Path rani machhi Recipe

Path Rani Machhi is a popular Bengali fish curry made with a special type of fish called Path Rani. The fish is marinated in a mixture of spices and then cooked in a flavorful gravy made with onions, tomatoes, ginger, garlic, and a blend of aromatic spices. The dish has a rich and tangy taste, with the fish absorbing all the flavors of the spices. It is usually served with steamed rice or roti.

4.2
16 Rating -
Rate
1hr 30minstotal
1hr Prep
30minsCook
1hr 30m.total
1hr Prep
30m.Cook
Path rani machhi
plan
Bookmark

ingredients serve

Ingredients for Path rani machhi Recipe

  • 100 gram Path Rani Fish
  • 1/5 teaspoon Turmeric Powder
  • 1/5 teaspoon Salt
  • 1/5 tablespoon Lemon Juice
  • 0.60 tablespoon Oil
  • 1/5 Onion, Finely Chopped
  • 1/5 tablespoon Ginger Paste
  • 1/5 tablespoon Garlic Paste
  • 0.40 Tomatoes, Finely Chopped
  • 1/5 teaspoon Red Chili Powder
  • 1/5 teaspoon Cumin Powder
  • 1/5 teaspoon Coriander Powder
  • 1/5 cup Water
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Path Rani Machhi Recipe

Cooking Directions

  • STEP 1.Clean and marinate the fish with turmeric powder, salt, and lemon juice.
  • STEP 2.Heat oil in a pan and fry the fish until golden brown. Set aside.
  • STEP 3.In the same pan, add onions, ginger, and garlic. Saute until golden brown.
  • STEP 4.Add tomatoes, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook until the tomatoes are soft.
  • STEP 5.Add water and bring the gravy to a boil. Simmer for a few minutes.
  • STEP 6.Gently add the fried fish to the gravy and cook for another 5-7 minutes.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

  • Make sure to marinate the fish for at least 30 minutes to allow the flavors to penetrate.
  • Frying the fish before adding it to the gravy helps to retain its shape and prevent it from breaking apart.
  • Adjust the spice levels according to your preference by adding more or less chili powder.
  • You can add a squeeze of lemon juice at the end for an extra tangy flavor.

Storage and Serving

  • Path Rani Machhi is best served fresh and hot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry gently on the stovetop or in the microwave before serving.
Nutrition
value
175
calories per serving
15 g Fat4 g Protein6 g Carbs7 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    4g
  • Carbs
    6g
  • Fiber
    7g

MacroNutrients

  • Carbs
    6g
  • Protein
    4g
  • Fiber
    7g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    105mg
  • Iron
    4mg
  • Vitamin A
    2300mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    44mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    26mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    63mg
  • Manganese
    < 1mg
  • Phosphorus
    71mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp