Saturday, May 31, 2014

Bacha Macher Jhol / Bacha Fish Curry

I am an amateur photographer, keen to learn and improve upon my photography skills. In my personal time, I study different photography website(s), blog(s) and also read about nature/food photography. I have a SLR camera (Nikon D5000) with 18-55 mm DX lens which is almost 4 years old now, but it still works perfectly. Last year, on our first wedding anniversary, my husband gifted me a Tamron 70-300 mm F/4-5.6 lens. It came really handy on our California trip last December. I love this lens, but since it is a telephoto lens, it's use is limited. So I am pondering about buying a macro lens for food photography.

These days I am experimenting with photographic props, background and angles. I prefer the hands-on approach to learn and build on by photography skills, but rarely get much time to spend on it. In this post, which is a simple recipe, I have played with colors and photo focus. Please leave your feedback in the comments section. I am sure your feedback will help me to learn multiple facets of photography.

Bacha Machh/Fish - 1 lb
Nigella Seed/Kalo Jeera - 1/4 Tsp
Green Chili
Turmeric Powder - 1/2 Tsp
Cumin Powder - 1/2 Tsp
Coriander Powder - 1/2 Tsp
Chili Powder

Sprinkle some salt, turmeric powder, coriander powder and oil on the fish and smear them well. Keep it aside for about 5 minutes.

Next heat oil in a pan. Fry the fishes and keep them aside.

Mix all the spices in warm water and make a paste.
Heat 1 Tbsp oil. Add the nigella seeds, green chili and fry until it starts to splutter.
Now add the spice paste and fry until it oozes out oil. Stir continuously or the spices might get burnt.
Add some hot/warm water.
Add salt.
Let it come to a boil.
Next add the fried fish and cook on medium heat for 5-10 minutes.
Once the curry has your desired consistency, add cilantro and turn off heat.
Serve it with rice.

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