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SAMOSAS
Rohu KATLA
chingri Macher Malai Curry SHRIMP
Bengali Bhapa Ilish
Hilsa Fish 4 pieces Ilish Fish below 500 gm
250 grams 4 pieces 3 cm thick fish without roe (eggs)
1 teaspoon Brown and yellow mustard seeds soak (40 grams) soaked in water 2 hours strain .
Or ½ tblspn black mustard seeds
1 teaspoon posto (white rai seeds) 11/2 tblspns
25 grams Yogurt / ½ Cup
20 grams Mustard Oil / 4 tblspns Olive Oil
3 pieces Green Chillies slit
100 grams Salt
water Sugar ¼ tspn
1 tspn Turmeric
1tablespoon Ginger Juice
½ Cup Soya Bean Oil
OPTIONAL :40 grams Fresh coconut chop roughly add to grinded jar with the salt green chillies and warter,Method Of Preparation : Put Salt and turmeric to fry the fish pieces. In a stainless steel vessel add the grinded mus-tard seeds yogurt.Coat each piece with mustard paste.Slit more green chillies allow fish to marinate for 15 minutes.The fish can be fried or steamed. Pour hot water should not reach above height of container.Wait for it to come to a boil .Slice Onions very thin. Marinate the fish with turmeric and salt. Heat Soyabean Oil in a wok. Add the onions and saute till golden brown. On low flame fry the onions. When half cooked add the Fish on very slow flame. The fish cooks in the onions and hot water. Put half Salt in the onions and half for the fish. After onions are half cooked arrange the fish pieces one by one. As it cooks on low flame add the green, red chillies. Flip the fish. Marinate the fish with the turmeric powder and half the salt . Heat the soybean oil in a wok. Add the onions and sauté on low heat until golden brown. When the on-ions are half cooked, arrange the fish pieces one by one and cook on very low heat. The fish cooks in the onions and not the water. Put half of the salt in the onions and half in the fish. As the fish cooks on low heat, add the green and red chilies. Flip the fish once. Serve with hot steamed rice .
