Fish Pakoda~A Super Delectable Snack

Happy New Year to all my readers…lets start this year with something crispy, munchy and blissful. Very suitable as winter bites these crunchy fish pakodas are a delectable snack any time of the day. Moreover quite hassle free they do not need a dip in the egg or a roll in the bread crumbs, can be prepared with rohu/katla/seabass/prawns… the choice is yours. It’s a perfect dish to entertain your guests.

Fish Pakoda

Stuffed Potato/ Aloo

This is a rather uncommon dish because you generally come across stuffed capsicum/simla mirch, stuffed lady finger/vindi/okra, stuffed chillies/ hari mirch, stuffed tomato, stuffed karela/bitter gourd and our oh-so-good Bong delicacy stuffed pointed gourd/potol/parwal famously called ‘Potoler Dolma’. But have you ever met with stuffed potato/aloo?. 

Stuffed Potatoes

Tilottama Rui (Rohu Cooked With Sesame Seeds)

Today I’m posting a traditional Bengali fish preparation Tilottama Rui (Rohu fish with sesame seeds). This classic Bong dish acquires its name from the word Til which is the Bong name for sesame. Sesame seeds paste is the main ingredient in the dish along with yellow mustard paste which gives this dish the most wonderful flavor. Making use of the least number of condiments this dish is a winner any day. We need a portion of Rohu fish weighing at least 3 kgs or more for this because the taste comes out best with a bigger fish. This dish should ideally be paired with a plate of hot steamed rice for a perfect lunch. Here’s the recipe….

Tilottama Rui

Tilottama Rui

Tilottama Rui

Tilottama Rui

Tilottama Rui

Tilottama Rui

Recipe:

Ingredients:

• 700 gms Rohu cut in large pieces
• 4 tablespoons white sesame seeds  
• 2 tablespoons yellow mustard seeds
• 6-7 green chillies
• 7-8 cloves of garlic pasted
• 1 tsp ginger paste
• 1 tsp turmeric powder
• 3-4 tablespoons of milk
• Salt n sugar to taste
• Mustard oil as per requirement

Process:

Soak mustard seeds with 4 green chillies and some salt for half an hour and make a smooth paste. Now dry roast the sesame seeds on a pan/tawa, soak them in water for 10 minutes and make a smooth paste. Keep aside. Wash the fish pieces and smear them with salt and turmeric. Heat oil in a skillet and fry the fish pieces golden on both sides. Take them out. Now in the same oil put in the ginger garlic paste and fry till the raw smell is gone. Make a mixture of the mustard paste with milk and add it. Add the fried fish pieces, n salt. Now add the sesame seeds paste and a big cup of water, give a good stir. Cover and cook for 5-7 minutes. Turn off the flame and garnish with slit green chillies and chopped coriander leaves.

Masala Bhetki/Sea bass/Barramundi

Masala Bhetki

This is another brilliant fish recipe that I found in a cookbook. Immediately picked it up and gave it a try. Bhetki/ Sea bass/ Barramundi is a fish more frequently used for fries, not a favorite with curries as it is too soft and often ends up in a mess if not handled delicately. But there was something in the recipe that was hard to resist trying for a born fish lover like me. And that’s what it exactly turned out to be… an out and out superb dish with a fabulous texture, aroma and an astounding taste….this is a must try folks…here’s the recipe…

Masala Bhetki

Masala Bhetki

Masala Bhetki

Masala Bhetki

Masala Bhetki

Masala Bhetki

Recipe:

Ingredients:

• 500 gms Bhetki/Seabass/Barramundi
• 2 onions pasted
• 1 tsp ginger paste
• 11/2 tsp garlic paste
• 2 tsp green chilli paste
• 1 big red tomato
• 2 tblspoons posto/khuskhus/poppy seeds
• 1 tsp lemon juice
• 1 tsp paanch phoron/five spices (black mustard seeds, cumin seeds/wild celery seeds, fenugreek seeds, nigella seeds, fennel seeds)
• 2 tsp turmeric powder
• 1 tsp kashmiri red chilli powder
• 1 tsp cumin powder
• 2 tblspns kasuri methi
• Salt n sugar to taste
• White oil as per requirement

Masala Bhetki

Procedure:
 

Marinate the washed fish pieces with lemon juice, turmeric, onion, ginger garlic and green chilli paste for 15 minutes. Soak poppy seeds in a little water for half an hour and add chopped tomatoes to it and make a fine a paste in a blender. Heat oil in a skillet and take out the fish pieces from the marination and fry well very carefully on both sides, do not haste or you’ll break the pieces. Take out and keep aside. Now in the same oil splutter paanch phoron and add the rest of the marinade. Saute well. Add the tomato and poppy seeds paste. Add the powdered masalas, salt and sugar (optional). Fry well till the oil separates.  Add half cup of warm water, bring to a boil, add the kasuri methi and the fish pieces. Let them simmer in the gravy for about 2-3 minutes covered. Turn off the flame, give some standing time for the flavours to blend nicely with the fish and serve with plain steamed rice. It will be a meal to remember…. J

Maacher Matha Diye Bhaja Moong Daal (Yellow Lentils With Rohu/Katla Fish Head)

Maacher Matha Diye Bhaja Moong Daal (Yellow lentils with Rohu/Katla fish head) is a classic Bong delicacy, another priceless recipe I got from my Maa. Sharing with you this glorious recipe which is so popular with all Bongs around the world…..

Maacher Matha Diye Bhaja Moong Daal

Maacher Matha Diye Bhaja Moong Daal

Maacher Matha Diye Bhaja Moong Daal

Maacher Matha Diye Bhaja Moong Daal

Recipe:

Ingredients:

• 1 Rohu/Katla fish head halved from the middle vertically
• 2 onions pasted
• 1 tsp ginger paste
• 11/2 tsp garlic paste
• 1 red tomato pasted
• 250 gms dhuli Moong daal/ yellow lentils
• 3-4 green cardamom
• 11/2 inch cinnamon
• 3-4 cloves
• 1 bay leaf/tej patta
• 2 whole dry red chillies
• 2 green chillies slit
• 1 tsp cumin seeds/jeera
• 2 tsp turmeric powder
• 1 tsp kashmiri red chilli powder
• Salt n Sugar to taste
• Mustard oil as per requirement

Procedure:

Dry roast the moong daal in a karahi until light brownish, wash and pressure cook upto 3 whistles with some turmeric powder and a little salt. Wash and clean the fish head well and smear with turmeric and salt. In the same karahi heat oil and fry the fish head brown on both sides. Take out and temper the same oil with whole garam masalas, whole dry red chillies, bay leaf and cumin seeds. Add the onion, ginger garlic paste and sauté for a few minutes. Add the tomato paste, the powdered masalas, slit green chillies and adjust the seasoning carefully as some salt is already added to the boiled lentils. Keep stirring the masalas, add the daal. Break the fish head into smaller pieces and add it to the daal. Let them simmer for 7-8 minutes until the fish head gets cooked with the daal. Keep stirring in between. Serve hot with steamed rice…..

Bhetki Maacher Pulao ( Barramundi/Sea Bass Fish Pulao)

Barramundi Fish/Sea Bass Pulao or Bhetki Maacher Pulao is a recipe I tried for the first time. Though I have made Hilsa Fish Pulao before I was quite apprehensive about the outcome because Bhetki has a completely different flavour. I gave it a shot and the experiment came out to be astonishingly successful. This is such a brilliant, delectable, flavourful recipe that I’m not sure to have tasted something like this for quite sometime. You all will love it. Here’s the recipe…..

Bhetki Maacher Pulao

Bhetki Maacher Pulao

Bhetki Maacher Pulao

Bhetki Maacher Pulao

Bhetki Maacher Pulao

Bhetki Maacher Pulao

Recipe:

Ingredients:

• 500 gms Bhetki/ Barramundi fish pieces
• 2 cups of long grained aromatic Basmati rice
• 4 onions thinly sliced
• 2 large capsicums/green bell pepper chopped
• 4-5 green chillies chopped
• 2 bay leaves
• 5 green cardamoms
• 2 sticks of cinnamon
• 4 cloves
• 8-10 black peppercorns
• 12-14 cashew nuts
• 15 raisins
• A pinch of yellow food color
• 3 tsp of cornflour powder
• Salt n sugar to taste
• White oil as per requirement

Procedure:
 

First wash the rice and boil it till 80% done. Spread on a flat dish and let it cool. Wash the fish pieces and smear them with cornstarch and salt. Heat oil in a thick bottomed skillet and fry the fish golden brown take out and keep aside. Now pour some more oil if needed and add the whole garam masalas and peppercorns. Wait for the splutter and add the onions. Fry until golden brown. Now take out some of the fried onions for garnish. Add the green bell pepper and fry. Add the cashew and raisins and sauté for a few minutes more before adding the rice. In the mean time take a pinch of yellow food color and stir it with 2 tablespoons of water. Keep aside. Now add the rice, salt and sugar and the food color. Mix all of them really well. Add the fish pieces, cover them with rice. Now put a lid on the top and let it get cooked for 5-7 minutes on low flame. Turn Off the heat. Remove the lid and again stir the contents very delicately so as not to break the fish pieces. Sprinkle the fried onions and again cover it to give some standing time before serving……

Rui Rosa (Rohu In A Rich Gravy)

I discovered this recipe long time back in a cookbook soon after I got married. Instantly had fallen in love with the dish because of its simplicity. Nothing much was needed for the recipe except everyday cooking ingredients but the brilliant flavour of the dish surprised me when I tasted it, never expected it to be so delectable. Hubby was genuinely impressed with my culinary skills and I was happy with my achievement considering that I was a beginner then and quite a novice inside the kitchen. Gradually it became one of my signature dishes and I made it often while treating guests, now it's one of the most requested fish preparations of my son and I happily oblige his request. You can use Rohu, Katla or even Bhetki (Barramundi) for this dish. Here's the recipe...

Rui Rosa

Rui Rosa

Rui Rosa

Rui Rosa

Rui Rosa

Recipe:

Ingredients:

• 500 gms of Rohu/ Katla/Bhetki (Barramundi) pieces
• 2 large onions pasted
• 2 tsp ginger paste 
• 2 tsp garlic paste
• 2 tsp white vinegar
• 3-4 whole dry red chillies
• 3 green cardamoms
• 1 stick cinnamon
• 3 cloves
• 1 tsp turmeric powder
• 1/2 tsp Kashmiri red chilli powder
• 2-3 slit green chillies
• Salt and sugar to taste
• Mustard oil as per requirement
• 2 tblspns Ghee/clarified butter

Procedure:

Wash and clean the fish pieces, pat dry and smear with turmeric and salt. Heat ghee in a thick bottomed skillet and fry the fish pieces golden brown. remove and keep aside. Now in the same skillet add some mustard oil and splutter the whole garam masalas and dry red chilli. Add the onion and ginger garlic paste. Saute for a few minutes. Add salt and sugar a pinch of turmeric powder and kashmiri red chilli powder. Add a cup of warm water, put the fish pieces into it and bring to a boil. After a few minutes add the vinegar and slit green chillies. Let it simmer for 2 minutes more, turn off the heat, give some standing time and serve....

Tyangrar Jhal Shorshe Bata Diye (Tyangra In A Spicy Mustard Gravy)

Bong's passion for fish is not limited to Rohu/katla, hilsa or prawns only. The range is wide and varied and one such fish is Tyangra, a freshwater fish belonging to the catfish family. The monsoon being the breeding season I was lucky enough to get hold of the bigger varieties with eggs. I have always been fond of fish roe specially of tyangra, hilsa and rohu. The fish tastes better without the addition of any vegetable to the dish and mustard is the most befitting flavour that mingles perfectly with the taste of the fish. A tempering of nigella seeds and green chillies escalates the flavour further. To add texture to the gravy I used some finely chopped onions with mustard paste which you may do without if you want. Tastes heavenly with steamed rice this Bong fish preparation is a must try for all fish lovers....here goes the recipe...

Tyangra r Jhal Shorshe Bata Diye

Tyangra r Jhal Shorshe Bata Diye

Tyangra r Jhal Shorshe Bata Diye

Tyangra r Jhal Shorshe Bata Diye

Recipe:

Ingredients:

• 750gms Tyangra fish ( do not take the too small ones) 
• 2 tsp yellow mustard
• 2 tsp black mustard
• 5-6 green chillies
• 1 big onion finely chopped
• 1/2 tsp kaalo jeere/kalaunji/nigella seeds
• 2 tsp turmeric powder
• 1 tsp deghi mirch powder
• Salt to taste
• Mustard oil as per requirement

Procedure:

Soak both yellow and black mustard seeds with salt and two green chillies for an hour and make smooth paste. Wash the fish and smear with turmeric and salt. Heat oil in a skillet and fry the fish well on both sides. Take them out and temper the same oil with nigella seeds and three slit green chillies. Add chopped onions and fry them golden. Add turmeric, red chilli powder and salt, keep stirring. Add a cup of water and the mustard paste. Wait for the boil to come, add the fish, wait for the gravy to thicken. Turn off the heat and sprinkle a few drops of raw mustard oil....serve hot with rice.

Maacher Dimer Borar Dalna ( Fish Roe Fritters In A Spicy Flavourful Curry)

Maachher Dimer Bora (Fish Roe Fritters) is a unique and a much loved dish by all Bongs across the globe... the crispy crunchy fish roe fritters are savoured also in a curry and this being the appropriate season for the availability of fish eggs you can use them according to your discretion the way you want to have it. It tastes just as fantastic every time. I've tried maacher dimer borar dalna for the first time and was ecstatic with the outstanding taste. Each one of us polished off a plateful of rice with only this delightful preparation and absolutely nothing else was required to supplement it. A fully satisfying whole meal it was. It's amazing how enriched Bengali cuisine is with so many variations to offer for a single dish....so enjoy my experiment with Maacher Dimer Bora ( fish roe fritters).....

Maacher Dimer Borar Dalna

Recipe:




Ingredients:

• Rohu Fish Roe (whole)
• 4 onions ( 2 pasted 2 chopped)
• 4 green chillies (2 slit 2 chopped)
• 1 tsp ginger paste 
• 1 tsp garlic paste
• 2 tblspns chickpea flour for binding
• 2 green cardamoms
• 2 cloves 1 cinnamon stick
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• Salt n sugar to taste
• Mustard oil as per requirement

Procedure:

First wash the fish roe well. Now toss in the chopped onions, green chillies, add the chickpea flour, salt and a little sugar. Mix well with hand. Heat oil in a thick bottomed skillet and fry the fish roe in small dumplings on medium heat. When both the sides turn reddish brown, take them out and keep aside. Now in the same oil add the whole garam masalas, wait for the splutter and add the onion and ginger garlic paste. Saute for a few minutes. Add the powdered masalas and salt, continue frying. Now add 2 cups of water. Wait for it to come to a boil before adding the fish roe fritters to the gravy. Let it simmer for a few minutes more. Turn off the heat and add the slit green chillies. Give at least 15 minutes standing time for the fish roe to soften and absorb the masalas and flavour perfectly before serving with steamed rice..... enjoy the bliss

Kancha Ilisher Jhal (Hilsa Cooked In Thin Hot Red Curry)

Hilsa being the Queen of all fish, we Bongs try experimental permutations combinations with this fish in our kitchen depending on the availability of the ingredients and needless to say that each one competes with the other in taste, color, texture and aroma. In whichever way you cook this fish its bound to be a winner right away. One of those most popular and simplest of dishes is Kancha Ilisher Jhal (Hilsa Cooked In Thin Hot Red Curry). Again steamed rice is the best accompaniment one can ask for. The recipe follows.....

Kancha Ilisher Jhal

Kancha Ilisher Jhal

Kancha Ilisher Jhal

Kancha Ilisher Jhal

Recipe:

Ingredients:

• 500 gms Hilsa cut in pieces
• 2 tsp turmeric powder
• 2 tsp Kashmiri red chilli powder
• 1 tsp deghi mirch powder
• 3-4 slit green chillies
• Salt N sugar to taste
• Mustard oil as per requirement

Procedure:

Smear the fish pieces with turmeric and salt. In a small bowl make a paste of turmeric powder, Kashmiri red chilli, deghi mirch, salt and one pinch sugar with a little water and keep aside. Heat oil in a skillet and pour this mixture in the oil and stir for a few minutes, Now add the marinated fish pieces. The fish do not require frying. Add a cup of water and let the fish get cooked for 7-8 minutes. Now add slit green chillies and few drops of mustard oil...serve.

Mochmochey Bhaja Illish (Hot and Crispy Fried Hilsa With The Fried Fish Oil)

Hi Friends!!! How are you all doing? I'm back after a short break with the Bong Queen of hearts Illish/Hilsa....this is the easiest and the tastiest of fish dishes....Mochmochey Bhaja Illish ar Tel (Hot and Crispy Fried Hilsa with the oil). You will just need steamed rice, a bit of salt and green chillies to enjoy this fascinating fish fry. A two years stay in Amritsar without this fish was so excruciating, the first thing that came to my mind reaching Delhi was Illish and a special monsoon lunch is never complete without this one....So having a fabulous time with the greatest duet of all...the rain and Illish....here goes the simple recipe for all the fish lovers....

Mochmochey Bhaja Illish

Mochmochey Bhaja Illish

Mochmochey Bhaja Illish

Mochmochey Bhaja Illish

Recipe:

Ingredients:

• 500 gms Illish/ Hilsa( the whole fish must weigh atleast 800 gms) cut in pieces. If the fish is with roe/eggs its better 
• 2 tsp turmeric
• 1 tsp red chilli powder
• Salt to taste
• Mustard oil as per requirement

Procedure:

Smear turmeric powder, red chilli powder and salt on the fish and keep for 5 minutes. Heat oil in a skillet and fry the fish until crispy and brown. Now serve them hot with the oil in which the fish pieces have been fried. Tastes like heaven with steamed rice.

Doi Rui Maachh (Rohu Fish In A Creamy Yogurt Gravy)

If you are a fish lover then it can’t get better than this….Doi Rui Maachh (Rohu in a creamy yogurt gravy) is a fingerlickingly delicious classic Bong preparation designed to be a winner anytime anywhere. I simply run out of adjectives to describe this dish…be it texture, flavour, taste its superlative in each. Learnt this from my mother whose unanimously lauded speciality was this item cooked most of the time in treating guests on various occasions. The taste used to linger long after eating. If you are to impress anyone with a single dish undoubtedly this is the one. And when paired with steamed rice its pure ecstasy….Here’s the recipe….

Doi Rui Maachh

Doi Rui Maachh

Doi Rui Maachh

Doi Rui Maachh

Doi Rui Maachh

Recipe:

Ingredients:

• 750 gms Rui Maachh (Rohu fish weighing 2 kg or above) cut in pieces
• 2 big onions pasted
• 2 tsp ginger paste
• 2 tsp garlic paste
• 4 green cardamoms (chhoto elaichi)
• 2-3 sticks of cinnamon (darchini)
• 4 cloves (laung)
• 2 bay leaves (tej patta)
• A fistful of raisins/sultanas
• 2 tsp turmeric powder
• 2 tsp Kashmiri red chilli powder
• 200 gms yogurt
• 3 tsp sugar
• Salt to taste
• 3-4 slit green chillies
• Mustard oil as per requirement
• 2 tblspns ghee/ clarified butter

Doi Rui Maachh

Procedure:

First wash the fish pieces and smear turmeric and salt, keep for some time. Heat oil in a skillet and fry them golden brown on both the sides, take out and keep aside. Now add the ghee and add sugar, the whole garam masalas, bay leaves. Wait for the splutter. Now add onion paste and ginger garlic paste. Saute for a few minutes add salt and Kashmiri red chilli. Do not add any more turmeric powder to the gravy. It’s only needed to fry the fish. Whip the yogurt into a creamy texture, lower the heat and add it or it will curdle. Add some water, the raisins and the fish pieces and let them get cooked in the gravy for 5-7 minutes. When the gravy thickens turn off the heat and add slit green chillies. Serve with steamed rice.

Rui Tomato ( Rohu Fish In Thick Tomato Gravy Tempered with Nigella Seeds And Slit Green Chillies)

Its time for another Bong Speciality….Rui Tomato. Fish and rice being the lifeline of Bongs just can’t stay away from it for long. Also if you are thinking about some fish preparation to break the monotony of rui maacher patla jhol (rohu fish in thin curry) this is a superb option to tantalize your taste buds. The gravy essentially thick is delish, the sweet and sour taste balancing each other remarkably well with a perceptible jeera (cumin) flavour adding a zing to the dish. I have done the tempering with kaalo jeere (nigella seeds) and slit green chillies. You can also use Paanch Phoron (five spices) instead which mingles pretty well with other aroma in it. Here goes the recipe….

Rui Tomato

Rui Tomato

Rui Tomato

Rui Tomato

Recipe:

Ingredients:

• 500 gms Rui maachh (Rohu fish pieces)
• 2 onions pasted
• 2 large red tomatoes pasted/pureed
• 3-4 cloves of garlic pasted
• 1 tsp kaalo jeere (nigella seeds)
• 2 tsp jeere (cumin seeds) paste
• 4-5 green chillies
• 2 tsp turmeric powder
• 2 tsp kashmiri red chilli powder
• 3 tsp sugar
• Salt to taste
• Mustard oil as per requirement

Rui Tomato

Procedure:

First make a smooth paste of onions and garlic together and then tomatoes and jeere together in the mixie. Smear the fish pieces with turmeric and salt. Heat oil in a skillet and fry the fish pieces, take out, keep aside. Now temper with kaalo jeere and slit green chillies. Wait for the crackle. Add sugar first, then add onion garlic paste, sauté for a few minutes, add tomato jeere paste, keep stirring till the oil separates. Add turmeric, kashmiri red chilli, salt and again stir for some more minutes. Add water about 1 cup and when it comes to a boil add the fish pieces, Cover and cook. When the gravy thickens, turn off the flame. Serve garnished with green chillies…..