Category Archives: Fish

Rui-fulkopi-sim-tomato’r jhol / Rohu Fish curry with cauliflower, beans and tomato

Rui-fulkopi-sim-tomato'r jhol / Rohu Fish curry with cauliflower, beans and tomato

Rui-fulkopi-sim-tomato’r jhol / Rohu Fish curry with cauliflower, beans and tomato


Rohu fish, 5-6 pieces
Onion, 1 large ( half chopped and half in paste)
Ginger paste, 1 teaspoon (heaped)
Garlic paste, 1 teaspoon ( heaped)
Turmeric powder, half teaspoon , heaped
Chili powder half teaspoon , heaped
Cumin( jeera) powder,, half teaspoon
Coriander( dhonia) powder, half teaspoon
Cauliflower florets ( half of a medium Cauliflower)
Tomato , 1 medium , cut in cubes
Bean or shim ,10
Salt to taste
Cilantro/ dhonia pata
Green chilies, whole, 4/5

Usually , traditional “macher jhol” is a dish where the fish must not be fried . The texture and taste changes if fried. But If it’s not fresh fish, we need to fry them a little, not that much, just a little while. But If you can luckily manage fresh fish , don’t ever fry . In New York we get only frozen rohu fish . So, I have no choice but fry them for a little while and I believe it did not hamper the authentic taste a bit!!!! 😀


1. Wash the fish pieces very well . Rub the fishes with little turmeric, chili powder and salt . Fry them for a while . Don’t take too long to fry them. Just two minutes or so for each side. Keep them aside.

2. Add chopped onion and fry them until translucent. Add the onion paste, ginger-garlic paste , turmeric, chili powder, cumin, coriander powder, salt with little water . Cook the spices very well ,adding water little by little. Add the cauliflower and beans . Cook for a while. Now add enough water to cover them . Cook them on medium heat. When the water reduced a bit , add the fish pieces.

3. When the gravy is reduced and almost to desired consistency add the tomatoes and whole green chilies . Cook for another 5 minutes on medium -low heat or until comes the desired consistency . Turn off the heat and add the chopped cilantro. Cover with lid and keep it on the stove for a while . The stove must be turned off.


Bengali style Fish Fry / Tilapia Fry

Bengali style Fish Fry / Tilapia Fry

Bengali style Fish Fry / Tilapia Fry

Ingredients :

3/ 4 Pieaces of Tilapia
Turmeric powder half a tea spoon ( level)
Chili powder 1/4 th tea spoon
Salt to taste
1 large onion sliced
Green Chilies
Scallion or Cilantro

Procedure :

1. Wash the fish very well . Pat dry with paper towel or tissue . Now rub the fishes with turmeric , chili powder and salt.

2. Heat the oil on medium flame , when hot enough add the pieces of fish and keep frying . Don’t wash the bowl that you used to rub the fish with spices . Put the onion on that bowl and mix the remaining spices with the onion very well . Add a little salt too . Try to make the onion softer with your hand .

3.When one side of fish is done and got a nice reddish color , turn it over . When the other side is done , but didn’t get that reddish color yet , add the onion . Fry until the onion is transparent . Add the Green Chili . Fry a little more . When done , add the cilantro or scallion .

Serve with hot plain rice and Daal ! Tastes like heaven!!!!!!!!!

Tips/ Notes:

1. We often use cumin , garlic , ginger while frying the fish . Trust me , your fish tastes better without these spice !!!!!!! The more spice you use , the more flavor you lose !!!!!!

2. While frying the fish , fry the fish when the oil is hot enough ! other wise your fish will stick on the pan !!! But don’t heat the oil too much so that your fish gets burnt the moment you add them on the oil!!!!!!!!! Always fry fishes on medium low flame .


Fish Kabab

Fish Kabab

Fish Kabab

Many of us don’t like the smell of Rohu or any other similar fish like Katla, Mrigel . We are often skeptic as to the taste of Rohu fish kabab!!!!! Whether it will taste as good as we make with the white fish fillets or Tuna !!!!!!!! Trust me, you won’t find any Rohu like smell from your kabab !!!!!!!! It tastes so good . Everytime I found my deep fridge chamber is stuck with too many fishes , specially rohu , before it gets stincky smelly ( the longer you keep fishes in the fridge , the more smelly it will be) , I make the best use of them , like this!!!!!!!!


4/5 pieces of Rohu Fish or any other big fish ( try to take the pieces from back , they have more flesh than the “peti”)
1 tea spoon ginger paste
Half teaspoon garlic paste
1 large bayleaf
2 cardamoms
1 small stick of cinnamon (2″ stick)

Fried onion
Chopped green chilies
Chopped Cilantro
Chopped Mint
1 egg
1/4 th cup breadcrumbs (you may need a little more)
Garam Masala Powder half teaspoon
Salt to taste
Oil to fry

For the garam masala , dry roast or microwave cumin ( jeera), Whole corriander ( gota dhone) , Fennel seed ( mouri), Cardamom , Cinnamon , little nutmeg , mace ( jaifol, joyeetri/javetri) , dry red chili together and crush them into a fine powder. Instead of this beautifully aromatic homemade garam masala powder , u can use any other garam masala or kabab masala.


1. Boil your fish with garlic/ginger paste, bay leaf , cardamom, cinnamon and salt. While boiling use less water, because fish exerts water and only a little amount is needed to boil them. Dry out all the water.

2. Take out all the bones and the skin and put into a bowl. Combine garam masala powder, salt, fried onion, chopped cilantro , mint , green chili, beaten egg and bread crumbs with it.

3. Shape the kabab the way you like .Deep or shallow fry and set aside .

Serve warm!!!!!!!!!!

Chitol Macher Kopta (Fish Balls)

Chitol Macher Kopta

Chitol Macher Kopta


For the Kofta:

Minced Chitol 250 gram

Ginger paste 1 teaspoon

Garlic paste Half teaspoon


chili powder half teaspoon

cumin powder 1/4th teaspoon ( optional)

1 beaten egg

For the curry:

Onion paste 1 medium or a little more than 1/4th cup

Ginger paste 1 teaspoon

Garlic paste 1 teaspoon

Chili powder 1 teaspoon

Turmeric powder half teaspoon

Coriander powder 1/4th teaspoon

Cumin powder 1/4th teaspoon

cinnamon, cardamom and bayleaf

salt to taste


Green Chilies

Cooking method:

1. Combine all the ingredients mentioned for the kofta. Many people use potato or cornflour for binding. But PLEASE DON’T DO this for Chitol kofta. Beaten egg will serve the purpose. When done place it in refrigerator for 15/ 20 minutes, it would help to shape the balls.

2. Boil some water . Now when the water comes to the boiling point make balls with the fish mixture and drop gently into the water and wait till the color changes. it will take no more than 2/3 minutes at best. Take out the balls from the water. But don’t throw away the water as we are going to use it in our cooking later.Save the water.


3. In another pan, heat oil, add the bayleaf, cardamom, cinnamon and fry for a while. Add the onion paste, ginger paste, garlic paste, chili powder, coriander powder, cumin powder and salt. Cook adding water little by little ( you may use the water saved after boiling the koftas) . Cook very well now add water and put the koftas in it. Cover the lid , cook until it comes to desired consistency. Add some green chilies and turn off the stove. Keep the pan on the stove covered for 5 minutes or until the oil separates.



Sweet n Sour Salmon -Super Quick, Super Easy and Super Yummy

Sweet n Sour Salmon -Super Quick, Super Easy and Super Yummy

Sweet n Sour Salmon -Super Quick, Super Easy and Super Yummy.. It is done only in 15 minutes ( from preparation to cooking time) ..You can try the recipe with any fish..this is not just the regular sweet n sour is something more!!!!!!! 😀


1. Salmon Fillet 4 pieces
2. Garlic paste 1 teaspoon
3. oil
4. Cubed onion and green chilies-splited.
5. Cornstarch dissolved in water.

For the sauce:

1. Light soy sauce 1 and half tbl spoon
2. Oyster sauce 1 tbl spoon
3. Hot sauce 1 teaspoon
4. Tomato Ketchup/sauce 1 tblspoon
5. Vinegar half teaspoon
6. Tasting salt/ ajinomoto half teaspoon
7. Sugar a little more than half teaspoon
8. Red bell pepper+ fresh red chili paste ( SECRET INGREDIENT!!!!!!!!!!), 1 small red bell pepper/capsicum and 1 fresh red chili.
9. 2/3 drops of Fish sauce ( optional)

Cooking Method:

1. Take all the ingredients of the sauce in a bowl . Plz Don’t skip the red bell pepper paste..Believe me it adds such a nice flavor..But yes of course you can omit the red chili.

2. Wash the salmon very well.

3. Heat oil in a wok. Add the garlic paste, fry for a while.Now add the Sauce with little ( half cup/ 125 ml) water. Add the fish pieces. Cover the lid and cook it on medium flame. Within 10 minutes your fish will be done. Now add the cornstarch dissolved in water , to thicken the gravy. Add the cubed onions and green chilies. You may add cubed bell peppers or capsicum with it.

Your Sweet n Sour Salmon is ready in not more than 15 minutes..


1. Don’t add any salt in this dish.The sauces contains lot of salt.So Don’t even try to put extra salt!!!!!!

2. Fish sauce is very salty.So be careful as to the amount only 2 /3 drops is enough!!!!!!!!!!

3. You may use any other fish for this recipe..


Kofta Korma Curry of Rohu Fish/ Rui Macher Kofta Korma Curry

Kofta Korma Curry of Rohu Fish/ Rui Macher Kofta Korma Curry

Kofta Korma Curry of Rohu Fish/ Rui Macher Kofta Korma Curry..
Not only Rohu ,you can use any other big fish to make this “out of the world” kindda dish.


    For the Kofta:

    1. Rohu Fish 4 pieces ( pieces from back is preferred as they have more flesh)

    2. Ginger-garlic paste 1 teaspoon

    3. Turmeric powder half teaspoon

    4. Salt to taste

    5. potato 1 large ( boiled and mashed)

    6. Fried Onions ( Bereshta) 2 tblspoon

    7. Garam masala powder ( optional) a pinch

    8. Chili Powder half teaspoon

    9 1 beaten egg

    10. Breadcrumbs enough to bind and shape the kofta, around 1/3 rd one-third cup


    1.Boil your fish with garlic/ginger paste, turmeric and salt. While boiling use less water, because fish exerts water and only a little amount is needed to boil them.

    2. Take out all the bones and put into a bowl. Combine mashed potato, chili powder, garam masala powder, salt, fried onion, beaten egg and bread crumbs with it.

    3. Make round balls and deep fry and set aside . But since it will be used in Korma Curry, don’t fry them for long. The color needs to be light.


Kofta Korma Curry:


    1. Onion Paste 4 tblspoon

    2. Ginger Paste 2 teaspoon

    3. Garlic paste 1 teaspoon

    4. Chilli powder 1 teaspoon

    5. Coriander Powder

    6. Bayleaf, Cinnamon stick, Cardamom pods

    7. Yogurt , I took both sweet yogurt and regular yogurt together

    8. Salt to taste.

    9. Bell peppers (optional)

    10. Special garam masala powder ( dry roast cumin/jeera, whole coriander/ gota dhone, fenugreek/methi,clove, nutmeg/jaifol, mace/ joyetree, cardamom/elachi,bleck pepper together and crush them into a smooth powder)


    1. Heat oil and add Whole garam masala, elach, darchini, tejpata. Fry them a while. Then add the onion paste, ginger-garlic paste, chili powder, coriander powder and salt. Cook them well adding water little by little, then add beaten yogurt.Cook well adding water little by little. When done add water and put the koftas in it.

    2. Cover the lid. Cook until comes to desired consistency. Then add special garam masala, cubed bell pepper / capsicum and green chilies.

    3. Keep it on very low flame for 5 minutes until oil separates.

    Enjoy your Kofta Korma Curry!!!!! Goes best with Polau/ Pilaf or Khichuri!

Tips/ Notes:

1. In the kofta curry, try to use sweet yogart along with regular yogart as it enhances the taste. If you don’t have sweet yogurt at home, don’t worry.. Just mix a little sugar and tomato ketchup with your yogurt.. It works fantastic as well!!!!!!!!!!!!!

2. You can make so many different dishes with this basic kofta recipe. You may add it in your oriental style sweet n sour fish ball or likewise. You can cook it in coconut milk or you can just add it in curry. In these cases just add turmeric powder while cooking it like curry or in coconut milk. But if you use coconut milk, omit the yogurt.

3. As I said before, this basic kofta recipe can be used in so many recipes.I made fish chop/kabab with it. Just flatten the balls and deep fried it like chop and kababs on medium low heat until nice brown!!!!

4. You can store this kofta/kabab in the deep fridge for a atleast 2 weeks. But for that don’t fry them. Just take them out when needed, fry and use it the way you want!!!!!!!!

Here’s the picture of Fish Chop I made with the basic Kofta dough:



Fish Bhorta / smashed fish

Fish Bhorta / smashed fish

Fish bhorta

Sometimes you may find boring eating same type fish preparations. Fried, Curry nothing makes you feel good. Then you should try this bhorta one..So yummy with plain, hot steamed rice..

2 pieces of any Big Fish like Rohu, Carp, Mrigel or any other.
Little turmeric, chili powder
Chopped Onion
Chopped green chilies
Chopped Cilantro ( Dhonia pata)
Salt to taste
Musturd oil/ Shorishar tel
Fresh lemon zest (optional)

Cooking Method:

1. Wash the fish thoroughly. Now rub little turmeric,chili powder and salt on the fish.

2. Heat oil in a pan. Fry the fish pieces. It should not be too fried. But the water in the fish should be dried out.

3. Take out the bones from the fish. You don’t need to work that hard as the big fishes hardly have bones and the few bones they have are easily removable. 🙂 .

4. Now by using your hand mix chopped onion, chopped green chilies, chopped cilantro, lemon zest, salt with mustard oil squeezing them hard with your fingers. Now Mix it with the fish.ready.
Serve with hot plain rice.

1. The more you can squeeze the onion, green chilies, cilantro before adding mustard oil, the more you will have the taste.
2. To enhance it’s taste you may add oil of the Indian pickles ( Acharer tel) or add some pickles in it.


Achari Fish

Achari Fish

Achari Fish


1. Fillet of any fish, I took 2 fillets of Tilapia
2. Chopped onion 1 medium onio
3. Onion Paste 2 tbl spoon
4. Chopped Garlic 2 cloves
5. Garlic Paste 1/2 (half) teaspoon
6. Ginger Paste 1 teaspoon
7.Tamarind sauce/Tamarind to taste.
8.Indian 5 spices ( crushed) 1 teaspoon
9.Chopped tomato 1 small
10. Turmeric powder half teaspoon
11. Red Chilli Powder 1 teaspoon
12.Cumin half teaspoon
13. Whole Coriander half teaspoon
14.Mustard oil 1 teaspoon.
15. Salt and sugar to taste.
16. Bell peppers cubed and green chilies

Cooking Method:

1.Take any fish fillet…I took tilapia fillet…Cut them into cubes…..Wash them thoroughly..rub them with salt,lil turmeric and red chili powder…Fry them a little while..Don’t over fry them…

2.Now in oil put sliced onion..Fry them till tender. Add finely chopped garlic and fry them until the onion and garlic gets light brown..Add salt, onion paste and ginger paste, little turmeric and chili powder in it…You need to cook the spices very well adding water little by little.

3. Add chopped tomato ..Add water when the tomatos are completely dissolved in the gravy..Add fish cubes in the gravy..Add lilttle tetul chunney ( store bought Indian tamarind sauce)in it..:).. You can use tamarind, soaked in water .In that case use little sugar with it.

4.When the gravy is reducing add green chilies and cubed bell peppers…

5.Now the final part, for the achari flavor, crush pachforon( Indian 5 spices) , whole corriander seed and little cumin seed together..put them into the gravy…add 1 teaspoon mustard oil over the fish , cover the lid, and keep it on very low flame for 5 min ..( which we call to keep on “Dom” in Bangla)…ready.. You may add little sugar to sharpen the taste..:)

Cooking Tips:
Not only fillet, you can try this recipe with regular cut fishes too.


Tuna Loaf

tuna Loaf

Tuna Loaf


1. 2 cans of Tuna in water
2. 2 eggs
3. 1 small potato (boiled and mashed).
4. Fried onions ( bereshta) of 1 medium sized onion
5. Bread crumbs 1/3 rd cup ( one third cup)
6. Chopped mint, cilantro, green chilies and spinach.
7. Oyster sauce 1 teaspoon
8. Tomato Ketchup half teaspoon
9. Crushed black pepper
10. salt to taste
11. 2 tbl spoon of oil and some extra more to rub on the tpo of it after taking it out from the oven.

1. Drain out water from the tuna can and squeeze well so that there should be no water.
2. Blend the tuna with eggs and mashed potato.
3. Mix in with other ingredients including the oil.
4. Grease a loaf pan and line it with aluminium foil. Spoon the mixture and shape it into a loaf.
5. Bake the tuna loaf in a preheated oven to 350 FH for 45 minutes to 1 hour.
6. Broil for another 10 minutes or until the top of the loaf gets colored.
7. Apply some olive oil over it and let it cool for 10 minutes before you serve.

Bon a Petit!!!!!!!!!!!!!


Steamed Fish Cake Curry

Steamed Fish Cake Curry

Steamed Fish Cake Curry


For the Fish cake/ Pudding:

1. 6 Pieces of any big Fish like Rohu, Mrigel. Katla or any carp.

2. 2 eggs

2. Ginger-garlic paste 1 teaspoon

3. salt to taste.

4. Little amount of chili-turmeric powder.

For the curry:

Sliced Onion 2 small
Onion paste 2 teaspoon
Ginger paste 2 teaspoon
Garlic Paste 1 teaspoon
Turmeric powder half teaspoon
Chili powder 1 teaspoon or according to your taste
Corriander powder half teaspoon.
Cumin powder half teaspoon ( dry roasted and grinded)
Chopped tomato 1 small
salt to taste
green chilies
garam masala ( cinnamon stick, cardamoms, bayleaf)
Bell peppers/capsicum

Cooking Method:

1. Wash the fish. Rub some turmeric, chili powder, salt on them.

2. Fry them and take out the bones from the fish pieces. You don’t need to work that hard as the big fishes hardly have bones and the few bones they have are easily removable. 🙂

3. Blend fish with 2 eggs, 1 teaspoon ginger-garlic paste and little turmeric-chili powder.

4. Pour the mixture into a greased baking pan. Now you can steam it like pudding / creme caramel or you can bake it like cake in a preheated oven.

5. Slice the cake or pudding. Normally I don’t try to flip it over as sometimes it tends to break if you try to do that. So cut it when it’s on the pan.

6. Shallow fry them just like regular fish fry. keep it aside.

7. Heat oil in a pan. Add whole garam masala like cardamoms, cinnamon and bayleaf. Then add sliced onion and fry them until brown.

8. Add the onion, ginger, garlic paste. Add turmeric, chili powder, corriander powder, cumin powder,salt. Cook very well adding water little by little.

9. Add chopped tomatoes and cook until the tomatos are completely dissolved. Add water.

10. Add the sliced fish cakes and cover the lid.

11. When the gravy is near about your desired consistency add the cubed bell peppers or capsicum and green chilies.

12. Cover with lid and keep it on low heat until the oil separates.

Cooking Tips:

1. You may cook it with coconut milk the same way mentioned. You Just have to omit the tomatoes.

2. You may cook it in tomato sauce, or using yogurt or in oriental way too.

3. You may add chopped spinach too in the fish cake batter before steaming it .