Thursday, February 23, 2012

Spotted snakehead sizzling fry

Spotted snakehead sizzling fry  
 The native name of this fish is ‘Taki’. This fish is available to all over Bangladesh and almost in every water reservoir.  The fish is popular as a smashed item, by adding salt, chili, mustard oil and fresh coriander leaves.  The fish is good in taste when matured and have some irregular bones.  However, it has some particular taste that you may like.
Spotted Snakehead big size4 whole fish
Vegetable oil 2 table spoon
Turmeric powder ½ tea spoon
Red chili powder ½ tea spoon
Cumin seed paste ½ tea spoon
Ginger paste ½ tea spoon
Garlic paste ½ tea spoon
Onion sliced ½ cup
Green chili sliced 2 pieces
Warm water 1 cup
Salt to taste

Cooking Method:
Take fish and remove useless materials from its abdomen, wash repeatedly with plenty of water, and drain out. Mix with small amount of turmeric powder and salt. Take 1 table spoon oil to a fry pan and heat. Put all fishes in hot oil, fry for 1 minute then turn upside down fry another 1 minute then take out from heat. Take rest 1 table spoon oil to a cooking pan and put on heat. Add all ingredients except fish, green chili and water, stir gently. When the bottom of the pan becomes sticky then pour hot water and stir. Add fish and cook covering the pan for 15 minutes. Add green chili over the curry, remove from heat. Serve hot with plain rice or pilaw. 4 servings. 

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