mouri bata diye magur maachh/Walking Catfish with Fennel seeds

Magur (catfish) is a firm, fleshy fish that is eaten in various ways in Bengali cuisine. Ranging from a very soupy broth ideal for the sick, to rich and spicy ‘Qualia’s, it is quite a versatile fish. This dish is quite light and has a lovely aroma imparted by the fennel seeds.

Ingredients:

  • Walking Catfish (Magur machh)

  • Fennel seeds

  • Potatoes

  • Tomato (chopped)/tomato sauce

  • Turmeric powder

  • Cumin powder

  • Chilli powder

  • Salt

  • Sugar

  • Garam masala powder

  • Coriander leaves (optional)

  • Green chillies (optional)

Method:

  • Rub the fishes with salt, turmeric and a little flour (atta) or oil.

  • Make a powder of the fennel seeds after dry roasting them.

  • Cut the potatoes into rectangular pieces.

  • Heat oil.

  • Temper with whole fennel seeds and then add the potatoes to lightly fry them.

  • Add turmeric, chilli and cumin powders.

  • Then add a little water and cook till the masala gets cooked.

  • Add the chopped tomatoes/tomato sauce, salt, sugar and garam masala powder.

  • Add some water the masala is fully cooked.

  • Bring the gravy to a boil and then add the fishes.

  • When the gravy starts to boil and the potatoes are fully cooked, sprinkle the fennel seeds powder on top and take it off the flame.

  • Garnish with chopped coriander leaves and slit green chillies.

Tip: This dish can be made with Catfish too

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