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Durga Puja,Recipes,Non-Veg Lunch,Non-Veg Dinner

Macher Ganga Jamuna Recipe By Ananya Banerjee


Oct 03, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Medium

This Durga Puja gets in touch with our cultural heritage by preparing a traditional Bengali fish recipe called Macher Ganga Jamuna. Fresh fish is covered in a spice-filled marinade before being fried in Emami healthy & tasty Kachchi Ghani Mustard Oil. Macher Horogouri is the perfect way to celebrate Durga Puja with flavours that have carried forward from generation to generation.

INGREDIENTS

    For Ganga:
    4 medium-sized whole fish (preferably Koi mach(climbing perch)
    2 tbsp mustard paste)
    4-5 green chillies
    1 tsp kalojeera (nigella seeds)
    1 tsp red chilli powder
    1 tsp turmeric powder
    Mustard oil for cooking
    Salt to taste
    For Jamuna:
    1 tsp mustard seeds
    2 tsp concentrated tamarind extract (diluted in 2 tbsp of water)
    1/2 tsp red chilli
    2 tsp sugar
    Mustard oil for cooking
    Salt to taste

DIRECTIONS

Method:

Ganga preparation: Rub the fishes in a pinch of salt and turmeric powder and then deep fry them in smoking hot oil. Keep aside. Into the same oil, add kalojeera till they crackle. Add mustard paste, red chilli, turmeric powder, salt and green chillies along with a bit of water. Sauté the mixture till oil leaves the sides of the spice paste. Add about 1/3 cup water and bring it to a boil gravy to a boil. Arrange the fish pieces into the gravy. Do not turn and cook till the gravy dries up a bit and the fish has this mustard gravy from one side. Keep aside.

Jamuna preparation: Heat 2 tbsp mustard oil in another pan and add yellow mustard seeds when oil turns hot. Allow them to sputter. Add tamarind extract, red chilli powder, green chillis.salt and sugar. Add 1/3 cup of water and bring the gravy to a boil. When the gravy comes to a boil, carefully place the kept aside fish in mustard gravy and place the fishes on the side untouched by the mustard into the tamarind gravy. Cook till the gravy dries up a bit.

About Ananya BanerjeeFollow On

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Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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