By Lipika
This Puti fish is liked by Bengali khadyo rasik who really enjoys fish. it can be found in 2 varieties.One
is shor puti which is bigger in size each weighing 200gms to 3 00gmsand the other is Puthi which is
smaller in size but very tasty. Smal ones are difficult to clean its better way to clean is to rub under
the water the scales comes out very fast.If the fish is fresh you can see shine on the fish the sacles
will be shining.
Ingredients for Cooking
1/2 of puthi not sorputhi (Rub it under the tap of the sink the sacles will come out nicely)
1 small bunch of Corriander leaves to be thoroughly washed and chopped finely.
2-4 Green chillies slitted ones.
Salt and Turmeric powder for taste and colour.
2 tbsp of Mustard oil.
1 small onion
2 flakes of Garlic for grinding or can be chopped and used.(The taste will be different )
1/2 teaspoon of Kala jeera for Tarka or Chok.
Methods of Cooking
- Marinate the fish with the paste of onion and garlic with green chillies and 1/2 tsp of salt and
turmeric powder.
- Heat the mustard oil in kadai
- Put the kalajeer on it let it splutter
- Add the marinated fish slowly stir it and keep it in low flame.
- It gets boiled very fast, add the chopped corriander in it
- Simmer for sometime with covered lid.
- Serve it with Rice.
Non Veggies Index
