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Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho! - rita-bose-cooking

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16 April, 2013

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!

16 April, 2013

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!

Koi  Ganga Jamuna - is a very authentic dish of Bengal. The name comes from its two kind of gravies - one spicy mustard gravy and another sweet and sour tamarind gravy. The taste is beyond description. I was very busy and could not post anything on Poila Boishakh, the start of the Bengali New Year. I prepared this simple, but awesome fish recipe which is a treat for all Bengalis. So hope you try it out and Belated Shubho Noboborsho to all of you and your families! (And don't forget to comment or subscribe!! Njoy!!)

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!




Ingredients:

  • Koi fish  - 4 (large,cleaned and descaled)
  • Mustard paste - 4 tbsp
  • Green chillies - 4-5
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 1/2 tsp
  • Salt and sugar - to taste
  • Mustard oil - 3 tbsp
  • Tamarind paste - 2 tbsp(can also use hot and sweet tomato sauce)

Method:

  1. Rub the fishes with little salt and turmeric powder and deep fry them in hot oil. Keep aside.
  2. Make a mixture by adding mustard paste, red chilli powder, turmeric powder, salt, green chillies and little water. Add this mixture to the oil and saute till oil floats on the surface.
  3. Next add 1/3 cup of water to make the gravy and bring the gravy to a boil. Now slowly arrange the fried fishes and when the gravy dries up a bit, switch off the flame.
  4. In another pan, heat mustard oil. To it add mustard seeds and when they splutter, add the tamarind paste, red chilli powder, salt, sugar and 1/3 cup of water. Bring the gravy to a boil and when the gravy thickens a bit turn off the flame.
  5. Pour the tamarind gravy in a serving bowl and carefully place the fishes with the mustard sauce gravy facing upwards. Dab the excess mustard gravy mixture on top. ( You can also replace the tamarind gravy with hot and sweet tomato sauce just as I did).
  6. Serve with steamed rice and enjoy the combo taste of this dish.



21 comments

  1. The fish looks so yum Rita. Would love to have it with some rice :)

    ReplyDelete
  2. Wish you and your family a very Shubho Noboborsho( belated). The fish looks fab, and delicious. I have never cooked with mustard oil, I bought one small bottle, but the smell was so mustardy, it is just lying inthe cupboard. I think I will try your fish.
    Thanks for sharing.

    ReplyDelete
  3. Discovering Bengal recipes is exciting and the outcome is good. Ok, we eat loads of fish all the time and now I have another new delicious recipe to be tried out.

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  4. wow...what a beautiful serving of fish...ahhhh am missing this

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  5. That fish dish looks really tempting. Happy new year to you and family.

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  6. drooling here,Rita ..pass me the platter;)

    ReplyDelete
  7. This dish is so gorgeous. I love the two different sauces there. Very similar to a Chinese two sauce fried rice dish. :)

    ReplyDelete
  8. Yummy Rita.. Looks so delicious :-)

    ReplyDelete
  9. Wow.. Two different flavorful & yummy saucy fish curry.. Looks awesome Rita :) Looking the authentic recipes of urs :)

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  10. Subho nabobarsher priti o subechha janai...perfect dish to celebrate the day

    ReplyDelete
  11. Fish is really looking nice and mouth watering.
    I have followed in your blog Rita I will be happy if you too follow me at http://www.ruchipriyam.blogspot.in/

    ReplyDelete
  12. Tomakeo Subho Noboborsher priti o shubheccha janai. Maach er jhol ta dekhte darun hoyeche. Ekebare phatabhati.
    Deepa

    ReplyDelete
  13. Fabulous recipe Rita! It looks absolutely delicious...love the contrasting sauces on the fish!

    ReplyDelete

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