Shemot Fish in black cumin

2013-03-15
  • 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 🙂

Ingredients

  • 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)

Method

Step 1

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.

Step 2

Add oil to kadai and place it on medium flame.

Step 3

Time to add black cumin seed. let them crackle. Put in chilies already cut into medium pieces.

Step 4

Put onions and tomato at once. Toss everything slowly.

Step 5

Sprinkle turmeric and salt. At this point of time you will get to smell the light aroma of black cumin.

Step 6

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.

Step 7

Pour 3 to 4 medium cups of water.

Step 8

Lastly add the fried Parshe fishes and put the lid on. Keep it on low heat for next 10-12 minutes.

Step 9

Open the lid and sprinkle coriander leaves on top. Here you go with Shemot Fish in black cumin.

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