**Shol Maach-er Lonka Pora** (Spicy Smoked Snakehead Fish) is a traditional Bengali dish that combines the robust flavor of Shol fish with the smoky heat of roasted green chilies. Here's how to make it:
### Ingredients:
- 1 medium-sized **Shol fish** (Snakehead fish), cleaned and cut into pieces
- 4-5 **green chilies** (for roasting)
- 2 tablespoons of **mustard oil**
- 1 medium-sized **onion**, finely chopped
- 1 teaspoon **turmeric powder**
- 1 teaspoon **red chili powder** (optional, for extra heat)
- 1 teaspoon **cumin seeds**
- Salt to taste
- Fresh coriander leaves for garnish
### Instructions:
1. **Roast the chilies**:
- First, roast the green chilies over an open flame or on a dry pan until they become slightly charred and smoky. Set aside to cool.
2. **Prepare the fish**:
- Marinate the Shol fish pieces with turmeric powder and salt. Let it rest for 15-20 minutes.
3. **Fry the fish**:
- Heat 1 tablespoon of mustard oil in a pan. Fry the marinated fish pieces until they are golden on both sides. Remove from the pan and set aside.
4. **Make the spice mix**:
- In the same pan, add the remaining mustard oil and temper it with cumin seeds.
- Add chopped onions and sauté until they turn golden brown.
- Crush the roasted green chilies and add them to the pan. Stir well and let the smoky flavor mix with the onions.
5. **Cook the fish**:
- Add turmeric powder, salt, and a pinch of red chili powder (if using) to the pan.
- Add the fried fish pieces and toss them gently in the spice mixture. Cook for 4-5 minutes on medium heat, allowing the fish to absorb the flavors.
6. **Garnish**:
- Once done, garnish with fresh coriander leaves and serve hot with steamed rice.
Enjoy this flavorful and spicy **Shol Maach-er Lonka Pora** with a simple meal of rice!
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