece ginger
6 piecegarlic cloves
1big Tomato/replacement of tomato hunk curd can be used
2 piecegreen chilli
8 pieceCashews
5 -6Raisens
1 tbspMagaz
1big size fried onion
to tasteSalt & sugar according
1 tspkasuri methi powder
Whole garam masala
3Green cardamom
3Cloves
1 inch Cinnamon stick
1bay leaf
1 tspKashmiri red chilli powder, totally optional
as neededOil preferred refined oil

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Steps

30 mins

1

After cleaning parse fish marinate with salt & keep aside.
2

Make paste of onion, ginger, garlic, tomato, green chilli.
3

Make another paste with kaju, kismis,chal mogoj.
4

Heat pan & add sufficient oil to fry fish. Add fish & fry for few minutes don't make it crispy.
5

In same fried fish oil add bay leaf & whole garam masala.
6

Add onion, garlic, ginger, tomato, chilli paste & fry for few minutes until colour little changes.
7

Add sugar & salt according to own taste.
8

Add 1tsp Kashmiri red chilli powder.
9

Add little water & cook until oil discharge.
10

Add kaju, kismis, chal mogoj paste. Stir for few minutes & add little water.
11

Add fried onion & after few minutes add kasur methi powder.
12

When gravy starts to boil add fried parse fish.
13

When fish with gravy become thick switch off flame.
14

Give some standing time & serve with hot white rice / basanti polao.

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Cooksnaps

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Sunita Biswas Dhar @SBD_22_2010

on April 28, 2019 18:14

Kolkata

I started to cook after marriage & learning many new dishes every day. Situation bound me to start cooking but gradually i started to love cooking.

Sunita Biswas Dhar @SBD_22_2010

April 29, 2019 13:38

Parse is a very famous fish, specially among Bengali. It is very tasty. I have tried to cook it in a different style as it is generally cooked with mustard paste.

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Parse Macher Bahari Korma

Parse Macher Bahari Korma

Ingredients

Steps

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