Ngari Aloo Bai (fish And Potato Curry)

Ngari Aloo Bai is a traditional fish and potato curry from Tripuri Cuisine, known for its rich and aromatic flavors. This dish is a perfect blend of spices and textures, making it a delightful addition to any meal.

Ngari Aloo Bai (fish And Potato Curry)

Ingredients

  • 500g fish (preferably rohu or catla), cut into pieces
  • 3 medium-sized potatoes, peeled and cubed
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 2-3 tablespoons mustard oil
  • Fresh coriander leaves for garnish
  • Salt to taste

Instructions

  1. Heat mustard oil in a pan and add mustard seeds and fenugreek seeds. Let them splutter.
  2. Add chopped onions and sauté until golden brown.
  3. Add ginger paste, garlic paste, and green chilies. Sauté for a few minutes.
  4. Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well.
  5. Add chopped tomatoes and cook until the oil separates.
  6. Add the fish pieces and potatoes. Mix gently to coat them with the spices.
  7. Add water as needed, cover the pan, and cook until the fish and potatoes are tender.
  8. Garnish with fresh coriander leaves and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
20g
Fat
15g

Supplies

Pan Spatula Cutting board Knife

Tools

Stove Cooking pot

Serving suggestions

Serving Suggestions: Ngari Aloo Bai pairs well with steamed rice or traditional Tripuri bread.

Tips & tricks

Tips: Adjust the spice levels according to your preference for a milder or spicier curry.

Cost

$10