What is the receipe of bengali fish curry?

Answer 1

Ingredients:-

-4 slices of fresh Carp or Striped Bass
-2 tbsp of mustard seeds
-2 jalapenos
-1/2 tsp of Panch Foron [consists of equal
quantities of mustard seeds, fenugreek(methi),
cumin(jeera), aniseeds(saunf), and nigella(Kala Jira)]
-1/2 tsp turmeric
-salt to taste
-2 tbsp of oil

Method:-

1) Apply salt and 1/4 tsp of the turmeric to the fish.
2) Now heat oil in a non stick pan and fry the fish carefully till golden on both sides.
3) Remove the fish and keep aside. In a blender,make a paste of the mustard seeds, the jalapenos and 1/2 cup water .
4) You will take 3-4 mins to make this paste as the mustard seeds are tough to grind.
5) In the remaining oil add the panch foron and the add this mustard paste.
6) Fry for 4-5 mins and then add the fish, turmeric and salt.
7) Adjust the water if needed.
8) Cook for 10 mins till done, and garnish with cilantro.

ENJOY!!

Answer 2

Serves: 4
Cooking time (approx.): 13 minutes
Style: Indian Non-Vegetarian (Bengali)

500 gram(s) any fleshy fish sliced and cleaned
1 cup(s) yoghurt lightly whisked
1 big onion grated
½ teaspoon(s) ginger paste
4 green chillies slit or as per taste
2 bay leaves
2 each of cloves and green cardamoms
½ teaspoon(s) garam masala (hot spice mix)
1 tablespoon(s) mustard oil
1 tablespoon(s) ghee(clarified butter) / butter
salt to taste and some lemon juice

1. Rub the fish slices with some salt and lemon juice. Keep aside for 5 minutes. Wash well and drain. In a bowl, lightly whisk yoghurt and salt. Marinate the fish slices in this for half an hour.
2. Heat the mustard oil in a heavy-bottomed pan till very hot (close to a smoking point). Reduce the heat and let it cool for about 3 minutes. Now, add the bay leaves, cloves and the green cardamoms. Saute briefly. Add the grated onions and stir-fry on medium heat for about 5 minutes or till the onions are light brown. Add the ginger paste and fry briefly.
3. Add the green chillies and the fish along with the marinade. Add salt if required. Mix very gently and bring to a boil. Cover and cook on low heat for about 5 minutes or till the fish is cooked but firm.
Garnish with ghee or melted butter and the hot spice mix (garam masala).

TIPS:
* Lemon juice absorbs any strong odours; hence, apply lemon juice and wash the fish to remove fishy smell.
* Traditionally, mustard oil is a must in this recipe. However it can be substituted with ghee or butter.

Serve hot with: plain boiled rice.

Answer 3

Fish Curry

Ingredients

1 cup fish cut in ½ inch cubes (Salmon, Mackrels, Pomphret, Bombay Duck or Prawns)
2 tbsp thick Garlic paste
Salt
Chilli powder 1 tsp
Turmeric powder ½ tsp
1 tbsp Oil
1 ½ to 2 cups Water

Method :


In a curry pot, mix all these ingredients and cook till fish is cooked.
Don't add much water if garlic paste is watery.
This curry is best eaten hot and spicy. Enjoy with rice.

Answer 4

This recipe is by an Indian cook writing for people using American ingredients.

http://theory.theory.tifr.res.in/~sgupta/others/recipes/MachherJhol.html

Ingredients:
1 lb fish (preferably freshwater like carp or catfish with skin and bones cut into steaks 3/4'' thick)
1 cup mustard oil
1-1.5 tbsp mustard paste
2 tbsps turmeric
5-6 hot peppers
Juice of 1 lemon
Salt to taste
Method:
Smear fish pieces with 1 tbsp turmeric and salt and set aside for a few minutes. Heat mustard oil in a deep pan and fry fish lightly until golden yellow on both sides. Dissolve mustard paste, remaining turmeric and salt in 1.5 cups hot water. Slice hot peppers lengthwise and add to the mustard sauce. Add a few drops of mustard oil to the sauce. Bring sauce to boil in a saucepan and add fish to it. Simmer until fish is tender and sauce has thickened slightly. Remove from heat, allow to cool, sprinkle lemon juice and serve with white rice.
Note 1: The mustard oil is quite essential as this is what gives the dish the tang. Also , it should be of good quality .

Note 2: The mustard paste is best prepared fresh by crushing 4-5 tbsps mustard seed with water but prepared mustard can be substituted.

Answer 5

(hilsa with mustard smoked in banana leaves)
Ingredients:
7-8 pieces of hilsa.
1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste.,
1/2 teaspoon chili paste., 100 grams of mustard oil.
4-5 green chilies, washed and slit., 4-5 banana leaves, halved.

Steps:
place the fish pieces in a flat dish. Add masala pastes and salt.
mix the fish and masala pastes together.
add mustard oil and green chilies and mix again.
on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones.
now carefully place the masala coated fishes in the center of the leaves.
pour the extra oil and masala on the top.
fold the banana leaves like a packet and tie it with a string.
place the tawa or the girdle on hot fire and cook for 20-25 mins.
remove from tawa and place the packet on a large platter.
untie it carefully and serve hot with rice.
Microwave method:-
follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.

Answer 6

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 recipes to bring variation in your meals and parties.

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.

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.

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.

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.

Rehu Fish Curry

Rehu fish cooked in red chili and spicy sauce.
Ingredients

- 1 lb, cut into small pieces Grass Carp (Rehu) Fish
- 1/2 of a small one Onion
- 4 pods Garlic
- 1 inch Ginger
- 1 tsp Turmeric powder
- 1.5 tsp Red Chili Powder
- 4 sliced Green Chili
- 1/2 cut into small pc Tomato
- 5 tbsp Cooking Oil
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Seed Powder
- 1/2 cup Water
- 1 tbsp leaves for garnishing Cilantro

Instructions

1. Mix the fish with 1/2 tsp turmeric powder and salt. Heat 3 tbsp oil in a frying pan. Fry the fish to golden brown. Set aside when done.

2. Make a paste of onion, ginger and garlic. Heat the rest of the oil. Add the paste, green chili, and all the spices, i.e. turmeric powder, red chili powder, coriander powder, cumin seed powder. For in medium heat for 5 min.

3. Add the chopped tomato and fry in medium heat till the oil leaves the side of the pan.

4. Add the fried fish, and fry for another 5 to 10 min. Add 1/2 cup water, salt to taste and bring to boil. Reduce heat and let it simmer for 10 min.

5. You can garnish it with coriander (cilantro) leaves. Serve hot with basmati rice.

Answer 7

soaK THEM in cider then curry them up