Muri Ghanto ( Fish head curry with gobindobhog rice)

As we all know Bengalis love fish very much. But I want to add here, Bengalis love fish head more than that. You can't imagine how many types of recipes are there with fish heads. And they all are just superb.

Today I will share the typical trademark Bengali fish head recipe, "Muri Ghanto". I can bet on that, there will be hardly any Bengali in this world who doesn't like this recipe. This is one of the main dishes of every Bengali marriage. But now a day this recipe is getting changed especially in marriages. 

Anyway, let's discover how to cook this one at home.

Preparation Time: 20 min

Ingredients:

1 big size fish head(Macher Muro)[Katla or Rohu fish head would be best]

1 big Potato cut in cubes

1/2 cup Gobindobhog Rice (If not available you can use Jeera Rice also)

1/2 tbsp Ginger paste

1 chopped tomato

1 tbsp Jeera powder

1 tbsp turmeric powder

1 tbsp dhania powder

3 green chilli slit in between (not chopped)

1 dry chilli

1 bay leaf

Panch foron (Mixture of raw spices

Salt to taste

Pinch of sugar

Mustard oil

Water

How to Cook: 

At First we need to wash the fish head properly and marinate it with turmeric powder and salt. Add mustard oil in a pan. Put the marinated fish head when the oil is hot. Fry both side, break the sides a bit so that it is fried properly. Now keep that aside. 

Add 1 tbsp oil into the pan. Wait till the oil is hot. By the time wash the potato cubes & add them into the pan. Fry the potato cubes with little salt & turmeric powder till they turn golden brown. Take them out of the pan.Add little more oil into the pan. Now add the bay leaf, dried red chili & panch phoron into the oil. As the panch phoron start sputtering, add the washed Gobindobhog rice with little salt & turmeric powder. Be cautious about salt, as you have already add that to the potato cubes & fish head. Stir the rice for 2-3 min.  

Now you can add the chopped tomato and fry it with rice for next 2-3 min. Now add Jeera powder, dhania powder,green chillis, Ginger paste, fried potato cubes & fish head. 

Mix them properly. Fry for 1-2 min & add enough water so that the rice can be cooked prperly. After 10-15 min check whether the rice is cooked properly or not. If you think you need a little more water, then add now. Else if you think water looks a bit extra, then increase the flame.

At last we will check the taste of the gravy and add salt and a pinch of sugar as per requirement. The gravy will be a bit thick. If you want you can make it a bit thinner, as per your choice.

Have this trademark bengali recipe only with steamed rice/bhath.

Enjoy food.

Aloo begun diye RUI macher patla jhol (Rohu fish curry with potato & Brinjal)

Today I want to share a very simple recipe of rohu fish that we Bengali used to have 2-3 times in a month. May be much more even. This is so simple recipe and not at all famous or renowned. But we love this recipe as a daily dish.

Its Rui macher patla jhol with aloo and bengan. This is actually a very healthy combo recipe with fish, vegetables with lot of water. Thus it’s called patla jhol. We preferred this one with steamed rice. A very tasty and sada recipe of our kitchen.

Preparation Time: 30 min

Ingredients:

4-5 piece Rui Mach (Pieces of Rohu fish)

1 Brinjal cut in big cubes

1 big Potato cut in cubes

1/2 tbsp Ginger paste

1 tbsp Jeera powder

1 tbsp turmeric powder

1 tbsp dhania powder

3 green chilli slit in between (not chopped)

1 dry chilli

1 bay leaf

Panch foron (Mixture of raw masalas)

Chopped coriander leaves

Salt to taste

little sugar

Mustard oil

How to Cook:

First of we need to wash the fish pieces properly and marinate them with turmeric powder and salt. Add mustard oil in a pan. Put the marinated fish pieces when the oil is hot. Fry the both side of the fish pieces properly and keep them aside. Now add more oil into the pan. Wait till the oil is hot. By the time wash the potato and brinjal cubes properly.

Check out the Rohu fish fry recipe posted earlier.

Now add panch foron masala, bay leaf and dry chilli into the oil and stir them. Now add potato and brinjal cubes in the pan. Add salt and turmeric powder and green chillies. Stir them and mix everything properly. Now cover the lid of the pan. Next 10-15 min we have to check the vegetables and stir them time to time, so that they cook and fry properly.

When they are ready, now we will add ginger paste, jeera powder and dhania powder in it and again stir. Finally we will add water. We need to add a bit extra water so that after adding fish pieces the JHOL remains as we want. Wait for 5 min to mix everything in water and a uniform soup of brinjal and potato with masalas will be ready. Now add the fish pieces and chopped coriander over the curry. Add a pinch of sugar.

Cover the lid and cook for next 5 min. don’t cook more time as the coriander leaves will then overcook and mix much. A simple soupy fish curry. Serve hot with steamed rice and enjoy your meal.

Pomfret fish fry

Pomfret fish is a sea fish, but its one of the luxury catagory fish in bengal. We love it most in very few way of cooking. The preparation very very special, like bhetki fish. Mostly people prefer it with mustard gravy. But today I tried this in a different way but with mustard itself. Lets see how it looks.

Preparation Time: 20 min
Ingredients:
1 pomfret (washed properly and cut in fish body)
1 tbsp chilli powder
1/2 tbsp turmeric powder
1/2 tbsp ginger garlic paste
1/2 tbsp garam masala
1/2 tbsp coriander powder
1/2 tbsp cumin powder
1 tbsp mustard powder
Lemon juice(about 2 tbl spns)
1 tbsp mustard oil
Salt

How to Cook :
First of all mix all the spices together and make a thick paste. Now cover the fish with this paste properly and keep in refrigerator for 2-3 hours. The spices need to mix with the fish skin properly.

After 2-3 hours, take it out and then roast it in microwave or you can do the same thing in pressure cooker as well. Add little oil in cooker and cover the cooker without wistle.

The fish will cook with all the spices and then fry like tandoori dish. It looked really awsome and tastes like wow. Try this recipe, its very simple and tastes wonderful.

Fish Eggs Kofta Curry

Today I wi l post a different recipe, its a typical Bengali recipe.We bengalis love fish, everyone know that. But how many you know that we even love the fish eggs most.Fish eggs are so tasty and we can prepare many types of recipe with this. This one is a very common recipe of a bengali kitchen. And it tastes good with our typical home style. So no experiment with this one.

Today I will show how can we prepare fish eggs kofta curry.Its very simple and tasty recipe.

Preparation Time: 30 min

Ingredients:

For making the koftas:

300 grams fish eggs (rohu or katla fish)

1/2 cup maida

1 very finely chopped small onion

2 green chillies chopped

Fresh coriander leaves

½ teaspoon Salt

slight sugar

For gravy:

1 big onion finely chopped

1/2 tbsp ginger paste

1/2 tbsp jeera powder

1/2 tbsp turmeric powder

1/2 chilli powder

1 potato cut in long shape

1 bay leaf

Salt to tase

Fresh coriander leaves for garnishing(optional)

How to cook:

First of all we need to clean the fish eggs properly. You can take them all in a big bowl and wash them properly and then drain out the water and keep in another bowl.Now add chopped onions, chili,maida and other ingredients in that. Mix them properly and make a dough.Now make balls from them.

Heat oil in a pan and fry the balls in deep oil. Fry till they turn brown.

Now its time to prepare the gravy. Before that we need to fry the potato slices and keep them aside. Now in a pan take some oil. Heat the oil and add chopped onions and green chili. After that add all the masalas and fry them well.

Its very easy actually. Nothing extra do. Now add the potatos and mix them well. After that add enough water to make gravy.Cover the pan for 5 min so that potatoes and gravy got mixed properly. At last add our kofta balls to the gravy and cook for next 2 min.

Check the taste and if required add salt. Finally add little sugar and finish your cooking.

Add chopped coriander leaves for garnishing.

Prawn Cucumber Curry

Today I will share another recipe with small size prawns(kucho chingri). There are different sizes of prawns available in market. This recipe is made with small size prawns.But you can prepare this with medium ones also.This one is a good recipe for health.

Easy digestible and healthy.Its not at all spicy and tastes like sukto.

Preparation time: 20 min
Ingredients:
1 cup fresh prawns properly cleaned and washed
3-4 big size cucumber cut into small pieces.
Coriander leaves finely chopped
2-3 green chilis finely chopped
Pinch of Panch Phoron
1 tsp Jeera powder
1 tsp dhania powder
1 tsp ginger paste
1/2 tbsp turmeric powder
Salt to taste

How To Cook:
Marinate the prawns with salt and turmeric powder. Heat oil in a pan and fry them in that pan. Do not deep fry the prawns otherwise they will become tender. Just keep them in the oil for 5 min and stire properly in medium heat.

Take out the prawns and keep them aside.

Now add some more oil in the pan and add the Panch Phoron & bay leave in it. Stir it for 2-3 mins & add the cucumber pieces. Add salt, turmeric powder and the green chillis and cover the pan.

After few minutes,we can see lot of water came out from the cucumber pieces. Increase the flame a bit.Now we need to add the jeera powder, dhania powder and ginger paste. Stire properly and cover it. After 3-4 min again check the condition and add the half fried prawns. If the cucumbers are properly cooked then no need to cover the pan further.

Now add chopped coriander powders. Increase the heat and stir the mixture propely so that everything can mix properly,till the time the water will get dried up. It will be a very little gravy curry.

Take it in a bowl and serve hot with plain rice.

Eat Healthy!!!!

Doi Mach ( Fish in curd gravy)

Today I ll post a fish recipe which is very simple as well as well known. Its a kind of common dish in our kitchen. It is Doi maach. Generally Katla fish is preferrable for this recipe.
But you can try rohu fish also.

It tastes really good. Lets explore the recipe....

Preparation Time: 20 min

Ingredients:
5-6 Big size katla fish pieces.
1 tsp Cumin powder
1 tsp corriander powder
2 Green Chillies finely chopped
1/2 cup curd (I prefer Misti Doi)
2 big onions chopped
1/2 tsp Turmeric Powder
Pinch of Raw Jeera
Garam Masala powder
1/2 tsp ghee
Salt to taste

How to cook:
Marinate the Fish pieces with salt & Turmeric Powder & keep aside for 5-10 min. Heat oil in a pan & fry them well. Now add raw Jeera (cumin) in the leftover oil and wait for 1 min to fry.

Then add the chopped onions.Add salt and Turmeric Powder & stir and fry the onions till turns brown. Now add the Cumin, corriander powder & tir for 1-2 min & pour the curd in it. Stir for 2-3 min & let the oil comes out of it. Now add around 1 cup of water & wait for 3-4 min. Now put the fish pieces.  Let it be cooked for 5 min. Add the garam Masala powder & ghee. Your Doi Mach is ready to eat. Serve hot with plain rice or biriyani.

Prawn Malaikary

Earlier I have posted Pabda fish malaikary. Today I ll share the prawn malaikary which is one of the signature recipe of Bengal.This recipe preparation is similar to that Pabda fish one.

Actually you can see pabda fish malaiukary is similar preparation like Prawn Malaikary.

For this one the big size galda prawn is mostly used.You can select bagda prawn also, But galda prawn has its own taste.

Lets discover this recipes.

Preparation Time:25 min
Ingredients:
Big size galda prawns 5-6 pieces.
1 tsp Ginger paste
1 tsp Cumin powder
1 tsp corriander powder
2 Green Chillies finely chopped
1&1/2 cup Coconut Milk(You can purchase it from shop also or make yourself at home)
2 big onions chopped
1 TejPata or Bay Leaves
3-4 Elaichi or Cardamom
2-3 stickes of Darchini or Cinnamon
1/2 tsp Turmeric Powder
Salt to taste
Little Sugar

How to Cook:


Wash the fish properly and merinate them with turmeric powder and salt & tsp lemon juice and keep them aside for couple of min.

Now in a pan heat mustard oil.Add the prawns and fry them on a medium flame. We will do a shalow fry and keep them out of the pan.

Again heat the pan with little oil(3-4 tbsp).Add bay leaf and other raw masalas.Let them fry and wait till you feel the aroma.Now add the chopped onions and fry for next few min. As the onions get brown, add salt, Ginger paste, Cumin, coriander & Turmeric  powder.

Stir it for a min & add the Coconut Milk. If required add a pinch of sugar. Cook for 7-8 min & in between stir it gently 1 or 2 times.

Now add the fried fish and cover the pan. Cook in low flame for next few min.

Prawn malaikary is ready, Serve this with steamed rice.

Enjoy!!!!

Jhinga Kosha (Prawn in dry tomato)

Jhinga Kosha is a very tasty starter dish.Its a dry dish.Generally its good to have with medium size prawns.It will take very few hour t prepare this recipe.

Preparation Time: 20 min
Ingredients:

• Medium sized Prawns washed properly
• 1 tomato chopped finely
• 1 onion chopped finely chopped
• 1 green chilli finely chopped
• 1 tbsp ginger paste/ Grated ginger
• 1 tbsp garlic paste/ Grated garlic
• 1/2 tbsp turmeric paste
• 1 tbsp jeera paste
• salt to taste
• little sugar

Preparation:
First of all marinate the prawns with turmeric powder & salt and then shallow fry the prawns.Keep them aside.

In a pan heat oil and add ginger & garlic.Fry for 1 min and then add onions & Green chilli.Fry the onions till they turn brown.Add jeera powder and fry for few minutes.Now add the half fried prawns.Continue frying for next few min.

After that add the chopped tomato.Wait till the this mixture fried properly and it will look like oily and very thick.Now add little water, so that everything mix finally well.Check the taste and if req add salt.

You can add sugar also to reduce the bitterness, if any.Cover the pan for few min so that everything cook well.Reduce the water and make the dish dry.

Serve hot with coriander leaves and spring onions.

Enjoy!!!!!!!!!

Bhetki Fry (Fish Batter Fry)

Bhetki fish is one of the Bengals hot favourite fish, I must say after Hilsha fish. Ofcourse pomfret fish is also have its own place of Bengali's heart.

Today I ll share the typical and famous fish butter fry which is made by Bhetki Fish.

Generally in any Bengali wedding these days, you can find this recipe.This is just too good to have a starter. The preparation is also not that tough.But yes it takes time to prepare.

I have shared a picture of bhetki fish, offcourse its not that one I bought from market. The fishwala cutr the fish in pieces, otherwise its a tough task to do that.

Try to get the big size Bhetki fish and cut it such a way so that each piece does not have that spinal cord of fish.Means there will be no bone.You have to specifically tell the fish wala to cut like that.

Lets explore the recipe...........

Preparation Time: 20 min

Marination: 1 full day

Ingredients:
Bhekti fillets
Onion paste (Grind it to paste)
1 tbsp Ginger paste
1 tbsp Garlic paste
1/2 tbsp jeera powder
1 Egg
1 tbsp black Pepper powder
1/2 tbsp Sugar
2 green chillis finely chopped
1 tbsp Lemon juice
Salt to taste
Baking Powder
1 cup maida
Oil for frying

Preparation:
First step is need to prepare the marination.Add ginger paste,garlic paste,green chillis,lemon juice , onion paste & salt

and make a paste.Wash the fish fillets properly and add them into the mixture. Marinate them properly and keep them in fridge for 1 full day.

Next day before ready to cook them finally need to prepare a batter with maida, salt, sugar, egg, baking powder and jeera powder. You can add little ginger garlic paste also. Now make a thik batter. If required add little water.

Take out the fish filletes from fridge. You can see that the masala was properly stucked over the fish skin. Separate each fillets slowly and keep aside.

Now in a pan heat oil and dip each fillet into the batter and add in the oil. Fry till they turn golden brown.

Serve hot with anykind of chutney.

Enjoy...........

Puti Mach & Dherosher Kasha ( Puti Fish and Ladies Finger Curry)

As per my taste Puti Mach is the tastiest small fish in Bengal.It just tastes awsome. Today I am sharing a very favourite recipe of Babu (my father). Not many people like small fishes, but who like; can just die for them. I don't know how many people know this recipe. It is Puti mach & ladies finger curry.
Preparation Time: 20 Min
Ingredients:
200gm Big size Puti Mach
250gm Ladies Finger cut into 1 inch size (Cut 1 Ladies Finger into 3 pieces)
2 Onions finely Chopped
Dhania patta(Coriander leaves) finely Chopped
2-3 green chili finely chopped
1/2 tbsp Jeera powder
1/2 tbsp Dhania powder
1/2 tbsp turmeric powder
Salt to taste

Procedure:
Marinate them with Turmeric powder and salt. Heat mustard oil in a pan. And then add the fishes into the pan.Fry them properly. We need to fry them well, not half fried.

Now take them out of the pan and keep the fried fish aside. If required need to add little more oil to the pan & add the chopped onions,salt & turmeric powder and fry for 2 min. Now add the Ladies Finger pieces & fry them well. Add the green chillies, jeera, dhania & pinch of Kashmiri Mirch Powder (The Kashmiri Mirch Powder adds to the flavor & the color of the curry also comes out nice)  and stir for 1-2 min.

Then add little water.It ll be a dry recpie. Add the fish and chopped coriander leaves.Now cover the pan and cook for next 5 min in low heat. Serve with hot rice.

Rohu Fish Fry

Today I am posting a very simple and easy recipe.Actually its not at all a recipe.But I loved the picture I capture of the fishes.So I shared the simple Rohu fish fry recipe.



But I know that, for some people its not that simple also.Here I will share the simple tips to fry fish without sticking on the pan.The tip is the oil have to be heated well.If the oil heat is not upto the mark,then the fish ll stick in pan walls.

Another one is to make this fish fry recipe tasty and attractive, you can marinate the fish pieces with ginger paste,turmeric powder,salt and little jeera powder.Add little lime juice also.Keep them in refrigerator for 1 hour.

Have them with steamed rice with chopped onions.Thsi is one of my favourite simple meal.

Try it once and let me know how you liked that.

Enjoy eating.

Tangrar Jhal (Spicy Tangra Fish Jhal)

Today I am sharing another tasty recipe of Tangra Fish.



Preparation Time: 20 Min
Ingredients:
150 gm small size tangra 7-8
2 Onions finely Chopped
Dhania patta(Coriander leaves) finely Chopped
3-4 green chili finely chopped
1/2 tbsp Jeera powder
1/2 tbsp Dhania powder
1/2 tbsp turmeric powder
Salt to taste

Procedure:
Marinate them with Turmeric powder and salt.Heat a pan with mustard oil.And then add the fishes into the pan.Fry the fishes properly.We need to fry them well,not half fried.

Now collect them all and keep the fried fish aside. If required need to add little more oil to the pan & add the chopped onions and fry for 2 min. Now add jeera and dhania powder and stir for 1-2 min. Then add little water.It ll be a little dry, less gravy recpie. Add the fish and chopped coriander leaves.Now cover the pan and cook for next 5 min in low heat. Serve with hot plain rice.

Pabda Macher Jhal (Spicy Pabda Fish Curry)

Pabda Jhal is the recipe which we normally prepare with Pabda fish. Today I will share this with you.

Preparation Time:20 min
Ingredients:

4-5 piece pabda fish of medium size

1 tsp Chicken Masala
1 tsp Cumin powder
1 tsp corriander powder
2 Green Chillies finely chopped
2 big onions chopped
1/2 tsp  kalo jeeray (Nigella seeds)
1/2 tsp Turmeric Powder
Salt to taste
Little Sugar

Preparation:
Wash the fish properly and merinate them with turmeric powder and salt & 1 tsp lemon juice and keep them aside.

Now in a pan heat mustard oil.Add the fish one by one.Keep the flame medium and fry the fish.We need to very carefull while handling the fish in the pan,as this fish is very soft in nature.So chances of breaking is there.

Gently change the side of each fish and keep frying.Fry them properly but not in access.Now keep the fried fishes aside.

Again heat the pan with little oil(3-4 tsp). Add the Kalo jeeray & stir for 1-2 min. Now add the

chopped onions and fry for next few min. As the onions get brown, add salt, Cumin, corriander & Turmeric  powder. Stir it for a min & add the Chicken Masala. Por a little water. If required add a pinch of sugar. Cook for 7-8 min & in between stir it gently 1 or 2 times. It will be a little gravy curry. SerGarnish with corriander leaves & serve with hot rice.

Pabda Malaikari (Pabda Fish in Coconut Milk)

Basically Malaikary is famous recipe with prawns only. But I tried the same recipe with Pabda fish also.I call it Pabda Malaikary.Pabda fish tastes really nice.

Preparation Time:20 min

Ingredients:
5 piece pabda fish of medium size(You have to very carefull while purchasing them regarding the freshness of the fish)
1 tsp Ginger paste
1 tsp Cumin powder
1 tsp corriander powder
2 Green Chillies finely chopped
1&1/2 cup Coconut Milk(You can purchase it from shop also or make yourself at home)
2 big onions chopped
1 TejPata or Bay Leaves
3-4 Elaichi or Cardamom
2-3 stickes of Darchini or Cinnamon
1/2 tsp Turmeric Powder
Salt to taste
Little Sugar



Preparation:
Wash the fish properly and merinate them with turmeric powder and salt & tsp lemon juice and keep them aside.

Now in a pan heat mustard oil.Add the fish one by one.Keep the flame medium and fry the fish.We need to very carefull while handling the fish in the pan,as this fish is very soft in nature.So chances of breaking is there.

Gently change the side of each fish and keep frying.Fry them properly but not in access.Now keep the fried fishes aside.

Again heat the pan with little oil(3-4 tbsp).Add bay leaf and other raw masalas.Let them fry and wait till you feel the aroma.Now add the chopped onions and fry for next few min. As the onions get brown, add salt, Ginger paste, Cumin, corriander & Turmeric  powder. Stir it for a min & add the Coconut Milk. If required add a pinch of sugar. Cook for 7-8 min & in between stir it gently 1 or 2 times. Your Pabda Malaikari is ready. Now add 1/2 tsp ghee & serve with hot rice.

Chingri mach aar Jhinga Kasha(Prawn & Ribbed Gourd Curry)

Chingri mach(Prawn) is another wonderfull tasty fish we bengalis love.I know few bengalis also who doesnt like it at all and also few who cant eat it for some allergic reason.

But its a really tasty fish.And so many recipes can be made with Prawns.There are different sizes of prawn s available in market.But this recipe is made with small size prawns (kucho chingri).

Preparation time: 25 min

Ingredients:

1 cup fresh prawns properly cleaned and washed

2 big sized ribbed gourd finely chopped

Coriander leaves finely chopped

4 green shili finely chopped

1 onoin finely chopped

1 tbsp Jeera powder

1 tbsp dhania powder

1/2 tbsp turmeric powder

Salt to taste

  

Preparation:

First of all take oil in a pan and heat it.Marinate the prawns in salt and turmeric powder and then fry them in that pan.No need fry them completely.Just keep them in the oil for 5 min and stire them properly.

Take out the prawns and keep them aside.

Now add some more oil in the pan and add the onions and green chilis to it.Fry them for 2-3 mins.Then add the chopped Jhinga/Ribbed Gourd.Add salt and turmeric powder and cover the pan.

After few minutes,we can see lot of water came out from the ribbed gourds.Increase the flame a bit.Now in that water we need add the jeera powder and dhania powder.And also add chopped coriander powders.Stire properly and cover it.After 3 min again check the condition and add the half fried prawns.If the ribbed gourds are properly cooked then no need to cover the pan further.

Increase the heat and stir the mixture propely so that everything can mix properly,till the time the water is not dried up.But not completely.

After few min we can see that the mixture will look like dried up and looks kasha.You can stop at that stage.There should not be  any gravy.

You can add sugar also in that recipe.

Collect the recipe in a countainer and serve hot with steamed rice.

Thanks for now.

Tangra Mach aar Beguner Kasha (Tangra Fish & Brinjal Curry)

Tangra fish is one of the tasty small fish in Bengal.You can find very small sized and in bigger size ones also.This recipe is made with small ones.Generally they are called Local tangra (Deshi tangra).

Here I am posting one of the curry among many with small size tangra fish.This is Tangra fish curry with Brinjal.

Preparation Time: 20 min

Ingredients:

150 gm small size tangra

2 big long size brinjal chopped in specific thin size

Chopped Dhania patta(Coriander leaves)

3-4 green chili finely chopped

1/2 tbsp Jeera powder

1/2 tbsp Dhania powder

1/2 tbsp turmeric powder

1 big size onion finely chopped

Salt to taste

Preparation:

Wash the Tangra fish properly, as they are very small fish.So need to very carefull while washing them.

Marinate them with Turmeric powder and salt.Heat a pan with mustard oil.And then add the fishes into the pan.Fry the fishes properly.We need to fry them well,not half fried.

Now collect them all and keep the fried fish aside.We can use the same PAN.If required need to add little more oil to the pan.Wait for the oil to heat up properly.Now add the chopped onions and green chillis and fry for 2 min.And then add the chopped brinjals.Stire them all properly and cover the pan in a low heat.

Keep like this for 10 min.But need to stir in between, so that we can check whether the brinjal is soften properly or not.

After that when the brinjal looks soft completely,need to heat up the gas and stir continuously so that we can fry the brinjal.

Add jeera and dhania powder and mix them.Then add water.Here water need to add in such a quantity,so that after completion of the recipe there is not much curry (jhol) left in that recipe.It ll be a thick gravy recpie.

After adding water,need to add the fish and chopped coriander leaves.Now again cover the pan and cook for next 5 min in a low heat.

After 5 min check the gravy taste.If required you can add salt.Mix all properly and your dish is ready.

Have it with steamed rice.

Ilish Macher muri ghonto (Curry with Hilsa fish head)

Today I will share another recipe which I dont know how many people used to have.In this recipe I am going to use  Hilsa fish Head (Ilish macher matha)

Yes,we bengalis are very much foodie kind.We love fish heads very much and most popular recipe with fish head is Muri ghonto (With Rohu or katla fish head).I ll post Muri ghonto recipe some other day. But here I am going to post a similar kind of recipe with ilish head,which I named as Ilish Macher Mathr Ghonto.

The recipe is not similar.But thsi is one of the favourite of my list.Today I ll disclose this recipe, and I am sure you also love it that much.

Preparation Time: 30 min
Ingredients: Fish Head
                     250 gm pumpkin (kumru)
                     1 big size ridge guard (Jhinge)
                     1 big size potato
                      raw methi
                      raw kala jeera
                      3 green chili
                      salt to taste
                      jeera powder
                      dhania powder
                      1/2 tbsp ginger paste
                      1/2 tbsp sugar
                      1 tbsp ghee

Preparation: First chopped the vegetables as per proper size.Not in small size,medium size cube.

Now need to fry the fish head properly and keep aside.Now in a pan put some mustard oil and heat it.Add raw methi and raw kala jeera (Phoron) and then add the vegetables ti it.

Add salt as per taste and turmeric powder. Fry the vegetables properly.

Next add the ginger paste,jeera powder and dhania powder to the pan and mix them properly with the vegetables.

After that add 1 full cup water to it and then add the fish head fry.If required, you can add more water to it.Increase the heat and cook it and mix them all for 2-3 min.

Check the taste and add salt if required.Add little bit of sugar to enhance the taste.And finally add ghee.Cook for few min under covered on the pan.

So Muri Ghonto with hilsha fish head is ready.You can have it with boiled rice.

Sorshe Ilish ( Hilsha in Mustard Gravy)

I am back with another recipe of my favourite ilish maach. The most popular sorshe ilish (ilish in mustard gravy).

I have kept four big pieces of ilish aside for this recipe. Day time went well with ilish fry and oil and other stuffs. Now for the dinner we are ready with sorshe ilish recipe.

You can prepare sorshe ilish very easily with the sorshe powder available in market. The recipe is also mentioned in the packet. But I prefer to prepare this recipe in my style.

Let me tell you how you can prepare this at home within a very short period of time.

Preparation Time: 45 min

Ingredients: Raw Mustard (Sorshe)

                     Two big onions finely chopped

                     4 pieces of ilish maach (as I kept only four)

                     Slit 3 green chilis

                     2 green chilis finely chopped

                     Jeera  powder

                     Ginger paste

                     2 tbsp of mustard oil

                     Salt to taste

                     Lemon juice( Preferably Gandharaj Lebu)  to enhance the taste

Procedure:  First of all marinate the 4 pieces of ilish with turmeric powder, salt and lemon juice and keep in refrigerator for 1 hour. So that they can mix properly. After this is done, in a steel bowl  first put the chopped onions mixed with a bit of salt. Keep the onions like first layer in the bowl. Then put the fish pieces over the onions.

Next grind the raw mustard in mixer and mix jeera powder, 1 tsp ginger paste and 2 chopped green chilis. Mix them properly and make a thick paste.

Now put this paste over the fishes and spread them properly. 

After that spread 2 tbsp of mustard oil over this & put the slit chilis over them.  

Now this is ready for cook.

Now you can put this bowl in a oven or do the same thing in a pressure cooker. I did the cooking in a pressure cooker. 

Close the cooker cover and remove the whistle nob. And cook for 40 min in low heat.

After 40 min open the cover and you can feel the aroma of the real sorshe ilish.

Have that with boiled rice. It’s  just awesome.