Snake head Murrel Fish in Mango Ginger Gravy with one more Award

Wishing ALL my Bloggers Friends a HAPPY NEW YEAR in advance ! May the coming year bring Prosper and Joy in your life :-)"Year's end is neither an end nor a beginning but a going on, with all the wisdom that experience can instill in us."  -Hal Borland

The snake head murrel is a species of SNAKE HEAD fish. It is also known as the common snake head, chevron snake head,striped snake head, haloan, aruan, haruan, bulig and dalag. It is found in parts of Southern China, most of India, southern Nepal, Bangladesh, Sri Lanka and most of Southeast Asia.

Here is  a pic of Snake head Murrel Fish and Mango Ginger

This recipe of Snake head Murrel Fish in Mango Ginger Gravy/Shol Macher Amchur Am Ada die Tok is an authentic Bengali dish made using Dry Mango(Amchur) and Mango Ginger (Am Ada).  The specialty of this dish is the Mango Ginger/Am ada. Mango ginger is a plant of the ginger family and is closely related to turmeric. They are very similar to ginger but have a raw mango taste.

Preparation Time : 20 minutes

Cooking time : 15 minutes

Serves : 5

Ingredients :

• 1 lb. Shol/Snake head Murrel Fish
• 1 tbsp Mango Ginger/Am Ada grated
• 3 to 4 Dry Mango pieces/Amchur
• 2 tbsp Black Mustard seeds/ yellow mustard seeds
• 1 tsp black Mustard seeds
• 2 green chilies, slit lengthwise
• 1  tsp turmeric powder
• Salt, to taste
• Oil, as required (mustard oil, preferably)

Preparation :

• Clean and cut the fish, marinade with salt and a pinch of turmeric. Pan fry the fish pieces , keep aside.
• Keep 2 tbsp of black mustard seeds soaked in 1/4 cup of water for about 15 to 20 minutes. Blend it well to a fine paste.  (IMPORTANT :  Before using in the dish , add a little water to the paste and strain out the black skin of the mustard seeds , else the curry might turn bitter once cooked . If you are using yellow mustard seeds instead, you need not do this process.  ) 
• Next in a wide bottomed skillet, heat a tbsp of oil, add 1 tsp black mustard seeds , when it starts to sputter, add the slit green chilies, Dry mango pieces /amchur and turmeric powder and fry for a min or so , next add 2 cups of water.
• When it starts to boil, add the Mustard seeds paste , add salt and let cook for 2 minutes .
• Next add the fish pieces, cover and cook on medium heat, once the fish is almost cooked, add mango ginger paste at the end and let simmer for another minute or so. 
• Serve hot with rice.

Now coming to the Award. This Liebster Blog award was passed on to me by Faseela of Good Food Ends With Good Talk. Thanks Faseela for remembering me and passing on this beautiful award to me.

Now is my turn to pass it to my Blogger friends.


LOVE 2 COOK
Blogs Got Heart
Arthi of YUMMY TUMMY
Suja of Kichen Corner -Try it
Divya of Divya's Recipes
Manju of Manju's Eating Delights
Sushma of Authentic Food Delights
Reshmi of Easy Cook


Please accept the award and pass it onto your blogger friends, to keep the ball rolling.......... 

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