Moamba de Cacusso com Camarão(Cacusso aur jhinge ka Moamba)
Pameil tel, sookhi machhli (cacusso), jhinge aur sabziyon se bana ek rich aur swadisht stew, jo aksar funge ke saath parosa jaata hai.
🧂 सामग्री
- 300 g Cacusso (sookhi machhli)(dhoya hua aur agar bahut namkeen ho to bhigoya hua)
- 250 g Jhinga(chhil kar saaf kiya hua)
- 150 ml Palm oil (dendê)
- 1 large Pyaz(kata hua)
- 400 g Tamatar(masle hue ya puree kiye hue)
- 4 cloves Lahsun(barik kata hua)
- 200 g Bhindi(kate hue)
- 1 medium Shimla mirch(kati hui)
- 1 optional Mirch(barik kati hui)
- 500 ml Pani ya machhli ka stock
- to taste Namak
- to taste Kali mirch
👨🍳 निर्देश
- 1
Agar aap bahut namkeen sookhi machhli ka istemal kar rahe hain, to use lagbhag 30 minute se ek ghante ke liye pani mein bhigo dein, phir acche se dho lein. Parosne ke tukdon mein kaat lein.
- 2
Ek bade bartan ya Dutch oven mein, madhyam aanch par palm oil garam karein. Kata hua pyaz dalen aur lagbhag 5-7 minute tak bhun lein jab tak woh mulayam na ho jaye.
- 3
Barik kata hua lahsun aur kati hui shimla mirch (aur agar istemal kar rahe hain to mirch) dalen aur lagbhag 2-3 minute aur pakayen jab tak khushboo na aane lage.
- 4
Masle hue tamatar milayen aur lagbhag 10 minute tak pakayen, beech-bech mein hilate rahein, jab tak ki sauce thoda gadha na ho jaye.
- 5
Taiyar cacusso ke tukde aur pani ya machhli ka stock dalen. Ubalne dein, phir aanch kam kar dein, dhak dein aur 20-25 minute tak pakayen, taaki swad acche se mil jayein.
- 6
Kate hue bhindi ko bartan mein dalen. Aur 10-15 minute tak pakayen, ya jab tak bhindi mulayam na ho jaye aur usne apna gadha karne wala gun na chhod diya ho.
- 7
Jhinge milayen aur 3-5 minute tak pakayen, ya jab tak woh gulabi na ho jaye aur pak na jaye. Jhinge ko zyada pakane se bachein.
- 8
Swadanusar namak aur kali mirch milayen. Garam-garam parosen, paramparik roop se funge ke saath.
💡 पेशेवर सुझाव
- ✓Yakeen kar lein ki cacusso ko acche se dho liya gaya ho agar woh bahut namkeen hai.
- ✓Jhinge ko zyada na pakayen, warna woh kadak ho sakte hain.
- ✓Mirch ki matra ko apne swad ke anusar adjust karein.
- ✓Agar bhindi uplabdh na ho, to thoda barik kata hua kale patte wala saag (collard greens) ko texture ke liye badlav ke roop mein istemal kiya ja sakta hai.
✨ रूपांतरण के विचार
इस रेसिपी के अपने संस्करण के लिए प्रेरणा
- Dusri sabziyan jaise gajar ya shakkarkandi milayein.
- Agar cacusso uplabdh na ho to alag-alag prakar ki sookhi machhli ka istemal karein.
- Ant mein thoda sa nimbu ka ras milane se swad mein tazgi aa sakti hai.