Recipe: Perfect Bhanga sukto (broken curry with fish head portion)

Recipe: Perfect Bhanga sukto (broken curry with fish head portion)

- in Ridge Gourd

Bhanga sukto (broken curry with fish head portion). Hello Everybody Today I would like to show you how to make a authentic classic Penang Nyonya Fish Head Curry. Add Oil and fry the chill paste till oil have broken through like all my other curry spices paste and till fragrant. Then add lemongrass, curry leaves and thai basil and fry together shortly.

Bhanga sukto (broken curry with fish head portion) Sukto(Bengali Vegetables) – Ilish Fish Head Kachu Shak – Lau Paturi Morola Fish -Fulcopy Aloo Bori Jhol. eating egg curry with sukto and rice (Last Mai husband bhi hai 😁). You can have Bhanga sukto (broken curry with fish head portion) using 14 ingredients and 11 steps. Here is how you cook that.

Ingredients of Bhanga sukto (broken curry with fish head portion)

  1. You need 2 head of portion of fish.
  2. Prepare 3-4 of drumsticks.
  3. Prepare 2 of Potatoes.
  4. You need 1 of egg plant.
  5. Prepare 2 of ridge gourd.
  6. It’s 1 tablespoon of ginger garlic paste.
  7. Prepare 1 teaspoon of celery seeds.
  8. It’s 1 teaspoon of red chilli powder.
  9. Prepare 1 teaspoon of turmeric powder.
  10. Prepare 1 of bay leaf.
  11. You need 1 tablespoon of coarsely grinded rice flour.
  12. You need To taste of salt.
  13. It’s As needed of oil.
  14. It’s 1 teaspoon of ginger juice.

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. Sukto – Sukto is a traditional Bengali recipe that is taken at the start of the main meal.

Bhanga sukto (broken curry with fish head portion) instructions

  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.

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