Sunday, 27 May 2012

Bhetki Macher Paturi

Bhetki Macher Paturi

 This dish has its origin in Dhaka but now has become one of the favourite dishes of Bengali cuisine. This authentic Indian recipe truly deserves a place in your cook book. Surprise you family and friends with this finger licking dinner recipe.

Bhetki fillet in 500 gms fish
Mustard paste - 1 tblsp
Coconut Paste- 2 tblsp
Poppy seeds paste- 1tblsp
Turmeric powder - 1/4 tsp
Green chilly - 3 nos (longitudinally slit)
Mustard oil – 3 tblsp
Salt to taste
Banana leaves – 10inch X 10 inch steamed for 5 mins to soften –

(No of pieces of banana leaves will depend on the no of fish pieces taken)
String to tie paturi
Banana leaf greasd with 1 tsp oil - 2 large pieces

Method: 1.Mix together the mustard paste, turmeric and chilly powder, salt, Coconut Paste, Poppy seeds paste and mustard oil.
  2.Coat the fish fillet with the above paste till it gets evenly coated and keep the marinated fish for 30 minutes. (Note:- You can increase or decrease the amount of mustard, poppy seeds and coconut paste depending upon your test and amount of fish taken) each marinated fish slice on the steamed banana leaf . Then slited green chilly on top of each fillet and wrap into small individual envelops and tie with string, 
4.Take a frying pan and grease it. Then place the 2 large banana leaves to cover the entire frying pan and heat the tawa till very hot,
5.Place the paturies on top of the banana leaves and cook the paturies on each side for 10 mins in low flame and transfer the entire content from the frying pan to plate.
  6.Serve the paturis as it is cooked within the banana leaves. Let the guests unwarp the banana leaves and enjoy the aroma of the paturis.
  7.Paturies can be eaten with white rice, fried rice and polao

Tel Koi

Tel Koi
500 gm Koi Fish
1 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Chili powder 
1/2 tsp Cumin powder
1tsp Ginger paste

1 very small onion paste
6 -8Green chillies
250 gm Mustard oil
1 Bay leaf
Salt to taste

• Wash the fish properly and apply salt and turmeric to it, keep aside for a while.
• Heat oil in a pan and fry the fishes, set them aside.
• Add remaining oil in the pan and sauté the bay leaf, 2 slit chilies, cumin and ginger.
• Combine ginger paste, onion paste, coriander powder, chili powder, turmeric powder with it, mix well.
• Fry it well till the oil separates.
• Add a cup of water, salt and the rest of the chillies, stir well.
• Add all the fish and simmer it in low flame till it almost dries up and the oil separate.
• Remove Tel Koi from the fire and serve it with white rice.
See More

Chital Mache Petir Kalia

Chital Mache Petir Kalia

Ingredients: 1 kg of Chital Macher Peti (you get in fish market). Cut into required sizes
200 gms mustard oil for cooking
Salt and 1 & 1/2 TBS Turmeric powder for taste and colour, 1 TSP Jeera Powder, 1 TBS Red chilli Powder.
Grind into Paste:
1 big Onion
1 piece ginger
1-2 red chillies
1 bunch of Coriander leaves for garnishing (if you want).
1 cup beated curd or Coconut milk according to taste.
2-3 Bayleaves
  whole Garam Masala -- Grind separately
2 Elaichi
2 Darchini

Time Taken : 30-45 mins

Clean the fish big pieces and rub it dry, marinated with 1 tsp salt and 1/2 tsp turmeric.
Heat the Oil in Kadai and fry the fish pieces but with covered lid till golden brown.
 Remove the pieces and keep it aside.
 Put the Bay leaves and red chillies in to it and put all the masala except garam masala.
 Fry it and let the oil come out of it
 Put 1 cup coconut milk and 1 cup of water.
 Put the pieces of fish in the curry and slow the gas flame and let it boil for few minutes.
 Put garam masala in it and cover it for 5 minutes
 Garnish it with coriander leaves.
Serve hot with white plain rice.