**Boal Maach with Kumro Pata** (Catfish with Pumpkin Leaves) is a traditional Bengali dish that combines the earthy flavors of fresh pumpkin leaves with the richness of Boal fish (Wallago). Here’s how to make it:
### Ingredients:
- 4-5 pieces of **Boal fish** (Wallago)
- A bunch of **pumpkin leaves** (Kumro pata), cleaned and chopped
- 2 medium-sized **onions** (finely sliced)
- 1 tablespoon **ginger-garlic paste**
- 2-3 **green chilies** (slit)
- 1 teaspoon **turmeric powder**
- 1 teaspoon **red chili powder** (adjust to taste)
- 1 teaspoon **cumin powder**
- 1 teaspoon **coriander powder**
- 1/2 teaspoon **panch phoron** (Bengali five spice)
- 2-3 tablespoons of **mustard oil**
- Salt to taste
- Water as needed
### Instructions:
1. **Prepare the fish:**
- Clean the Boal fish pieces well.
- Rub them with salt and turmeric powder and set them aside for 15 minutes.
2. **Fry the fish:**
- Heat mustard oil in a pan until it smokes.
- Fry the marinated fish pieces until golden brown on both sides. Remove and set aside.
3. **Prepare the curry:**
- In the same pan, add a bit more mustard oil if necessary.
- Add **panch phoron** and let it crackle.
- Add the sliced onions and sauté until they turn light golden.
- Add the ginger-garlic paste and cook until the raw smell disappears.
4. **Cook the spices:**
- Add turmeric powder, red chili powder, cumin powder, and coriander powder. Stir and cook until the spices are well roasted.
- Add the chopped pumpkin leaves (kumro pata) and stir to combine with the spices.
5. **Cook with water:**
- Add a little water (about 1/2 cup) and cover the pan to let the pumpkin leaves soften.
- Once the leaves are tender, add the fried fish pieces back into the pan.
6. **Simmer:**
- Adjust the consistency by adding more water if needed. Let the fish cook in the gravy for about 5-7 minutes so that the flavors blend well.
- Add the slit green chilies for extra heat and adjust the salt to taste.
7. **Serve:**
- Once the fish is cooked and the gravy has thickened, turn off the heat.
- Serve hot with steamed rice.
Enjoy the unique combination of **Boal Maach** with the delicate bitterness of **kumro pata**, creating a flavorful Bengali meal!
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