chingri kachur loti

Ingredients



Kochur loti
15-20 small or medium prawn
4 Whole Green Chili
1 Onion cut,
2/3-teaspoon Red Chili Paste
1/3 teaspoon Holud Paste(turmeric)
1/3 teaspoon Cumin Paste
1/3 teaspoon Coriander Paste.
Oil to cook
Salt as desire



Method



1. In hot oil, add thinly sliced onion and whole green chili, cook until the onion is lightly brown.
2. Add all the spices (red chili paste, holud paste, salt, cumin paste, and coriander paste), cook for 5-6 min.
3. Then, add the light fried prawn, and cook until the shrimp curl up to C-shape.
4. Add the kochor loti and data and cover them until all the water comes out of kochur loti.
5. Uncover the pan, stir and cook for at least 8-10 minutes.
6. Finally, garnish with whole green chili.

CHITOL MACHHER MUTHIYA

Ingredients


Chital machher gada ba pither machh
Alu (sheddho kora)
Dim 1ti
Lanka guro
Adaa baata
Roshun baata
PeyaNj baata
Tejpaata
Kacha lanka kuchi
lobon swad moton.
Gorom moshlar guro
Jire guro


Method


chamocher pichhon diye khub shabdhane kata theke machh ta alada korte hobe. Chitaler gada-e bhishon kata thake, tai kaata ar machh alaada korata ektu koshtokor. Shejonnyo machh-ta age ektu gorom jol-e bhapiye nite parle bhalo hoy.
Machh ber kora hoye gele tate alu shedhho,1ta dim gola,lanka guro ,adaa bata ar nun diye bhalo kore mekhe nao.
Chhoto choto ball baniye dubo tel-e bheje nao othoba Momo-r poddhotite futonto gorom jol-e ball gulo chhere dao, kichhukkhon pore gorom jol theke chheke tule nao.
Muithya (muthiya) ready.
Shorsher tel-e jire, tejpata, gota golmorich foron dao. Ebar tate peyaj bata diye khub bhalo kore koshao. Ete ada bata, roshun bata, tomato paste dao; jokhon moshla-ta tel theke alada hoye jabe tokhon ektu chini ar kachalanka kuchi othoba kachalanka bata dao, ektu jol dao, jire guro diye abar koshao. Jol dao andaj moto. Fute uthle muthiya-gulo diye dao, nun ar gorommoshlar guro chhoriye namiye nao.
Ichhe hole alu dumo dumo kore-o deoa jete pare.

Ilish macher Dim Bhaja ( Hilsa fish's egg Fry)

Ingredients

Fish eggs with sac 2
1 tsp of turmeric powder
1 tsp of salt
2 tbs of besan .
3 tbs of mustard oil



Method

First wash the egg with sac gently in water, handle the egg sac with care, make sure it doesn’t get ripped of .
Now marinate with turmeric powder, salt.
Coat well with Besan, Tip- this will make the frying easy.
Heat up kadai , add mustard oil, release the egg sac one at a time gently and quickly lower the flame , fry the side for 5-6 mints at low, flip the side gently and fry at low for 7mints .
Take out and drain in paper towels, serve with onions or warm cooked rice, we prefer the later.
Also you can mix in egg with besan, salt, turmeric powder and make small round patties , gently press them and fry at low for 4 -5 mints at low .

illish paturi

Ingredients

Ilish/Hilsa fish- 1, 1500 gms
Turmeric Powder- 2 tablespoon
Mustard paste- 25 gms
Mustard oil- 500 gms
banana 6
Green chilli paste- 2 tablespoon
Natural Yogurt- 200 gms
Salt to taste


Method


Cut the fish according to your own desirable pieces. Rub turmeric powder on the fish pieces. Heat the Sort the big leaves of banana and then washes them and keeps aside.In a bowl add mustard paste, chilli paste, natural yogurt, salt and 100 gms of mustard oil and mix all the spices altogether. Now add the Hilsa pieces and cover them with the spice mixture. Fold each spiced piece of fish in banana leaf. Heat the rest of the oil in a round bottomed pan and fry each piece of fish in the oil.
Serve it with hot rice.

Doi illish

Ingredients


500 gms illish (Cut into pieces and washed)
4 tsp of Mustard powder / grinded mustard seeds
3 green chillies
1 tsp chilli powder
3/4 tsp paanch-phoran
1 tsp turmeric powder
1/2 cup yogurt
1/2 cup coriander leaves - finely chopped
4 tbsp cooking oil. (Mustard oil preferable)
Salt to taste


Method


Take the yogurt in a small bowl. Add mustard powder, turmeric, chilly powder & salt - mix it well. In a frying pan, heat oil, add paanch-phoran & amp; green chillies.After a few seconds add the above mixture to it.Fry for 2 minutes till oil starts separating.Now put the fish pieces and add two cups of water.Boil in medium heat until the fish is cooked and the gravy is of desired consistency.
Garnish with coriander leaves and serve with rice.

Shorse ilish

Ingredients
Hilsa fish 5 pieces
1tsp of turmeric powder
2tsp of red pepper powder
3-4 tsp of mustard paste
3-4 green chilly
1 tsp of salt
2-3 tbs of mustard oil or the oil that comes out after frying the fish


Method


Add to the kadai /wok ,all the above and 1 cup of water except chilly mustard paste.
(Prepare the mustard paste with little salt , green chilly, little bit of water and mustard in Mixer or refer the Ilish Macher jhaal recipe below for detailed version)
Cover and lower the flame, cook for 5-7mints.
Add mustard paste at the end, TIP-do not heats anymore, take out in a separate vessel, serve chopped coriander leaves.
Serve with warm rice and enjoy shorshe ilish.

Illish Macher Polao

Ingredients

Basmati ChalI(Rice)
lish Machh er tukro(fish)
Noon(salt), Holud(turmeric) , Lanka guro (chilly pest)
Tej pata
Kalo Jeera(black papper)
Shukno Lanka(fry chilly)
Noon, Chini(sweet)
Kaju badam, Kismis
Gorom Moshla
Tel(oil)

Method

Basmati chal sedho kore rakhte hobe. Jeno fyan na thake.
Ebar frying pan e tel gorom kore Ilish machh er tukro gulo nun, holud ar longka guro makhie veje tulte hobe.Ebar machh gulo tule rekhe, tejpata, lobongo, kalojeera, sukno longka foron dite hobe tele. Ebar ote vat meshate hobe. Nun, chini, kajubadam vaja, kismis dite hobe. Valo kore narte hobe jate tolay dhore na jae. Last e vaja machh gulo ote meshate hobe. Kichhukhon rekhe ghee, gorom moshla chhorie namie nete hobe.

Vhapa Fish

INGREDIENT

Machh er pieces( Ilish ba Vetki ba Chingri) Tok Doi(Curd). Sorshe bata (Mustard seeds pest ) Kacha Lonka(Green Chilly) Mustard Oil Salt Holud(Tarmaric Powder)



Method:


Prothome tok doi r sorshe bata valo kore mishiye nite hobe. Tar sathe nun holud mix kore nite hobe. Sei mixture ta diye mach er piece gulo adh ghonta marinade kore rakhte hobe.
Tarpor 1ta microwave er flat dish e 1tblsp mustard oil niye, 100% power e 30 secs gorom korte hobe, tate slitted kacha lonka add kore. Abar same power e 30 secs dite hobe. Tarpor tate marinated machh er piece gulo diye dite hobe. Ektu jhol moto rakhte hobe, nahole lege jabe. Tarpor cover kore 60% power e 8 to 9 mins diye, microwave off kore, 10 mins obhabei rekhe dite hobe. Tarpor ber kore nilei ready.

Bengali Pabda Fish Curry

Ingredients:


6-7 medium whole Pabda fishes, de-gutted and cleaned
Oil for frying - mustard oil for best results, otherwise vegetable oil
1/2 tbsp whole black cumin (kalo jeera)
3-4 green chillies, split through the centre
1/2 tbsp cumin ( jeera) powder
1 big tomato, finely chopped
1 bunch of coriander leaves, finely chopped
1 tbsp ginger paste
turmeric powder
salt to taste

Method:


Wash the fishes, drain and mix them well with salt and turmeric powder.
Heat 1 cup of oil in a flat base pan for deep frying the fishes. Carefully lower the fishes in batches into the oil and fry them both sides until lightly golden in colour. Take care as oil may split. Cover the pan if the oil splits too much. Take the fishes out and put them on a kitchen tissue.Clean the pan. Heat 3 tbsp of oil. Add the black cumin, green chillies, cumin powder and the chopped tomatoes one by one. Stir and mix them well. Add the ginger paste, and continue frying on low flame until the oil separates out. Pour in 2 cups of water. Add salt and turmeric powder. When the water boils, place the fishes back to the pan carefully as not to break them. Cover the pan and let it cook for about 7-8 mints.Remove from the flame, garnish it with the coriander leaves and serve with basmati rice.

Fish Chop

Ingredients:


Egg of Salmon fish (Rui macher dim): 100gms, properly cleaned

Wheat Flour (Moyda): 1 tablespoon

Onion (Peyaj): 1 medium size

Green chilies (Kancha lanka): 2

Mustard oil (Sarser tel): 1 teaspoon

Rice (Chal): 1 teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Sunflower oil (Sada tel): for deep frying


Method


Chop the onions finely and mix with the mustard oil, keep for 5 minutes for the onions to soften Add all the ingredients excepting the sunflower oil to the softened onions and mix well. If required add little more flour to make the mixture firm
Make small flattened balls of the mixture
Heat oil in a wok or frying pan and deep fry the balls till cooked properly. Try putting a fork through the balls; if it comes out clean,
Take out of flame and place on a kitchen paper to soak out the excess oil
Serve with tomato sauce and onions .

Fish Kofta curry

Ingredients:

• 1 kg white fleshed fish
• 250 gms tomatoes blanched & diced
• 2 tbsp beaten curd
• 1 inch piece ginger
• 6 flakes garlic
• 2 cloves
• 1/2 tsp turmeric powder
• small piece cinnamon bark
• 1 tsp garam masala powder
• 2 cardamom
• 1 onion
• few mint leaves
• 1 slice bread soaked & squeezed dry
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 8 green chillies
• small bunch coriander leaves
• 1 tsp chilli powder
• 3 tbsp oil
• oil to fry
• Salt To Taste

Method:

• Boil the fish and remove the bones nicely.
• Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.
• Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour. Drain and set aside. Pound together the remaining spices to a fine powder.
• Grind onion, ginger and garlic to a paste. Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.
• Put in spices and fry for a couple of seconds, then put in tomatoes and curd.
• Cook till the ghee floats to the top. Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries. Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water.
• Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.
• Put in the fish balls and simmer for 5 more minutes.
• Serve fish kofta curry hot garnished with coriander leaves.

Fish pokora

Ingredients:

• 4 white fish fillets (steamed and cut into pieces)
• 2 eggs
• A large pinch of salt
• A pinch of red chili powder
• 2 tbsp corn flour
• 2 tbsp lemon juice
• 1 tsp chopped coriander leaves
• Oil for deep-frying paoda

Method:

• Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
• Heat oil in a kadhai or deep-frying pan.
• Dip each fish piece into the batter and fry in batches till golden and crisp all over.
• Serve the fish pakora hot with your favorite chutney or ketchup.

Fish Tandoori

Ingredients:

* 2 lbs of any white fishwhite fish filletsfillets (cut into 2-3-inch pieces)
* 1 tbsp chopped fresh ginger
* 4 cloves garlic
* 1/3 cup vinegar
* Salt To Taste
* 1 tbsp ground coriander seeds
* 1 tbsp ground cumin seeds
* 1 tsp ground cayenne peppercayenne pepper
* 1/2 cup vegetable oil

Method:

1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
2. Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
3. Pre-heat the oven on maximum heat at broil.
4. Cover the oven tray with foil to avoid mess.
5. Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
6. Turn over and broil for about 8 minutes again.
7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
8. Serve the tandooritandoori fish hot with your favorite chutneychutney.
9. Enjoy!