Lotte Macher Jhuri / Bombil fish recipe/bombay duck fish recipe

Lotte macher jhuri

 Ingredients:

• Lotte mach / Bombay duck fish : 500 gm without head
• Garlic paste : 2 tablespoons 
• Onion slices : 1.5 cup
• Tomatoes : 1 cup finely chopped 
• Green chilies: 3 chopped
• Coriander/ cilantro: 2 tbsp finely chopped 
• Ginger paste : 1tbsp
• Cumin powder : 1 tsp
• Coriander powder: 1 tsp
• Turmeric powder : 1 tsp
• Kashmiri red chilly powder : 1 tsp
• Garam masala powder : 1 tsp
• Salt in less amount
• Sugar optional 
• Mustard oil : 4 tbsp

Procedure:

1. First clean and wash fish and keep aside.

2. Now in a small bowl add ginger paste, cumin powder, coriander powder, turmeric powder and kashmiri red chili powder and add 1-2 tbsp water . Mix it well and keep aside.

3. Now take a kadai or a non stick pan ( I prefer nonstick pan)and add mustard oil . Heat it. 

4. Add onion slices and fry it for 2 minutes in medium heat.After that add garlic paste. In this recipe we add little more amount garlic and spices to reduce the smell of fish. Fry it again for 2 minutes.

5. Add chopped tomatoes and green chilies. You can add more or less chilies as per your preference. Saute it. Now sprinkle very little amount of salt like 1/4 tsp as the fish is itself salty. Give a mix and cover and cook for 2-3 minutes.

6. Now add the masala paste and mix all the ingredients properly and cover it again. We have to wait for a minute.

7. After that we will add lotte fish and mix it with the masalas.We will add raw fishes. We will cover and cook for 5 minutes
medium heat. After 5 minutes we will find that fish has become soft. With the help of spatula will mix the mixture very well. Again we will cover it and cook till all the masalas and fishes smashes properly.we don’t have to add water as the fish releases water and the recipe will be dry.

8. After almost 10 minutes( we will check in between ) we will remove the cover and will start stirring. We will raise the heat to medium high heat. We will stir it till water absorb. If you want to add salt at this point first taste it , then add salt accordingly.Now you add sugar if you need.

9. Sprinkle garam masala powder and chopped coriander leaves.Give a good mix .Our cooking is ready. Now we will put it in a serving dish.

Our lotte fish jhuri dish is done. Serve it with hot steam rice.

Happy Cooking!!

Chili Fish

Chili Fish

Ingredients:

• Basa fish fillet : 500 gm ( You can use any

           Other fish) cut into medium size cubes

• Ginger paste : 1/2 tbsp
• Garlic : (1 tsp Paste & 2 tbsp finely chopped)
• Soya sauce : 1 + 2 tbsp
• Red chili sauce: (1+2 tbsp)
• Tomato ketchup : (2+2 tbsp)
• Chings szechuan Sauce : (1+1tbsp)
• Chili vinegar: 1&1/2 tbsp
• Cornflour : 2 tbsp
• Honey : 1 tbsp
• Green chilli : 5-6 cut length wise
• Onion :  1 cup cut in large cubes
• Capsicum: 1 cup cut in large cubes
• Egg : 1
• Soyabean oil / any other white oil : 1 cup
• Spring onion : 1 tbsp ( green leaves) finely chopped 

Procedure :
      1)  Take a mixing bowl and put fish , egg,1/2 tbsp
           ginger paste,1 tsp garlic paste, 1 tbsp soya sauce,
           1 tbsp red chili sauce, 2 tbsp tomato ketchup,
           szechuan sauce 1 tbsp and chili vinegar 1 tbsp.
           Mix them well and keep it aside for atleast an
           hour.
     2)  Take another bowl and take out fish from the
           marinated sauce and put it in the 2nd bowl and
           add 2 tbsp corn flour.Mix it well. And keep the
           marinated sauce aside for further use.
     3)  Now heat a frying pan. Add a cup of oil.Wait till
           oil becomes hot. Add fish pieces one by one ,
           spread it so that they don’t stick with one
          another. Fry them in medium heat. Fry them in
          batches. Take them out and keep it aside.
     4)  Now a non-stick  pan or a kadai . Add 2 -3 tbsp
          oil. You can use the frying oil.Heat it. Add
          chopped garlic. Fry till garlic’s colour changes
          to golden brown.
     5)  Then add green chilies. Fry it and then add
          chopped onion and chopped capsicum. I use
          green bell pepper. You can use other colour
          bell peppers.Fry it till they are almost soft.
     6)  Now add all sauces(tomato ketchup 2 tbsp,
          red chili sauce 2 tbsp, szcheuan sauce 1 tbsp)
         and 1/2 tbsp vinegar.Mix them well and cook
         for 2 minutes. Cook in medium heat.
     7)  Add marinated sauce , mix them well and
          cook for another 3-4 minutes. Add honey ,
          mix them well and cook for a minute.
     8)  Finally add fried fish . Mix them gently with
          gravy.Cook for few more minutes .Add a tbsp
         of finely chopped spring onion. I didn’t add
         spring onion as I don’t have it. Turn off the
         heat. Pour it in a serving dish.
          Our Chili Fish is done.


          Serve it hot. You can have it with fried rice.
          Happy Cooking!!
         

Fulkopi Diye Macher Jhol

fulkopi diye macher jhol

Ingredients:

• Rohu fish / rui fish : 4 pieces 
• Potato: 1 medium cut into thick wedges
• Cauliflower: 5-6 big florets
• Tomato: 1 medium chopped
• Green chilies: 2-3 pieces
• Bay leaf : 2 small
• Cumin seeds : 1/2 tsp
• Dry red whole chili : 2 
• Cilantro leaves: 2-3 tbsp finely chopped
• Onion paste: 2 tbsp 
• Garlic :1 tsp
• Ginger paste : 1 tbsp
• Cumin powder: 1 tsp
• Coriander powder: 1 tsp
• Kashmiri red chili powder: 1tsp
• Turmeric powder :1 tbsp
• Salt to taste
• Sugar: 1 tsp
• Garam masala powder : 1/4 tsp 
• Mustard oil: 6-8 tbsp 

Procedure:

1) Wash the fish pieces and smear with salt and 

     turmeric.Keep aside.

2) Heat 5 -6 tbsp of oil in a heavy bottom pan or 

     Kadai.Put the fish pieces one by one. Fry till

     golden brown on each side. Drain and keep aside.

3) In the same oil add the cauliflower and potato 

    pieces. Fry till light golden in colour. Drain and 

    keep aside.

4) Now add the rest of the oil in the same kadhai , 

    heat it. Temper it with bay leaf, cumin seeds, 

    dry red whole chili.

5) Now add the onion and garlic paste. Fry on 

    medium heat till the raw smell is gone. Now 

    add chopped tomato-ginger paste, cumin powder, 

    coriander powder, turmeric powder, kashmiri red 

    chili powder and salt. Fry on medium heat till oil 

    start to separate at the sides.

6) Now add all fried cauliflower and potatoes.Mix 

    them with masala and then add 2 cups of warm 

    water .Cover and cook till all vegetable becomes 

    soft.
7) Add fish pieces. Cover again and let it soak all the

    flavours. Check the seasoning. Finally sprinkle 

    sugar and garam masala powder.Mix well. Add 

    chopped coriander leaves. Cover and let it cook 

   for 2 minutes.Turn off heat.

   Serve hot with steamed rice.

   Happy Cooking!!

Begun Diye Ilish Macher Jhol / Hilsa Fish With Eggplant

begun diye ilish macher jhol

Preparation Time : 5 minutes
Cooking Time : 20-25 minutes
Serves :2-3

Ingredients :

• Ilish mach : 2-3 pieces 
• Potato : 1 very small cut into thin pieces length wise
• Begun/eggplant :1 small cut into length wise
• Kalojeera / kalonji : 1/2 tsp
• Salt to taste
• Turmric powder : 1/4 tsp
• Cumin powder : 1/2 tsp
• Ginger paste : 1 tsp
• Green chilies : 4 
• Mustard oil 

Procedure :

1) Heat oil in a pan and fry ilish pieces very lightly and keep aside.
2) In the same kadai or pan add  2tbsp oil ,heat it and then fry eggplant pieces.
     Cover and cook them till they are soft.Take them out from oil and keep aside.
2) Now add 2 tbsp oil in the pan heat it and temper it with kalonji.
3) Add potato pieces and fry it for 2 minutes.
4) Now add slited green chilies ,turmeric powder, ginger paste ,cumin powder and
    little salt.Mix them well and saute for another 5 minutes till raw smell of masala
    goes away.
5) Add 1 cup of water .Let it boil and cook till potatoes are 70 % done.
6) Now add fried eggplant and fish pieces .Cover and cook till all the veges are
    completely done.If required add some more water.Simmer and cook for 10 minutes
    and more.Check the salt.Turn off the heat.

    Serve hot with steam rice.

Fish chop

fish chop

Preparation Time : 30 minutes -1 hour
Cooking Time : 10 minutes
Serves  : 4-5

Ingredients:

• Tuna fish : 1 can
• Potato : 1 large boiled
• Onion : 1/2 cup finely chopped
• Garlic : 3-4 chopped/ crushed
• Ginger : 1/2 tsp
• Cumin powder :1/2 tsp
• Coriander powder: 1/4 tsp
• Salt to taste
• Green chilies : 3 chopped
• Bread crumb : 1 cup
• Egg : 1
• Garam masala powder : 1/2 tsp
• Kashmiri red chili powder : 1/2 tsp
• Sugar :1/2 tsp
• Cilantro : 1 tbsp finely chopped
• Vegetable oil for deep frying

Procedure :

1) Drain water from caned tuna and keep it aside.

2) In a kadai add 2 tbsp oil ,heat it.Then add finely chopped onion , crushed garlic
    and chopped green chilies.Fry it for 1-2 minutes.
3) Now add ginger paste,cumin powder,coriander powder,kashmiri red chili
     powder and very little  salt as caned fish contains salt .Mix them together and
     fry for 3-4 minutes.
4) Now add fish and smashed potato .mix them very well with fried masala.Cook
     for 5-7 minutes in medium-high heat .
5) Add little sugar ,chopped cilantro,garam masala powder .Stir them well and
    cook for another 2-3 minutes.Adjust the salt.
6) Cook till all the masala and fish mixed properly.Keep them in a plate. Let
     it cool down and keep it in a refrigerator for atleast an hour.
7) Take a small portion of mixture and give it shape(round ,flat like patties or
     cylindrical) and keep aside.
8)  Now take a bowl and beat an egg with pinch of salt.
9) Take some bread crumb in a flat plate.
10) Dip chop in egg and then roll it in crumb.
11) Then deep fry it in medium flame till chop becomes crispy and its colour
      changes to golden brown. Take them out from oil and put it over a kitchen
      paper napkin to soak the excess oil.
   
       Serve hot with salads and ketchup.

Bengali Style Fish Fry

fish fry

Preparation time : 2 hours
Cooking time : 10-12 minutes
Serves : 7-8

Ingredients:

• Fish : Bhetki / telapia fillet 2 cut into small pieces
• Onion paste : 1/4 cup
• Ginger paste : 1/2 tbsp
• Garlic paste : 1/2 tbsp
• Lemon juice : 1-2 tbsp
• Salt to taste
• Green chilies : 1-2 paste 
• Cumin powder : 1 tsp
• Corriander powder : 1 tsp
• Garam masala powder : 1/2 tsp
• Egg : 2 beaten
• Bread crump : 1 cup
• Vegetable oil  to deep fry

Procedure :

1) Make a fine paste of onion,ginger, garlic and green chilies in a
     blender.
2) Marinate the fish pieces with the onion-ginger -garlic-green chili
     paste,little salt and lemon juice for 15 minutes.
3) Put the marinated pieces in a single layer in a shallow tray.
4) Now again marinated them with corriander powder, cumin powder
    and garam masala powder.Nicely coat all the pieces and keep it
    covered for atleast 1 hour.
5) Take out each fish pieces from marinated spices and drain out
     excess water.
6) Take a small bowl. Beat 2 whole egg with pinch of salt.
7) Take a plate and spread bread crump.
8) Now take one fish piece ,roll it in bread crump ,then dip it in
     beaten egg, take out and again roll in bread crump.keep aside.
9) Now in a frying pan heat sufficient oil for deep frying.
10) Now gently slide the fish pieces coated with egg and bread
     crump in hot oil. Fry it in medium heat till its colour become
     golden brown.

    Serve hot with salads and ketchup.
     

Rui Macher Kalia

rui macher kalia

Preparation Time : 10 minutes
Cooking Time : 25-30 minutes
Serves : 4

Ingredients :

• Rui /Katla fish : 4 large pieces
• Onion paste: 1 small
• Garlic :3-4 cloves paste
• Ginger paste :1 tsp
• Yogurt : 1 tbsp, beaten
• Cashew nuts : 8-10 paste
• Raisins : 8-10
• Bay leaf : 2 medium
• Cardamom : 3-4 crushed
• Cinnamon : 1 " 
• Panch phoron :1/2 tsp
• Dry red chilies : 2-3 broken
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar to taste
• Green chilies : 2-3 slited
• Ghee : 1 tsp
• Mustard oil / Vegetable oil : 7-8 tbsp

Procedure:

1) Clean and wash fish pieces. Sprinkle 1/2 tsp of turmeric powder and
     1/2 tsp of salt over fish pieces and mix them well.
2) Make a smooth paste of onion ,garlic and cashew nuts.
3) In a frying pan heat oil and fry fish and keep aside.
4) In a heavy bottom pan or kadai heat oil and temper it with bay leaf,
    dry red chilies, cardamom, cinnamon and panch phoron.
5) Add onion-garlic-cashew paste and fry it or 5-6 minutes in high heat.
    Stir contiously.
6) Now add ginger paste, salt, turmeric powder,green chilies and raisins.
    Fry till oil comes out from masala.
7) Now add beaten yogurt and sugar. Fry for another 3-4 minutes.
8) Add 1 cup of water. Let it boil and add fried fish pieces. Cover and
    cook in medium heat for 4-5 minutes.
9) Sprinkle ghee. Mix it well.Turn off the heat.
    Serve hot with pulao or steam rice.
 

Bhapa Ilish / Steamed Hilsa

bhapa ilish

Preparation Time :10-15 minutes
Cooking Time : 10-15 minutes
Serve : 4-5
Ingredients :

• Ilish mach / hilsa fish : 5-6 large pieces
• Posto paste : 4 tbsp
• Mustard paste : 2 tbsp
• Yogurt : 1 tbsp
• Salt to taste
• Turmeric powder : 1/24 tsp
• Green chilies : 4-5 
• Kalonji : 1/2 tsp
• Mustard oil : 5-6 tbsp

Procedure:

1) If you are using frozen hilsa / ilish , you need to fry hilsa /ilish pieces
    lightly with very little turmeric powder and salt , otherwise you need
    not to do so.
2) In a small bowl take posto paste, mustard paste ,yogurt,pinch of turmeric
    powder,kalonji and salt.
3) In a heavy bottom vessel put add oil, posto-mustard paste,hilsa and green
    chilies.
4) Now cover the pan with a lid and turn on the gas on medium-low heat.
5) Cook for 10-15 minutes.Turn off the gas.
Serve hot with steam rice.

Macher Matha Diye Moong Dal / Moong Dal With Fish Head

moong dal

Ingredients:

• Yellow Moong Dal : 1/2 cup
• Katla or Rohu Fish Head : 4-5 small piece.
• Ginger  paste : 1 tsp
• Bay leaf : 1 medium
• Cumin seeds : 1/2 tsp
• Dry red chili : 1 broken
• Turmeric powder: 1 tsp
• Red chili powder: 1/2 tsp
• Cumin powder: 1/2 tsp
• Garam masala : 1/2 tsp
• Salt to taste.
• Mustard oil for cookig.
• Few drops of ghee.

Procedure :

1) Wash and clean the fish head pieces, sprinkle some turmeric powder
     and salt on them and mix well.

2) Now add some mustard oil in a karai and fry the fish head pieces till
    all the sides fried properly and keep it aside.

3) First dry roast the dal  for few mints, then boil the dal in a pressure
    cooker with fried fish head. Keep it aside.

4) In a pan heat oil ,then add bay leaf, dry red chili , cumin seeds.Wait
    for few seconds.

5) Now add ginger paste, red chili powder, turmeric powder,cumin
    powder.cook for a minute in medium heat. 

6) Now add the boiled dal , some salt and sugar(while frying fish we
    already added some  salt so don’t add too much of salt). Cook for
    5- 8 minutes with a lid.

7) Now add the garam masala powder and some ghee and mix well
     and turn off the heat. 

     Serve hot with steam rice.

Promfret Curry

promfret curry

Ingredients :

• Promfret : 2 large cut into half
• Onion : 1 small paste
• Tomato : 1 medium finely chopped
• Garlic : 2-3 cloves grated
• Cumin seeds : 1tsp
• Bay leaf : 1 medium
• Green chilies : 3-4 chopped
• Kashmiri red chili powder : 1 tsp
• Ginger paste : 1tbsp
• Cumin powder : 1/2 tsp
• Corriander powder : 1/2 tsp
• Turmeric powder : 1/2 tsp
• Coconut milk :2 tbsp
• Salt to taste
• Sugar to taste
• Garam masala powder : 1 tsp
• Vegetable oil : 4-5 tbsp

Procedure :

1) Clean and wash promfret fish and marinate it with salt and turmeric
    powder.
2) Fry them and keep aside.
3) In a heavy bottom pan add oil ,heat it, then add cumin seeds ,bay leaf
    and dry red chili and wait for 30 seconds.
4) Now add onion paste. Fry it for 3-4 minutes.
5) Then add finely chopped tomatoes and grated garlic and fry them all
     -together for another 2 minutes.
6) Now add ginger paste, cumin powder, corriander powder, turmeric
    powder kashmiri red chili powder ,green chilies and salt. Mix them
    well and fry them till oil comes out from masala.
7) Add  1/2 cup of water, mix it. cover and cook till it comes to boil.
8) Add coconut milk and fried fish  and cover again and cook it in medium
    heat for 4-5 minutes.
9) Add sugar and garam masala powder mix them well . Cover it and cook
    for another 3 -4 minutes.
10 ) Turn off the heat.
      Serve hot wth steam rice.

King Fish Curry

king fish curry

Ingredients :

• King fish : 2 large pieces
• Bay leaf : 1 medium
• Cumin seeds : 1/2 tsp
• Dry red chili : 1 
• Cardamom : 2
• Cinnamon stick : 1/2 "
• Onion paste : 1/4 - 1/2 cup paste
• Garlic paste : 3 cloves paste
• Green chilies :2 
• Ginger paste : 1 tsp
• Cumin powder :1/2 tsp
• Coriander powder : 1/2 tsp
• Turmeric powder : 1/2 tsp
• Tomato : 1 small paste
• Salt to taste
• Sugar to taste
• Garam masala powder : 1/2 tsp
• Vegetable oil

Procedure :

1) Clean and wash king fish. marinate with pinch of salt and turmeric
    powder.
2) In a frying pan heat oil and fry king fish well and keep aside.
3) Make a paste of onion ,garlic and tomato in a blender.
4) In a pan add 3 tbsp oil heat it and add bay leaf, cumin seeds,cardamom
    ,cinnamon and dry red chili. Fry for 30 seconds.
5) Now add the paste and cook for 3-4 minutes in medium heat.
6) Now one by one add green chiles,cumin powder,ginger paste,coriander
    powder, turmeric powder,salt and fry them together till oil comes out
    from masala.
7) Add 1/2 cup of water ,little sugar and fried fish pieces , mix them with
    masala.
8) Cover and cook in medium heat for 6-7 minutes.
9) Sprinkle garam masala powder ,mix them well and turn off the heat.

      Serve hot with steam rice.

Macher Matha Diye Lau Ghonto / Bottle Gourd Curry With Fish Head

lau ghonto

Ingredients:

• Bottle gourd/ Lau : 4-5 cups cut into very thin slices.
• Rohu (rui)/katla fish head : 1 whole head (cut into half)
• Bay leaf : 1 medium
• Green chilies :3-4 slit through middle
• Panch phoron : 1 tsp
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar : 1tbsp
• Garam masala powder : 1/2 tsp
• Vegetable oil/ mustard oil

Procedure :

1) Cut ,clean and wash fish head .Marinate it with little salt and
    turmeric powder.
2) Fry it well and keep aside.Let it cool down then break them
    into small pieces.
3) In a heavy bottom pan heat oil and temper it with bay leaf ,
    green chilies and panch phoron.
4) Now add sliced lau with little salt and little turmeric powder.
    (As fish head already contains salt and turmeric powder).Mix
    them well and saute for 2 minutes.
5) Cover it with a lid and cook in medium heat till bottle gourd/
    lau becomes almost done.
6) In the mean time remove the cover and give it a good stir.You
    don't need to add water as fresh bottle gourd / lau releases water
    on cooking.If it is not fresh or it is  dried ,then you may have to
    add little water while cooking.
7) Now add broken fried fish head ,mix them well and again cover
    the pan.
8) Cook them till they all becomes soft.
9) Now add sugar and garam masala powder ,mix them well and
    cook them till water must dry and the dish does not contains any
    gravy .

   

Grated Raw Papaya Curry / Kora Pepe r Torkari

grated papaya curry

Ingredients :

• Raw Papaya : 3 cups grated
• Small shrimp : 1 cup
• Onion : 1/2 cup thinly sliced
• Garlic : 3 cloves finely  minced 
• Kalonji /kalo jeera : 1/2 tsp
• Green chilies : 2-3 chopped
• Salt to taste
• Sugar to taste
• Turmeric powder : 1/4 tsp
• Garam masala powder : 1/4 tsp
• Vegetable oil/ mustard oil : 4-5 tbsp

Procedure :

1) Clean and wash shrimp.Saute small shrimp with salt and turmeric.
2) In a pan heat oil, temper with kalonji and slit green chillies.
3) Add garlic finely minced and onion thinly sliced. Saute till onion
    becomes soft.
4) Next add the grated papaya. Sprinkle some turmeric powder, red
    chilli powder, salt and mix well.
5) Saute at medium heat. Cover and cook until papaya is almost done.
6) Add sugar to taste. Add fried shrimp and mix well and cook till
    everything is done.
7) Sprinkle garam masala powder ,mix well. Turn off the heat.

    Serve with rice.

Sabji Diye Kucho Mach

sabji diye kucho mach

Ingredients :

• Kucho mach : 200 gm
• Potato : 1 medium thinly sliced
• Parwal / potol : 2 large cut thinly sliced, 1" length wise
• Green onions/ peyajkoli : 1 cup 1" length wise
• Eggplant/ Begun : 1 medium cut 1" length wise
• Kumro /squash : 1 /2 cup cut length wise
• Green chilies : 3-4 cut length wise
• Panch phoron : 1/4 tsp
• Bay leaf : 1 medium
• Ginger paste : 1 tsp
• Cumin powder : 1/2 tsp
• Turmeric powder : 1tsp
• Salt to taste
• Sugar to taste
• Garam masala powder : 1/4 tsp
• Vegetable oil : 6-7 tbsp

Procedure :


1) Clean and wash fishes. Marinate them with turmeric powder and salt
    for 10 -15 minutes.

2) Fry fishes and keep aside.

3) In a pan or kadai heat 4-5 tbsp of oil and add bayleaf , panch phoron
    and green chilies.

4) Add all vegetables and fry them for 2-3 minutes in high heat.
    Stir continuously .

5) Now add salt, turmeric powder, cumin powder and ginger paste. cover
    with lid and cook in medium heat till all vegetables are almost done.
    If required sprinkle very little water.

6) Now add fishes and little water so that fishes mix well with vegetables.

7) Sprinkle sugar.Again cover and cook for another 5 minutes in medium
     heat so that fishes are cooked.

8) Sprinkle garam masala powder and mix well. Now turn off the heat.

    Serve hot with steam rice.

Fish Korma / Rui Korma

rui korma

Ingredients :

• Rohu / rui fish : 4 large pieces
• Plain yogurt : 1 tbsp
• Onion paste : 1 small
• Ginger paste : 1 tbsp
• Cumin powder : 1/2 tsp
• Coriander powder : 1/2 tsp
• Kashmiri red chili powder : 1 tsp
• Cumin seeds : 1/4 tsp
• Bay leaf : 1 medium
• Cardamom : 4
• Cinnamon : 1"
• Salt  to taste
• Ghee : 3-4 tbsp
• Vegetable oil to fry fish
• Green chilli: 3-4
• Kewra water : 1 tbsp
• Sugar : 1 tbsp
• Garam masala powder : pinch

Procedure :

1) Use large fish for korma.Do not cut the fish into too small pieces.
2) Clean and wash fish and marinate with little turmeric powder and
    salt.
3) Fry it and keep aside.
4) In a small bowl take yogurt ,Kashmiri red chili powder,turmeric
    powder,cumin powder,corriander powder,salt, ginger paste and
    make a fine paste.
5) In a pan heat ghee and add bay leaf,cardamom,cinnamon, cumin
    seeds .Wait for few seconds till its aroma comes out.
6) Add onion paste and fry for 2-3 minutes in medium heat.
7) Add fried fish pieces and the yogurt paste. Mix well.
8) Cover with a lid and cook in medium heat.Turn over the fish once
    (be careful).
9) When the water has almost dried up, add  green chillies,sugar,
    garam masala and kewra water, mix them well.
10) When the oil begins to float on top, turn off the heat.
      Serve hot with tandoori roti or rice.

Macher Matha Diye Bandhakopi / Bengali style Cabbage Curry with Fish Head

macher matha diye bandha kopi

Ingredients:

• Cabbage / bandha kopi : 1 small size (thinly sliced)
• Rohu (rui)/ Katla /Hilsa (ilish) : head 1 whole (cut into halves)
• Potato : 1 large (cut into small cubes)
• Green peas : 1/4 cup
• Bay leaf : 2 medium
• Panch phoron : 1 tsp
• Green chilies : 2-3 chopped
• Ginger  paste : 1 and 1/2 tbsp
• Cumin powder : 1 tsp
• Coriander Powder :  1 tsp
• Garam masala powder : 1/4 tsp
• Turmeric powder : 1tsp
• Chilli powder 1/2 tea spoon
• Salt  to taste
• Sugar :1 tbsp
• Mustard oil /  vegetable oil 
• Ghee/ clarified butter 1 tea spoon

Procedure :

1) Clean fish head and marinate with salt and turmeric powder.
2) Heat 5-6 table spoon oil in a pan very well and add fish heads to
    it.Fry the fish heads really well. Take out  from oil and keep
    separately. Let it cool down and break it into small pieces.
3) Take a heavy bottom pan add 3-4 tbsp oil heat it and add potato
     pieces. Fry it till light brown and keep it aside.
4) In the same oil add bay leaf, panch phoron, green chilies . Fry for
    few seconds.
5) Add cabbageand green peas. After that add ginger paste, cumin
    seeds, turmeric powder ,little salt( Be careful as fish head contains
    salt),  coriander powder, red chilli powder and mix them well . Cover
   with lid and cook in medium heat till cabbage is almost done.
6) Now add potatoes and fried fish head mix well .Sprinkle little water
    if needed. Keep checking occasionally.Again cover it and cook till
    they are fully cooked.
7) Now add sugar and sprinkle garam masala powder. Cook for another
    1-2 minutes.
8) Add a tsp of ghee and mix well and turn off the heat.
    Serve hot with steam rice and dal.

Tangra Macher Jhol /Tangra Fish Curry

tangra macher jhol

Ingredients :

• Tangra Fish : 500 gm
• Onion : 1 small grated
• Potato : 1 large cut into medium pieces
• Tomato : 1 small finely chopped
• Bay leaf : 1 medium
• Dry red chili : 2
• Panch phoron : 1/2 tsp
• Cinnamon :1 " 
• Cardamom : 2-3
• Ginger paste : 1 tbsp
• Cumin powder : 1/2 tsp
• Turmeric powder : 1 tsp
• Kashmiri red chili powder : 1tsp
• Green chilies :2-3
• Water : 1 and /2 cup
• Sugar : 1tsp
• Salt to taste
• Garam masala powder : 1 tsp
• Vegetable oil /Mustard oil : 5-6 tbsp

Procedure :

1) Clean and wash tangra fishes and marinate with turmeric powder and
    salt for 10-15 minutes.
2) Fry tangra fishes and keep aside.
3) In a pan heat oil and add bay leaf , dry red chilies , panch phoron,
    cardamom, cinnamon and wait for few seconds .
4) In the same oil add grated onions and cook till its colour changes to
    light brown .
5) Add potato pieces and fry with onion for 3-4 minutes in medium heat .
6) Now add chopped tomato and cook for another 2-3 minutes.
7) Now add ginger paste, cumin powder, turmeric powder , little salt ,green
    chililes , kashmiri red chili powder and cook them in medium heat till raw
    smell of masala goes away and oil comes out from masala.
8) Add  water and cover the pan with lid and cook till potatos are almost done.
9) If required you can add more water and add fishes .
10) Add little sugar and sprinkle garam masala powder and cover and cook
    in medium heat for another 6-7 minutes . Now turn off the heat.

     Serve with steam rice.

Rui Maacher Jhal / Rui Fish with Mustard Gravy

Rui maacher jhal

Ingredients :

• Rui Fish : 4 pieces
• Onion : 1 small finely chopped
• Kalonji : 1/2 tsp
• Mustard paste : 2tbsp
• Plain Yogurt : 1 tbsp
• Salt to taste 
• Sugar : 1/2 tsp
• Green chillies : 2-3 chopped
• Mustard oil : 4-6 tbsp

Procedure :

1) Clean and wash fish pieces. And marinate fish pieces with salt and turmeric powder.
2) Fry fish pieces and keep aside.
3) Heat oil in a pan add green chillies and kalonji and wait for few seconds.
4) Add the sliced onion and fry till onion turn light brown.
5) Add the mustard paste and beaten curd till oil comes out.
6) Add enough water to make a little gravy.
7) When water starts to boil add the fish pieces,salt and sugar. Cover and cook till mustard oil
     comes out.Adjust gravy as needed.
     Serve with steam rice.

Doi Rui / Fish in Yogurt Sauce

doi rui

Ingredients:

• Rui fishes : 8 pieces
• Bay leaves : 2-3 medium 
• Cardamom : 3-4
• Cinnamon : 1"
• Laung : 4
• Whole pepper : 4
• Green chillies : 4-5 slited
• Onion paste : 1 small
• Garlic paste : 5 cloves paste
• Ginger paste : 1 tbsp
• Plain yogurt : 2-3 tbsp
• Cashew Paste : 8-10 paste
• Raisin /kissmis : 10 -12
• Turmeric powder :  1/2 tsp
• Salt to taste
• Sugar : 2 tbsp
• Vegetable oil/ sun flower oil : 5-6 tbsp
• Tomato ketchup : 1/2 tbsp
• Garam masala powder : 1/2 tsp
• Ghee : 1tsp

Procedure:

1) First clean fish pieces and gently rub them with turmeric and salt and
    fry them lightly and keep aside.
2) In a pan heat oil ,add bay leaves, cardamom, cinnamon, black pepper
    and laung. Saute it for few seconds till aroma comes out.
3) Now add onion and garlic paste and fry till onion paste turns brown.
4) In the mean time beat yogurt in a bowl with salt ,sugar and 1 tbsp water
    and keep aside.
5) In the pan now add ginger paste and mix them for 2-3 minutes in medium
    heat.
6) Now turn the heat to low flame and add cahew paste and beaten yogurt to
    the pan.
7) Stir well to avoid any lumps and fry till oil comes out.
8) Now add salt , sugar, tomato ketchup,green chillies and raisins mix well in
    medium heat.
9) Add 1/2 cup of water ,cover and cook in medium heat for 5-6 minutes.
10) Add fish pieces ,mix them gently with gravy ,cover and cook for another
    6-7 minutes.
11) Before you turn off  the heat and add ghee and sprinkle garam masala powder.

       Enjoy Doi Rui with steam rice.

Chingri Maacher Malaikari

chingri malaikari

Ingredients :

• Prawns : 1.5 lb
• Onion paste: 1 large paste
• Garlic : 4-5 finely chopped
• Ginger Paste : 1 tbsp
• Green chilies : 4-5
• Coconut milk : 1 can
• Bay leaves : 2-3 medium
• Cardamom : 4
• Laung : 4
• Dalchini / Cinnamon : 1 "
• Kashmiri red chilli powder : 1tsp
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar : 1tbsp
• Garam masala powder : 1/2 tsp
• Mustard oil : 7-8 tbsp

Procedure :

1)  First clean prawns and mix it with turmeric powder and salt.
2)  Heat oil in a kadai or frying pan and fry the prans till they 
      turn golden in colour, do not fry like other fishes. Keep aside.
3)  In  separate pan  heat oil and add chopped garlic.
4)  As the fragrance of the garlic rises add bay leaves, cardamom,
     cinnamon and cloves and fry for few seconds.
5)  Add onion paste and fry it till oil separates from the paste.
6)  Add ginger paste and cook for 2-3 minutes in medium heat.
7)  Now add red chilli powder, turmeric and salt. Add green 
     chillies.Fry in medium heat for 4-5 minutes.
8)  Add coconut milk and mix well.
9)   Add little water and cook the gravy till it comes to boil.
10) Now ad d the prawns, cover and cook  on low heat for few 
      minutes till the gravy thickens and acquires a creamy consistency. 
11) Before you switch off the heat sprinkle garam masala powder
      over it and mix well.

      Serve it with steam rice or polao.