Boal Maach er Paturi

Ingredients:

Boal fish-500 gm

Onion-2 (Thinly sliced)

Garlic-6 cloves (grated)

Whole green chili- 3

Red chili powder- 1 tsp

turmeric powder-1 tsp

Salt to taste

Mustard oil-2 tbsp

Banana leaf-1 full

Method:

1.Make a marination by mixing all ingredients mix  together and mix well.

2. Now put fish in the marination and add another tsp mustard oil and also throw in the green chili and cover for refrigerate 1 hour.

3.Wash banana leaves and roast them lightly and heat to soften them.

4.Now place the fish along with all the marination in banana leaf.

5.Wrap, fold and tie the leaves to ensure that there are no leaks or gaps for the marination to escape.

6.Put the bundle in a skillet on low heat and cook for 1 hour 15 minutes and turn the bundle every 15 min.

7.After 1 hour 15 min, unwrap the banana leaf to revel the smoky and musky fish.

8.Now served with steam rice.

Fish Fry

Ingredients:

800 gms any big fish fillets
1/2 tsp Ground Turmeric
1/2 tsp Salt
2/3 Mustard Oil
1 tbsp Grounded Coriander Seeds
1 tsp Grounded Cumin Seeds
1 1/2 tsp Ginger (finely grated)
1/2 tsp Red Chili Powder
1/2 tsp Salt
1/4 tsp Kalonji
4 Dried Whole Red Chillies
2 Bay Leaves
1 large Onion (peeled and chopped)
3 Whole Green Chillies

Method:

1. Cut the fillets in about 4cm size.
2. Rub the fish with turmeric and salt and set aside for 10-15 minutes.
3. Heat the oil in a non-stick frying pan over a medium flame.
4. Put in the fish pieces and brown lightly on all sides.
5. Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
6. Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder and 1/2 tsp of salt in a small bowl.
7. Add 3 tbsp of water and mix.
8. Left only 5/6 tbsp of oil in the frying pan and heat it over a medium flame.
9. Now add kalonji and after a few seconds later, put in the red chillies.
10. As soon as they darken a bit, put in the bay leaves.
11. When the bay leaves start to darken, put in the onion, stir and fry the onion at low heat.
12. Add the spice paste. Stir and fry it for about 1 minute.
13. Now put in the fish in a single layer in a pan with 1 cup of water.
14. Lay the green chillies over the fish.
15. Simmer over a medium heat for 2 minutes.
16. Spoon the sauce over the fish pieces, cover it and cook the fish for 10-15 minutes.
17. Serve it now with hot rice.

Mustard Salmon

Ingredients:

Salmon steaks – 4 big pieces, longitudinally cut into halves 
Mustard Paste – 2 tbsp
Turmeric – 1 tsp
Red Chilli Powder – 1 tsp
Black Cumin Seeds – 1/2 tsp
Cumin Powder – 1 tsp 

Mustard Oil – 3 tbsp
Grated Coconut – 1/2 cup (optional)
Green Chillies – 4 pieces (slit them if you want them more spicy)
Salt – as per taste

Method:

- Marinate the Salmon Steaks with Turmeric and the Mustard Paste for half an hour
- Pour 1 tsp of Mustard Oil in a wok, add the Black Cumin Seeds and let them splutter. Put them aside
- In a large pan, put the marinated Salmon Steaks. Add the Salt, Red Chilli Powder and 1/2 cup of water. Pour over the rest of the Mustard Oil. Cover the pan and let the fish cook in low seam (Make sure that the fish doesn’t stick to the pan when the gravy thickens and the fish gets cooked. You may have to add a bit of water depending upon how you like your gravy to be)
- Salmon has a lot of oil of it’s own and you’ll notice that a lot of Oil releases eventually as the fish is slow cooked
- Add the sliced Green Chillies, grated Coconut and the Black cumin seeds
- Let it cook for a while. Serve hot with White Rice.

Bori diye Macher Jhol ( Light fish curry with lentil dumplings)

Ingredients:

Rohu fish - 6 pieces

Potato - 1 medium (cut lengthwise)

Tomato - 1 medium (cut lengthwise)

Bori ( dried lentil dumpling) - a handful ( i used the urad dal bori here) 

Mustard oil - 2 tbsp for frying + 1 tsp for the curry

Nigella seeds (kalojeera/kalonji) - a pinch

Cumin paste (Jeera) - 1 big tbsp (soak whole jeera seeds in warm water and then grind into a fine paste)

Ginger paste - 1 tbsp

Turmeric powder - 1 tsp + 1 tsp

Kashmiri red chilli powder - 1 tsp ( i use it mainly for the colour)

Salt - to taste

Warm water - 2 cups

Green chillies - 8-10 nos 

Method:

Wash and clean the fish pieces . Smear with turmeric and salt and keep aside.

In a pan heat 2 tbsp mustard oil. Once the oil heats up, add the boris (lentil dumplings) and fry till light brown in colour. Keep aside.

In the same oil , fry the fish and keep aside.

In the same pan add the remaining mustard oil. Once the oil reaches smoking point , reduce the heat and add the nigella(kalojeera) seeds.Once it splutters add the cut potatoes and tomato. 

Fry till the potatoes turn light brown in colour. Next add the ginger paste , cumin paste , turmeric , red chilli powder and salt.

Mix well and roast the masala mixture well adding some warm water in between.

Once the masalas are fried add 2 cups warm water, cover the pan and let it simmer for 10 mins till the potatoes are cooked through.

Next add the fried boris, fish pieces and the green chillies and mix well into the gravy.

Give it a quick simmer and remove from heat.

Serve with hot rice and some lemon wedges.

Fish Fry

Ingredients:

1. 1 any big size fish,cut in to slices

2.medium size onion,sliced into rings

3.1/2 head garlic,finely chopped

4.1/2 cup soy sauce

5.1/3 cup lemon juice

6.Powdered pepper l/2 tsp

Method:

1.All fish in a mixture of half of the soy sauce,half of the lemon juice, garlic and pepper for 15 to 30 minutes, place in the refrigerator.

2.Remove the fish from the marinade and discard the remaining marinade.

3.In a wok heat generous amount of oil and fry fish slices in batches for 1 to 2 minutes each sides.

4.Expect a lot of oil splashing, cover wok with lid, drain excess oil in paper towel,keep aside.

5.Using the same wok discard excess oil and stir fry onions until translucent remove from wok and set aside.

6.Pour about 2/3 cup of water,the remaining soy sauce and lemon juice into the wok,bring to a boil.

7.Simmer for about a minute until sauce is reduced to half.

8.Return the fried fish,add in the onions and cook for another half a minute.

9.Serve with a hot rice.

Small Fish With Pumpkin

Ingredients:

1. Any small fish-200 gm

2.Pumpkin ( cut or grated in medium size)-200 gm

3.Onion (chopped) 1 cup

4.Garlic (chopped) 1 tbs

5.Tomato(chopped)1/2 cup

6.Turmeric powder 1/2 tbsp

7.Red chili powder 1/2 tsp

8.Cumin powder 1/2 tsp

9.Green chili 2/3 piece

10.Salt to taste

11.Oil 4 tbs

Method:

1.Wash fish properly, then add 1/4 tsp of turmeric powder and 1/4 tsp of salt, and mix well.

2.Take 1 tbs oil in a pan and heat it to a medium flame. Put fish into the oil and fry it lightly and take out it from oil and set aside.

3.Now add the rest of oil in the pan and heat it. Add chopped chopped garlic to to the oil and fry for 5 seconds, then add chopped onion and stir it.

4.When onion become soft,add turmeric powder,red chili powder,salt and little bit of water and stir it.

5.When oil start to separate from mix,add grated pumpkin and stir it for 2 minutes,then add chopped tomato and green chili and stir it.

6.Now add the fried fish,and carefully mix with the pumpkin and spice.Do not stir too much otherwise curry will be mashed.

7.Add 1/2 cup of water and bring it to a boil, then cover it for 4/5 minutes in a medium heat8.Spread the coriander leaves on the top, cover it and turn off the burner.9.Enjoy with steamed rice.

Hilsa paturi (ইলিশ মাছ- এর পাতুরী)

উপকরণ :
ইলিশ মাছ বড় করে কাটা ৬ টুকরো পেঁয়াজ কুচি ১ কাপ
কাঁচা মরিচ ৮
সরিষার তেল প্রয়োজনমত
লবন স্বাদমত
লেবুর রস ১ টেবিল চামচ
হলুদ ১/৪ চা চামচ
লাউপাতা ৮/১০

প্রণালী :
লাউপাতা গরম পানিতে ১ মিনিট ভাপ দিয়ে পান ঝরিয়ে রাখতে হবে |
মাছ ধুয়ে পানি ঝরিয়ে লবন হলুদ মাখিয়ে রাখতে হবে |
তেল গরম করে পেঁয়াজ মরিচ গরম করে ভেজে নিতে হবে |
ভাজা পেঁয়াজ মরিচ ভালো করে চটকিয়ে লেবুর রস ও লবন দিয়ে মাছের গায়ে ভালো করে লাগাতে হবে |
মসলা মাখানো মাছ লাউপাতায় ভালো করে মুড়িয়ে একটি সসপানে সুন্দর করে সাজিয়ে ঢেকে গরম পানির ভাপে ১ ঘন্টা রাখতে হবে |

Prawn Chop (চিংড়ি মাছের কোফতা)

Chingri macher kofta

Ingredients:

for kofta :

2 big size onions (finely chopped)
salt to taste
500 gms prawns (small)
2 tblsp breadcrumbs
2 tsp mustard oil
4 green chillies (finely chopped)
2 tblsp ghee
2 bay leaves
1/2 cup coconut
1 tblsp coriander leaves chopped
1 egg

Grind To A Paste :

1 large Onion
2 " Turmeric
1 " Ginger

How to make chingri macher kofta :

1. Shell, de-vein and wash the prawns.
2. Then boil them.
3. When cooked, grind to make a smooth paste.
4. Mix in the salt, onions, green chillies and cut coriander leaves.
5. When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in bredcrumbs.
6. Fry in hot mustard oil.
7. Keep aside.
8. Extract milk from the coconut.
9. Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.
10. Heat up oil in a saucepan.
11. When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes, stirring all the time and adding a little water to keep the spices from scorching.
12. Gradually stir in the coconut milk extract and a little salt.
13. Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick.
14. Pour out pure ghee on top just before serving.