Bhuna is a dry curry cooked with aromatic spices ,herbs and tomatoes. Bhuna is originally came from Bengali cuisine. In Kolkata people call it ‘kosha’ or ‘jhal’. People says that this type of combination of cooking was used for wealthy Bengali rulers .Then gradually it became a very popular dish in all over the Bengal and other parts of India.Bhuna means all the spices are fried in very hot oil ,then fish or meat are added into, and cooked in their own juices without any water. Basically bhuna is suppose to be a dry spicy fish or meat dish. Bhuna has become one of the popular curry recipe in UK.
Fish : 3 fresh whole sea beam fish/ sea base/ any fish you likeFive spice mixture (pachforon): half table spoonOne red onion: choppedLemon juice: four table spoonGarlic cloves: 3 to 4 big cloves choppedGinger: one big table grated spoonOne green chilli / as per your taste/add more if you like very hotOne whole red chilliCoriander powder: one table spoonCumin powder: half table spoonTurmeric powder: one table spoon for curry and one table spoon for marinating the fishTomato : one choppedTomato puree: one table spoonLime leaves: I have used few dry lime leaves/ fresh if availableYou can use coriander leave to garnishOlive oil/ mustard oil: 4 table spoonSalt to taste
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Read full post: Bengali Fish Bhuna(Sea Beam fish)/easy steps to follow