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Serve this delicious dish hot with boiled rice.
Fish Fillets ½ kg
Salt to taste
Ginger 1 inch
Onion (medium) 1
Whole Dried Red Chilies 3 – 4
Turmeric ½ tsp
Cinnamon 1 inch
Small Cardamom 2
Bay Leaves 2
Yogurt 1 cup
Green Chilies 2 – 3
Dalda Cooking Oil 3 – 4 tbsp
Wash the fish fillets and keep in a sieve to completely drain the water. Then shift them to a platter and sprinkle salt and a pinch of turmeric, leave for 10 minutes.
Grind the cinnamon, small cardamom and red chilies and finely chop the onion.
Combine the red chilies, ginger and yogurt and apply all over the fish fillets. Refrigerate for 10 minutes.
In a pan heat Dalda Cooking Oil for 2 – 3 minutes over medium heat, add the bay leaves, onions and fry till golden.
Add the fish fillets, green chilies and ½ cup of water to the pan and cook over low heat.
When the gravy starts to thicken, sprinkle ground cinnamon and small cardamom on top of it.
Carefully revolve the pan to prevent the fish fillets from breaking.
Simmer over low heat for 2 – 3 minutes and remove from heat.
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