Surmai Sukha Masala (King Fish semi dry gravy)

Surmai Sukha Masala (King Fish semi dry gravy)

For the Wet Paste
Ingredients
4 pieces of Surmai including Fish head
8 Garlic cloves
3 tbsp Coriander Leaves
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1 tsp Tamarind paste
1 tsp Lime juice
Salt to taste

Method
Add all the above ingredients in the blender except fish, add 3 tbsp or more water and blend the spices into a paste. Apply  lime and salt on the fish and keep it aside for 10 minutes, after 10 minutes apply the wet paste on the fish and marinate it for 15 to 20 minutes.

For the Gravy
Ingredients
Marinated Fish
1 big size Onion chopped
10 to 14 Garlic cloves whole
4 Green chillies broken into pieces
1 tbsp Coriander Leaves chopped for garnishing
2 tbsp Oil

Method
Take a pan, add oil. Let it heat. Add garlic, saute it till light brown in colour. Add the chillies, saute it for a minute. Add the onion and fry till light brown in colour. Add the marinated fish, cook the fish on both sides for 5 minutes each, add 1/4 cup of water and cook on medium high heat till the gravy dries up and the oil from the gravy is seen. Garnish with coriander leaves and serve hot with rice....

PiyajKoli

PiyajKoli
Piyajkoli in Bengali,  are the stem of the Onion buds, it  is a winter veggie and a delicacy of Bengal. It is very surprising that Onions are grown in Maharashtra, but these onion buds are not known and seen much in the markets of Mumbai. It is one of my most favorite vegetable and I wait for it eagerly. Very simple to cook and extremely delectable.

I am sharing  2 very easy recipes with Piyajkoli / Onion buds.   

Piyajkoli Bhaja / Stem of the Onion Buds stirred fried with potatoes...
Ingredients
2 bunch of Onion buds cut into 1 inch size pieces
2 Potatoes, peeled and cut into long stripes
2 Green chillies slit
1/4 tsp Nigella seeds / Kalonji
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Mustard oil

Method:
Take a wok and heat oil to smoking point and add green chilli and nigella seeds. Let it crackle. Add the potatoes. Saute it for a minute. Sprinkle some salt, stir fry and cook potatoes until they are half done. Add the stem of onion buds, turmeric powder.
Stir occasionally in between and cook on medium high flame till done. Serve with hot dal and rice.

P.S. Small size Prawns can be added to the stir fry...

Aloo ar Piyajkoli Diye Macher Jhol / Fish gravy cooked with Potatoes and Onion buds Stem....

For Marinating and frying the Fish
Ingredients
6 pieces of any Fish like Tangra (Cat Fish) or Rani (Red Mullets) or Barramundi (Bhetki) or any medium size fish...
1/2 tsp Turmeric powder
Salt to taste
Mustard Oil to fry the fish

Method
Marinate the fish with salt and turmeric powder and keep it for 15 minutes. Heat oil in a wok. Fry the fish till brown on both the sides.

For the Gravy
Ingredients
Fried Fish
2 Big size Potatoes cut into wedges
1 Bunch bunch of Onion buds cut into 1 inch size pieces
1 large Tomato sliced
2 Green Chillies slit
2 Green Chillies paste
1 tsp Ginger paste
1/2 tsp Panch Phoran
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Mustard oil

Method
Heat mustard oil in a pan till smoking hot. Add the Panch Phoran and the slit green chillies, let the Panch Phoran crackle. Add the potatoes, saute and cook for 2 minutes, add the tomato, ginger, chilli paste, salt and turmeric powder. Stir and cook for 3 minutes on medium high flame. Add 2 cups of water, half cook the potatoes. Add the stem of the onion buds. Cover and let it simmer till the potatoes are almost done. Add the fish.. Cover and cook on medium heat till the fish is done and the potatoes are cooked. Serve with hot rice.

P.S. Brinjals can also be added to the gravy if wanted..