Shemot Fish in black cumin2013-03-15
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 10m
Shemot fish (popularly known as Parshe in Bengali cuisine) tastes sweet when cooked with black cumin. As I discovered through my journey as a recipe lover and coiner, black cumin does bring a shear different aroma and authentic simplicity to any cuisine. This is a good example ..just dig in 🙂
- 8 Shemot (Parshe) fishes
- two tsp black cumin seed
- 1 and 1/2 tsp turmeric powder
- 1 big onion frehsly chopped
- 2 tbsp ginger garlic paste
- 4 green chillies
- 7 tbsp soyabean oil (to make the recipe light enough)
- Salt to taste
- green coriander leaves coarsely chopped
- 1 medium tomato
- 1 small cinnamon in powder form (optional)
Fry the Shemot fishes in hot oil and keep them aside to soak the oil. Marinade shemot fish beforehand with turmeric and salt of course.
Add oil to kadai and place it on medium flame.
Time to add black cumin seed. let them crackle. Put in chilies already cut into medium pieces.
Put onions and tomato at once. Toss everything slowly.
Sprinkle turmeric and salt. At this point of time you will get to smell the light aroma of black cumin.
Do not wait to introduce ginger - garlic paste in to the kadai. Smash the tomato with other ingredients while stirring. Powdered cinnamon is a great option to add now.
Pour 3 to 4 medium cups of water.
Lastly add the fried Parshe fishes and put the lid on. Keep it on low heat for next 10-12 minutes.
Open the lid and sprinkle coriander leaves on top. Here you go with Shemot Fish in black cumin.