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| Fish- Hilsa/Elish |
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A Bengali meal without a fish dish 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 fish recipes
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| Keema Elish (Hilsa Fish) |
Ingredients:
The mid section of the Hilsa Fish cut into pieces - 1 kg., Cholar dal- 2 cups
Mutton (minced) Keema- 200 gm., Poppy seeds- 1 tsp.
Red Chili powder- 1tbls., Tomato paste-1, Green Chili paste- 1tbls.
Oil to fry, Salt according to taste, a pinch of sugar, Baking powder- 1/2 tsp. |
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Steps:
Wash the fish pieces thoroughly in water. Apply salt and keep it aside. Wash Cholar dal and mutton keema in warm water and boil them in water. When they are almost tender, paste them well and add poppy seeds, chili powder, chili paste, tomato paste, salt and sugar and mix well. Then add baking powder to this mixture. Apply this paste to the fish pieces and fry them in hot oil. Serve them hot. |
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| Baked Green Hilsa Fish |
Ingredients:
Hilsa cut into 10 pieces- 1 kg, Pudina Leaves-1 ts, Ginger paste- 1ts
Jaiphal powder (Nutmeg)- 1 tsp. , Butter-50gms., Capsicum-3tlbs
Salt according to taste, a pinch of Sugar, Green Chili paste-1ts. |
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Steps:
Wash the fish pieces thoroughly in water. Apply salt and sugar, 25gms. of butter and all the ingredients to the fish pieces. Wrap the baking dish with an aluminum foil and place the fish pieces in it. Sprinkle the rest of the butter on the pieces. Bake at 200 degree C until the pieces turn golden in colour.
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| HILSA BARISHALI (A Hilsa dish of Barishal) |
Ingredients:
Hilsa (500 grams),Mustard oil (4 tablespoon),
Turmeric powder (1/2 teaspoon),Red chili powder (1/2 teaspoon),
Mustard paste (1 tablespoon),
Coconut paste (2 tablespoon),Yogurt(100grams),
Green chili (2),Cumin seeds (10grams),Salt (according to the taste)
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Steps:
Mix salt and turmeric powder with the fishes. Then heat the oil in a pan. Put the cumin seeds and green chili in the heated oil. Make the mustard paste with salt and green chili and set aside. Mix chili powder and turmeric powder with yogurt and add it to the pan. Stir it in the low flame. Then add the mustard paste and coconut paste. Fry for sometime and then add salt, fishes and little water into it. After 10-15 minutes add a little more water to dissolve the spices that may be sticking to the pan and leave it for another 15 minutes in a medium heat. Add a tablespoon of oil for smell and green chili for garnishing.
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| List of Bengali Recipe |
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