Recipe Revisited

- Pragya Pokhrel


• 1 big head of Katla fish
• cup Basmati rice
• 1 big potato cut into small cubes
• 2 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
•inch ginger
• spoon whole cumin
• 1 bay leaf
• 1 tea spoon ghee
• tea spoon garam masala
• Salt and sugar as per taste
• 2 tablespoon mustard oil
• Paste of cumin, coriander, chili, turmeric and ginger


Marinate fish head with turmeric and salt. Heat oil and add whole cumin and bay leaf. Fry fish head and potatoes. Add washed rice and fry it for a minute then add the paste. After that, add two cups of water. Add fried potatoes. After the rice gets boiled, add fish head and salt and sugar as per taste. At the end, add ghee and garam masala.


Ingredients: For 12-13 pieces

• 5 medium sized potatoes, boiled, peeled and smashed
• 1 chopped onion
• 1 teaspoon ginger paste
• 2 teaspoon garlic paste
• 1 teaspoon green chilly chopped
• 1 small tomato chopped
• Salt as per taste
• teaspoon cumin and coriander powder
• teaspoon turmeric powder
• 1 beaten egg
• Bread crumb
• Coriander leaves
• Peanut
• Cooking oil


Heat half a tablespoon oil in a vessel. Cook chopped onions with ginger, garlic, green chili and cumin. Add mashed potatoes and mix it. Let it cool at room temperature. Take a golf ball size of mashed potato and roll it and then dip it in beaten egg and bread crumb. Deep fry and serve with ketchup or any sauce of your choice.

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