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!!

Sorshe Begun / Eggplant with Mustard Sauce

sorshe begun

Preparation Time : 10 minutes
Cooking Time : 20-25 minutes

Ingredients :

• Eggplant : 1 large cut into longitudinal pieces
• Onion : 1/4 cup cut into very thin slices
• Kalonji /kalo jeera : 1/4 tsp
• Green Chilies :3-4 slited
• Mustard paste : 2 tbsp
• Poppy seeds paste : 2-3 tbsp
• Salt to taste
• Sugar : 1/2 tsp
• Mustard oil : 7-8 tbsp

Procedure :

1) First cut eggplant into longitudinal pieces.
2) In a kadai / pan heat oil and then add eggplant 

     pieces and fry them well till they becomes soft.

    Take out from oil and keep aside.

3) In the same oil add kalonji and wait for few 

     seconds. And add green chilies.
4) Add onion slices and fry them for few minutes.
5) Now add poppy seeds paste and mustard paste. 

    You can only use mustard paste.Add salt.Fry it  

    till oil comes out.
6) Add fried eggplant and mix with mustard paste.
7) Add half cup of water.Cover and cook for 5-6 

     minutes in medium heat.
8) Add sugar mix it well.Now turn off the heat.

     Put it in a serving dish.
 
   Serve hot with steam rice. 

    Happy Cooking!!

Anarosher Chatni / Bengali Pineapple Chutney

anarosher chutney

Preparation Time : 10 minutes
Cooking Time : 30 minutes

Ingredients :

• Pineapple : 2 cup chopped
• Methi /fenugreek seeds : 1/4 tsp
• Dry red chili : 1 
• Ginger paste : 1/4 tsp
• Salt to taste
• Sugar : 1/2 cup (You can add more or less as per your taste)
• Raisins :10-12
• Cashew nuts : 1 tbsp
• Lemon juice : 1 tbsp
• Cardamom powder : 1/2 tsp
• Mustard oil : 1 tbsp

Procedure :

1)  If you use fresh pineapple then you have to pressure 

      cook it till it becomes soft.Now strain water and 

      make a paste of boiled pineapple and keep aside.

2)  Now heat oil in a kadai .Then add methi seeds and 

     dry red chili and wait for few seconds.
3) Add ginger paste and fry for a minute.Now add 

     pineapple paste and fry for 5-7 minutes in medium 

     heat Add salt.
4) Then add sugar and cook till sugar melts.
5) Add raisins and cook for 8-10 minutes in medium heat.
6) Now add lemon juice and mix it well . Adjust salt and  

    sugar taste.Cook for  4-5 minutes.
7) Sprinkle cardamom powder and mix well.Turn off the gas.

     Serve either chilled or at room temperature.

     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.

Mutton Curry

mutton curry

Preparation Time : 15 minutes + marination time
Cooking Time : 1 hour

Ingredients :

• Goat meat : 2 lb
• Yogurt : 2 tbsp
• Onion paste : 1 cup
• Garlic paste : 1 tbsp
• Ginger paste : 1 tbsp
• Red chili paste : 4-5
• Green chilies :4-5
• Salt to taste
• Coriander powder : 1 tbsp
• Sugar : 1 tsp
• Mustard oil :6-7 tbsp
• Ghee(Clarified butter) : 2 tsp
• Garam masala powder : 1 tsp

Procedure

1) First make a smooth paste of onion, ginger, garlic 

    and red chilies all-together.Now in a large bowl 

    put the paste , yogurt, coriander powder and salt 

    to it. Mix them well.  Marinate the meat pieces in 

    this paste. You can marinate it overnight to get 

    best results or you can keep marinated for at least 

    couple of hours.

2) Now heat mustard oil in a kadai or heavy bottom 

     pan. Add marinated mutton pieces and cook on 

     high heat for about 10-15 minutes. Now make 

     medium heat and cook till the oil separates.
3) Make warm water in a seperate pan .
4) Now transfer the mutton in pressure cooker.Add 

    warm  2 cup of water ,garam masala powder ,

    sugar,green chilies and ghee. Mix them well.

    Now cover the lid and cook till mutton becomes

    soft. Turn off the heat and give some time for the
    steam to release on its own.

 Serve with hot rice or Bengali mishti pulao.

Mutton Korma

mutton korma

Preparation Time : 20 minutes
Marination Time : 1 hour or overnight
Cooking Time : 2 hours

Ingredients :

• Mutton : 4 lb
• Onion : 2 cups thinly sliced
• Potato : 1 medium cut into half (optional)
• Dry red chili : 2
• Bay leaf : 1 large
• Cardamom : 4-6 
• Cinnamon : 2"
• Cloves : 4-6
• Yogurt : 1/2 cup
• Garlic paste : 4-5 cloves
• Ginger paste : 2 tbsp
• Turmeric powder : 1 tsp
• Kashmiri red chili powder : 1-2 tsp
• Salt to taste
• Mustard oil : 2 tbsp + 7-8 tbsp
• Cumin powder : 1 tsp
• Corriander powder : 1 tsp
• Coconut milk : 1/4 cup
• Cashew nut paste : 1/4 cup 
• Garam masala powder: 1 tsp

Procedure :

1) Marinate mutton with yogurt,garlic paste , ginger paste,turmeric
    powder,kashmiri red chili powder,salt and 2 tbsp mustard oil and
    keep it over night or you can keep it for an hour or 2 hour.
2) In a heavy bottom big pan or kadai heat remaining oil and fry potatoes
    till golden brown and keep aside.
3) In the same oil add bay leaf,cardamom,cinnamon,cloves ,dry red chili
    and fry it for few seconds.
4) Now add sliced onion and fry till and translucent.
5) Add marinated mutton ,cumin powder,corriander powder and cook for
    30-35 minutes till oil comes out from mutton and masala.
6) Add coconut milk and cashew nut paste and mix them well.Cook for
    another 15 minutes.
7) Now transfer the mutton and fried potatoes to a pressure cooker.Check
    the seasoning.
8) Add 1 cup or 1 and 1/2 cup of warm water and garam masala powder.
    Mix them well.
9) Close the lid and pressure cook the mutton till mutton becomes almost
    soft.Wait till pressure cooker releases steam naturally.

   Serve hot with Pulao or steam rice.

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.
 

Aloo Potol er Dalna

aloo potoler dalna

Preparation Time :10-15 minutes
Cooking Time : 20 -25 minutes
Serve : 4

Ingredients :

• Potol /parwal : 12-14
• Potato : 1 large cut into small cubes
• Cardamom : 2-3
• Bay leaf : 1 small
• Dry red chili : 2 
• Panch phoron : 1/4 tsp
• Cinnamon : 1 & 1/2 "
• Cumin powder :1 tsp
• Ginger paste : 1 tsp
• Coriander powder : 1/2 tsp
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar : 1 tbsp
• Tomato : 1 medium chopped
• Kasmiri red chili powder : 1 tsp
• Green chilies :2 -3
• Garam  masala powder : 1/2 tsp
• Ghee : 1tsp
• Mustard oil : 5- 6 tbsp or more

Procedure :

1) Peel the skin of parwal /potol and cut into halves.
2) Heat mustard oil in a pan and fry potol with pinch of turmeric
    till they are light golden colour.Remove from oil and keep aside.
3) Heat some more oil in the pan and temper the oil with bay leaf,
    cardamom ,cinnamon, dry red chili and panch phoron.When the
    spices starts sizzling add chopped potato and sprinkle turmeric
    powder and fry till they are light golden colour.
4) Add finely chopped tomato and ginger paste. Add salt and fry
    till raw smell of tomato goes away.
5) Add cumin powder, coriander powder ,kashmiri red chili powder
    and slited green chilies.
6) Fry them in medium heat till oil comes out from masala.
7) Add lightly fried potol and gently mix them very well.
8) Add 1 cup of water.Cover and cook till potatos are done.
9) Remove cover and reduce the gravy to your desired thickness.
10) Add sugar ,ghee and garam masala powder .Gently mix them.
Turn off the heat.
Serve hot with steam rice or roti.

 

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.

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.

Chicken Curry With Poppy Seeds / Posto Chicken

posto chicken

Ingredients :

• Chicken : 500 gm
• Onion : 1 medium Finely chopped
• Lime juice : 1tbsp
• Ginger paste : 1 tbsp
• Garlic paste : 1 tbsp
• Turmeric powder : 1tsp
• Mustard oil : 1tbsp
• Poppy seeds : 3-4 tbsp paste
• Green chilies 3-4 chopped
• Cloves /Laung :4 
• Elaichi/ cardamom : 3-4
• Dalchini/ cinnamon :1"
• Mouri /fennel seeds : 1 tsp
• Tomato : 1 medium chopped
• Kashmiri red chili powder : 1 tsp
• Garam masala powder : 1tsp
• Salt to taste 
• Water : 1/2 cup
• Cilantro leaves : 1 tbsp chopped 
• Vegetable oil : 4-5 tbsp

Procedure :

1) Take a large bowl and  marinate chicken with lime juice , ginger -garlic
     paste,  turmeric powder and mustard oil for 1 hour.

2) In a heavy bottom pan / kadai put oil and tamper it with cloves , cardamom,
     cinnamon and fennel seeds.

3) Now add chopped onions and fry them till its colour changes to light brown.

4) Add chopped tomato and cook for 2-3 minutes.

5) Now add poppy seeds paste, green chilies, red chili powder, garam masala
     powder and fry them till the masala looks cooked and oil comes out from
     masala.

6) Add marinated chicken ,salt and water. Mix them well .Cover and cook in
    medium heat till chicken becomes soft and fully cooked .

7) Garnish with fresh chopped cilantro leaves.

     Serve with steam rice , roti or paratha.

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.

Mutton Kosha / Bengali Style Mutton Curry

mutton kosha

Ingredients :

• Mutton : 3 lbs
• Potato : 2-3 peeled and cut into half
• Onion : 1 large finely chopped
• Garlic : 5-6 chpped
• Bay leaves : 2-3 medium
• Tomato : 1 large chopped
• Green chilies : 4-5
• Ginger paste : 2 tbsp
• Kashmiri Red chili powder : 2 tbsp
• Cumin seeds : 1tsp
• Turmeric powder : 1tbsp
• Salt to taste 
• Mustard oil : 6-7 tbsp
• Garam masala powder  : 1tsp

Procedure :

1)  Wash and clean mutton and marinate it with all ingredients except
      garam masala powder for 1-2 hours or more.
2)  Fry potatoes till it color becomes golden brown and keep aside.
3)  In a heavy bottom pan put the marinated mutton and cook it in
     medium  heat for 1 and 1/2 hourand oil separates from mutton .
4)  Now add 1cup of  water (you can add more or less water depending
     on how much gravy you want) and cover the pan.
5)  Let the mutton cook for another 1 hour till the mutton becomes soft
     and succulent.
6)  Now add potatoes and cook till potatoes becomes soft.
7)  Add garam masala powder and mix well and turn off the heat.

      Serve it with steam rice,parathas ,roti or polao.

Peyaj Posto / Onion with Poppy Seeds

peyaj posto

Ingredients:

• Onion : 1 cup thinly sliced
• Posto paste : 3-4 tbsp
• Green Chilies : 2 slited
• Kalonji : 1 tsp
• Dry red chili : 1 
• Salt to taste
• Mustard oil : 3 tbsp + 1 tsp

Procedure :

1) In a frying pan heat 3 tbsp oil and add dry red chili, green chilies,
    kalonji. Wait for 30 seconds.

2) Add onion slices and sprinkle salt .Fry them till onion becomes
    soft and colour changes to light brown.

3) Now add posto paste and fry them till oil comes out and smell of
    posto goes away.

4) Before you  turn off the heat sprinkle 1 tsp mustard oil over it.

    Serve it with steam rice.

Kucho Macher Torkari

Ingredients:

• kucho mach : 250 gm
• potato : 2 large cut into sliced
• onion :  1/2 cup finely sliced
• bay leaf : 1 medium
• panch phoron : 1/2 tsp
• dry red chili : 1-2
• ginger paste : 1 tbsp
• cumin powder : 1 tsp
• turmeric powder : 1 tsp
• kashmiri red chili powder : 1 tsp
• green chilies : 3-4 slited
• garam masala : 1tsp
• salt to taste
• sugar : 1 tbsp
• mustard oil : 4-5 tbsp

Procedure:

1) To cook the dish use a wide pan.
2) Wash the fishes and smear salt and turmeric.Heat the oil and
    fry the fishes till lightly crisp on both the sides. Keep aside.
3) Now in the same oil add bay leaf,dry red chilies, panch phoron.
4) Once they splutter put the sliced potatoes in and fry them for 
     4-5 minutes.
5) Add in the onion slices and fry for another 5-6 minutes.
6) Now add ginger paste, cumin powder, turmeric powder, salt,
    red chili powder and green chilies.
7) Again fry on medium heat till oil comes out from masala.
8) Add 1 cup of water.
9) Let it come to a boil and then add the fishes . Don’t put the 
    fishes on top of each other but place them side by side.
10) Cover and let it simmer on low heat for 4-5 minutes then
    turn the side and  again let cook till the gravy thickens.
11) Add sugar and garam masala powder and mix well. cook
    for another 2-3 minutes.


Serve hot with steamed rice.

Bhapa Rui / Baked Rohu

bhapa rui

Ingredients:

• Rohu/ Rui fish : 8 pieces
• Bay leaves : 1-2 medium
• Cardamom : 4-5
• Cinnamon : 1"
• Dry red chili : 1-2
• Onion paste :    3 tbsp
• Ginger-Garlic paste : 1 tbsp
• Tomato : 1 medium paste
• Yogurt : 1 tbsp
• Turmeric powder : 1tsp
• Cumin powder : 1 tsp
• Coriander powder : 1 tsp
• kashmiri red chili powder: 1 tsp
• Green chilies: 4-5 slited
• Pinch of garam masala powder
• Salt to taste
• Sugar : 1 tbsp
• Mustard oil : 5-6 tbsp

Procedure:
1) In a pan fry fishes lightly with salt and turmeric powder.

2) In a bowl  take fish pieces and marinate them with ginger-garlic
    paste,turmeric powder,cumin powder,coriander powder,salt
    ,sugar, yogurt,tomato paste,onion paste,red chili powder, garam
    masala powder with some water  for 15 minutes.

3) Now put oil in a pan which has tight lid.

4) Add whole garam masala, dry red chili and wait for 30 seconds.

5) Now add the marinated fish along with the mixture and green chilies.

6) Cover and cook for 20-25 minutes in medium heat.

   Serve hot with steamed rice.

Aloo Posto

aloo posto

Ingredients:

•  potato/aloo : 4 medium
•  posto/poppy seeds : 4-5  heaped tbsp
•  kalonji/kalo jeera: 1/4 tsp
•  salt as per taste
•  sugar :1/2 tsp
•  tumeric powder : pinch(optional)
•  slit green chilies: 3-4
•  mustard oil:4-5 tbsp

Procedure:

1)   Peel and cut potatoes in small cubes and soak in water , else they
      will develop black spots.

2)   Heat  4 tbsp oil in a Pan and add mustard Oil.

3)   Add kalonji and wait till they sputter. Add green chillies too.

4)   Add the potato cubes in the oil.( with a pinch of haldi/turmeric powder)

5)   Fry the potato lightly till they develop a golden colour.Add salt.
      Do not over or deep fry them.

6)   Add the posto/poppy seeds paste.

7)   Cook on medium heat till the paste has uniformly coated the potatoes.

8)   Sprinkle very little water and if you want you can add sugar.

9)   Cover and cook till the potatoes are done.

10)  At this point add about 1 tsp of mustard oil and stir well before you
       turn off the heat.

11)  Take care so that the potatoes don't get mashed up.
        Serve with hot steamed rice.