Category Archives: Fish and Seafood

Ilish macher dimer bhora ( mashed hilsha roe)

Ilish macher dimer bhora ( mashed hilsha roe)

Ilish macher dimer bhora ( mashed hilsha roe)</

Today's post (ilish macher dim bhorta) is dedicated to Amma , my Mom-in-law , who sometimes calls me " Maiji" !!!!! She hardly addresses anyone "maiji", not even to her daughters, as it being exclusively fixed for her Mom, my grand mother-in-law !!!! alhamdulillah, really feel blessed for the love she always shows to me !!!!! I came to learn "macher dim er bhorta" from her !!! Before that never thought fish roe can be made bhorta too !!!!!!To me she makes the best "macher dim er bhorta" ( mashed fish roe) ever !!!!!!!! She used to coat the eggs with little salt and oil and then fry them on a skillet with lid on , on low flame until tender ! no extra oil while frying , no spices ! and then she used to make bhorta in the regular procees .. but the taste was always "out of the world" !!!! Since we get only frozen fish and roe , my version is slightly diff than her !! obviously doesn't taste as great as her's , but taste wise it's still very good !!!!!!!


Hilsha roe ( or any fish roe)
Chili Powder
Chopped onion
Chopped green chilies
Chopped cilantro
Mustard oil


1. Coat the fish roe with little turmeric, red chili powder and salt .Fry them well .

2. Mash chopped onion, green chili and cilantro well with the help of your fingers . add salt and mustard oil . Now mash the fish roe too and mix well with that.

Serve with rice !!!!!!!!!!

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!!!!!!!!!!

Chingri dopeyaza

Chingri dopeyaza

Chingri Dopeyaza

This is a very easy-peasy , super quick , few ingredients yummy shrimp preparation …I love them with plain rice or even with pulao..


Shrimp/ prawn half lb
Chopped Onion 1 cup
Turmeric powder half teaspoon
Chili powder half teaspoon
Green chilies , split 4 or 5
Salt to taste
Chopped cilantro
A little extra turmeric- chili powder to rub the shrimps


1. Rub the shrimps with little turmeric, chili powder and little salt.

2. Heat oil and fry the shrimps a minute or so. Don’t over fry them . The flesh of the shrimp will get harder if overcooked .

3. In another bowl take chopped onion, Mix them well with turmeric powder, chili powder and salt . Make the onions little soft by help of your hand.

4. Now add the onion into the pan and mix well with the shrimps . Cook the shrimp on medium low heat . Stir occasionally so that the onion should not get burnt. Don’t add any water. For this recipe u need to use enough oil since no water will be used .

5. Within few minutes the onion will get softer. Add green chilies then . Keep cooking them. When it’s done add some chopped cilantro .

Ready ……

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.



Shrimp Polau with Coconut Milk

Shrimp Polau with Coconut Milk

Shrimp Polau with Coconut Milk

There are two parts of this cooking. The first part is to make Shrimp korma and the second part is to make polau with that.


For Shrimp preparation:

Shrimp 1 lb
Ginger paste 1 teaspoon
Onion paste 1 tblspoon
garlic paste half teaspoon
Whole garam masala , i.e, cardamom, cinnamon and bayleaf
Coconut milk 1 cup
chili powder 1 teaspoon
salt to taste


Aromatic rice ( kalijeera/chinigura/basmati), 2 cups, 500 gram
Sliced Onion 1 medium
Ginger paste 2 teaspoon
Whole garam masala , i.e, cardamom, cinnamon and bayleaf
salt to taste
Green chilies

Cooking Method:

1. Shell, de-vein and wash prawns well.

2. Heat oil in a pan and add the prawns. Fry a while .That would help to keep the flavor of shrimp intact even after adding spices.Now add the whole garam masala , fry a little while now add the onion paste, ginger paste, garlic paste, chili powder, salt and little water. Cook well adding water little by little. Now add the coconut milk and cook it until the gravy reduced to half .

It will look like this;

3. In another vessel heat ghee+oil . Now add the Whole garam masala and onion.Fry until brown. Add the rice(soaked and drained). Add the ginger paste and salt ( don’t use too much salt as we have salt in the shrimp gravy too) .Fry for a while. Now add the shrimp with the gravy.Add 3 cups water ( for 2 cups of rice). Cover the lid. Careful not more than that as we have already used the gravy.Cook on medium flame.Don’t stir while cooking your polau, that would make your polau gooey and sticky.

4.When the water is almost dried out add some green chilies. Now you can stir only once with a very light hand without breaking the rice , so that the bottom must not get burnt..

5. Keep it on very low flame for another 10/15 minutes. What I do I use double-boiler system. I place my Vessel over another vessel filled with water and let it cook on the steam.It works like magic.

Your Shrimp Polau is ready..Bon A Petit!!!!!!!!!!

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..

Okra and Shrimp in Mustard / Shorshe diye Dherosh,Chingri

Okra and Shrimp in Mustard / shorshe diye dherosh,chingri

Okra and Shrimp in Mustard / shorshe diye dherosh, chingri


1. 10 Okra/ dherosh

2. Ch0pped Onion 1 medium

3. Mustard( yellow mustard) Paste/ shorshe bata 1 tbl spoon ( 1 tblspoon mustard+1 teaspoon poppy seed.

4. Turmeric powder less than 1/2 half teaspoon

5. Chili powder half teaspoon

6. Green chilies

7. Salt to taste.

8. Mustard oil and
9. Shrimps 4/5


1.Trim stem ends off okra.

2. In a pan heat oil on medium heat. Fry the shrimps a while. Add chopped onin. Fry until soft and transparent.Add chili powder, turmeric powder with little water and salt.

3. Cook well adding water little by little. Add the Mustard paste (I made the paste with 1 teaspoon of poppy seed or posto) with little water, cook for 1 minute and at this point add the okra.

4. Add water, just enough to have the okra done. Don’t add too much water

5. When the water is drying out add the green chilies.

6. Turn off the stove when oil separates. You may add a dash of mustard oil , if you used regular oil while cooking it.


1. Many complains that their mustard paste tastes bitter. For them I’d love to give some tips. 😀 .

a) There are two types of mustard, one is black and the other is yellow. Black mustard is used for ” Foron” or in doing sautee. But for mustard paste, used in recipes like shorshe Ilish, shorshe dherosh and so on alwayz use the yellow one. Black mustard is bitter, on the other hand yellow mustard is not that bitter like the black one.

b) If you use little poppy seed with your mustard paste it would n’t taste bitter at all. So many make the paste of mustard with little poppy seed/ posto and some times with green chilies and salt. 😀

c) Now a dayz we hardly make paste with traditional ” Pata-Puta”/ “Shilnora”. One thing to be remembered with your blender/ grinder you can never make a smooth paste of mustard . So what I do , I grind them into a powder then add water. Cover it with something for a while. While using just drain out the extra water. It helps it not to be bitter too. 😀 ..

d) Every time you add mustard paste in oil make sure you add it with little water, otherwise the direct heat will dry out the mustard and cause bitterness.

2. If you don’t want to cook this completely with mustard oil. You can use regular oil while cooking but don’t forget to add 1 teaspoon of mustard oil/ shorishar tel before you turn off the heat.

3. Don’t cook your okra with lid on. That would ruin the color of okra.


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: