Macher Kochuri Recipe
Ingredients
For Kochuri:- Refined flour or maida (2 1/2c), salt (to taste), groundnut oil (for deep fry), ghee (2tbsp).
For filling:- Betki or Surmai fish (500gms), garlic (5cloves), ginger (1-inch), panch phoran (1tsp), sugar (1/4tsp), red chili powder (1/2tsp), salt (to taste), mustard oil (1 1/2tbsp), turmeric powder (1/2tsp).
Method of preparation:-
First sift the flour and salt in a bowl. Mix ghee in it and then add a little water in it. Knead it to make the soft dough. Cover the dough with wet cloth and then keep it aside. Grind garlic and ginger. Steam the fish in little water with turmeric. Now remove the flesh and then mash it. Take a kadai, heat mustard oil in it and then fry ground paste and red chili powder in it. Add fish, sugar and salt. Cook it by stirring until it gets dry. Add the panch phoran in it and mix it. Make the dough balls and then roll into thick puris. Place the stuffing mixture in the centre of each puri. Cover the filling mixture by folding the sides towards the centre and then roll it into puris. Take a kadai, heat oil in it and then deep fry the puris. Drain them and serve them.
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Bengali Fish Curry Recipe
Ingredients
For spice mix:- Whole cloves (2), cumin seeds (1tsp), cinnamon stick (1 inch), coriander seeds (2tsp), dried hot red chilies (2), green cardamom pods (2).
For Fish:- Fish, cut into pieces (1kg), salt (1/2tsp), turmeric powder (3/4tsp), canola oil (2tbsp).
For Sauce:- Grated and peeled fresh ginger (1tsp), finely chopped onion (3/4c), minced garlic clove (1), Plain whole Milk Yogurt (1c), sugar (1/2tsp), salt (1tsp0, water (1/4c), bay leaf (1).
Method of preparation:-
Take a grinder, put all the ingredients of spices in it and grind them properly. Take a large bowl, put fish pieces in it and then apply halt teaspoon of salt and turmeric powder to fish pieces and mix them well. Take a large non stick frying pan; place it over medium-high heat. Heat 1 tablespoon of oil in it and then add half of the fish pieces in it and cook them until they turn lightly brown. Now take out the fish pieces from the pan and cook the remaining fish pieces. Now fry the chopped onions in the pan until they get soft and then add garlic, bay leaf, ginger in the pan. Fry them for about 2 minutes and then add the ground spice mixture and cook it for about 2 minutes. Add salt, sugar and water in it , cook it and mix it well. Now take off the pan from heat, slowly add the yogurt in it and cook it over low heat for about 5 minutes by stirring constantly. Put the fish pieces in it and juices to the pan and cook it over low heat for about 5 minutes. Now take out the bay leaf from the pan and serve it hot with rice.
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Tel Koi Recipe
Ingredients
Fish Koi (500gms), bay leaf (1), mustard oil (200gms), green chilies (6), ginger paste (1tsp), cumin powder (1/2tsp), chili powder (1tsp), coriander powder (1tsp), turmeric powder (1tsp), yogurt (50gms) and salt (to taste).
Method of preparation:-
Take fish, wash it and then rub salt and turmeric powder to it. Keep it aside in a bowl for sometime. Take a pan, place it over heat and then fry fish pieces in it and keep them aside. Then sauté ginger, cumin, slit green chilies and bay leaf in oil. Add coriander powder, chili powder, ginger paste and turmeric powder in it and mix it well. Fry this mixture until the oil gets separate and then add the yogurt in it. Add salt and a cup of water in it. Reduce the heat to low and keep it to simmer until the water gets absorbed. Now take off the pan from heat and Tel Koi is ready to serve.
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Fish Dal Recipe
Ingredients
Fish head, white fish or red fish, salmon, carp (2), onion (1small), garlic (3cloves), water (2c), whole cumin (1/4tsp), cinnamon (1stick), sugar (1/4tsp), salt (to taste), chopped tomato (1medium), Bengali garam masala (1tsp of equal portion of dalchini, elaichi and lavang are ground to powder), bay leaves (2),Whole green chilies, slit (2 to 3), red chili powder (1 to 2tsp), black pepper powder (1/4tsp), coriander powder (1tsp), cumin powder (1 1/2tsp), turmeric powder (2tsp), ginger (1 inch), yellow moong dal (1 1/2c).
Method of preparation:-
Take fish heads, remove the eyes and gills and then clean them. Cut the cleaned fish heads into 4 pieces. Dust salt on the pieces and then apply turmeric powder to cover the pieces. Keep them aside for about 10 minutes and then wash it in cold water to remove its strong smell. Add the turmeric to the pieces and then deep fry the fish pieces. Keep them aside. Now boil the moong dal with salt and turmeric powder until the dal gets soft. Make the paste of garlic, ginger and onion. Take a kadai, heat oil in it and fry whole cumin, slit green chilies, bay leaves and cinnamon stick in it. Then add the ginger-garlic-onion paste in it and fry it over medium heat. Now put the tomatoes and fried fish heads in it. Then add the dry powders and mix it well to coat the fish pieces. Now add the prepared dal in it. Mix it and then keep it to boil and then add the garam masala in it. Now fish dal is ready to serve. Serve it hot with rice.
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Doi Mach Recipe
Ingredients
Fish pieces (5), oil (for frying), ginger (1large), curd (5tbsp), onion (1large) and turmeric powder (1tsp), red chili (to taste), chopped green chilies (2), salt (to taste), cardamom powder (4tsp), cumin seeds powder (1tsp).
Method of preparation:-
Take onion, peel it, chop it and then grind it to make the paste. Now make the paste of ginger. Take fish pieces and wash them and then apply the turmeric powder and salt to the fish pieces. Take a pan, heat oil in it. Fry cardamom powder, cumin seed powder, onion paste and ginger paste in it. Then add fish pieces in it and fry them until they gets cooked. Now add chopped green chilies and curd in it. Cook it over medium heat until it gets cooked properly. Now the dahi mach is ready to serve. Serve it hot with rice.
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Machchi Ke Sooley Recipe
Ingredients
Fish fillets (1/2kg), garlic flakes (5 to 6), kachri paste (2tsp), red chilli powder (2tsp), turmeric powder (1tsp), coriander seeds (1tbsp), salt (to taste), cumin seeds (1tsp), ghee (for frying), sliced onion (1small).
Method of preparation:-
Take fish fillets, clean and wash them and then wipe them with clean cloth. Cut the fish fillets into pieces. Take a pan, place it over heat. Heat oil in it and deep fry the onion in it until turn its color to golden brown and then make the paste of it. Then fry garlic in it until turn golden in color and then grind it to make the paste of it. Roast the cumin and coriander seeds and then crush them. Mix the paste of onion and garlic in it. Then mix all the ingredients in it except ghee. Put the fish pieces in it and keep them to marinate for about 30 minutes. Arrange the fish pieces in a skewer and fry them in oven or in barbecue. Basting them with ghee while cooking and cook the fish until it turns it color to golden brown. Garnish the fish with onion rings and serve it hot with garlic chutney or green chutney.
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Coriander Fish (Bharia Machli) Recipe
Ingredients
Sole, flounder, rock cod or any other white fish (4lb), chopped tomato (1c), chopped onion (2c), garlic (8cloves), ginger (1” piece), coriander (1medium bunch), hot chilies (3 optional), coriander seeds (1tbsp), turmeric (1tsp), brown sugar (1tsp), fenugreek seeds (1/2tsp), lemon juice (1/2c), black mustard (1/2tsp), vegetable oil (1/2c), garam masala (1/2tsp) and salt (1tbsp).
Method of preparation:-
First heat the oven to 400 degrees F. Wash the fish and then pat it dry. Sprinkle 1 teaspoon of salt and keep it aside. Now blend the garlic, ginger, chili, half of coriander leaves, coriander seeds, mustard seeds, fenugreek seeds with turmeric powder and brown sugar, salt and lemon juice in a blender until it becomes smooth paste. Take a pan, heat oil in it and then fry onions until get soft and golden brown. Now add the blended masala and cook it until the liquid gets evaporate and it starts leaving the sides of the pan. Add the tomatoes and the garam masala and again fry for 2 minutes. Take off the pan from heat. Coat one side of fish with masala, stuff 1 ½ cups inside the fish. Close the opening and then spread the rest of the masala over it. Cover it tightly and bake it in the preheated oven for 25 minutes. Then grill it for 1-2 minutes in the broiler. When it gets ready then sprinkle the remaining coriander leaves.
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Fish Curry Recipe
Ingredients
Fish cut into pieces (1lb), oil (1tbsp), onion pureed (1), coriander leaves, ginger paste (1tsp), garlic paste(1tsp), chili powder (1tsp), coriander powder (1tsp), tomato pureed (1), cumin powder (1tsp), turmeric powder (1tsp), salt (1tsp or to taste).
Method of preparation:-
Take a non stick frying pan, heat the oil in it. Add onion, ginger and garlic together with cumin and coriander powders. Fry then in the oil for about 5 minutes. Add tomato, turmeric powder, chili powder, fish and salt with a cup of lukewarm water. Now cook it for about 25 minutes on the medium low heat. When the fish curry gets cooked then garnishes it with chopped coriander leaves. Serve it hot with plain boiled rice.
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Fish Fry Recipe
Ingredients
Fish Fillets cut into pieces (1lb), oil (4tsp), lemon juice (1tsp), onion powder (1tsp), garlic paste (1tbsp), bread crumbs and an egg (optional), coriander leaves, salt and pepper (to taste).
Method of preparation:-
Take a bowl, mix onion powder, coriander leaves, lemon juice, salt and pepper in it. Add fish pieces in the bowl and then mix all the ingredients with the fish pieces. Mix them properly with your hands. Now keep it aside for few hours. Take a non stick frying pan and fry the fish for 10 minutes on either side on medium high heat. Take a bowl, beat an egg in it. Dip the fish in the beaten egg and then coat it with the bread crumbs. Now fry it until it gets light brown from both sides. When the fried fish gets ready then enjoy it hot with sauce or chutney.
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Coconut Fish Fry Recipe
Ingredients
Sole or Bekhti fillets (750gms), maida (3tbsp), white vinegar (1 1/2tbsp), garlic (6cloves), chopped ginger (2tsp), desiccated coconut (2tbsp), red chilies (3tsp), oil (for frying), salt (to taste) and lemon wedges for garnishing).
Method of preparation:-
Take fish fillets, wash them and then pat dry them. Put the fillets in a bowl. Sprinkle the maida over the fillets and keep them aside. Make the fine paste by grinding together red chilies, ginger, garlic, coconut with vinegar and enough water. Add salt and then coat the fillets with this paste. Take a frying pan, heat oil in it and then fry fish until it gets crispy. Drain the fried fish from the oil and then serve it immediately. Garnish it with lemon wedges.
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