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.
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
- Heat mustard oil in a pan and add mustard seeds and fenugreek seeds. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger paste, garlic paste, and green chilies. Sauté for a few minutes.
- Add turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well.
- Add chopped tomatoes and cook until the oil separates.
- Add the fish pieces and potatoes. Mix gently to coat them with the spices.
- Add water as needed, cover the pan, and cook until the fish and potatoes are tender.
- 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