Materials :
1. Rui fish pieces - 4 pieces
2. Onion Kucchi- 2 tablespoons
3. Capsicum - 2/3
4. Salt-like taste
5. Ginger Powder - One-Fourth Part
6. Yellow powder - one-fourth of the powder
7. Coriander Powder - One-Fourth Part
8. Black pepper powder - little
9. Zira Powder - One-Fourth Part
10. Red pepper powder - little
11. Coriander leaves-2 tablespoons
12. Garlic paste - 1 teaspoon
13. Egg-1
14. Lemon juice - 1 teaspoon
15. Cornflower - 1 tablespoon
16. Toast biscuits powder - 2 tablespoons
17. Add onion - 1 cup
18. Ginger - 1 teaspoon of ginger
19. Garlic spoon - 1 teaspoon
20. Cinnamon - 2/3
21. Amal - 2/3
22. Cloves - 2/3
23. Paste nut paste - 1 tablespoon
24 Tomato puri - 1 cup
25. Talk yogurt - half cup
26. Chili-5/6
27. Oil-like quantity
28. Onion Vessels - Like Quantity
Method:
- Boil the rye fish with little yellow peppers, salt, and salt. After that, except for the oil part of the fish, choose the thorns, take out the skin and fill the fish.
- In another container, add the onion curry (quantity), one chili, little salt, ginger powder, turmeric powder, turmeric powder, cumin powder, little red pepper powder, coriander leaves and garlic paste together. Fill the fattened fish with rye before it. Add eggs, biscuit powder, lemon juice. Put everything together again. Finally, again with the help of the cornflower.
- Now make the ball of the ball with a medium-sized ball from this mixture of fish. Heat a pan and heat the amount of oil to fry the balls for frying. Fry the medium to fry the Rui fish balls until brown. Put the balls in separate containers after frying.
Then heat it with another oil like a half a cup of oil. Add the onion, garlic paste, ginger paste in it. Now eat sour cream, chilies, turmeric, coriander powder, and keep salt in taste. Take a little bit of pistachio nut paste and tomato puree and keep stirring for a while. Now, after mixing coconut, cloves, and cinnamon, give the fish balls in front of them. Turn on the onion vector again. The water is like 2 cups of this spicy mushla. Now add coriander leaves, cumin chili and cook for less than 10 minutes. Sprinkle spices should be cooked occasionally in the cauliflower.
After 10 minutes, you will see that the kofta is a little thick, check whether the salt has been removed and dropped.
Serve with rice/polao in a small container on top of hot pot, put on coriander leaves.
 |
| Rui fish kofta curry recipe recipe |
1. Rui fish pieces - 4 pieces
2. Onion Kucchi- 2 tablespoons
3. Capsicum - 2/3
4. Salt-like taste
5. Ginger Powder - One-Fourth Part
6. Yellow powder - one-fourth of the powder
7. Coriander Powder - One-Fourth Part
8. Black pepper powder - little
9. Zira Powder - One-Fourth Part
10. Red pepper powder - little
11. Coriander leaves-2 tablespoons
12. Garlic paste - 1 teaspoon
13. Egg-1
14. Lemon juice - 1 teaspoon
15. Cornflower - 1 tablespoon
16. Toast biscuits powder - 2 tablespoons
17. Add onion - 1 cup
18. Ginger - 1 teaspoon of ginger
19. Garlic spoon - 1 teaspoon
20. Cinnamon - 2/3
21. Amal - 2/3
22. Cloves - 2/3
23. Paste nut paste - 1 tablespoon
24 Tomato puri - 1 cup
25. Talk yogurt - half cup
26. Chili-5/6
27. Oil-like quantity
28. Onion Vessels - Like Quantity
Method:
- Boil the rye fish with little yellow peppers, salt, and salt. After that, except for the oil part of the fish, choose the thorns, take out the skin and fill the fish.
- In another container, add the onion curry (quantity), one chili, little salt, ginger powder, turmeric powder, turmeric powder, cumin powder, little red pepper powder, coriander leaves and garlic paste together. Fill the fattened fish with rye before it. Add eggs, biscuit powder, lemon juice. Put everything together again. Finally, again with the help of the cornflower.
- Now make the ball of the ball with a medium-sized ball from this mixture of fish. Heat a pan and heat the amount of oil to fry the balls for frying. Fry the medium to fry the Rui fish balls until brown. Put the balls in separate containers after frying.
Then heat it with another oil like a half a cup of oil. Add the onion, garlic paste, ginger paste in it. Now eat sour cream, chilies, turmeric, coriander powder, and keep salt in taste. Take a little bit of pistachio nut paste and tomato puree and keep stirring for a while. Now, after mixing coconut, cloves, and cinnamon, give the fish balls in front of them. Turn on the onion vector again. The water is like 2 cups of this spicy mushla. Now add coriander leaves, cumin chili and cook for less than 10 minutes. Sprinkle spices should be cooked occasionally in the cauliflower.
After 10 minutes, you will see that the kofta is a little thick, check whether the salt has been removed and dropped.
Serve with rice/polao in a small container on top of hot pot, put on coriander leaves.
Comments
Post a Comment