Khainga besara

Name: How to cook Khainga besara - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Sushree Satapathy

Khainga besara

#Driedfish 'Khainga' is one type of a dry fish in Odisha. Dried fish is very popular in all coastal areas in India. In Odisha it is known by name 'Sukhua', today I have prepared dry fish curry, where Sukhua are cooked with potatoes in mustard gravy. It is also called as Khainga Besara.

Ingredient

Food ration :

4 servings

Cooking time :

25 minutes

slices dry Fish (you can do same with Hilsa and Prawn)

1 tsp

turmeric powder

3 tbsp

Mustard oil

1 tbsp

Mustard seeds

1 tsp

cumin seeds

onion chopped

6 cloves

garlic

tomato chopped

green chilli

1/2 cup

Coriander leaves chopped

Cooking instructions

* Step 1

Wash and soak the dry fish in water for 15 minutes. After 15 minutes discard the water and marinate with turmeric powder, then fry it in 2 tbsp of mustard oil for 2 to 3 minutes and keep aside.

* Step 2

In a blender add onion, garlic, mustard seeds and then make fine paste of it with 1/2 cup of water.

* Step 3

Again heat a pan with oil then add cumin seeds, green chilli, masala paste, turmeric powder stir it for 1 minute. Then add tomato slices, stir it for another 1 minute, then add fried sukhua (dry fish) and 1/2 cup of water then mix it well, so that all the masala is evenly coated on it. Cook it till all the water evaporate, garnish with coriander leaves and serve hot with pakhala (curd water rice).