River Stingray Fish Curry:A Deliciously Spicy Seafood Delight
Are you a seafood lover searching for an exciting new recipe?
Well, look no further! In this recipe, we’re going to dive into the amazing world of River Stingray Fish Curry, also known as Shaplapata Fish Curry in Bengali.
This dish combines the succulent stingray fish with a mouthwatering blend of spices that will make your taste buds dance with joy.
So, get ready to tantalize your senses and learn how to create this flavorful delicacy!
Delicious River Stingray Fish Curry
River Stingray Fish Curry is a traditional seafood dish that originates from coastal regions.
It’s a popular choice among locals who enjoy the unique taste and texture of stingray fish.
The combination of aromatic spices creates a symphony of flavors that will delight your taste buds.
Ingredients for River Stingray Fish Curry
To make this delightful dish, you’ll need the following ingredients:
- 1 kg Stingray Fish
- Roasted Masala:
- 2 tablespoons of jeera (cumin seeds)
- 8 cloves
- 8 black peppercorns
- 1 dalchini stick (cinnamon stick)
- 4 green elaichi (cardamom pods)
- 4 spicy dry chillies
- 2-inch piece of ginger
- 2 big-sized garlic cloves
- 2 medium-sized onions
- Haldi (turmeric powder)
- Salt
- Cooking oil
- 2 potatoes
Roasted Masala Paste
The secret to the incredible flavor of River Stingray Fish Curry lies in the roasted masala paste.
Here’s how you can make it:
- Take a grinder or mortar and pestle and add roasted jeera, cloves, black peppercorns, dalchini stick, green elaichi, and spicy dry chilies.
- Grind the spices until they form a smooth paste.
- Add ginger and garlic to the paste and continue grinding until everything is well combined.
- Finally, add onions to the mixture and grind until you have a fragrant and smooth masala paste.
Cooking the River Stingray Fish Curry
Now that the roasted masala paste is ready, let’s move on to cooking the River Stingray Fish Curry. Follow these simple steps:
- Start by washing the stingray fish thoroughly. Then, mix it with salt and 1 tablespoon of haldi[optional], make sure the fish is well coated.
- note: If you fry fish, mix salt and turmeric, and if you cook it raw, do not add turmeric to the fish.
- Heat a pan and add cooking oil to it.
- Fry the potato cubes in the hot oil until they turn golden brown. Once done, set them aside.
- In the same oil, add dry chilies, bay leaves, and raw jeera to create a tadka (tempering).
- Next, add the prepared masala paste to the pan, add 1 tablespoon of haldi powder, and fry it until it is well cooked and the oil separates from the mixture.
- Once the masala is fried, add the fried potato cubes back to the pan and mix them well with the masala.
- Add water as required to achieve the desired consistency of the curry and bring it to a boil.
- After the curry comes to a boil, add the marinated stingray fish and salt to taste.
- Allow the curry to boil for approximately 10 minutes on high heat, ensuring the fish is cooked thoroughly.
- Finally, garnish the River Stingray Fish Curry with freshly chopped dhaniya leaves (coriander leaves).
River Stingray Fish Curry is best enjoyed with steaming hot rice or freshly made roti or paratha.
The spicy and tangy flavors of the curry complement the mildness of the rice or the softness of the bread, creating a delightful combination that will satisfy your cravings.
Tips and Tricks for a Perfect River Stingray Fish Curry
- Ensure that the stingray fish is fresh and properly cleaned before using it in the recipe.
- Adjust the spiciness of the curry according to your preference by adding more or fewer spicy dry chilies.
- If you prefer a thicker curry, you can reduce the amount of water added to the dish.
- note: If you fry fish, mix salt and turmeric, and if you cook it raw, do not add turmeric to the fish.
Health Benefits of River Stingray Fish
Apart from its delicious taste, River Stingray Fish offers several health benefits.
It’s a great source of lean protein and contains essential nutrients like omega-3 fatty acids, vitamin B12, and selenium.
These nutrients contribute to improved heart health, brain function, and overall well-being.
Conclusion
River Stingray Fish Curry, with its tantalizing flavors and aromatic spices, is a seafood lover’s dream.
By following the simple steps outlined in this article, you can create a scrumptious dish that will impress your family and friends.
So, don’t wait any longer—bring the flavors of the coast to your kitchen and indulge in the delightful experience of River Stingray Fish Curry!
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FAQs (Frequently Asked Questions)
- Can I use frozen stingray fish for this recipe?
- Yes, you can use frozen stingray fish, but make sure it is properly thawed before marinating and cooking.
- Is stingray fish readily available in local markets?
- Stingray fish is commonly found in coastal areas and is usually available in local seafood markets.
- Can I substitute stingray fish with any other type of fish?
- While stingray fish is the traditional choice for this recipe, you can experiment with other firm fish varieties if stingray is not available.
- How spicy is this curry?
- The spiciness can be adjusted according to your taste preferences by adding more or fewer spicy dry chilies.
- Can I store leftovers of River Stingray Fish Curry?
- Yes, you can store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat before serving.
Get ready to savor the flavors of River Stingray Fish Curry.
River Stingray Fish Curry [Shaplapata Fish Recipe]: A Deliciously Spicy Seafood Delight
Are you a seafood lover searching for an exciting new recipe?Well, look no further! In this recipe, we're going to dive into the amazing world of River Stingray Fish Curry, also known as Shaplapata Fish Curry in Bengali .
Type: Main Dish
Cuisine: Bengali,Indian
Keywords: stingray fish curry
Recipe Yield: 7 servings
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Recipe Ingredients:
- 1 kg Stingray Fish
- Roasted Masala:[2 tablespoons of geera (cumin seeds) 8 cloves 8 black peppercorns 1 dalchini stick (cinnamon stick) 4 green elaichi (cardamom pods) 4 spicy dry chillies]
- 2-inch piece of ginger
- 2 big-sized garlic cloves
- 2 medium-sized onions
- Haldi (turmeric powder)
- Salt
- cooking oil
- 2 potatoes
Recipe Instructions:
Prepare Masala Paste:
- Take a grinder or mortar and pestle and add geera, cloves, black peppercorns, dalchini stick, green elaichi, and spicy dry chillies. Grind the spices until they form a smooth paste.Add ginger and garlic to the paste and continue grinding until everything is well combined.Finally, add onions to the mixture and grind until you have a fragrant and smooth masala paste.
Cooking the River Stingray Fish Curry:
- Start by washing the stingray fish thoroughly. Then, mix it with salt and 1 tablespoon of haldi, making sure the fish is well coated.
- Heat a pan and add cooking oil to it.
- Fry the potato cubes in the hot oil until they turn golden brown. Once done, set them aside.
- In the same oil, add dry chillies, bay leaves, and raw geera to create a tadka (tempering).
- Next, add the prepared masala paste to the pan and fry it until it is well cooked and the oil separates from the mixture.
- Once the masala is fried, add the fried potato cubes back to the pan and mix them well with the masala.
- Add water as required to achieve the desired consistency of the curry and bring it to a boil.
- After the curry comes to a boil, add the marinated stingray fish and salt to taste.
- Allow the curry to boil for approximately 10 minutes on high heat, ensuring the fish is cooked thoroughly.
- Finally, garnish the River Stingray Fish Curry with freshly chopped dhaniya leaves (coriander leaves).
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