Shorshe Rui

Shorshe rui is Rohu fish cooked in mustard oil.

Preparation Time: 8mins
Marinated Time: 15-16mins
Cooking Time:8mins

Shorshe Rui Ingredients

Ingredients

• 4-5pieces of fresh fishes (Rohu)
• Mustard and green chilly paste- 2tbs (large)
• Curd- 1 ½tbs (large)
• Mustard oil- 1tbs (large)
• Turmeric powder- ½tbs (small)
• Salt and sugar to taste

Method

Take a bowl. Wash the pieces of fish nicely. Now, add mustard green chilly paste, turmeric powder, curd, salt, sugar and mustard oil. Marinate it well. Keep it covered for 15-16mins.

Take a baking bowl; pour the marinated mixture into it. Now, cook it into the microwave oven in the convection mode 170degree for 8mins.

Now, after taking it out from the oven, garnish it with green chilies and sprinkle some mustard oil on its top.

Serve hot with plain rice.

Boal Macher Jhaal

Hope you will like the taste of piyaz shak diye Boal Macher Jhaal.

Preparation time: 15 to 20 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients

Boal Macher Jhaal Ingredients

• 4 big size pieces of boal mach (wallago attu)
• 1 onion paste
• 1tsp of garlic paste
• ½ tsp of ginger paste
• 1 tsp of cashew paste
• 1tsp of yogurt
• 1tsp of red chili powder
• 1 tsp of turmeric powder
• 1 tomato chopped
• 1tsp of tomato puree
• 4 green chilly silted
• 11/ cup of finely chopped spring onion
• handful of very finely chopped coriander leaves
• ½ tsp of garam masala powder
• ¼ cup of mustard oil
• Salt to taste

Cooking

Clean the fish and then rub the fish pieces with salt and turmeric powder. Set aside.

First heat 2 tsp of oil in a pan then add the spring onion. Fry for a minute and then keep aside.

Heat oil in the pan and fry the fish but be careful while frying the fish as soon as the fish touch the oil cover it and fry both sides this way, till golden but not too tough.

After frying the fish keep aside then on that oil add onion paste ginger garlic paste and sauté for a minute then add the chopped tomatoes, red chili powder, turmeric powder, tomato puree and sauté this masala till oil oozes out from it .

Then add yogurt and cashew paste mix well then add the fried fish and mix well with soft hand so that the masala get well coated with the fish.

Add ½ cup of water and cover and cook for 5 minutes.

When the gravy is almost dry then add the fried spring onion, green chili, coriander leaves and garam masala powder then mix well and cook for another minutes.

Put off the flame and drizzle some mustard oil.

Cover with a lid and give 5 minutes standing time before serving. Serve with hot steamed rice.

Dumur Curry

Today we are cooking with this healthy fruit a curry which is purely vegetarian and we are not even using garlic and onion in it. To make it more healthy and delicious we are using kala chana. You can simply use it or you can use sprouted kala chana to add more health benefit to this curry. Once cooked, I am sure you will love this totally different dumur curry.

Preparation time: 20 minutes
Cooking time: 20 to 25 minutes
Serves: 4

Ingredients

Dumur Curry Ingredients

• 500 gms anjeer or wild Indian fig
• ½ cup kala chana/ darker color Indian chickpeas
• 1 potato cubed
• 1tsp of dry roasted jeera/cumin powder
• ½ tsp of whole jeera/ cumin
• 1 bay leaves
• ½ tsp turmeric powder
• 1 tsp of red chili powder or to taste
• 1 tsp of sugar or to taste
• ½ tsp of garam masala powder
• 2 tbsp of tomato puree
• 2 tbsp of coconut paste
• 1 tbsp of ghee
• 4 to 5 tbsp of mustard oil
• salt to taste

Method

Anjeer are tiny fruits and so it needs patience to chop and clean them.

First take the each anjeer and cut into halves then scoop the seed out and again clean in bowl of water. It will look like small hollow bowl.

Then put the anjeer in a pressure cooker or pan with some water and cook till tender but not fully cooked.

Drain water and keep aside.

Boil the kala chana till tender and drain and keep aside.

Heat half tablespoon of ghee in a pan and just sauté the coconut paste with pinch of salt and pinch of sugar and keep aside.

Heat oil in a pan then fry the potatoes and keep aside. Add bit more oil if required add whole cumin and bay leaves. As the cumin start to splutter then add tomato puree and turmeric powder, roasted jeera powder, red chili powder, salt and sugar. Sauté for 1 minute then add the boiled anjeer, fried potato and kala chana. Mix well so that all the spices get well coated with the veggies.

Add 1 ½ cup of water let it boil then add the ghee sautéed coconut paste. Mix well. Cover and cook in a medium flame for 10 to 12 minutes. As the gravy thickens add the rest of ghee and garam masala powder. When the gravy becomes thick and comes to a coating consistency put off the flame. Cover and give 5 to 6 minutes standing time.

Garnish with fresh coriander, tomato slices and drops of fresh cream.

Serve with hot pooris or simple flat breads.

Katla Macher Tok Jhol

Like ammer (mango is called aam in India) dal, ammer chatni and the most favorite of all is to cook fish with mango. As this fish preparation are sour to taste so such dishes are called macher tok jhol or aam diye macher jhol.

This fish preparation is very light but soothes the taste buds. I am sure you will enjoy this delicious yummy Katla macher tok jhol.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves:4

Ingredients

Katla Macher Tok Jhol Ingredients

• 4 katla fish/ rui/red snapper steak like pieces
• 1 tsp of turmeric powder
• ½ tsp of red chili powder
• ½ tsp of kalojeera / kalonji
• 1 bay leaves
• 1 dry red chilly
• 3 green chilly silted
• ½ tsp of sugar
• 4 to 5 pieces of raw mango pieces de skinned
• A pinch of garam masala powder
• A pinch of hing (optional)
• 1 tsp of kasundi (Bengali mustard sauce) or mustard paste
• ½ tsp of black salt
• 6 to 8 tbsp of mustard oil
• Salt to taste

Method

Rub the fish pieces with salt and turmeric powder.

Heat oil in a pan. Then fry the fish till they are golden in both sides. Set aside.

Add kalojeera, bay leaves and whole red chilly (break the red chilly into halves before adding it). As you get the frying smell of kalojeera then add the pieces of raw mango and salt and turmeric powder, red chili powder.

Sauté this for a minute and add the fried fish mix well.

Add 2 cups of water if you want more soup you can add more water. Let it boil in high flame for 5 minutes then add sugar, black salt, hing, kasundi, garam masala powder, silted green chilly( while serving make sure to give one green chilly with each fish piece because some love to mash it and have it with rice and it add an extra taste for all those who love bit hot foods).

Let it boil for another minute then put off the flame.

Give 10 minutes standing time before serving.

Serve with hot steamed rice.

Enchorer Dalna Chingri Mach Diye

Today we are sharing with you one most loved enchorer dalna recipe the one which is cooked with shrimp or chingri maach.

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4 to 6

Ingredients

Enchorer Dalna Chingri Mach Diye Ingredients

• 500grms of enchor/unripe or raw Jackfruit
• 10 to 12 shrimp
• 1 large potato cut into big chunks
• 1 large tomato chopped
• 1 onion chopped
• 1tsp of ginger garlic paste
• 1 tbsp of yogurt
• 1tbsp of cashew and mixed melon ( charmagaz) paste
• 1 tsp of jeera powder/ cumin powder
• ½ tsp of haldi powder/ turmeric powder
• 1 tsp of red chili powder
• ½ tsp of kashmiri red chili powder
• ½ tsp of garam masala powder
• 1tsp of sugar
• 2 tsp of ghee/ clarified butter
• 1 Bay leave
• 1 whole dry red chilly
• ½ tsp of panch phoran( Bengali five spice mix)
• ½ cup of mustard oil
• Salt to taste

Methods

If you are living outside India you can use the canned raw jackfruit that’s easier for the first timer. Otherwise it is bit difficult to cut the raw jackfruit, it has a sticky substance which is difficult to handle.

Granny’s way is to take some oil rub in your hands then peel the thick skin off and then take the fleshy part and make big chunks of jackfruits.

Clean them well then take water in a pot and soak the jackfruit in it with a teaspoon of salt. Cover and cook till they are tender.

Drain and keep the boiled jackfruit aside.

Heat oil in a pan then add the shrimp and fry them slightly and keep aside.

Then add the potato and fry them and keep aside.

In that remaining oil add panch phoran, bay leaves and dry red chilly as they start to splutter add chopped onion fry till they are bit brown.

Add ginger garlic paste.

Sauté for a minute then take a small bowl and add all the powdered masala except garam masala with table spoon of water.

Add to the pan and sauté then add chopped tomato, yogurt and cashew paste.

Sauté till oil comes out from the masala.

Add the fried potato and the boiled echor/ jack fruits.

Mix well so that all the masala get well coated. Add the fried shrimp.

Add 1 ½ cup of water.

Let it boil for 6 to 8 minutes. As the gravy thickens and get bit dry then add ghee and garam masala powder. Mix well. Put off the flame. Cover and give few minutes standing time before serving.

Serve with hot steamed rice, plain pulao, luchi, parathas or simple flat breads.

Kasturi Rui

In Bengali weddings there is a morning ritual of sending big rui fish to both bride and grooms place, as fish is regarded as a good luck charm.

Rui fish is prepared in hundred of ways from simple jhol (soup) to grand dishes using flavorful spices and ingredients and every time it comes out as a winner.

Today’s dish is one such grand dish of rui which need a bit elaborate cooking but once done kasturi rui is a dish that will bring lots of appreciation from your guest and dear ones.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves:4 to 6

Kasturi Rui Ingredients

Kasturi Rui Ingredients

• 8 small pieces of Rui (Carp) Fish (fried in Mustard Oil with pinch of turmeric powder and salt to taste)
• Few Cashew Nuts pasted
• Ginger Cloves
• 7-8 Green Chillies (5 of them pasted and 2-3 of them finely chopped)
• Poppy Seeds
• Garam Masala (Mixture of Powder of cloves, cinnamon, cardamoms)
• 2 Tomatos, finely chopped
• 3 Onions, finely chopped
• Coriander Seeds Powder
• Turmeric Powder for frying fish
• Salt and Sugar to taste
• Curd
• 1-2 Cucumber for Garnishing (Finely Chopped)
• Coriander leaves (Finely Chopped)
• Coconut milk
• Coconut paste
• Few Peanuts Pasted
• 2 cloves of garlic
• ½ tsp of red chili powder
• 1 cup third extract coconut milk( this is usually very light)
• 4 tbsp of first extract coconut milk

Method

Rub the fish pieces with salt and turmeric powder and then keep aside for 10 minutes. Heat oil in a pan and fry the fish and keep aside.

In a bowl take poppy seed paste, coconut paste, green chili paste, cashew paste, peanut paste, sugar and salt mix well and keep aside.

Heat oil in a pan you can use rest of the oil that you have in the pan after frying the fish. Add a pinch of sugar and chopped onion, cook until they are translucent. Then add ginger garlic paste. Sauté for 2 minutes then add chopped tomato, red chili powder, turmeric powder and coriander powder. Sauté for 4 to 5 minutes then add coconut paste mix that you keep aside. Sauté for another 5 minutes.

Add yogurt and mix well.

Add the fish pieces and mix in such a way so that the mixture gets well coated with fish. Now add 1 cup of light coconut milk (3rd extract) let it boil cover and cook for 5 to 6 minutes.

Add chopped green chilies or silted green chilly.

When the gravy thickens add 4 tbsp of thick coconut milk( first extract). Sprinkle garam masala mix well.

Put off the flame add chopped fresh coriander and cover and give 5 to 6 minute standing time.

Garnish with chopped coriander and finely cucumber.

Serve with plain basmati rice of pea’s pulao.

Doi Maach

As summer months are on so I prefer to prepare it in a simple light way which is not at all over crowded with spices but a comfy dish that has a very soothing taste.

The color of the dish is very light though there is no hard and fast rule making it if you want more color add more turmeric powder that’s all. But the main problem with doi fish is that the curd curdle and the end product is not the one you have desired, in this straight simple recipe I will tell you how to make a delicious creamy doi fish avoiding the curdle hazard.

Doi Maach Ingredients

• 1 bay leaves
• 2 clove of garlic
• ½ tsp of besan

Method

Wash and marinate the fish pieces with turmeric and salt and fry them slightly in mustard oil.

To avoid curdling add ½ tsp of besan to your curd and beat and keep aside.

Then use it on the curry this will help to give the curry a smooth texture but the curd will not curdle.