Bhetki Macher Dum (Bhetki Dum Fish - Bong Style)

 

            This is an ideal Bong style fish curry where I have used Bhetki fish, but you can experiment with any of your favorite fish. It is a very simple and an easy preparation of fish cooked with yoghurt in a dum style. It is a great party recipe that can be prepared during special occasions. Relish this delicacy with hot steamed rice. So check out the step by pictorial recipe to prepare this regional delicacy.

• 2-3 Bhetki fish pieces
• 3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 2 bay leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 cup yoghurt
• 1 cup water
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. raw mustard oil
• 4-5 green chilies, slit
• 1 tbsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes. 

          In a bowl, mix together yoghurt and all the dry spices along with 1 cup water. Keep aside.

          Heat 3 tbsp. oil in a pan and fry the marinated fish till light golden. Drain and keep aside.

          Temper the same oil with cumin seeds and bay leaves. Sauté for a few seconds.

          Add the chopped onion and sauté till light brown. Add the ginger-garlic paste and stir fry till the oil separates. 

          Now pour over the yoghurt mix over it. Place the fried fish, green chilies and raw mustard oil. 

          Cover and cook for 10-12 minutes on a low to medium flame or till the gravy turns thick to a desired consistency.

  

           When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice. 

                         Marinate the fish with a pinch of salt, turmeric powder & red chili 

                         powder for 10-15 minutes. 

                      Heat 3 tbsp. oil & fry the marinated fish till light golden. keep aside.

                              In a bowl, mix together yoghurt & all the dry spices along with 

                              1 cup water. Keep aside.

                   Temper the same oil with cumin seeds & bay leaves. Sauté for a few seconds.

                              Add the chopped onion and sauté till light brown. 

                                 Add the ginger-garlic paste & stir fry till the oil separates. 

                     Pour the yoghurt mix. Place the fried fish, green chilies & raw mustard oil. 

                         Cover & cook for 10-12 minutes on a low to medium flame or till 

                            the gravy turns thick to a desired consistency.

                         When done, switch off the flame & garnish with coriander leaves.

                                  Serve with hot steamed rice. 

Lau Chingri (Lauki / Bottle gourd & Prawns Curry - Bong Style)

 

           Lau Chingri (Lauki / Bottlegourd with Prawns) is a traditional Bengali homemade delicacy. The addition of Prawns cooked with Lauki and a medley of spices tastes simply delicious. This is my version of Lauki & Prawns cooked with onion, ginger and garlic. 

           There is another version of this quintessential dish prepared without onion and garlic in a veg. form with bori (dried lentil dumplings). So enjoy Lau Chingri with either rice or chapatti. I personally like to relish it with hot steamed rice. So check out the step by step pictorial recipe to prepare this awesome regional dish.

          This particular dish happens to be a hot favorite among the Bong crowd. Adding ghee to the end product adds a nice flavour to the dish. In fact this is how I prepare it. 

          And not to forget the mustard oil, which no doubt, should be the medium of cooking for a traditional touch. Sugar is another important ingredient added to this dish. However, I skipped it to suit my palette. 

• 1 medium size bottle gourd (lauki), sliced finely
• 1/2 cup prawns, cleaned & deveined
• 2-3 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 1-2 bay leaves 
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 2 green chilies
• 1 tsp. coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1/2 tsp red chili powder
• salt to taste
• 1 tsp. ghee 
• 1 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and fry the prawns till they change colour. Drain and keep aside. Heat the remaining oil and temper with cumin seeds, bay leaves, cinnamon, cloves and cardamoms. Sauté for a few seconds 

          Then add the onions. Stir fry till light brown. Now add the ginger-garlic paste, coriander-cumin powder, turmeric powder, garam masala powder and red chili powder mixed with some water. Sauté till the oil separates from the sides of the pan.

          Add the bottle gourd, green chilies and salt. Cover and cook on a low flame. Water can be sprinkled if necessary and stir at intervals.

          When the bottle gourd turns soft, add the tomatoes and the fried prawns. Continue to cook, covered till done. Add coriander leaves and ghee and give it a stir. Serve with rice or chapatti. 

                      Heat 1 tbsp. oil in a pan & fry the prawns till they change colour. Drain 

                      and keep aside. 

                   Heat the remaining oil & temper with cumin seeds, bay leaves, cinnamon, 

                   cloves and cardamoms. Sauté for a few seconds.

                                  Add the onions. Stir fry till light brown.

                   Add ginger-garlic paste, coriander-cumin powder, turmeric powder, garam

                   masala powder & red chili powder mixed with some water. Sauté till the oil 

                   separates from the sides of the pan.

                     Add the bottle gourd, green chilies & salt. Cover and cook on a low flame. 

                     Water can be sprinkled if necessary and stir at intervals.

                     When the bottle gourd turns soft, add the tomatoes and the fried prawns. 

                     Continue to cook, covered till done. 

                                  Add coriander leaves & ghee and give it a stir.

                                 Serve with rice or chapatti. 

Batter Fried Pomfret

          Calling all fish lovers to try this easy and yummy pomfret fish fry that has been dipped in batter. There is a slight twist here. The main hidden ingredient in the batter is masoor dal (red lentils). It is accompanied with other basic ingredients to come up with this exceptionally yummy fish fry. 

          Request you to savour it, if possible, with a drizzle of some kasundi. If not, either green chutney or a dash of lime. You'll simply love it. You may substitute pomfret with any other fish of your choice. So do give it a try by following a step by step pictorial recipe to prepare it. 

• 1-2 whole pomfret fish, cleaned, washed & drained

To marinade -  

• salt to taste 
• 1/4 tsp. turmeric powder
• 1/4 tsp. red chili powder
• 1 tsps. lime juice
• 1 tsp. mustard oil

Batter -  

• 1/4 tsp. masoor dal (red lentils), soaked for 30 minutes
• 1 small onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 fresh red / green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. nigella seeds (kalonji)
• 1 egg
• 1-2 tbsp. roasted chickpea flour
• pinch of hing

          Mix together all the ingredients mentioned under marinade and rub it all over the fish. Keep it aside for 15 minutes.

          For the batter, in a bowl, combine all the ingredients and make a batter with required quantity of water. It should not be too thick or too runny. Just the right consistency.

         Heat some oil in a pan / tawa. Dip the fish in the batter and shallow fry till golden brown on both sides. Enjoy with kasundi / green chutney / a dash of lime.

                      Mix all ingredients mentioned under marinade & rub all over the fish. 
                      Keep it aside for 15 minutes.

                      For the batter, mix all ingredients & make a batter with some water. It
                      should not be too thick or too runny.

                       Dip the fish in the batter.

                        Shallow fry till golden brown on both sides. 

                                Enjoy with kasundi / green chutney / a dash of lime.

                         Made this omelette with the leftover batter. Enjoy it with sauce
                         or green chutney.

Grilled Masala Pomfret

          If you are looking for a healthy and an easy to prepare grilled fish, then go in for these yummy grilled pomfret. I marinated them with some mustard sauce, mayonnaise, tomato ketchup and other easily available spices. Enjoy these grilled beauties as appetizers with a dash of lime, onion and fresh chilies. You can also pair them with a bowl of soup or some fresh salad for a nutritious light meal.

• 2 whole pomfret, cleaned 
• salt to taste
• 1 tbsp. ginger-garlic paste
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. mustard sauce
• 1 tbsp. lime juice
• 1 tbsp. mustard oil
• 1 tsp. mayonnaise
• 1 tsp. tomato sauce

          Make few slits on the fish. In a bowl mix all the ingredients. Rub the fish with the prepared paste and marinate for 2-3 hours.

          Place on a greased grill rack and grill for 30-35 minutes. Halfway through baste with mustard oil or with the remaining marinade. 

          Garnish with coriander leaves and serve, accompanied with onion rings, lime wedges and fresh green / red chilies.

Pomfret Macher Jhol (Pomfret Fish Curry - Bengali Style)

          This is purely a simple traditional Bengali fish curry that is made in most of the Bengali homes. Cooked with minimum of spices, it is prepared on a daily basis. There is nothing like having this comfort food along with hot steamed rice and with a dash of lime. A little bit of raw mustard oil drizzled on the end product imparts a very good flavor to the dish. So check out the step by step pictorial recipe to prepare it.

• 1 Pomfret fish, cut into 3-4 pieces
• 2 pinches of salt to marinate
• 2 pinches of turmeric powder to marinate
• 3 tbsp. mustard oil
• few cauliflower florets
• 4-5 vadi (dried lentil dumplings)
• 1/2 tsp. nigella seeds (kalonji)
• 2 green chilies, slit
• 1 tsp. ginger paste
• 1 tsp. roasted cumin powder
• 1/2 tsp. turmeric powder
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. raw mustard oil

          Marinate the fish pieces and the cauliflower florets with salt and turmeric powder for 5-10 minutes. Heat oil in a pan and fry the vadi till golden in color. Drain and keep aside.

          In the same oil fry the fish pieces and the florets separately till light brown in color. Keep them aside.

          Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds. Now add the ginger paste and all the dry spices mixed with a little water. Sauté till dry.

          Add 1 1/2 cups water and bring it to a boil. Gently drop in the fried fish, fried cauliflower and fried vadi. Cover and simmer for 4-5 minutes or till the cauliflower turns soft.

          When done, add the coriander leaves and raw mustard oil and switch off the flame. Keep it covered for 5 minutes. 

          Serve with plain steamed rice, few green chilies and lime wedges.

                             Heat oil & fry vadi , marinated fish & cauliflower separately.

                                Temper same oil with nigella seeds & green chilies. 

                   Add ginger paste & all dry spices mixed with some water. Sauté till dry.

                        Add 1 & 1/2 cups water & bring to a boil. Drop fried fish, fried 
                    cauliflower & fried vadi. Cover & simmer till cauliflower turns soft.

                   Add coriander leaves & raw mustard oil. Switch off flame. Keep it covered 
                   for 5 minutes. 

                            Serve with plain steamed rice, few green chilies & lime wedges.