Originally called ‘’ Xoriohor Masor Jhol’’, this is a succulent fish stew with a creamy coconut base. The kaffir lime leaves and coconut lend a Thai twist .
Serves : 4
Time required : 35 minutes
Ingredients
450 g catfish
Oil for cooking
200 g onions, chopped
30 g ginger, chopped
30 g garlic , chopped
50 g green chillies , chopped
20 g cumin powder
30 g coriander powder
150 ml coconut milk
50 g kasundi ( mustard paste )
150 g tomatoes, quartered
10 ml fish sauce
Salt to taste
50 g coriander root, chopped
10 g kaffir lime leaves
Method
Clean and wash the catfish. Heat oil in a pan, add chopped onions and cook till translucent. Add the chopped ginger, garlic, green chillies , cumin powder and coriander powder. Saute for a minute or two.
Add the fish , coconut milk, tomatoes, salt , fish sauce and kasundi. Simmer for 10 to 15 minutes. Check for seasoning and finish with coriander roots and lime leaves.
Nutritive value of each serving – 558.0 Kcal
Fibre – 5.1 g
Carbohydrates – 21.9 g
Proteins- 32.1 g
Time required : 35 minutes
Oil for cooking
200 g onions, chopped
30 g ginger, chopped
30 g garlic , chopped
50 g green chillies , chopped
20 g cumin powder
30 g coriander powder
150 ml coconut milk
50 g kasundi ( mustard paste )
150 g tomatoes, quartered
10 ml fish sauce
Salt to taste
50 g coriander root, chopped
10 g kaffir lime leaves
Method
Add the fish , coconut milk, tomatoes, salt , fish sauce and kasundi. Simmer for 10 to 15 minutes. Check for seasoning and finish with coriander roots and lime leaves.
Fibre – 5.1 g
Carbohydrates – 21.9 g
Proteins- 32.1 g