BUTTERFISH( PATYA) GRAVY



Hiiiiiiiiiii! my awesome readers.
Today is the day for the non vegetarians. This recipe is for non-vegs but don't worry vegetarian, i will come up very soon with some awesome recipes for you all😊
I am gonna talk about a very famous fish in Bengal i.e PATYA( BUTTERFISH). One of my favourite dish in the menu.
Bengalis cook this fish in some other ways but in my house we cook it in a spicy desi masaledar way, which is my favourite.
if you love spice you gonna love this dish.
And the best thing is that as it is a fish it contains much needed protien and it has good chelestrol and omega 3 also.
It's very easy spicy and fun to make this recipe.
SO LET'S START WITH THE RECIPE

INGREDIENTS:-

  1. PATYA FISH OR BUTTERFISH(500 gm)
  2. MUSTARD SEED ( 4tsp)
  3. CUMIN WHOLE( 2 tsp)
  4. CORIANDER SEEDS(2 tsp)
  5. BLACK PEPPER (4-5 cloves)
  6. RED CHILLI POWDER ( 2 tsp)
  7. TOMATOES ( 1 piece)
  8. SALT ( as per taste)
  9. COOKING OIL
  10.  CORIANDER 

METHOD OF COOKING:-

  1. FIRST WASH THE FISH THOROUGHLY AND MAKE THE PASTE OF ALL THE SPICES IN BLENDER OR YOU CAN USE THE ANCIENT WAY OF INDIA FOR OBTAINING MIXTURE OF SPICES AND KEEP ASIDE,
  2. THEN PLACE A PAN ON THE GAS ON HIGH FLAME. PUT COOKING OIL IN IT AND LET IT WARM.
  3. ADD FEW MUSTARD SEEDS IN THE OIL, LET THEM CRACKLE AND THEN ADD THE FISH
  4. SAUTE THE FISH FOR 5 MINS OR TILL THE FISH IS HALF COOKED
  5. THEN ADD ALL THE SPICES AND SAUTE THEM WELL SO THE AROMA COMES OUT OF THE SPICES AND YOU CAN SMELL THAT AROMA
  6. ADD THE CHOPPED TOMATOES AND THE SAUTE TILL THE TOMATOES ARE DONE
  7. THEN ADD RED CHILLI POWDER AND SALT AND MIX
  8. PUT 2 CUPS WATER AND THEN COVER IT. BRING IT TO BOIL
  9. REMOVE THE LIT AND THEN ADD CHOPPED CORIANDERS AND THEN HIGH THE FLAME OF THE GAS.
  10. LET THE GRAVY BE THICK. TUR OFF THE FLAME 
  11. SERVE HOT WITH RICE AND PHULKA
 YOU ALL GONNA LOVE IT. I AM PRETTY SURE ABOUT IT
TRY IT AND LET ME KNOW HOW MUCH YOU LOVE IT

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