Easiest Way to Make Yummy Koi fish in twin taste (haro gouri)

Koi fish in twin taste (haro gouri). This fish recipe - KOI MACHER HORO GOURI (also called KOI MACHER GANGA JAMUNA, Twin Tasted Climbing perch fish) - is one of the finest and exclusive fish dishes of Rich Traditional Bengali Fish cuisine! Apnader Jodi Ay Ranna Ta Bhalo Lage , Tahole Like Comment Share And Subscribe Korte Bhulben Na. Hazorea Aquatics Farm was nice enough to host us.

That is why we have covered the main ten differences The fish were not exciting to look at, having a drab olive green color. But pond-keepers noticed some fish had unusual orange. Seining these huge KOI FISH was such a awsome experience, this is the place to be if you want to see were KOI FISH come from. You can have Koi fish in twin taste (haro gouri) using 16 ingredients and 4 steps. Here is how you cook that.

Ingredients of Koi fish in twin taste (haro gouri)

1. You need 4 of Koi fish.
2. You need 1.5 tsp of Mustard paste.
3. Prepare 1 of Small tomato puree.
4. It's 1 of Onion paste.
5. It's 1 tsp of Garlic paste.
6. It's 1/2 tsp of Ginger paste.
7. Prepare 4 of Slitted green chillies.
8. Prepare As per taste of Salt.
9. It's 1.5 tsp of Turmeric powder.
10. It's 1 tsp of Red chilli powder.
11. You need 1 tsp of Cumin powder.
12. Prepare 1 tsp of Coriander powder.
13. Prepare 1 tsp of Lemon juice/vinegar/1 tsp tamarind paste.
14. It's 1/2 cup of Oil.
15. You need 1/2 tsp of Kalonji.
16. You need 1 tsp of Chopped coriander leaves.

This jumbo Koi Carp Harvest is.. HORO GOURI (also called KOI MACHER GANGA JAMUNA, Twin Tasted Climbing perch fish) - is one of the finest and exclusive fish dishes of Rich Unique Twin Tastes in same fish all along during cooking and eating, perhaps not existed in any dish in the world! Cooking of this dish is not an easy. Koi (鯉, English: /ˈkɔɪ/, Japanese: [koꜜi]) is a colored varieties of the Amur carp (Cyprinus rubrofuscus) that are kept for decorative purposes in outdoor koi ponds.

Koi fish in twin taste (haro gouri) step by step

1. Add salt and turmeric to fishes. Add oil to pan and fry fish lightly and keep aside. Now add 1.5 tbsp oil to a pan. Let it heat then add 2 green chillies, mustard paste and salt..
2. 1/2 tsp turmeric powder. Saute for 1 minute and add 1 cup of water. Boil for 3 minutes in medium flame. In another pan heat 2 tbsp oil and add kalonji, 2 green chillies..
3. Add onion paste, garlic paste, ginger paste and salt. Saute for 3 minutes. Add tomato puree. Saute for 3 minutes add red chilli powder, 1/2 tsp turmeric powder, cumin powder, coriander powder. Saute for 2 minutes then add 1 tbsp water and let it dry then add vinegar and put off the flame. Add 1 tsp raw mustard oil to mustard gravy then add fish in the mustard gravy..
4. Add red gravy on the fish carefully. When mustard gravy will become thick put off the flame. Two sides of the fish taste different and colour of two sides are different. One side is tangy and other side is spicy..

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