Archive for the ‘fish’ Category

Bengali Style Fish Curry

This bengali style fish curry has been recommended by one of my friend to be posted.

This curry need no time to cook and is extremely yummilicious.

And it has got minimum ingredients that you can always find in your home.

I have been brought up eating this curry since I can remember……passed on by my grand mom and may be her grandma.

So without further much ado here goes the recipe.

Ingredients:

  • Fish (rohu i prefer but you can use any fish of your choice)
  • Mustard oil to fry-4 tbspn
  • Cumin powder -1 tbsp
  • Coriander powder-1 tbsp
  • Tumeric powder-1 teaspn
  • Chopped tomato-1
  • Green chillies – 2
  • Salt to taste
  • Chopped coriander to garnish
  • Chopped coriander

Method:

First clean the fish which we in Australia do get it cleaned , if not just descale it.

Marinate fish with turmeric and salt.

Pour oil in hot pan and let the mustard oil be really heat….how would you know it???? smoke will come out of it. We do it to take all the bitterness out of the mustard oil.

Lower the heat and let the oil cool down little bit.

Now fry the fish the way you like it ….I like mine little bit on crisp side.

Take out the fish put it aside and in meanwhile in a bowl of water mix cumin powder, coriander powder,chilies and chopped tomatoes.

Pour the mixture in the oil and then add turmeric and salt to taste and shimmer for 2 mins or until you can see the oil coming up.

Add the fish slowly and half glass of water and cook for more 2 mins and take it off the heat.

You can add a pinch of garam masala at the end and at last chopped coriander.

Serve it hot with plain rice….heaven.

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Fish paturi (fish in banana leaf)

ingredients

banana leaf as per the number of fish

fish fillets of any fish of your choice

2 tbspn poppy seed soaked overnight

1 tbspn of mustard seeds soaked overnight

2 tbspn of mustard oil

2 teaspn of cumin powder

lemon juice 2 teaspn

salt to taste

1 teaspn tumeric powder

method

Grind mustard seed and poppy seed to paste and then marinate the fish with all the ingredients and leave it for 1 hour.

wrap in banana leaf .

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Put it in a steamer and steam for 15 mins turning once and serve with hot rice.

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Moong dal with fish head(muro diye mung dal)

Ingredients

fish head 1 cleaned marinate with tumeric and salt and shallow fried

moong dal 200 gms

ginger 2 tablespoon grated

2 chillies

tumeric powder 1 teaspn

cardamom pods 2

jeera whole 1 teaspn

ghee 1 teaspn

oil to fry

ggaram masala 1 teaspn

jeera powder 2 teaspn

salt to taste

 

method

Put oil in a pan and add jeera whole and fry it splutter and then add moong dal and fry till light brown and then add tumeric,chillies,jeera powder,cardamom pods,ginger and salt to taste.Add water and pressure cook for 5 whistles.Add fried fish head and boil for 5 mins and lastly add garam masala and ghee.Serve with rice.

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Sukto with prawns or mixed vegetables with prawn

Sukto is very traditional bengali recipe…..u need to have radhuni masala looks like small jeera …go to any bangladeshi shop and ask for randhuni.

ingredients

vegetables like potato,brinjal,cucumber,peas,bitter gourd,pumpkin.

prawns peeled and cleaned .

randhuni 1 tablespoon

chillies 2-3 pieces

ginger grated 2 teaspn

tumeric 1 teaspn

salt to taste

method

Put oil in a pan and add randhuni powder and add all the diced vegetables .Add salt , tumeric and ginger ,cover and cook for 10 mins and then add prawns  and again cover and cook for 10 more minutes or until vegetables are tender.Garnish with coriander.

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prawn spinach

ingredients

prawns peeled and cleaned

bunch spinach chopped

one onion chopped

2 chillies

1 clove of garlic chopped

1 teaspn turmeric powder

1 teaspn cumin powder

salt to taste

 

method

Marinate prawns with turmeric and salt and shallow fry in oil.Put oil in a pan and put garlic and onion and fry till golden,put spinach and all the spices and fry till oil comes out and then add prawns at the end and serve with rice.

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chingri with coconut(prawns with dessicated coconut)

ingredients
250 gms prawns devined and cleaned
10 tbspn of dessicated coconut
1 teaspn cumin seeds
1 green chilli
1 red chilli
1 teaspn cumin powder
1 teaspn tumeric powder
oil to fry and salt to taste

Marinate the prawns with tumeric and salt and shallow fry in mustard oil.Keep aside and then blen in a blender the dessicated coconut and green chilli…..Now fry the mixture in the oil and then add the fried prawns .Put tumeric powder,cumin powder,salt to taste and cook until oil seperates.Put some water or milk to thicken the gravy …lastly fry the red chilli and cumin seeds in a pan with little oil and mix that with the gravy….serve hot with rice.

kajoli macher jhaal (small fish onion curry)

ingredients
200 gms small fish marinated in tumeric and salt and fried in mustard oil
1 onion chopped
1 pinch of kaala jeera or black cumin
1 tbspn tomato paste
1 teaspn cumin powder
1 chilli chopped
1 teaspn tumeric
sal to taste

Fry onions in the same oil where fish has been fried.Fry onion until golden brown and then add all the spices and cook until oil seperates.Add fried fish and cover and cook for 2 minutes .

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