How to Make Speedy Bhanga sukto (broken curry with fish head portion)

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, bhanga sukto (broken curry with fish head portion). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Bhanga sukto (broken curry with fish head portion) is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Bhanga sukto (broken curry with fish head portion) is something that I’ve loved my entire life.

অনুষ্ঠান বাড়ির স্বাদে খাঁটি বাঙালি সুক্ত রেসিপি Sukto(Bengali Vegetables) - Ilish Fish Head Kachu Shak - Lau Paturi Morola Fish -Fulcopy Aloo Bori Jhol. eating egg curry with sukto and rice Hi aj ami nie esechi special diet recipe. ja diabetic patientder o khub upokari.ete lagche kach kala.pepe,begun,sojnedata,bori,methi,radhuni,ghee,.prothome.

To begin with this recipe, we must prepare a few ingredients. You can cook bhanga sukto (broken curry with fish head portion) using 14 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Bhanga sukto (broken curry with fish head portion):

1. Take portion of fish
2. Get drumsticks
3. Get Potatoes
4. Make ready egg plant
5. Get ridge gourd
6. Get ginger garlic paste
7. Get celery seeds
8. Prepare red chilli powder
9. Take turmeric powder
10. Make ready bay leaf
11. Get coarsely grinded rice flour
12. Prepare salt
13. Take oil
14. Get ginger juice

Bhanga is the experience of total dissolution of the body and not necessary ego. Green curry was the first Thai food I remember eating. My parents would make it with jarred curry paste, coconut milk, green beans, potatoes, and chicken–I trust many of you are familiar with this meal. I loved this curry, and in fact still make it occasionally when the craving strikes.

Instructions to make Bhanga sukto (broken curry with fish head portion):

1. At first marinate the fish heads with salt and turmeric powder and keep aside
2. Now cut the veggies into medium pieces
3. Heat a pan add oil and tamper the celery seeds and bay leaf
4. Now deep fry the fish heads
5. Add all the veggies and saute adding salt and turmeric
6. Cover it with a lid and keep in a low flame
7. Stir occasionally until the veggies get tender and the head pieces get soft
8. Add red chilli powder and cover
9. Finally when all the veggies and fish head pieces get combined together well add the rice flour and mix well
10. Add the ginger juice and a dash of raw mustard oil.
11. Serve with steaming hot rice and enjoy to your fill

My parents would make it with jarred curry paste, coconut milk, green beans, potatoes, and chicken–I trust many of you are familiar with this meal. I loved this curry, and in fact still make it occasionally when the craving strikes. This Thai panang curry recipe is SO easy to make at home and tastes better than take-out! This recipe is full of veggies and fresh flavor. I've made another panang curry for several years.

So that’s going to wrap it up for this special food bhanga sukto (broken curry with fish head portion) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!