Gondhoraj Maach Recipe
What is Gondhoraj Maach
Gondhoraj Maach is a traditional Bengali dish made with fish marinated in a mixture of Gondhoraj lemongrass and a blend of spices. The dish is known for its unique aroma and flavor, which is a result of the use of Gondhoraj lemongrass. This fish dish is popular in the eastern region of India, particularly in the state of West Bengal.
Gondhoraj Maach is a delicious and healthy fish dish that is perfect for a family dinner. The unique aroma and flavor of Gondhoraj lemongrass make this dish stand out and adds a unique twist to a traditional fish recipe. Give it a try and enjoy the taste of Bengali cuisine in your own home.
Gondhoraj Maach is a traditional Bengali dish that has its roots in the ancient culinary traditions of East India. The dish is believed to have originated in the region of East Bengal, which is now a part of Bangladesh. It is said that the dish was first made by the local fishermen, who used the local Gondhoraj lemongrass to marinate the fish before cooking. The dish quickly gained popularity and eventually made its way to West Bengal, where it is now considered a traditional delicacy.
Gondhoraj Maach is typically served with steamed rice, but it can also be served with luchi or paratha. It pairs well with a variety of traditional Bengali accompaniments such as dal, aloo bhaja, and chutney. The dish can also be served as a main course at a formal dinner party, and is often served with a side of salad or raita.
Variations of Gondhoraj Maach
There are a few variations of Gondhoraj Maach, such as Gondhoraj Maach Bhape, which is steamed fish cooked with Gondhoraj lemongrass, and Gondhoraj Maach Paturi, which is fish wrapped in banana leaves and cooked with Gondhoraj lemongrass and spices.
Nutrition – Gondhoraj Maach
Gondhoraj Maach is a healthy dish that is rich in protein, vitamins, and minerals. Fish is a good source of omega-3 fatty acids, which are essential for heart health. The Gondhoraj lemongrass used in this dish also provides a good source of antioxidants and anti-inflammatory compounds, which are beneficial for overall health.
Step by Step Gondhoraj Maach Recipe
Gondhoraj Maach Recipe
Ingredients
- 4 pieces Rui fish / Rohu medium-sized
- 2 Gondhoraj lebu
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Red Chilli Powder
- 1 tsp Salt
- 2 tbsp mustard oil
- 1 Onions finely chopped
- 1 tomato chopped
- 2 green chillies slit lengthwise
- 1/2 cup water
- coriander leaves / cilantro for garnishing
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- If you are using frozen fish, thaw them in the fridge in an airtight container overnight or leave at kitchen counter at cold water. Keep changing the water when it comes at room temperature.
- Clean and cut the fish into small pieces approx. 2 inch in size.
- Blend onion and ginger to a fine paste.
- Next, make a smooth fine paste of cashew nuts.
Cooking
- Heat oil in a pan or kadai over medium flame.
- Add ginger-onion paste and saute on low flame for 2-3 minutes or until onions turn light brown.
- Next, add cumin powder and turmeric powder. Saute them for few seconds.
- Now, place the fish pieces in the pan or kadai and fry along with the masala.
- You need to cook the fish completely. If fish starts to stick, pour very little water. Or, you can add some more oil if like.
- Then, add green chilies, cashew nut paste and black pepper powder to the pan.
- Cook for another 4-5 minutes. Then, add coconut milk and gondhoraj lebu leaves (or kaffir lime leaf).
- Cook until desired gravy consistency. You can smell the fragrance of leaves.
- At the end, drizzle gondhoraj lebu (or 1 tbsp lime juice) and chopped coriander leaves before serving.
- Serve Gondhoraj Maach with rice and enjoy!
Equipment Used for This Recipe
Notes & Tips
Notes & Comments
- Gondhoraj lemongrass can be difficult to find, but it can be ordered online or substituted with regular lemongrass.
- This dish can also be made with shrimp or other types of fish.
- Use fresh Gondhoraj lebu to get the authentic taste of this dish.
- You can use any other fish instead of Rohu.
- Adjust the amount of spices as per your taste.
- Make sure to cook the fish on low flame to get a tender texture.
Nutrition Information (Note: Approximate)
FAQs – Gondhoraj Maach Recipe
What is Gondhoraj Maach?
Gondhoraj Maach is a popular Bengali fish curry made with Gondhoraj lime, a fragrant citrus fruit native to Bengal. This dish is known for its refreshing and tangy flavor that complements the mild taste of fish.
What type of fish is best for Gondhoraj Maach?
The best fish for Gondhoraj Maach is a fresh and firm white fish, such as bhetki (barramundi), chitol (clown knifefish), or rui (rohu). The choice of fish can vary based on personal preference and availability.
How to prepare Gondhoraj lime for Gondhoraj Maach?
To prepare Gondhoraj lime for Gondhoraj Maach, gently roll the lime on a hard surface to release its oils, cut it into small pieces, and remove the seeds. The skin of the lime is also used in the recipe, so make sure to wash it thoroughly before use.
Can Gondhoraj Maach be made with other citrus fruits?
While Gondhoraj lime is the preferred citrus fruit for this recipe, it can be substituted with other citrus fruits, such as lime or lemon. However, the flavor profile will be slightly different from the authentic Gondhoraj Maach.
What are some common spices used in Gondhoraj Maach?
The common spices used in Gondhoraj Maach include cumin, coriander, turmeric, and red chili powder. These spices help to enhance the flavor of the fish and balance the tanginess of the Gondhoraj lime.
How long does it take to prepare Gondhoraj Maach?
The preparation time for Gondhoraj Maach can take anywhere from 30 minutes to 1 hour, depending on the complexity of the recipe and the experience of the cook. The cooking time usually takes about 20-30 minutes, making this dish a perfect option for a flavorful and satisfying meal.
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