Fish vegetable Curry Soup
Peel and slice the
vegetable 2.5cm(1") long and ½ cm(1/5 ")thick. After peeling and
slicing banana rub the slices with a pinch of turmeric and salt.
(Machh Shobjir Jhol)
4
serving
- 225 g (8 oz) fish steaks
- 2 green bananas
- 225 g (8 oz) green papaya
- 225 g (8 oz) sponge-gourd
- 50g (2 oz) helencha or thankuni leaves or spinach
- 2 tablespoons ground onion
- ½ teaspoon ground ginger
- ¼ teaspoon ground black papper
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 teaspoons cooking oil
- Salt to taste
Fresh water fish like carp, pike, bream, mackerel, catfish, koi, pangash,
pabda, shol etc may be selected for fish-vegetable-curry-soup. Rinse the fish
steaks and drain water.
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| Fish vegetable Curry Soup |
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| Fish vegetable Curry Soup |
Heat the oil in a
saucepan. Add the spices mixed in ½ cup of water and stir till water has been
taken up. Add the fish, stir and cook for 1 minutes. Add 2 cup of water and
salt, boil for10 minutes. Take out the fish and take aside. Put the vegetable,
chopped spinach and 5-6 cups of water in the pan. Boil till the vegetable are
just soft. Add the fish and simmer for 15 minutes. Pin the fish and set aside.
Serve in individual soup
bowls. Place ¼ cup of boiled rice, ¼ cup of fish in each bowl. Pour the soap
with vegetables over the fish and rice.
Serve hot.
