Tribal Eel Curry
Freshwater eel in spicy mustard gravy. Tribal monsoon delicacy from paddy fields.
Ise baam machli curry, baam mach curry, eel fish curry naam se bhi khoja jata hai.
Ingredients
Garnish
- Coriander Leaves (garnish) — 5 g
Main
- Red Chilli Powder (Lal Mirch) — 6 g
- Turmeric Powder — 3 g
- Freshwater Eel (Baam Machh) — 500 g
- salt — 7 g
- Mustard Oil — 40 g
- Ginger — 10 g
- green chillies — 8 g
- Garlic — 15 g
- coriander powder — 5 g
- onion — 150 g
- Tomato — 100 g
- Mustard Seeds (Black) — 15 g
- Water — 300 g
Method
- Clean the eel, rub with ash or salt to remove slime, and cut into pieces.
- Rub the pieces with turmeric and a little salt. Keep aside for 15 minutes.
- Grind mustard seeds, garlic, ginger and green chillies into a paste with little water.
- Heat mustard oil till it smokes, then lightly fry the eel pieces. Take out.
- In the same oil, fry sliced onion till golden.
- Add the mustard paste, chilli powder and coriander powder. Fry for 3 minutes.
- Add chopped tomato and cook till soft and oil shows on the sides.
- Add water and salt. Bring to a boil.
- Add the eel, cover and simmer till soft and gravy thickens.
- Garnish with coriander leaves. Serve hot with rice.
Common questions
- Tribal Eel Curry ko English mein kya kehte hain?
- झारखंड आदिवासी बाम मछली करी ko English mein Tribal Eel Curry likhte hain.
- Ek plate Tribal Eel Curry mein kitni calories hoti hain?
- 381 kcal per plate.
- Kitna time lagta hai?
- 40 min lagta hai — 15 min taiyari, 25 min pakana.