Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, bhanga sukto (broken curry with fish head portion). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Hello Everybody Today I would like to show you how to make a authentic classic Penang Nyonya Fish Head Curry. Add Oil and fry the chill paste till oil have broken through like all my other curry spices paste and till fragrant. Then add lemongrass, curry leaves and thai basil and fry together shortly.
Bhanga sukto (broken curry with fish head portion) is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Bhanga sukto (broken curry with fish head portion) is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook bhanga sukto (broken curry with fish head portion) using 14 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Bhanga sukto (broken curry with fish head portion):
- Make ready 2 head portion of fish
- Get 3-4 drumsticks
- Take 2 Potatoes
- Make ready 1 egg plant
- Make ready 2 ridge gourd
- Take 1 tablespoon ginger garlic paste
- Take 1 teaspoon celery seeds
- Take 1 teaspoon red chilli powder
- Make ready 1 teaspoon turmeric powder
- Get 1 bay leaf
- Get 1 tablespoon coarsely grinded rice flour
- Make ready To taste salt
- Take As needed oil
- Take 1 teaspoon ginger juice
This Thai panang curry recipe is SO easy to make at home and tastes better than take-out! This recipe is full of veggies and fresh flavor. I've made another panang curry for several years. Sukto - Sukto is a traditional Bengali recipe that is taken at the start of the main meal.
Steps to make Bhanga sukto (broken curry with fish head portion):
- At first marinate the fish heads with salt and turmeric powder and keep aside
- Now cut the veggies into medium pieces
- Heat a pan add oil and tamper the celery seeds and bay leaf
- Now deep fry the fish heads
- Add all the veggies and saute adding salt and turmeric
- Cover it with a lid and keep in a low flame
- Stir occasionally until the veggies get tender and the head pieces get soft
- Add red chilli powder and cover
- Finally when all the veggies and fish head pieces get combined together well add the rice flour and mix well
- Add the ginger juice and a dash of raw mustard oil.
- Serve with steaming hot rice and enjoy to your fill
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