|
| Fish- Hilsa/Elish |
| |
 |
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. |
| |
| HILSA WITH BINDWEED |
 |
Ingredients:
Hilsa (6-8piece),Bindweed (50 grams),Mustard oil (75 m.l.),Cumin seeds (10grams),Green chili (6-8),
Mutard paste (25 grams),Turmeric powder (10grams),Cassia leaf (3- |
4),Salt (1 tablespoon)
|
|
|
Steps:
Add salt and turmeric powder with the Hilsa fish and leave it 20-25 minutes for marination. Wash the Bindweed well and then grate it. Heat the oil in the pan and put the cumin powder, green chili and cassia leaf in the boiling oil. Then fry the bindweed until it becomes soft. Put the marinated fish into it; add some water and turmeric powder. Put a lead on it to boil in a moderate flame. When it gets boiled then you can add the mustard paste and masala in it. When the masala get mixed well with the hilsa and looking delicious then you can pour a spoonful of mustard oil on it. Serve it hot as a side dish and can be enjoyed with rice. |
|
|
| HILSA WITH BASMATI RICE |
Ingredients:
Hilsa (500 grams),Basmati rice (2 cups),Water (6 cups), Cumin seeds (1 tablespoonp.), Garam masala powder (1 tablespoon),Salt & chili powder (according to the need),Mango oil (1 tablespoon.),Curd (35grams), Onion-ginger-garlic paste.
|
 |
Steps:
Cut the hilsa fish into half inch thick steaks. Wash and semi dry the basmati rice. Mix the onion-ginger-garlic paste, a little salt, chili paste, mustard paste, curd and mango oil to marinate the fish for at least 1 hour. Fry the marinated fish until it becomes brown. Add half a cup of hot water and cook for another few minutes on moderately high heat. The water should have evaporated and the fish cooked. Remove the fish and set aside. Leave the gravy in the pan. Add rice to the pan and cook on high heat until it changes colour. Add 3 cups of hot water, sugar, salt and stir well. Let it come to the boil, reduce heat, cover and cook for 10-12 minutes. The rice should be almost done but still moist. Layer it with rice and fish alternately beginning and ending with rice. Add the mango oil and garam masala powder with it for smell. Cover it with a tight fitting lid. Bake the pulao in an oven for 5 minutes .Serve hot with raita and salad.
|
|
| |
|
|
| |
|
| List of Bengali Recipe |
| |
Up |
|
Down
|
|
|
|
Prev
Page