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Write down exactly what time it is whenever you eat. This will allow you to find out what times of day you feel the most hungry, when you usually reach for snacks and then you can figure out how to deal with those times. After a day or two you could notice that, even though you eat lunch at the same time every single day, you still feel hungry an hour or so later. You may also be able to determine when you are eating only to have something to do. This is important because, once they are revealed, you can find other ways to fill those moments than with unhealthy foods.
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We hope you got benefit from reading it, now lets go back to bengali fish curry (maacher jhol with veggies and bori) recipe. You can cook bengali fish curry (maacher jhol with veggies and bori) using 12 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to cook Bengali fish curry (Maacher Jhol with veggies and Bori):
- Get 2 pieces of fish (Rohu / Kaatla).
- You need 1 of potato.
- Get 1/2 of ridge gourd or any vegetable (broad beans / cluster beans).
- Use as required of coriander leaves.
- Get 1/2 teaspoon of kalonji (kalo jeera).
- Use 1 teaspoon of cumin powder.
- You need 1 teaspoon of coriander powder.
- Provide 1/2 teaspoon of turmeric.
- Use As per taste of Salt.
- Get 2 tablespoons of cooking oil (preferably mustard oil).
- You need Few pieces of Bori / Vadiyam.
- You need 1 of green chilli.
Steps to make Bengali fish curry (Maacher Jhol with veggies and Bori):
- Heat oil and fry fish (just lightly)..
- Keep the fish aside once fried and fry kalonji for a little while..
- Add green chillies and saute for a while..
- Add all the dry ingredients (masala) and fry for a while..
- Add little water just to create a paste of the masala..
- Add the veggies and little water. Saute for 5 mins..
- Add the fish and let it absorb the flavour of the masala (roughly 2 to 3 mins)..
- Add water to help the veggies and fish cook enough for roughly 5 to 7 mins..
- Add fresh coriander leaves and let it boil for 2 mins in the gravy..
- Deep fry the Bori / Vadiyam in a different tawa and then add them to the fish curry. Give it a quick boil so that the crispies soak in a little gravy. Do not over boil as otherwise it will soak up the gravy too much and will become soggy..
- Plate in a bowl, add some more fresh coriander and serve it with hot plain rice..
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