Dudh Mach (Fish Curry with Milk) Very Tasty Indian Bengali Dish

Dudh Mach (Fish Curry with Milk)


Ingredients:

• Boyal fish pieces
• Mustard oil
• Red chilli powder
• Salt
• Sugar
• Milk
• Onions
• Ginger
• Garlic
• Turmeric powder
• Jeera powder
• Garam masala powder
• Tejpata
• Jeera

Method Of Cooking:

• Rub the boyal fish pieces with a pinch of salt and turmeric powder, fry them in mustard oil and then keep aside.
• Grind onions, ginger and garlic pieces into a fine paste with milk and keep aside.
• In a deep bottomed pan heat mustard oil. 
• Add tejpata and whole jeera as phoron and let them splutter.
• Now add the milky ginger-garlic-onion paste.
• Stir and cook well. 
• Add salt to taste, half teaspoon sugar, little turmeric powder and red chilli powder. 
• Add jeera powder and garam masala powder.
• Add milk and let the gravy boil. 
• Add the fried boyal fish pieces cover the pan and cook well for some time.
• Garnish the boyal fish curry with ghee.

Serve hot with rice.

Chingri Macher Kofta Favorite And Very Tasty Bangali Dish

Chingri Macher Kofta 

Ingredients:

For Kofta

• 2 big size onions (finely chopped)
• salt to taste 
• 500 gms prawns (small)
• 2 tblsp breadcrumbs
• 2 tsp mustard oil
• 4 green chillies (finely chopped)
• 2 tblsp ghee
• 2 bay leaves 
• 1/2 cup coconut
• 1 tblsp coriander leaves chopped
• 1 egg

Grind To A Paste

• 1 large Onion
• 2 " Turmeric
• 1 " Ginger 
• Garam masala

Method Of Cooking:

• Wash the prawns. 
• Then boil them.
• When cooked, grind to make a smooth paste.
• Mix in the salt, onions, green chillies and cut coriander leaves.
• When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in bredcrumbs.
• Fry in hot mustard oil and keep aside.
• Extract milk from the coconut.
• Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.
• Heat up oil in a saucepan.
• When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes.
• Stirring all the time and adding a little water to keep the spices from scorching.
• Gradually stir in the coconut milk extract and a little salt.
• Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick.
• Pour out pure ghee on top just before serving.

Bengali Fish Curry With Mustard Seeds Very Tasty Dish To Eat

Bengali Fish Curry

Ingredients:

• 4 slices of fresh Carp or Striped Bass
• 2 Tbsp of mustard seeds.
• 2 jalapenos
• 1/2 tsp of Panch Foron.
• 1/2 tsp mustard seeds.
• 1/2 tsp fenugreek(methi).
• 1/2 tsp Cumin(jeera).
• 1/2 tsp aniseeds(saunf).
• 1/2 tsp nigella(Kala Jira).
• 1/2 tsp turmeric.
• Salt to taste.
• 2 Tbsp of oil or ghee.

Method:

• Clean the fish and wash it well with water.
• Apply salt and 1/4 tsp of the turmeric to the fish.
• Now heat oil in a non stick pan and fry the fish carefully till golden on both sides.
• Remove the fish and keep aside.
• In a blender , make a paste of the mustard seeds, the jalapenos and 1/2 cup water .
• It will take 3-4 mins to make this paste,at that time mustard seeds can to grind.
• In the remaining oil add the panch foron and the add this mustard paste.
• Fry for 4-5 mins and then add the fish, turmeric and salt.
• Adjust the water if needed.
• Cook for 10 mins till done, and garnish with cilantro.
• Serve hot with steamed rice. 

Paleng Xaakor Maachor Jhol (Fish Curry with Spinach) Very Tasty Indian Dish

Paleng Xaakor Maachor Jhol (Fish Curry with Spinach)


Ingredients:

• Fish: 10 pieces.
• Salt and turmeric powder: to rub on the fish pieces.
• Oil: for frying the fish pieces.
• Spinach: 250 gms.
• Onion: 1 medium size.
• Potato: 2 medium size.
• Ginger: 1 (1 inch length).
• Mustard oil: 2 tbsps (for cooking).
• Panch phuron: ½ level tsp.
• Turmeric powder: level tsp.
• Hot water: 500 ml.
• Fresh ground pepper: 1 tsp.
• Salt: to taste. 

Method:

• Clean, wash and drain the fish pieces.
• Clean, wash and drain the spinach. Chop the spinach.
• Peel and wash the potatoes and make desired size pieces.
• Peel, wash and chop the onion.
• Peel, wash and crush the ginger.
• Rub salt and turmeric powder to the fish pieces.
• Heat mustard oil and fry the fish until half done.
• Heat fresh mustard oil. Add panch phuron. 
• When it turns red add onion and fry them until soft.
• Add chopped spinach and the potatoes. Keep the fire moderate.
• Sprinkle salt and turmeric powder. Stir for a minute and cover.
• Stir oMethodasionally. When dry add hot water. Bring to boil.
• Cover and simmer for about 10 minutes.
• Add fish and crushed ginger.
• Simmer till the fish is soft. Sprinkle fresh ground pepper.
• Enjoy Paleng Xaakor Jhol on a chilly winter night.