Rui Kanchkolar Hingi
My man always had this feeling that you eat kanchakola (plantain) only when you have a troubled stomach 😂😂. so this weekend while I took out plantain from the refrigerator he asked me
Is our son suffering from a troubled stomach? With a frowning face, I answer him
Not that I know.
Then why are you cooking kanchakola today? At times it becomes very difficult to convince him.
Without any further argument, I set out to prepare Rui kanchkolar Hingi.
Its lunch time and I serve him the Hingi
O maa ei jhol ta to aaj darun hoeche. I was happy.
Put it on the party menu when we invite someone to our place he said.
My 3 yr old says Eta khete bhalo hoechhe 😃 what else does a chef need?
Rui Kanchkolar Hingi
- 4 pieces of rohu/ rui
- 1 plantain/raw banana cut longitudinally into 12 pieces
- ¼ teaspoon of hing/asafoetida
- 4 tablespoons of mustard oil
- ¼ cup of yogurt/curd
- 2-3 cardamom pods
- ½ inch of cinnamon stick
- 4-5 cloves
- 2-3 bay leaves
- 1 tablespoon of ghee
- 1½ teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of red chili powder
- ¼ teaspoon of cumin seeds
- Salt to taste
- 1 teaspoon of sugar or as you like
- 3-4 green chilies
- 1 inch of ginger grated
- Sprinkle salt and turmeric powder on the fish steaks and leave them aside for 10 minutes.
- Meanwhile in a pan dry roast the cinnamon stick, cardamom pods, cloves and red chili powder and grind them to a fine powder. Strain the masala and keep it aside.
- In a kadai, add two tablespoons of mustard oil and heat it. Once the oil is hot, fry the fish pieces and keep them aside.
- Add the remaining oil to the kadai and heat it. Fry the plantain/raw banana and keep them aside.
- Meanwhile, in a bowl, take half of the grated ginger, turmeric powder, cumin powder, coriander powder, red chili powder, green chilies, sugar and salt along with 2 tablesspoons of water, mix everything and keep aside.
- Now, add all the contents of the bowl of spices to the kadai and saute them till the begin to leave oil from the sides of the kadai.
- Beat the yogurt well and add it to the kadai. stir the mixture continyously to prevent curdling of the yogurt.
- Now, add the fried fish steaks and the plantain to the kadai and let it simmer till the plantain is cooked through.
- In a pan, take one tablespoon of ghee. Temper the ghee with cumin seeds, bay leaf and asafoetida. As the spices release the aroma, add the tempered oil to the kadai.
- Gently mix all the contents of the kadai together while the flame is low.
- Add the garam masala powder and the remaining grated ginger to the kadai and turn off the flame.
- Serve the rui kanchkolar hingi hot with steamed rice.
- Bori (Lentil dumplings) can also be added while preparing the dish.
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