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Before you jump to Gangetic Mystus curry recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater
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We hope you got insight from reading it, now let’s go back to gangetic mystus curry recipe. To make gangetic mystus curry you only need 13 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Gangetic Mystus curry:
- Use 250 grams Gangetic Mystus fish
- Provide 1 medium potato
- Provide 10-12 long green beans
- Take 1 long eggplant
- Use 7-8 green chillies
- Take 10-12 pieces lentil paste/bori
- Prepare 1/2 tbsp nigella seeds/kalojeera
- Prepare 11/2 tbsp turmeric powder
- Use 1/2 tbsp red chilli powder
- Prepare 4-5 tbsp mustard oil/vegetable oil
- Use 1 tbsp corn starch/flour
- You need to taste Salt
- Take As required Water
Steps to make Gangetic Mystus curry:
- Firstly clean fish with water very well, otherwise fish will smell bad. Marinate the fish with 1 tbsp turmeric powder and salt. Keep them for atleast 30 minutes.
- Cut the eggplant, beans and potato roughly. Slit the green chilies.
- In the kadai heat oil by high flame. Then reduce the flame to low then add the fishes. Do not add all the fishes in one time, otherwise the fish can not be turned over properly and the fish will be broken. Cover the lid of the kadai and increase the flame. After one minute again lower the flame and open the lid and carefully turn over the fishes. After one minute lower the flame and open the lid and take out the fishes. Fry the remaining fishes. Then fry the bori.
- In the same oil add nigella seeds/kalojeera then add all the vegetables and saute well. Then add salt, turmeric powder and red chilli powder. Cook them well until the vegetables are tendered. The flame should be medium.
- Then add water as required and let them boil. When it is boiling add the fishes and bori and let them boil.
- In a small bowl add flour/corn starch and water and make a paste then add into kadai and let them boil. It will thick the gravy. After 2-3 minutes switch off the flame. Serve it with steamed hot rice and gondho raj lebu.
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