What is Kache Kele Ki Fish Curry? No this is not an ordinary curry cooked with fish and bananas together or it has nothing to do with fish actually. It is a fish curry but without fish! yeah, you heard me! 😀 This is banana cooked in fish curry style and do you know what the best or strange part about this? it does not taste like just a banana AT ALL. It tastes EXACTLY like fish curry. Many people won’t be able to tell the difference until they take a bit of the banana fritters from the curry or you tell them.
People who love fish curry especially those who cook fish with mustard masala, I assure you that this dish is going to be a hit. The taste, the aroma, the texture you will almost think this is fish curry that’s because the preparation is exactly the same. The only difference you will notice here is, fish is replaced with raw bananas.
Don’t we all just know the benefits of eating raw bananas? We know, right? it is full of vitamins, fiber, good for diabetics and many other benefits are there. Or Do I need to tell you why you should prepare this dish? C’mmon, this is something deliciously interesting and just try once, you will love it. <3
This is a vegetarian option for fish curry and I promise, even non-vegetarians won’t be able to resist their temptation.
The preparation consists of two parts: preparing banana fritters and preparing the curry. At our home or in any U.P/Bihar/Jharkhand household, fish curry is incomplete without the traditional sarso masala paste (mustard seeds paste). Though there are many recipes that don’t call for mustard seeds paste but for us, it is the main ingredient for fish curry. And I beg you to not skip the mustard seeds paste. PLEASE! Using mustard oil is a must and do not kill the soul of the curry by using any other oil.
While we were living in Madhya Pradesh in our army quarters, were blessed with 3 banana trees in our garden. Even after distributing so many bananas to our neighbors there were still so many lefts. Mommy would prepare various kinds of dishes with raw bananas that we enjoyed eating some were- banana curry, raw banana kofta curry, banana chips, banana tawa fry, banana tikkis or fritters and many more. This raw banana fish curry she would prepare once in a month or whenever I demand.
A few days back I was watching Ranveer Brar’s food show Raja, Rasoi, Aur Andaaz Anokha where he was preparing the same dish and it was totally relatable. A flood of memories came back with this recipe. <3 Luckily, there were raw bananas in the fridge and I decided to cook my mom’s recipe. Though this recipe is a mixture of Ranveer Brar’s and my mom’s recipe. Whatever it is, IT TASTES DELICIOUS!
Serve this lip-smacking curry with steamed rice or roti and enjoy. Do try this out and share your lovely feedback with me. Would love to hear back from you guys. <3
For Kela Fry
- 1/3 Cup besan +2tbsp besan
- 1 Tbsp rice flour
- 1 Tsp ginger-garlic paste
- 1 Tsp coriander powder
- ½ Tsp red chili powder
- ½ Tsp turmeric powder
- ½ Tsp carom seeds
- Salt as required
- Mustard oil for deep frying
- 2 Raw banana, cut into halves
- 1 Small onion, roughly chopped
- 7-8 Garlic cloves
- 1-inch ginger, roughly chopped
- ½ Cup tomato puree
- 1 ½ Tsp coriander powder
- 1 Tsp mustard seeds powder
- 1 Tsp red chili powder or as desired
- ½ Tsp turmeric powder
- ½ Tsp mango pickle masala
- ¼ Tsp mustard seeds
- ¼ Tsp cumin seeds
- Salt as required
- 1 Tbsp mustard oil
Learn Step By Step Kache Kele Ki Fish Curry | Raw Banana Curry- Fish Style
Step 1- In a large steamer pot, bring 4cups of water to a boil. Put the raw banana to the pot and boil for 15mins on medium-high flame or until the raw bananas turn soft. DO not over boil them
Meanwhile, take the chopped onion and ginger-garlic to a grinding jar and grind to a smooth paste. Keep aside
Step 2- On a plate spread 2tbsp besan. In another bowl, take all the ingredients mentioned under kela fry, except mustard oil. Add water as required to make a thick yet flowing batter
Step 3- Heat mustard oil in a frying pan. Peel the boiled bananas and slice them into two parts. Rub some besan over the banana slices and dip each slice into the batter and then into the hot oil. Fry until golden brown from each side. Transfer to a plate
Step 4- In another pan, heat 1tbsp mustard oil and splutter mustard and cumin seeds. Add the ground onion paste to the pan and cook for 3-4mins. Add all the dry spices and cook until the raw smell of onion goes away
Step 5- Add the tomato puree and cook until it starts leaving oil from the sides. If required, taste to check if it’s cooked properly. Add the pickle masala
Step 6- Add 1cup of water or as desired with required salt and bring to a boil. Add the fried banana fritters and cover the lid of the pan. Let it simmer on medium-low flame for 15-20mins. Turn off the flame and serve warm with rice or roti