SHEAT FISH CURRY

 

SHEAT FISH CURRY IS ONE OF THE MOST DELICIOUS FISH CURRIES IN EASTERN INDIA AS WELL AS BANGLADESH.

THE PEOPLE OF EASTERN INDIA AS WELL AS BANGALADESH IT IS A VERY FAMOUS FISH DISH FOR LUNCH AND DINNER WHEN TAKEN WITH PLAIN WHITE RICE ESPECIALLY WITH BASMATI RICE. SHEAT RICE WILL TAKE AT LEAST  15 – 20 MINS TO PREPARE AND SERVE HOT TO PEOPLE.

SHEAT FISH IS A FISH THAT CAN BE EATEN BY CHILDREN ALSO AND IT IS A SINGLE BONE FISH. IT IS A SWEET WATER FISH WHICH ARE FOUND IN RIVERS, LAKES AND FRESHWATER PONDS.

 THE NUTIENTS THAT ARE PRESENT IN THIS FISH ARE AS FOLLOWS: -

a) PROTEINS

b) HEALTHY FATS

c) VITAMINS B12

d) LOW CALORIES

e) SELENIUM

f) OMEGA – 3

g) OMEGA – 6

                   CALORIE, FAT AND PROTEINS VALUE FOR 100 GRAMS

CALORIE – 115 Cal

FATS – 5 Grams

PROTEINS – 17 Grams

SHEAT FISH CURRY IS EASY TO MAKE AND THE INGREDIENTS ARE GENERALLY AVAILABLE IN THE DAILY HOUSEHOLDS. SHEAT FISH CURRY CAN BE MADE WITHIN 30 – 45 MINS.

INGREDIENTS

1.     SHEAT FISH (INDIAN CATFISH) - 4 PIECES

2.     POTATO – 2 (Cut into 8 pieces) 

3.     TOMATO - 1 MEDIUM SIZE

4.     GREEN CHILLIS - 3 - 4

5.     GINGER - 1 cm of length

6.     SALT (ACCORDING TO TASTE)

7.     GARLIC – 2 – 3 CLOVES

8.     MUSTARD OIL – 2 TBSP

9.     CORIANDER LEAVES

10.   TURMERIC POWDER

11.   RED CHILLI POWDER – 2 TSP

12.   CORIANDER POWDER – 1 TSP

13. CUMIN POWDER – 2 TSP

14. ONION – 1 MEDIUM SIZE

15. ONE CRUSHED MEDIUM SIZE ONION SIZE

16. WHOLE CUMIN – 1 TSP

17. BAY LEAF – 1-2

18. DRY RED CHILLI – 1-2

COOKING TIME – 15 – 20 MINS

MARINATION TIME – 15 MINS

MAKE A PASTE OF THE FOLLOWING

1.     CUMIN POWDER – 2 TSP

2.     CORIANDER POWDER – 1 TSP

3.     CRUSHED GINGER

4.     ONION AND GARLIC PASTE

5.     TURMERIC POWDER – 1 TSP

6.     RED CHILLI POWDER – 2 TSP

HOW TO COOK / PREPARATION

1. WASH THE PIECES OF FISH THOROUGHLY IN RUNNING WATER AND DRY THE FISH WITH THE HELP OF TISSUE OR UNTIL IT BECOMES DRY.

2. MARINATE THE PIECES OF FISH WITH TURMERIC AND SALT AS REQUIRED.

3. FRY THE PIECES OF FISH IN A NON-STICK COOKWARE WITH 1 TBSP OF MUSTARD OIL AND SHALLOW FRY IT. [ TIP: DO NOT DEEP FRY THE FISH]

4. KEEP IT ASIDE IN A BOWL.

5. FRY THE POTATOES WHICH ARE BEEN CUT INTO 8 PIECES UNTIL IT TURNS BROWN THEN TAKE IT OUT IN A BOWL.

6.ADD 2 TBSP MUSTARD OIL IN A COOKING POT AND LET IT HEAT FOR SOME TIME.

7. ADD ONE TSP OF WHOLE CUMIN INTO THE OIL, DRY RED CHILLI AND BAY LEAF AND SHALLOW FRY IT.

8. ADD THE PASTE WHICH YOU PREPARED IN THE OIL.

9. FRY IT FOR SOME TIME AND STIR THE WHOLE THING FOR SOME TIME.

10. THEN GIVE THE TOMATO PASTE AND SALT AND STIR FOR 2-3 MINS.

11. IMMEDIATELY THEN GIVE THE POTATO WHICH WERE SLICED INTO 8 PIECES AND 2 CUPS OF WATER.

12. TILL THE POTATO BOILED PROPERLY.

13. THEN NOW PUT THE 4 PIECES OF SHEAT FISH AND COOK FOR MINUTES.

14. KEEPING THE GRAVY AS YOU LIKE AND SERVE IT IN A BOWL AND GARNISH WITH CORIANDER.

                        BEST SERVE WITH PLAIN WHITE RICE / BASMATI RICE