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We hope you got benefit from reading it, now let’s go back to ancovy dry masala (mourala maacher charchari - in bengali) recipe. You can have ancovy dry masala (mourala maacher charchari - in bengali) using 15 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Ancovy dry masala (mourala maacher charchari - in bengali):
- You need 250 grams Anchovy fish
- Get 1 capsicum
- Get 1 medium sized potato
- Provide 1 small sized onion
- Take 1 small piece of ginger
- Use 5-6 garlic cloves
- You need 1/2 tsp cumin powder
- Provide 1 tsp coriander powder
- Provide 1-2 tsp turmeric powder
- Use 1/2 red chilli powder
- Provide 1/4 tsp garam masala
- Get As required Mustard oil
- Prepare 1 tsp panchforon if not available then add the below:
- Provide 1/2 tsp each jeera+kalonji+black mustard+ yellow mustard+fennel+fenugreek
- Get As per taste Salt
Instructions to make Ancovy dry masala (mourala maacher charchari - in bengali):
- Clean the fishes. Marinate with 1 tsp turmeric and 1 tsp salt. Sallow fry in 2 tsp oil till crispy. Keep aside.
- Heat the pan, add 1-2 tsp oil. Add panchforon. Add finely chopped ginger and garlic Saute for few seconds. Add sliced onion, sliced potato, 1tsp turmeric powder, salt, coriander powder, cumin powder, red chilli powder, saute for few seconds. Add sliced capsicum, green chilli.Mix well. Add 1/2 cup of water and cover it. Keep in medium flame for few minutes till the potato is cooked and water is absobed. Now add fried fish and mix well. Keep on low to medium flame for a minute.
- Switch off the flame. Add garam masala, mix well. Transfer to a serving bowl. Garnish with chopped coriander leaves (optional)
The spicy and delicious fish curry with homemade masala spices. Mourala Maacher Charchari – from my Mother. Bengali Garam Masala is a veriant of Indian spice mix Garam Masala. This post shares the step by step recipe of this famous It was when I decided to capture the moments and ended on making a video recipe. Before going further with the recipe of Bengali Garam.
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