Bhetki Malabar

Bhetki Malabar

Ingredients:1/2 kg Bhetki Fish (skin out) or any kind of fleshy fish
3 tbsp Kashmiri chili powder
1/2 tbsp coriander powder
1/4th tsp turmeric powder
3 small onion crushed or paste
2 garlic crushed or paste
1 inch ginger paste
4-5 pieces of medium kokum (kudampuli) or dried Garcinia
10-12 Curry leaves
3 tbsp of coconut oil or any vegetable oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp powder fenugreek powder
salt to taste
handful of curry leaves
1 cup Coconut Milk
2 cups of water
Coconut oil -1 tsp

Method:

Soak the kokum pieces in 1/2 cup of warm water.

Take Bhetki Fish (skin out) and diced into medium cubes.

Now heat 3 tbsp refined oil in a wok. Add mustard seeds. Once it crackles, add the fenugreek seeds and curry leaves (5-6 pieces) and fry for few seconds.

 Add the crushed onions, ginger and garlic and fry for 4-5 minutes.

Add kashmiri chili powder, coriander, fenugreek powder and turmeric powder. Mix well and fry for 2 minutes. Don’t let it burn.

Now add in the fish pieces and sauté it very carefully on a low flame

Now add the kokum pieces and water. Add the remaining water also.

Mix well and cook till it starts boiling. Add salt to taste.

Once the fish gets cooked and the gravy gets a thick consistency, add the coconut milk and more curry leaves. Mix gently and cook for a minute and sprinkle 1-2 tsp coconut oil(optional).

Serve with the boiled kerala rice or white plain rice. Enjoy!!

Author : Manna Majumder
Recipe By : Manna Mjumder
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khatta Meetha iLLish / Hilsha

                                      
                                                             

khatta Meetha iLLish / Hilsha

khatta Meetha iLLish / Hilsha - Yesterday night we celebrated Onam Festival at one of my Malayali friend’s house at Bangalore. They requested me to cook Bengal famous Hilsha in a kerala style for Onam.  

Originally Onam is veggie fest, but when one Bengali will celebrate any fest fish or non-veg should be there. Is it not?  So we both me & my Mallu friend gone out to buy Hilsha fish and bought  it from the nearest super market, but till that time I did not know what I will cook and what ingredients is required, but I have little bit idea about Kerala fish recipe.

Bengali can’t think hilsha recipe without mustard sauce / paste.  I asked my friend’s wife to give 5 tsp mustard seeds and the below mentioned ingredients.  After finish our dinner believe me my friend said only word ‘Awesome’ even I too felt it was really awesome.

Thanks to my mallu friend for given that opportunity and I am dedicated this recipe to all Keralite.  Happy Onam!

Ingredients:

1 kg Hilsha fish
3 tbsp Kashmiri chili powder
1/2 tbsp coriander powder
1/4th tsp turmeric powder
1 small onion chopped or sliced
3-4 pieces of medium kokum or dried Garcinia / Kadampuli
3 tbsp of mustard oil or any vegetable oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp mustard powder
salt to taste
2 tsp sugar
Handful of curry leaves
2 cups of water

Method:

Soak the kokum / Kadampuli pieces in 1/2 cup of warm water. You can use Tamarind paste as a substitute.

Add mustard seeds. Once it crackles, add the fenugreek seeds and fry for few seconds.

Add kashmiri chili powder, coriander and turmeric powder. Mix well and fry for 2 minutes. Don’t let it burn.

Now add the kokum pieces and water. Add the remaining water also. Mix well and cook till it starts boiling. Add salt to taste.

Now add in the Hilsha / illish fish pieces. Cover and cook on a slow flame.

Once the fish gets cooked and the gravy gets a thick consistency, sprinkle the mustard powder and two spoon sugar. Mix gently and cook for a minute. It will be semi thick gravy and it is ready to serve with Kerala or plain white hot rice.

Author : Manna Majumder

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Prawns Golden Fry

                                                                      

Prawns Golden Fry

Prawns Golden Fry- A very delicious dish made with prawns marinated in a tasty battered paste and deep fried until golden in colour. Served with red chilli sauce. This is another quick and easy snack for the lazy evening or you also serve as an excellent side dish.

Ingredients:

500 grm prawns
200 - 250 gm of White sunflower or any Oil for Cooking

1 tbsp Ginger Paste
1 tbsp - Garlic Paste -.
1 Lime
1 tsp of Salt.
1 tsp of Green Chili Paste.
6 tbsp of Corn Flour
2 Eggs
1/4 cup of cup soda (or water)
20 grm butter melt
1/2 spoon black pepper powder
1/4 tea-spoon baking powder (optional)
1 spoon turmeric powder

 

Method:

Wash, shell and devein prawns, leaving the tails on. Sprinkle with salt and mix well.

Mix all the ingredients of marination (Ginger Paste, Garlic Paste, Lime juice, Salt & Green Chilly paste) in a bowl .

Marinate the prawns with mix and refrigerate for two hours.

For the batter - mix the corn flour, black pepper powder, turmeric powder and salt in soda (or water) with constant stirring leaving no lumps - once done mix the eggs until smooth. Now add the 2 tsp butter melt and mix it again.

Heat pan / wok. Add 4 cups oil and reheat.  Now take out one prawn and holding the prawns by the tails, dip into the batter, then drop into hot oil. Fry until golden, turning once. Drain. Serve hot. Deep fry it oil till golden brown. Repeat for the fillets and Serve it hot.

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Boal Macher Jhaal

Boal Macher Jhaal

Boal Maach (wallago attu) is widely available in the fish markets in India. This is a meaty fish with little bones and no scales.  Boal Macher Jhaal normally I  cooked with minimum spices but as a taste enhancer and to give this age old traditional dish . This famous dish in Bangladesh North Sylet dist.

Ingredients

Bual / Boal Fish pieces – 400 grm / 4 pieces

Turmeric powder— 1tsp.

Red chili powder- ½ t

slit green chillies— six .

Onion paste-  1 Big

Mustard oil— 4tblsp.

Salt to test.

coriander leaf for garnish.

 METHOD

Marinade the bual fish pieces with turmeric powder, chili powder, onion paste, salt and one spoon mustard oil and keep it for 15 mint.

Now heat mustard oil in a deep bottomed pan. Now fry the fish pieces with medium flame t and after flip the fish to fry other side.  Fry it till oil come out. Then add slit green chilies. Now add 2cup water and Cover and let it boil in low flame for 5 minutes till the fish is properly cooked.

Bual Macher Jhaal is ready to be served. Now garnish with coriander leaf and serve it with hot rice.

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CHANCHRA / CHHYANCHRA( MALABAR SPINACH WITH HILSA FISH HEAD)

CHANCHRA ( MALABAR SPINACH WITH HILSA FISH HEAD)

 

'Chanchra', is very traditional, popular and monsoon favorite dish in Bengalis cuisines.

Malabar spinach curry while mixed up with fish head is called 'Chanchra'.

Other names of this herb is Pui shakh or Puin shaak in Bengali, Poi saag in Hindi, Pasalai keerai in Tamil, Bachhala kura in Telugu, Basale soppu in Kannada.

INGREDIENTS:

1 banch Malabar Spinach / Creeping Spinach (Pui saag)
1 Hilsa Fish head, cut in two pieces (may use Rohu fish head)
2 Potatoes
200 grm Pumkin
1 long ridge gourd

50 grm flat beans
1 Eggplant
3-4 Green Chillies, cut in slits
1 tsp Paanch Phoron
(combination of mustard, cumin, nigella, fenugreek and fennel seeds)
2/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/3 tsp Cumin powder
1/2 tsp Coriander powder
1 tsp Sugar (for flavor only)
Salt to taste
4 tbsps Mustard oil (or any white oil)

METHOD:

Wash and clean the fish head. Marinate fish head with 1/3 tsp turmeric powder and little salt. Set aside for 30 minutes.

Cut and clean Malabar spinach first. Cut leaves and finely chop them. Then cut the tender stalk in 1&1/2" length. Wash them in running water. Drain all the water from it. Set aside. Peel potatoes, pumpkin. Cut potato, pumpkin, flat beans, ridge gourd and eggplant in medium sized cubes. Wash all the vegetables, make those pat dry.

Heat mustard oil in heavy bottomed wok. When it comes to smokey, add fish head in it. Fry till the both sides of fish head turns golden brown. Remove it from the oil. Keep aside.
 

In the remaining oil, add paanch phoron. Then add 1 red dry chili and bay leaf leaf in it. Fry for 2 minutes, add all vegetables and green chillies in it. Stir for 2 minutes. Cover and cook for another 3 minutes. Now add turmeric powder, red chilli powder, Cumin and Coriander powder in it. Keep stirring for 2-3 minutes, then add Malabar spinach and salt in it. Fold nicely. Cover and cook for 5 minutes.

At this point add fried fish head in it. Break the fish by the tip of spatula and mix with the vegetable nicely. Keep stirring for another 3-4 minutes on medium heat. Add sugar and fold well thoroughly. Remove from heat. Serve with hot steamed rice.

Basa (Bhetki Maach) Parsley Fry

Basa (Bhetki Maach) Parsley Fry

Basa (Bhetki Maach) Parsley Pan Fry

Ingredients:

250 grm (4 pic) Basa or other white fish fillets ...
2 tablespoon lemon juice
1/3 teaspoon crushed black pepper
1 tablespoon olive oil
1/2 teaspoon garlic juice
1/2 teaspoon dried parsley
Salt to to taste
White pepper to taste

Method:

Marinate fish with lemon juice, salt, garlic juice, black pepper and dried parsley for an hour
In a non-stick pan, heat the olive oil.
On normal heat, carefully add in the basa pieces.
Lower the heat. Fry the fish on one side for 2-3 minutes
Gently flip the pieces over. Fry for another 2 mins and sprinkle white pepper for both side. The pieces should just start to brown.
The dish is ready. Serve hot with tomato salad. The fish will be soft & flaky!

If you dont like parsley, get creative with your herbs or some Italian seasoning.
Be sure to use regular olive oil. Extra virgin or virgin olive oil can burn if they are used to fry food at too high of a temperature. Vegetable or refined oil would be OK to use as well. See More

Chital Jugolbondi



Chital Jugolbondi

Chital - kaju Jugolbondi (clown knife fish with cashew nut)

Ingredients:
Chital Mach (clown knife fish)- ½ kg (peti / belly portion)
Cashew Paste- 5 tblsp
Poppy seeds paste- 3 tblsp...
Turmeric powder - 1/4 tsp
Green chilly - 5 nos (slit)
kismis (Raisin) Paste- ½ tsp
Mustard/ refined oil – 8 tblsp
Salt to taste

Method:
1.Mix together the Poppy seeds paste, Cashew Paste.
2. Clean and rub the fish with the ½ tsp turmeric powder one pinch salt.
3. Heat oil in a pan. Then fry the fish till they are golden in both sides. Keep aside.
4. In the same kadai add poppy seeds pest, cashew pest, salt, kismis (Raisin) Paste and turmeric powder(optional).
Sauté this for 2 minute and add ½ cup water to mix welll.
5. Now add the fried Chita peti and Sauté this for a minute and cover with the lid.
6. seem the hit and let it boil till the gravy turn thik.
7. Curry is ready and can be eaten with white rice, fried rice and polao. See More

Bhapa Macher Dim (Steamed Fish Egg)

Bhapa Macher Dim (Steamed Fish Egg)

 

 

Bhapa Macher Dim..
Ingredients:

Fish Egg (Bual / any big fish's egg) 500 grams
Mustard Oil 4 tbsp...
Green Chilly 10,finely pest
Mustard Paste 5 tbsp
Turmeric Powder 1 tsp
Salt per test

Method:
Clean the fish egg and wash well. Drain water and keep aside.
In a bowl, take the egg (preferred bual fish's egg), green chili, mustard paste, turmeric powder, salt. Mix all together well and Pour the water (3 glass) with constant stirring to avoid lump formation. The mix should be smooth and add excess water if required. Now add mustered oil and mix it again.
Heat a pan/ kadai and add little water. Boil the water for 2 minutes and add all mixture of the bowl into the water. Now stir it continuously till the water dries up. In between add some green chili and drizzle some more mustard oil on the top and remove from fire. Serve with plain white steamed rice

Chittal Macher Muitha /Fish Dumplings

Chittal Macher Muitha /Fish Dumplings

Ingredients:

Chital fish :     ½ kg Gada
Potato :     2 boiled
Mustard oil :     250 gm
Ghee :     1 ½ tsp
Salt and sugar :  As per teast
Turmeric Powder :  1 tsp (powder)
Red chilli powder :    1 tsp (powder)
Onion :     3 Pieces  
Ginger :     4-5 inch
Jeera/ cumin :     1 tsp (powder)
Tomato:   1 pieces
Cloves :     2
Chinamon :     2
Green cardamom :     2

Preparation Method for Chittal Macher Muitha Recipe :


         

 
 

Take the fish pieces, peel the skin of the fish and wash properly.

Take the boiled potato and smash them. To make the Muitha (Dumplings/Kofta) mix the minced fish with the julienne cut ginger, green chilli and onion, a bit of salt , turmeric and make a thorough nice mixture.

Now add the smash potato with the fish and mix them properly. If you wish add a one pinch of maida.

Chital Keema

       

Now take a small portion of the mixture, give it a round shape and take a pan/  saucepan and put the mixture. Add some water and boil it till the color changes, take the balls out after 2-3 minutes. Let it cool and cut into square pieces and  shallow fry the Dumplings in a pan.

For the gravy, heat oil in a pan, fry the Potato cubes and keep aside. Heat oil in the same pan add  Bay Leaf, leave for a minute and then add the onion, ginger paste, turmeric powder, red chilli powder/ green chilli paste, cumin powder  stir fry till the paste becomes brown in color. Add the chopped Tomato or Tomato Puree, Salt, and cook till you can see oil separating out. Pour 2 cups of water, the fried Dumplings, fried Potatoes, cover and give the gravy a boil.
Garnish with garam masala powder and add ghee and pour into the serving bowl. serve with Plain Rice.

Eelish Tilottoma

Illish / Hilsa Tilotoma

Everybody knows Hilsa or Ilish is the most popular fish for Bengalis. This is the national fish of Bangladesh. Bengalis wait throughout the year for monsoon and Ilish. Now a days this fish is not very pocket frieldly, but still Bengalis can spent any amount for Hilsha especially in rainy season.   I think Hilsa is most popular for its aroma and taste.  

Most common and popular dish is Sorsha illish or Bhapa illish. But today I cooked Illish / Hilsa which is not traditional or Bengalis all-time favorite Sorsha illish.

 Hilsa with sesame seeds (Teel) curry and it was awesome. I named it Illish Tilotoma. Let’s try for it.

 Ingredients

Hilsa about 1 kg., cut in steak size peices

White sesame(Teel) seeds 4 tbsp.

Poppy seeds 1 tsp.

3-4 tablespoons refined  oil

Green chilies 3-4, slit

Kalojeera / Kalonji

Salt as per taste

For the paste:

3 tablespoons sesame(Teel) seeds

1 tablespoon poppy seeds (white)

3-4 hot green chili (or as per your taste)

Salt to taste

Preparing the paste:

Soak the ingredients for the paste in 1/4 cup of water for about 30 -45 minutes. Grind the sesame seeds, green chili, with salt to make a thick paste (This paste is called “TEEL  bata = sesame paste). If you want can add poppy seeds paste.

 [Alternate way to make sesame paste : Dry grind the seeds (sesame(Teel) seeds and poppy) and then mix the powdered seed with about 3 tablespoon water, salt, and green chilies and grind it again for minute and let it sit for about 15-20 minutes.]

Wash and clean (remove scales) of the fish and cut in steak size pieces or you can have them clean and cut at the place from where you buy the fish.

To this sesame paste add a 1/2 teaspoon of turmeric (your wish), 1 tsp. refined oil and salt. Your sesame sauce is ready.

Method

Now rub the fish pieces with salt and turmeric powder. Heat oil in a pan. Then fry the fish till they are golden in both sides. Set aside.

Add kalojeera,. As you get the frying smell of kalojeera then add sesame paste and salt and turmeric powder. Sauté this for a minute and mix well. Add 1 cups of water if you want more soup you can add more water. Add silted green chilly ( while serving make sure to give one green chilly with each fish piece because some person love to mash it and have it with rice and it add an extra taste).

Now add the fried fish let it boil for another 2 minutes then put off the flame. Give 10 minutes standing time before serving and Serve with hot steamed rice.

 Alternate Method

Add 3 cups of water in a pressure cook. Now place a ring in it.
Take a pan and spread little refined oil. Place the fish pieces on a single layer. Pour the sesame sauce liberally on the fish pieces so that all the pieces are coated nicely. Place the slit green chilies on top. Drizzle  some more refined oil on the top if you wish.
Now place this pan on the ring in the pressure cooker. Cover with lid and pressure cook for 1-2 whistles. Serve hot with rice.

Ilish Macher Kalojeer Jhol [Hilsa Fish with Nigella]

Illish Macher Kalojeer Jhol  [Hilsa Fish with Nigella]

Ingredients

 Ilish/ Hilsa fish spwashed well and then cut into pieces— 4-6 pieces.

Turmeric powder— 1tsp.

Red chili powder- ½ t

slit green chillies— six .

½ tsp of kalojeera / kalonjis (nigella)

Mustard oil— 4tblsp.

Salt to test.

 METHOD

Rub the Ilish/ Hilsa fish pieces with salt and turmeric powder.

Heat mustard oil in a deep bottomed pan. Now lightly fry the Ilish/ Hilsa fish pieces. Then take them out and keep aside.

In the same pan heat the remaining mustard oil. Add kalojeera / kalonjis (nigella). Let it crackle. Then add slit green chillies.

Then add turmeric, red chili powder, salt  with little bit water and stir well till oil come out. Now add 2cup water and let it boil for 5 minutes.

Now add the fried Ilish/ Hilsa fish pieces in the boiling gravy. Cover and cook in low flame for few minutes till the fish is properly cooked.

Now Ilish Macher Kachalonka Jhol [Hilsa Fish with Green Chillies] is ready to be served. Serve it with hot rice.