Pu Pad Pong Karee

 Crab Curry Recipe 

Pu Pad Pong Karee/Thai Yellow Crab Curry 

Mach r Dim r Bora- Fish Egg Fritters

 Macher Dim r Bora (Fish Egg Fritters)

This is a called Bora in Bengali and a recipe to be enjoyed as a snack or as a side dish with rice.These eggs are delicious to eat but simple to make.Try to make these in mustard oil if you are eating with rice or else can make in white oil.Fish egg are rich in Omega -3 fatty acid , helps reduce blood clotting, Keeps blood pressure in control.

Ingredients for Fritters

1. Fish Eggs-200 gm 
2.  Onion Chopped -1
3. Green chilles chopped -few
4. Garlic chopped-6
5. Coriander chopped
6. Red chilli powder to taste
7. Turmeric powder -1/4 th tp
8. Flour- 1 tbsp
9. Salt to taste

Mix everything well and fry in white oil or Mustard oil as per choice.

You can eat this as a snack or side dish or in curry.

Ingredients for Curry

1. Reserve few fritters for curry
2. Potato Diced -1 
3. Bayleaf-1
4. Whole Garam Masala few
5. Onion Chopped- 1
6. Ginger paste-1/2 tp
7. Garlic paste 1/2 tp
8. Tomato chopped-1
9. Turmeric powder-1 tp
10. Red Chilli powder-1 Tp
11. Cumin powder-2 tp
12. Slit Green chillies-3
13. Salt to taste
14. White oil for Cooking-2 tbsp

Method

• First add oil in a kadai.Heat it well and fry diced potatoes with little salt.
• Then add bayleaf,whole garam masala and temper it .
• Add chopped onion and fry until golden.
• Then add chopped tomatoes .Saute it for sometime and then add ginger and garlic paste and cook till raw smell has gone.
• Add slit chillies and salt and cover and cook
• Add fried potato,fried fritters and water and cook till potatoes become soft and gravy is done. 
• Add slit chillies and salt and cover and cook.
• Serve hot with hot steamed rice.

Recipe -Chef Dimple Chakraborty

Happy Cooking

 

 

Lote Macher Jhuri in Village style||Bengali style Bombay Duck Recipe

Lote Macher Jhuri Recipe

This fish is also called Bombay Duck Fish in english.Very very soft fish and mainly we get this fish in sea.Here in Bengal we get it very easily in fish market.Earlier it was not not very popular as it was very cheap in price but nowardays Lote has become very popular fish in resturants and in homes and so the price has also increased a lot and is very much in demand.

Earlier I used to eat Shutki (dry fish) of Lote which was very popular with east bengal people.Shutki was quite popular with bengalis but now fresh lote fish has become equally popular.Nowardays quite often I make this jhuri (in mashed form).Easy to meake,very few ingredients needed and very very delicious with hot steamed rice.

Ingredients

• Lote fish without head-1 kg
• Onion-2 medium size chopped
• Garlic-2 tbsp
• Ginger-grated 1 tp
• Green chillies-
• Turmeric powder-1tp for marination,1 tp for preparation
• Red chilli powder-1 tp
• salt to taste
• Mustard oil- 3 tbsp
• Chopped coriander- 1 bunch chopped

Method

1. First step is to wash the fish very nicely.Drain off the water properly.
2. Now marinate the fish with salt and turmeric and keep for atleast 20 min so that extra water is drained from the fish.
3. Add 3 tbsp mustard oil in the pan or kadai.Heat oil very very well.
4. Add chopped Garlic 2 tbsp.Saute for few seconds.
5. Now add chopped onions and fry till it turns golden.
6. Now add marinated lote fish,and stir and fry it with onion and garlic.
7. Now add 1 tp red chilli powder,turmeric powder and stir it with the fish.Fish will release water and you have to stir and dry the water.
8. Now add grated ginger and continue to stir.
9. Now add 1/2 bunch chopped coriander and stir.It takes time to dry it completly.Remember this fish preparation has to be spicy and hot.
10. Now add chopped green chillies when the fish preparation is almost dry.
11. Once the preparation leaves oil from the sides add chopped coriander ,mix it and the Fish jhuri is ready to be served.

Note-Serve with hot steamed rice.

Recipe by Chef Dimple

You Tube video for reference

Asian Prawns and Mushroom Noodles

 Asian Prawn and Mushroom Noodles

This is a one pot meal dish with dash of oil.Very healthy and complete meal.Very easy and quick dish to make with noodles which is easily available at home.Beginners ,kids and everyone can make this quick delicious dish with very very few ingredients.You can make this whole dish a veg dish with mushrooms and lot of colourful veggies with noodles.Today I am using prawns and mushrooms.Can use other fishes too .

You need a wok or a kadai to make this dish.

Serves 4 people

Ingredients

Noodles-1 packet 

Prawns -300 gms of any size.Washed and deveined.

Mushroom-100 gm

Carrot-1 sliced

Cabbage-1/4 shredded

Beans-7 chopped

Garlic chopped- 2tbsp

Ginger chopped-1 tbsp

Green chilies -5

Red dry chilies chopped-2

Coriander-1/2 bunch (Both leaves and stems chopped)

Mint leaves-few

Lemon 1

Soya sauce-1 tbsp

Salt to taste

White oil-1 tp

Method

First boil water in a pan with little salt.Then noodles and cook until 85%.Then drain and keep aside.

Next add 1 tp oil in the pan and heat it first.Add prawns and sliced mushroom and saute with pinch of salt for a min and keep aside.

Now take a wok or a kadai and add enough water to dip the cooked noodles.In the water add chopped garlic,ginger,beans,coriander stem,red chillies and green chillies,soya sauce.Add salt to taste and cook for some time.

Once the water starts to boil add 85% cooked noodles,Sliced carrots and shredded cabbage cook it further for 2 min atleast.

Now add sauted prawns and mushrooms with oil which is the pan.Add chopped coriander leaves,lemon juice,Zest and mint leaves.Cook for another min.It is ready to be served.Serve this dish hot.

Recipe by Chef Dimple

Pabda Borir Jhol (Fish recipe Bengali way)

Pabda Borir Jhol

This is a traditional Bengali dish cooked in many homes.Bori is a very impt ingredient in many vegetable as well as Fish recipes. This is a perfect summer recipe as it is tasty and less spicy and enjoyed with steamed rice.Pabda fish is loved by Bengalis and is a delicate fish.In festivals or ceremonies pabda is served and maid dish in any platter.Bori or Vadi you will get in the market very easily.Any kind of bori you can used.In Bengali it is called Bori.

Utensil-Kadai,mixer

Serves 5 people

Ingredients

1. Pabda Fish pieces-5{Clean and washed}
2. Bori or Vadi- few
3. Green chillies slit-
4. Potato sliced-1
5. Paste made of 1/4th inch ginger,1 tp cumin powder ,2 green chillies
6. salt to taste
7. Mustard oil- To fry and cook.
8. Turmeric powder
9. Cumin seeds-1/2 tp
10. Red Chilli powder-1/2 tp

Method

• First marinate the fish with salt and 1/2 tp turmeric powder.
• Add oil in kadai and fry the fish pieces on both sides carefully.
• In the same oil fry the bori first till light golden.Take it out.
• Now fry the potatoes with little salt and take it out.
• Now again add little more mustard oil ,heat and then add 2 Bay leaves,half tp cumin seeds and temper.

Once tempered add the paste(Ginger,green chillies,cumin powder) and saute.

• Now add turmeric powder 1tp,salt and 1/2 to red chilli powder and water.Now saute it till it leaves oil.
• Then add first fried potatoes and fry it with the spices for a min.
• Then add enough water to make the gravy.Bring it to boil.Cook till the potatoes are cooked.
• Now add the Bori,Green chillies and fish pieces and cook for 2 more min.
• At last add chopped coriander as garnish.

Recipe By Dimple

Doi Ilish (Hilsa Fish with Curd)

 DOI ILISH/HILSA COOKED WITH CURD

Doi Ilish

Hilsa is considered the most tastiest Fish.It is soft,shiny,mouthwatering delicate fish.This Hilsa is enjoyed by Bengalis and they feel proud about it.Prices have gone really high and it has become a status symbol to eat Hilsa.It is a sweet river water fish.Please do not eat Hilsa if it is less than 500 gm.Let it grow.The bigger the fish is the tastier it is.Do not wash Hilsa is running water or else you will spoil the taste.Gently wash it.If you are making curries then shallow fry it like Doi Ilish,Shorshe Ilish or Begun er jhol with Ilish,You can deep fry if you want to eat it fried in starter with some green chillies,oil used for frying and Green chillies.Mustard oil is a must ingredient to cook Hilsa.

I will share the recipe of Doi Ilish or Hilsa Cooked with curd.Very simple recipe,easy to make and is delicious to eat.Let us begin.

Cooked for 6 people

Time required to cook 10 min

Prep time 5 min

Serve with Hot steamed rice.

Ingredients- 

1. Hilsa- 6 pieces (Size of Hilsa 1 kg)/ Ilish
2. Mustard seeds(Black) 2 tbsp/Kala sarso
3. Green chillies-3 for paste and 4 for garnish/ Hari mirchi
4. 3 cloves of garlic/Lehsun
5. Onion seeds- 1/2 tp / kalongi
6. Salt to make the paste and to make the gravy as well.
7. Curd 100 gm/ Dahi
8. Mustard oil-2 tbsp ( For frying and cooking)

Method of Cooking

• First wash the fish and marinate with salt.As the preparation is Doi Ilish so no turmeric powder used here.
• 
  
• Now shallow fry the fish on both sides for half a minute.Take it and keep.
• 
  
• In the same oil add kalongi and temper for few seconds.
• 
  
• Make a paste with mustard,green chillies,salt and cloves of garlic with water.The paste should be smooth.Add the paste in the pan and saute for 2 min in medium flame till it leaves oil from the sides.
• 
  
• Now add beaten curd and saute it in low flame for 1 more min.Add Slit green chillies.
• 
  
• Add the fried fish pieces.Coat it well on both sides with the sauted paste and add 1/4th cup water and cover with a lid and simmer it for 3 to 4 min till the gravy is semi thick.You can see oil oil from the sides.

Recipe inspired from My Maa's cooking Uma Bannerjee.

Cooked by Chef Dimple Chakraborty

Chilli Fish

Chilli Fish

Chilli fish is very very popular chinese dish among all Indians.Although we have made this dish in Indo Chinese way .As less oil is used in this dish it has become popular with kids as well as grown ups.Most of the restaurants serve this dish and every restaurant has their own style of cooking this dish.You can make with with Cat fish,Basa fish,Bhetki or even salmon.These fishes donot have bones so is used for this preparation.You should have a wok to cook this dish.It is cooked in high flame.

Servings 4
Prep time 15 min
Cooking time 12 min

Ingredients

Boneless fish 1 fillet basa
Onion diced 1
Capsicum diced 1/2
Chopped garlic 1 tp
Chopped ginger 1tp
Green chillies 5
Flour 1 tp
Cornflour 2tp
Red chilli powder
Pepper powder 1/2 tp
Egg 1
Salt and sugar as per need
Tomato ketchup 2 tbsp
Fish sauce 1tp
Vinegar 1tp
Fish sauce-1 tp
Lemon juice 1tp
white oil for frying and making sauce
Soya sauce-In marination as well as in the gravy
Seaseme seeds-1 tp

Method

Marinate the fish with lemon juice,soya sauce,red chilli powder,salt,sugar,egg and keep aside for deep frying.

Now in a pan take enough white oil to deep fry the fish.Fry till crisp and drain in a kitchen towel.

3.Now we have to  make the sauce.First take 2 tp oil in a pan.Take the same oil which we used for frying.

4.First add chopped ginger,garlic and saute for few seconds.

4.First add chopped Onions and green chillies and saute on high flame.

Now add 1tbsp tomato ketchup,1tp of soya sauce,1tp vinegar,1/2tp fish sauce,seaseme seeds,black pepper powder and sugar and salt to taste.Now saute in high flame .

Now mix 1 tp cornflour with water and pour it in the sauce.

If you want gravy or semi thick gravy add water according to it.
It is ready.Serve with seaseme seeds.

Serve hot with any kind of fried rice.

Recipe by Chef Dimple

Pomfret steamed inside Pumpkin leaves

Pomfret has become nowards the most costly fish and has become a delicacy.It has less bones so people enjoy this more.You can make grilled,panfried or pomfret curry but today I chose to make this in a rice cooker.This preparation is partially fried and then steamed inside pumpkin leaves.

Ingredients 

For marination

Pomfret-2

Turmeric powder-1/2tp

Red chilli powder-1/2 tp

Lemon juice-1 tp

Salt

For the paste

Mustard seeds-2 tbsp

Salt to taste

Green chillies

Little water to make a smooth paste

Mustard oil for cooking and frying-2 tbsp

Pumpkin leaves-6

First wash the fish with salt and lemon to remove the fishy smell.

Then marinate the fish with salt,lemon juice,turmeric powder and red chilli powder and leave it for 5 min.

Marinate the fish

Now make a paste with mustard seeds,green chillies,salt and water in a mixer. 

A semi thick paste is made.

Now fry the fish pieces on both sides for a min.

Put the paste in a bowl and make little liquidy with 2 tbsp water.Mix it well.

Now add 1tbsp oil in the paste and mix it again.

Now add the fish one by one and coat on both sides with the paste.

Place it on leaves.Use 3 pumpkin leaves for each fish and wrap it roughly from all sides.

See it is roughly wrapped.

Put 1/4th water in a rice cooker and place the wrapped pomfret and put it on the steamer.

Press cook button and steam it for 15 min.

After 15 min leaves become soft and it is done.

Serve it with hot steamed rice.Eat when it is hot.

Recipe by Dimple Chakraborty

Total time in prep and cooking 20 to 25 min

Serves 2 people

Photo shoot Dimple

Note...You can also use bottle gourd leaves.Mustard oil is must for the beautiful aroma and taste.

Tel Koi

Tel Koi

Koi Mach which is called Carp in English comes from Japanese word.It is dull grey in colour.This is a river and pond water fish.This is a delicacy of Bengal.Bengalis love Koi Fish curry.It is an expensive fish.Here I have written most famous Koi preparation which I have learned from my mom.

Serves-5

Preparation time-5 min

Cooking time-12 min  

Ingredients

5 Koi Fish marinated with turmeric powder and salt

5 green chillies

KhusKhus(posto)1tp

turmeric powder-1/2 tp

mustard seeds 2 tp

cumin powder-1/2 tp

Panch Phoran-1 tp

Salt to taste

Mustard oil for cooking and frying

Make a Semi thick paste with mustard seeds,salt,green chillies,cumin powder,khuskhus in a mixer.

Fry the fish in 2tbsp mustard oil on both sides till the skin changes its colour.

Now add 1tbsp oil to the leftover oil the kadai and add 1 tp paanch phoran and temper.Now add little water to the mustard  paste and pour on the kadai.Now bring to boil and cook till it leaves oil.

 

Continue to cook till the sides leave oil and then add the fish fishes.Add half cup water to the kadai and add 1tbsp mustard oil and simmer till it leaves oil from the sides and the fish pieces becomes tender.

Gravy is done.garnish with fresh coriander leaves.

Cooking will be done in mustard oil only.

Make cut pieces on the fish pieces so that it doesnot splutter.Be careful while frying.

Add salt to the heated oil to avoid splutter and fry in medium heat.

Recipe inspired by mom

Cooking by Dimple Chakraborty

Photo shoot Dimple Chakraborty

recipe Creator Dimple Chakraborty.