পোনা মাছের ঝাল | Bengali Fish Curry | সহজ পদ্ধতিতে পোনা মাছের ঝাল

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পোনা মাছের ঝাল | Bengali Fish Curry | সহজ পদ্ধতিতে পোনা মাছের ঝাল
Immerse yourself in the rich tapestry of Bengali flavors with our latest culinary masterpiece, "পোনা মাছের ঝাল | Bengali Fish Curry," presented by The Cooks Companion. In this gastronomic exploration, we not only bring you the traditional recipe but also share the cultural essence that makes Bengali cuisine truly special.
Discover the secret behind the irresistible allure of fish curry Bengali style. The marriage of mustard oil, aromatic spices, and the unique Pona Mach creates a symphony of tastes that dance on your palate. Each step is a celebration of Bengal's culinary heritage, carefully crafted to perfection.
Our journey takes you through the meticulous art of balancing spices - the golden hues of turmeric, the warmth of red chili powder, and the earthy notes of cumin powder. Witness the transformation as these ingredients weave together, infusing the dish with a burst of flavors that will leave you craving for more.
The addition of potatoes, known as "alu diye," adds a delightful dimension to the dish. Watch as they absorb the essence of the curry, creating a harmonious blend that elevates the entire culinary experience. It's a stroke of genius that defines the Bengali fish curry experience.
No Bengali feast is complete without the perfect pairing. We recommend serving this delectable fish curry with steamed rice to truly savor the authenticity of the flavors. The soft texture of the rice complements the robustness of the curry, creating a match made in culinary heaven.
Ingredients : -
1. Pona Fish - 4 Pcs.
2. Potato - 2 (Sliced)
3. Mustard Oil - 6 Tbsp.
4. Onion - 1 (Chopped)
5. Garlic Paste - 1 Tbsp.
6. Ginger Paste - 1 Tbsp.
7. Tomato Paste - 2 Tbsp.
8. Onion Paste - 1 Tbsp.
9. Bay Leave - 1 Pcs.
10. Dry Red Chili - 1 Pcs.
11. Green Chili - 1 Pcs.
12. Turmeric Powder - 1 Tbsp.
13. Red Chili Powder - 1 Tbsp.
14. Salt - As Per Taste
15. Water - As Required
16. Coriander Leaves
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