Dhaniya dia masor torkari | Cilantro Fish Curry

This dhaniya dia Masor curry is an delicious Assamese recipe,where fresh cilantro leaves are chopped to give the Curry a green aromatic texture.

Fresh water fish like Borali are used to make this curry. Borali fish is the best option for this recipe this fish is oil rich.

Maximum use of cilantro makes the Curry thick which is later refrigerated to make it lumpy. These cold lumps of Curry is served with steamed rice which is very rich and delicious. Mixed this cool curry with added butter and enjoy the rice specially in the winters.

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What fish is best for dhaniya fish Curry?

You can use any fresh water fish like Rohu,borali,pavo,gorilla etc.

Pavo fish is the best alternative for Borali to make this dhaniya fish Curry.

How to prepare the dhaniya for fish Curry?

Chopped fresh coriander leaves are generally used for the Curry flavor, which is the main ingredient. You can literally sprinkle some dhaniya over the Curry for garnish. 

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RECIPE INFO 

ASSAMESE FISH CURRY
CUSINEASSAMESE
CATEGORYMAIN
PREP TIME25 MINS
COOK TIME25 MINS
TOTAL TIME50 MINS
DIETNON VEG
SERVING4
CALORIES 240 KCAL
AUTHORANWAR IQBAL

INGREDIENTS

  • 2 teaspoons Dijon mustard
  • 1 teaspoon ground dark pepper
  • ½ teaspoon salt
  • 2 tablespoons canola oil
  • 4 white fish filets
  • 1 onion, coarsely hacked
  • 4 cloves garlic, generally hacked
  • 1 (1 inch) piece new ginger root, stripped and hacked
  • 5 cashew parts
  • 1 tablespoon canola oil
  • 2 teaspoons cayenne pepper, or to taste
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • ½ cup hacked tomato
  • ¼ cup vegetable stock
  • ¼ cup fresh green cilantro

  • INSTRUCTIONS

  • Stage 1
  • Blend the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish filets, going to cover. Marinate the fish in the cooler for 30 minutes.
  • Assamese fish curry,borali masor torkari,dhonia dia masor curry,cilantro fish curry,Indian fish curry,assamese fish cuisine,borali masor jhul,how to make cilantro fish curry,rice and fish curry,coriander fish curry,assamese style fish curry

  • Stage 2
  • Consolidate the onion, garlic, ginger, and cashews in a blender or food processor and heartbeat until the combination frames a glue.
  • Stage 3
  • Preheat a stove to 350 degrees F (175 degrees C).
  • Stage 4
  • Heat 1 tablespoon of canola oil in a skillet over medium-low hotness. Mix in the pre-arranged glue; cook and mix briefly. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and mix for five extra minutes. Mix in the cleaved tomato and vegetable stock.
  • Stage 5
  • Orchestrate the fish filets in a baking dish, disposing of any additional marinade. Top the fish with the sauce, cover the baking dish, and heat in the preheated stove until the fish pieces effectively with a fork, around 30 minutes. Decorate with cleaved cilantro.
  • Nutrition Facts
  • Borali Masor torkari
  • BORALI MASOR CURRY
    ProteinCaloriesFatCarbFibre
    1g2400.520f0

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