Please give me the recipe of the various fish delicacies of Bengal?

Question

to be more specific bata, hilsa, rohu, topse, katla, prawns and other small fish varieties

Answer 1

Fish Do-peAjA

Ingredients:

1 cup Fish (preferably small, cut into small pieces)
(Works great with shrimp too)
1/2 cup Sliced onions:
1 tsp Chilli powder/paste (red)
1 tsp Turmeric powder/paste
2 tbsp Onion paste
1/8 tsp Ginger paste
1/4 tsp Pepper paste
1/4 tsp Shredded dhania leaves (cilantro)
(more the merrier)
2 tbsp Onion leaves
1/3 cup Oil
1 tsp Salt
2 medium Tomatoes
(this is optional)

Works best with small fish. Out here in the land of non- Bangladeshi fish, try shrimp or any fresh-water fish cut into very small pieces.
After heating the oil add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you don't burn the spices. (Include the onion pastes)
Add the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and medium-hi heat.
When the water has almost evaporated, add tomatoes, cilantero, and the onion leaves. Heat under low-medium heat till the oil starts to float.

Answer 2

A Bengali meal without fish is incomplete. Fishes are prepared in the most nutritious as well as delicious way to complement any daily Bengali meal or occasion. There are some innovative recipies to bring variation in your meals and parties. ***
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Fish Orly
Ingredients:
Fillets of Vhekti (Betki) : 4, Paste of 1 onion, Paste of 5 cloves of garlic, Ginger paste : 1 teaspoon, Oil : 6 tablespoon, Wheat flour :2 tablespoon , Corn flour :2 tablespoons, Egg :1.

Steps:
Marinate fillets with ginger, garlic, onion, salt and vinegar for 1 hour. Blend wheat flour, salt, corn flour egg and baking powder in a bowl of water. Dip the fillets in the mixture and deep fry in oil. Serve with chips and salad.
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Fried Hilsa
Ingredients:
Hilsa:6 pieces, Turmeric paste:1 teaspoon, salt, oil for frying.
Steps:
Heat oil till blue haze appears. In the meantime, coat the hilsa with turmeric paste and salt to taste. Fry in hot oil until crisp and well browned. Drain off oil and serve immediately.
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Chingri (prawns) Malai Curry
Ingredients:
Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp, Salt-according to taste
Oil and ghee accordingly
Steps:
Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot.
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Shrimps with Vegetables Choto Chingrir Chorchori
Ingredients:
Cleaned and shelled shrimps:1cup;Potatoes halved lengthwise and cut across in 1/8 inch thick slices:4
Large onions halved lengthwise and then sliced fine:2

Turmeric paste:1/2 tbls, Chilli paste:1 ts., Slit green chillies:4, Green capsicums cut in 1 inch long strips:4, Oil:2tbls., A pinch of onion seeds/kalonji

Steps:
Heat oil in a pan. Add the onion seeds when the oil is smoking hot. Fry for a couple of mins. And then add the sliced potatoes. Stir and fry until potatoes begin to change colour. Add sliced onions, the turmeric and chilli pastes. Stir well and fry for 5-7 more minutes.
Add half cup of water to the contents of the pan and allow to simmer, stirring from time to time. Add the green chillies and salt to taste. When the water is completely absorbed and the potatoes nearly cooked add the shrimps. Stir and fry until shrimps are done. Now add the capsicum strips and cook for approximately 7 mins. more or until green peppers are quite limp. Serve 4 with rice or luchi.

Answer 3

IF U R AN INDIAN THEN U MUST BE KNOWING ABOUT THAT , IF NOT THEN ALSO FINE . LOG ON TO WWW.KHANAKHAZANA.COM AND SEARCH FOR YOUR RECIPE.