How to make bori begun diye topse macher jhol

How to make bori begun diye topse macher jhol/Topse fish curry with Bori(sundried lentil dumpling) and brinjal.

Topse is a small fish with a single backbone and tasty sweet water fish, available in all the time and mostly all around in West Bengal. The marinated  Topse fishes are fried and then simmered in a light soup made with black cumin, brinjal, bori/sundried lentil dumpling  and ginger and sometimes added with potatoes finished in a warm, cumin flavored sauce and this is How to cook How to make bori begun diye topse macher jhol/Topse fish curry with Bori(sundried lentil dumpling) and brinjal.

Ingredients

• Topse fish-8 pieces
• Kalo zire/black cumin-1/2 tea spoons
• Cooking Oil( mustard)-1 tea spoon
• Brinjal-1 medium
• Bori/ sundried lentil dumpling-10-12
• Turmeric powder-1 tea spoon
• Cumin powder-1/2 tsp
• Ginger paste-1/2 tea spoon
• Coriander leaves( for garnishing)
• Salt to taste

How to make bori begun diye topse macher jhol/Topse fish curry with Bori(sundried lentil dumpling) and brinjal.

First clean and wash the fishes.

Rub the fishes with turmeric powder and salt and keep aside for at least 10 minutes.

Take a hard bottomed pan, heat oil up to smoking point then reduce the heat.

Now slowly drop the fishes one by one and fry the fishes in both the sides, don’t try to accommodate all the fishes at a time.

After frying the fishes keep aside.

In the same oil fry the bories/sundried lentil dumpling and keep them aside.

Now in the same pan and oil put kalo zire for tempering.

As they splutter and sizzle add the brinjal pieces (cut into big square pieces) and fry it for two minutes.

Then add turmeric powder, cumin powder, ginger paste and salt, stir it for 2 minutes and add water; allow it to cook for another 5 minutes in low-medium flame with cover.

Open the lid, drop the fried fishes and again allow it to cook for 2-3 minutes.

Now drop the fried bories and switch off the flame.

Take it out from the oven, garnish with coriander leaves and serve hot with rice.