Laal Shaak Diye Bele Maach Recipe

Recipe By Slurrp

Laal Shaak Diye Bele Maach is a traditional Bengali fish curry made with Bele or Bengal gram and Laal Shaak or red amaranth leaves. This dish is packed with flavors and nutrients. The fish is cooked in a spicy and tangy gravy made with a blend of spices and tomatoes. The addition of Bele and Laal Shaak adds a unique texture and taste to the curry. It is usually served with steamed rice or roti.

4.7
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Rate
45minstotal
30minsCook
45m.total
30m.Cook
Laal Shaak Diye Bele Maach
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ingredients serve

Ingredients for Laal Shaak Diye Bele Maach Recipe

  • 250 gram Fish
  • 1/4 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1.50 tablespoon Oil
  • 1/2 teaspoon Cumin Seeds
  • 1/2 Bay Leaf
  • 1 Dry Red Chilies
  • 1/2 Onion, Finely Chopped
  • 1/2 tablespoon Ginger Garlic Paste
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Coriander Powder
  • 1 Tomatoes, Chopped
  • 1/4 cup Bengal Gram
  • 1 cup Water
  • 1 cup Red Amaranth Leaves, Chopped
  • as per your need Coriander Leaves For Garnish

Directions: Laal Shaak Diye Bele Maach Recipe

Cooking Directions

  • STEP 1.Marinate the fish with turmeric powder and salt.
  • STEP 2.Heat oil in a pan and fry the fish until golden brown. Set aside.
  • STEP 3.In the same pan, add cumin seeds, bay leaf, and dry red chilies. Fry until fragrant.
  • STEP 4.Add chopped onions and cook until golden brown.
  • STEP 5.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
  • STEP 6.Add chopped tomatoes and cook until they turn mushy.
  • STEP 7.Add the soaked Bengal gram and cook for a few minutes.
  • STEP 8.Add water and bring it to a boil. Simmer for 10 minutes.
  • STEP 9.Add the fried fish and cook for another 5 minutes.
  • STEP 10.Add the red amaranth leaves and cook until wilted.
  • STEP 11.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Make sure to marinate the fish for at least 30 minutes to enhance the flavor.
  • Soak the Bengal gram for a few hours before cooking to reduce the cooking time.
  • Adjust the spice levels according to your preference.
  • You can substitute red amaranth leaves with spinach if unavailable.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving.
  • Serve the Laal Shaak Diye Bele Maach with steamed rice or roti for a complete meal.
Nutrition
value
135
calories per serving
5 g Fat10 g Protein10 g Carbs15 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    10g
  • Carbs
    10g
  • Fiber
    15g

MacroNutrients

  • Carbs
    10g
  • Protein
    10g
  • Fiber
    15g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    502mg
  • Iron
    13mg
  • Vitamin A
    9519mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    165mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    136mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    304mg
  • Manganese
    4mg
  • Phosphorus
    243mg
  • Selenium
    29mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp