Saturday, 26 November 2022
Radhuni - Jeere Bata R Shobji Diye Rui / Catla Maach er Jhol
Wednesday, 16 November 2022
Mulo Saag, Sabji ar Chingri Macher Matha Diye Chachra
Monday, 18 July 2022
Komro Pata Diye Ilish Macher Bhorta
Komro Pata Diye Ilish Macher Bhorta
Friday, 6 August 2021
Ilish Macher Mathar Bhorta / Ilish fish Head Bhorta
This time my travel to Delhi was a bliss, as we could enjoy Hilsa to the fullest. My sister in law’s cook, belongs to a village in Sundarbans, where the Bangladesh border is very close by. They make Bhorta with fish head at their home. This recipe has been shared by her..
We at home normally make Ilish head with malbar spinach / Pui Saag and vegetables or with kotchur loti / Taro Stolon or with Laau Saag / Bottle Gourd stem or with Cabbage etc. We as urban inhabitants don’t know many rustic dishes that are cooked in the villages.
It’s so scrumptious that just one plate of rice is required to finish the meal.
Ingredients
2 Hilsa fish head cut into 2 halves
1 Big Onion sliced
2 to 3 Garlic Cloves
2 Green Chillies chopped as per your ability to eat spices
Handful of Coriander Leaves chopped
2 Dried Red Chillies
Salt to taste
1 tsp Turmeric powder
1/2 tsp Nigella seeds
Mustard Oil to fry the fish
Method
Apply some salt and turmeric powder to the fish head. Take a wok, add and heat up the mustard oil. Add the fish head and fry the fish head until golden brown in colour from both the sides. The fish head has to be crispy fried. Remove the fish head and keep it aside. Reduce the oil and keep only 1 tbsp of mustard oil in the wok. Add the nigella seeds and dry red chillies, once the nigella seeds crackles and the red dry chillies are roasted well, remove the dry red chillies and keep it aside. In the same wok add the onions and the garlic. Meanwhile once the red chillies have cooled down, crushed them. Sauté the onions until golden brown in colour. Once done, remove the Onions and garlic in a bowl, add the crushed red chillies, chopped green chilli, coriander leaves and salt in the bowl, mix all the ingredients well. Take a mortar and pestle, add the fried head and crush them well into a paste. I have used a grinder to grind the fish head. Add the ground fish into the bowl, now mix all the ingredients very well with hand. Serve this dish with rice. It’s best eaten during lunch.
Thursday, 1 July 2021
Kakara Kosha / Crab Sukha (Bengali Style)
Friday, 4 December 2020
Spicy Jhat - Pat Jhinga Masala Rice
Here is a quick meal to end the day...with leftover rice and some Prawns.. it’s simple, yet delicious.
Ingredients
Handful of Prawns - devined and cleaned
2 cups of Cooked Rice
1 small Onion coarsely ground
2 to 3 Green Chillies coarsely ground
1 tsp Garlic and Ginger coarsely ground
Few Coriander leaves chopped
2 Bayleaves
1/2 tsp Cumin seeds
1 tsp Cumin powder
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder
1 tbsp Desiccated Coconut
1 tsp Sugar
Salt to taste
4 tbsp Oil
1 tsp Ghee
Method
Take a pot, add oil, let the oil heat up, until then marinate the prawns with little salt and turmeric. Once the oil heats up, add the prawns and stir fry the prawns until it changes its colour. Remove the prawns and keep it aside. In the same oil, add the cumin seeds and bay leaves. Let the cumin seeds crackle. Add all the ground paste into the pot and sauté the paste for a minute, add the salt, sugar, cumin powder, turmeric powder, garam masala powder and coconut. Continue to sauté until the oil releases from the masala. Add the prawns, stir and add around 1/2 cup of water. Let the masala simmer for few seconds, add the prawns and continue to simmer for another few seconds. Add the cooked rice and ghee, on a full flame stir the rice well with the masala. Switch off the flame. Add the coriander leaves, stir and close the pot and keep it aside for 5 minutes before serving.
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Wednesday, 4 November 2020
Ilish Macher Lejar Bhorta / Hilsa Fish Tail Bhorta
Saturday, 12 September 2020
Daab Chingri
This dish is one of the delicacy of Bengal.... The Prawns are cooked in the coconut shell. It’s generally made on occasions. The ingredients used in this recipe are almost same as prawn paturi or prawn bhappa... only difference here is, the coconut water and the coconut meat are added in this recipe and the cooked prawn gravy is filled into the coconut shell and grilled in the oven.
Wednesday, 9 September 2020
Pomfret Macher Tel Jhal
Sunday, 6 September 2020
Ilish Macher Bhappa
Saturday, 15 August 2020
Grilled Pomfret served with Sautéed Vegetables - Mashed Potato and Butter Lemon Sauce
Wednesday, 8 July 2020
Misti Aloor Pata R Chingri Macher Mathar Chorchori
Monday, 11 May 2020
Pangasius (Indian Basa) Maccher Aloo Pholkopir Jhol
Pangasius (Indian Basa) Maccher Aloo Pholkopir Jhol - Aaaahaaaaa ... it’s heaven having it with one plate of steamed Rice... it’s been some time that, I was craving for fish very badly ... yesterday my husband managed to order online from Fresh to Home and finally today morning it was delivered. Couldn’t wait... immediately cooked this fish the traditional Bengali way... The regional dishes are simple but always divine.
This curry can be made with any other fish like Rahu, Katla, Bhetki etc.. it can be made only with potatoes. Cauliflower can be replaced with pointed gourd...
Ingredients
500 grams Pangasius cut pieces, washed and apply turmeric and salt...
2 Medium size Potatoes peeled and cut into medium size chunks
1 Medium size Cauliflower cut into medium size florets
1 Medium size Onion cut into big pieces
1 Medium Tomato cut into big pieces
4 Garli Cloves
2 Inch Ginger cut into pieces
4 Green Chillies slit
Salt to taste
1/2 tsp Sugar
1/2 tsp Turmeric powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Garam Masala powder
1/2 tsp Cumin seeds
2 Bay leaves
1/2 tsp Ghee (optional)
1/2 cup Mustard Oil for frying the fish and making the curry
Method
Dip the cauliflower and potato in hot salt water for 5 minutes and drain out the water. Make a paste with the tomato, onion, garlic, ginger and 2 green chillies. Take a wok, add oil, let the oil heat up, reduce the heat to medium flame. Add the marinated fish and fry until light golden brown in colour. Remove the fish from the oil. In the same oil add the potatoes and cauliflower, add little salt and turmeric powder. Stir fry the potatoes and the cauliflower until it changes it’s colour. Add the cumin seeds, bay leaves and the 2 remaining green chillies, stir and cook for a minute. Add the paste, sugar and little more salt to taste. Continue to cook for 2 minutes more. Add the cumin powder, coriander powder and the garam masala. Here if you want you can also add red chilli powder, but I haven’t used it. Stir and cook for 2 to 3 minutes more. Now add around 2 1/2 cups of water.. let the curry simmer until the vegetables are cooked. Add the fried fish.... let it simmer for another 5 minutes more. Switch off the flame, drizzle ghee on top and serve it hot with steamed rice.
Thursday, 5 September 2019
Maacher Tel - Potkar Chorchori
When we buy a whole big fish or a part of a big fish, generally people discard the inner parts of the fish, like liver, intestine and fats, but we Bengalis use these for cooking. We use these inner organs of the fish to make a mishmash dish by adding potatoes, brinjal and onions to it or we make Maacher Teler bora. This dish is not a known dish nor available in any Bengali restaurants.
Only a person who has eaten this dish can tell how delicious it is. This goes well with steaming hot rice.
Here I have used the fats, intestine and liver from a big Katla Fish. After cooking, eat the dish the next day, it taste even better.
Ingredients
150 grams of the Fish Fats, Liver and Intestine washed, cleaned and cut into pieces
2 medium size Potatoes cut into small cubes
2 medium size Onions sliced
1 Brinjal around 200 grams cut into cubes
2 to 3 Green Chillies slit
1 tsp Garlic paste
1 tsp Ginger paste
Salt to taste
1 tsp + 1/2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Red Chilli powder
4 tbsp Mustard Oil
Method
Add 1/2 tsp turmeric powder and salt into the fish fat, liver and intestine. Mix all the ingredients well. Take a wok, add the mustard oil, once the oil is hot, add the fish fat, liver and intestine into the oil. Fry it until brown in colour. Be very careful while frying these fish organs as the oil tends to splatter and you can get burn. Remove the fish fat, liver and intestine and keep it aside. In the same oil add the onions and the green chillies. Stir and fry the onions for a minute. Add in the potatoes and brinjal. Stir and continue to cook on a low flame for 2 minutes. Add the garlic and ginger paste. Stir and continue to cook for another minute. Add the salt, turmeric, cumin powder and chilli powder. Stir and cover the wok. On a low flame let it cook, stirring the ingredients occasionally. Once the potatoes are cook, add the fried fish fat, liver and intestine. Stir and continue to cook for another 5 minutes. Switch off the flame. It taste best when eaten the next day. Serve it with hot steaming rice.
Wednesday, 8 May 2019
Stir Fried Salmon cooked in Orange and Garlic Sauce
Thursday, 6 December 2018
Bhetki Maacher Pulao / Bhetki Fish Pulao
Friday, 5 October 2018
Bele Maacher Jhal
"Mache Bhate Bangali", which means - fish and rice is what makes a Bengali, so true as the staple diet of a Bengali is fish and rice. Many varieties of fishes are found in Bengal. One such fish is Bele Fish or Sand Goby, it is one of the popular & extremely tasty freshwater fish. It is native to freshwater streams and rivers. This fish is rarely sold in Mumbai. I had heard the name of this fish, but never tasted it, I got this fish from Chembur Market. It’s indeed a very tasty fish.
Ingredients
6 pieces of Bele Maach / Sand Goby
1 big size Onion sliced
1 big size Tomato sliced
4 Green Chilli cut into half lengthwise
Few Coriander leaves chopped for garnishing
1 tbsp Ginger - Garlic coarsely ground
4 tbsp Mustard and Poppy seed paste
1/2 tsp Panch Phoran
Salt to taste
1 1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1/2 cup Mustard Oil
Method
Marinate the fish with salt and 1/2 tsp Turmeric for 10 minutes. Pour oil into a wok. Let it heat. Fry the fish until light brown in colour. Remove the fish from the oil, keep it aside. Remove the extra oil from the wok, leave only 3 tbsp of oil in the wok. Add the panch phoran. Let it crackle. Add the onions and sauté it for a minute. Add the ginger - garlic. Continue to sauté for a minute. Add the tomato. Stir and continue to cook for a minute. Add the mustard - poppy seeds paste. Stir and cook for another minute. Add the salt, turmeric powder and chilli powder. Stir for few seconds. Add 1 cup of water. Stir and cover. Let it simmer for 2 minutes. Open the lid, add the fried fish and green chillies. Cover and cook for another minute. Switch off the flame. Open the lid and garnish with coriander leaves. Serve it hot with hot steaming rice.
Wednesday, 22 August 2018
Topse Maach Bhaja / Topse Maacher Fry
more.
Tuesday, 21 August 2018
Asian Style Steamed Pomfrets in Banana Leaves
- 1 small Onion cut into pieces
- 1 small piece of Ginger
- 6 Garlic Cloves
- 2 Red Dried Chillies
- 2 Fresh Red Chillies or 1 tbsp Pickled Chillies
- 1/4 cup Coriander Leaves chopped
- 2 Lime Leaves
- 1 Lemongrass stalk
- 1 tsp Shrimp paste
- Salt to taste
- 2 Whole Pomfrets cleaned, slit and marinated with salt
- Ground paste
- 2 Banana Leaves cut into medium size pieces and washed
- String