Ingredients :
- 750 g white fish fillets or sliced
- 2 teaspoons of salt
- 1 teaspoon of turmeric
- mustard oil
- 1 large potato
- 1 small eggplant
- 4 cups water
- 4 green chillies
- garam masala
Preparation :
Wash and dry the fish, sprinkle with 2 sides with salt and turmeric and let stand 5min.
Cut potatoes into quarters, the eggplant into slices and then cut in the lengthwise green chilies, remove seeds and reserve.
Heat oil in skillet and brown the fish on two sides until cooked and reserve.
In the same oil, fry the masala spice up the crackling, add the potato and eggplant and fry until coated with spices. Pour the water and let simmer.
Once the vegetables have softened, add the fish and peppers.
Serve hot with rice.
Jasha Maroo - minced chicken
Jasha Maroo is a minced chicken Bhutanese. This dish is simple and easy.
Moorgi kosha - Chicken Curry Bengal
Moorgi kosha is a chicken curry of Bengal, Bangladesh is heavily influenced by Indian cuisine.
Beef Bengal
Beef Bengal is a very tasty dish that comes from us bangladesh.
oh ah chian - oh chien - oyster omelet
oh ah chian or oh chien is an oyster omelet from China, we find this dish in Malaysia, Singapore and...
Seeni Sambol - sambal with onion
Seeni Sambol is a sambal with onions that accompanies many meals in sri lanka.
Nuoc leo - peanut sauce
Nuoc leo is a peanut sauce with a mixture of sweet and savory found in vietnam.
Ketupat - packaged rice
Ketupat is rice wrapped in a sheet, it is eaten in Malaysia, Indonesia, Brunei, Singapore and the ph...
Pol Sambal - Coconut Sambal
Pol sambal is sambal coconut dish that accompanies many in sri lanka.
Gin thoke - ginger salad
In Burma they are very fond of salad, here's Gin Thoke is a salad with ginger.
Alu Acchar - Potato Salad
Alu Acchar is a salad of potatoes and sour. The acchars are very present in Nepalese cooking.