Category Archives: Fish and Seafood

Image

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..

Ingredients:
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.

Tips:
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.

Image

Achari Fish

Achari Fish

Achari Fish

Ingredients:

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.

Image

Tuna Loaf

tuna Loaf

Tuna Loaf

Ingredients:

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!!!!!!!!!!!!!

Chingri Kofta (Grandma special)

Chingri Kofta ( Grandma special)

1.Shell, de-vein and wash the prawns. DON’T FORGET TO TAKE OUT THE SHELL OF THE SHRIMP!! We need half pound prawns/shrimps for this recipe. Now blend the prawns into a smooth paste.We don’t need any water while grinding it.

2. Add little ginger paste, garlic paste, salt, little turmeric powder and 1 beaten egg. Unlike others We are not going to fry the balls before we add them in the curry. The tenderness of the prawns will be vanished if u fry them before adding them in curry. So keep it in the fridge for 15 mins that would help us to shape them.

3. Heat oil in a wok.Add bay leaf, cardamom, cinnamon. Fry a little then add one medium sized finely chopped onion..When the onion is almost golden brown, add 3 tbl spoon onion paste, 1 tbl spoon garlic paste, 2 tea spoon ginger paste, turmeric and chili powder,a little coriander powder and salt to taste.

4.Keep stirring all the time and adding water little by little to keep the spices from scorching. This iS what we call “koshano” in Bangla. This ” Koshano” is very important in every Bengali or Indian Style curries.

5.Now add a little water and cook a little while then add 1 cup medium thick coconut milk ( I used coconut milk powder available in the store to make the milk ) and 1 cup of regular liquid milk ( My grandma used to cook only in coconut milk , but I improvised a little). Here comes the fun part!!!!!!! Make round balls from the prawn and add into the gravy.Cover the lid.

6. Cook it for at least 10-15 minutes at medium low flame or until the oil separates and the prawn balls r cooked.

7. Roast whole cumin, poppy seed ( posto), cardamom (elach)together. You can microwave them for 30 second and grind them into a fine powder.Add this powder and green chillies before u turn off the stove.

Enjoy!!!!!!!!!!!!!!!!!!!!

001

Image

Steamed Fish Cake Curry

Steamed Fish Cake Curry

Steamed Fish Cake Curry

Ingredients:

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 .

Enjoy!!!!!!!!!!!!!!!

Left over Fish diye jhuri (crunchy one)

Left over Fish diye jhuri ( crunchy one)

Left over Fish diye jhuri ( crunchy one)

Rui macher jhuri with lemon zest and methi (fenugreek)

Rui macher jhuri with lemon zest and methi ( fenugreek)

Rui macher jhuri with lemon zest and methi ( fenugreek)