When the weather is cold, a hot peppery curry of eel will help keep you warm. Add to that, eel is highly nutritious and recommended for people affected with anemia. Today’s dish is contributed by Dr. Geeta Dutta from Guwahati, Assam – a food lover and an enthusiastic home chef. The dishes that she prepares are guaranteed to be top in health, nutrition and flavor.
Today we are happy to share the recipe for a spicy curry of Eel with papaya (popularly known as ‘Kusiyar Jalukia’ in Assam), contributed by Dr. Geeta from Assam. Read on to find out the ingredients and how to prepare this yummy dish to keep you warm this winter!
- 250 gms of eel, cut into cubes.
- 2 onions, grated.
- 1 papaya, cut into 3-inch size pieces.
- 1 teaspoon each of cumin and black pepper, grinded to a fine paste.
- 1 teaspoon of ginger garlic paste.
- 2 green chilies.
- 1 teaspoon turmeric powder.
- Salt to taste
- 3 teaspoons mustard oil.
Directions to cook :
- Heat the mustard oil in a wok.
- Add the grated onions and fry till golden brown.
- Add the ginger garlic paste along with the raw chilies and saute for a minute.
- Add the eel and shallow fry till half cooked.
- Add turmeric powder, the black pepper n cumin paste, salt to taste and the papaya pieces.
- Fry on full flame for 5 mins.
- Turn the flame down to moderate.
- Close the lid and fry for 15 mins.
- Then add a cup of water and let simmer for 10 mins till the gravy thickens.
- Check to see if the papaya is cooked, the eel will be cooked too.
- Turn off the flame, garnish with fresh coriander and serve hot!