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Bengal on a platter - 2
Be it the “ilish” (hilsa) from Ganga or “roui”, the Bengali palate is game for any kind of fish. In fact, it won’t be an overstatement to say that contrary to the findings of scientific research, which says that watching the fish’s graceful movements in the water puts the mind at rest, the Bengali mind starts working overtime. Going back and forth mentally, trying to find a recipe.
So, today you have it straight from the horse's mouth. Four really yummy, cooked-in-a-jiffy fish recipes.
| 1. Ilish Macher Bhape Jhall |
 Does that sound like a whole lot of gibberish? Well, a “phirang” would call it steamed Hilsa in mustard sauce. |
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Ingredients |
Method
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Hilsa- 5-6 slices
2-3 tsp- mustard paste
2-3 greenchillies-slit and deseeded
2 tsp khaskhas paste
Turmeric powder- 1tsp
Salt- to taste
Mustard oil-2 tbsp
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Coat the fish with salt and turmeric powder. In another bowl, mix together the mustard and khaskhas paste. Use this mixture to coat the fish. Put the fish in a bowl and pour mustard oil on it. Add the green chillies. Cover the bowl and steam in a wok or a pressure cooker (without the weight) for 5-7 minutes. Serve with hot rice. |
| 2. Roui Macher Kalia |
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This rather exotic preparation is a must at Bengali weddings. Can be eaten with rice, roti or puri. |
| Ingredients: |
Method: |
Roui fish slices- 4-5
Turmeric powder- 2 tsp
Salt- to taste
1 onion- finely sliced
ginger garlic paste-1 tbsp
chilli powder-1 tsp
sugar-1/2 tsp
curd-2 tbsp
Garam masalapowder-1 tsp
Water
Mustard oil-1/2 cup |
Coat the fish with turmeric powder and salt. Deep fry (make sure you do not overcook the fish) in smoking hot mustard oil and keep aside. If you feel that there is too much oil left in the wok, remove some. Fry the sliced onions till golden brown. Now add ginger garlic paste. Fry for a while and then add chilli powder and the sugar. Fry till the sugar melts. Now add the curd and cook over a very low flame till the oil leaves the masala. Add 11/2 cups of water. As soon as the water begins to boil add fried fish and garam masala powder. Boil till the fish becomes tender. Remove from fire and serve.
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| 3. Fish Cutlet |
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This is fish cutlet in Bengali style. It is spicy, tangy and unquestionably every gourmet’s delight. |
| Ingredients |
Method |
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Bhetki fillets-4
Juice of one small lemon
Ginger paste-1/2 tsp
Garlic paste1/4 tsp
1 green chilli, 1tbsp coriander leaves, 3-4 mint leaves-paste
salt- to taste
Bread crumbs for coating
Oil for deep frying |
Marinate the fish fillets with all the ingredients, except breadcrumbs and oil for about 15- 20 minutes. Now coat with breadcrumbs and deep fry. Serve hot as a snack, or as an accompaniment of a main dish. |
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4. Chingri Macher Malai Curry |
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Chingri mach or prawns is probably given the status of a fish, despite it not being so. This is simply because we humans cannot get over its versatility and taste. So here is another chance to savour another flavour of the much acclaimed chingri variety. |
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Ingredients
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Method
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Ingredients
Prawns- 1/2 kilo (cleaned and deveined)
Ginger paste- 2 tsp
Red chilli powder- 2 tsp
Dhania (coriander) powder- 1 tsp
Jeera (cumin) powder- 1/2 tsp
Garam masala- 1 tsp
Ghee- 2 tsp
Coconut milk- 1/2 cup
Oil- 2tbsp
Turmeric powder- 2 tsp
Salt- to taste
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Coat the prawns with turmeric powder and salt and fry lightly and keep aside. Heat some more oil in a wok. When the oil is hot enough, reduce the flame and add sugar. As the sugar begins to caramelize, add chilli powder and mix well. Then add ginger paste, dhania and jeera powder. Fry well. When the oil begins to leave the masala, add in the prawns and salt fry for about a minute and then pour in ˝ a cup of water. Let the gravy boil for a while. If you have increased the flame, reduce it and then pour in the coconut milk and garam masala. Simmer for a couple of minutes. Chingri macher malai curry is ready to be eaten. |
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Sangita Kanjilal
Published on
24th Aug. 2003
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