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.

Sour Fish Curry Favorite And Very Tasty Assamese Dish

Assamese Sour Fish Curry

Ingredients:

• Coriander seeds 1 tbsp 
• Cumin seeds 2 tsp 
• Ground tumeric 1/2 tsp 
• Black peppercorns 1 tsp 
• Fresh ginger (10g),2cm piece grated or chopped coarsely 
• Cloves garlic 2nos
• Sunflower oil
• White firm fish  400g 
• Brown onions,2 medium sliced thinly
• Black mustard seeds 1 1/2 tsp 
• Fresh curry leaves 4 dried 
• Water 180ml 
• Chicken stock powder 1 tsp 
• Lime juice 2 fresh 
• Fish sauce 1 tbsp 

Method Of Cooking:

• Using a small pan, dry fry coriander seeds, cumin seeds and tumeric until fragrant.
• Form a paste by crushing the peppercorns, ginger, garlic and chili with pestle and mortar.
• Heat some oil in a large frying pan, pan-fry the fish fillet until cooked and lightly brown.
• Remove the fish from the pan and keep oil.
• Clean the pan and heat some oil, stir fry the onion, mustard seeds and curry leaves until the onion becomes lightly brown and translucent.
• Then add the fried spices, keep stirring until fragrant.
• Dissolve the chicken stock powder in the water and add into the pan.
• Then add in the lime juice and fish sauce.
• Bring the mixture to boil and then add the fish back into the pan. 
• Simmer for about 5 mins or until the fish is cooked.

Xoriohor Maasor Jhol (Fish Curry with Mustard) Favorite Assamese Dish

Xoriohor Maasor Jhol (Fish Curry with Mustard)

Ingredients:

•  Fish - 1 lb. cleaned catfish
•  Half teaspoon turmeric
• 2 green chillies
• Cumin+corriandar powder 1 teaspoon
• 1 chopped onion
• 1 teaspoon mustard seeds
• 2 teaspoon yogurt
• 2 cloves garlic
• Pinch of ginger
• 2 tbsp water
• Salt to tast
• 3. 1 tbsp cooking oil.

Method Of Cooking:

• Wash the fish and cut to about 3/4 inch pieces and keep aside.
•  Mix the all Ingredients together into a fine paste.
•  Marinate the fish pieces in this paste for about 30 min.
• Heat 1 tbsp oil in a skillet or large pan.
• Fry the marinated fish pieces for about 5 min.
• Add the rest of the paste and cook for another 20 min.

Serve with rice.

Tel Koi Favorite Bengali Fish Curry Dish Very Tasty To Eat

Tel Koi (Bengali Fish Curry):


For 6 Person


Ingredients :

• Koi fish (Climbing Perch) - 12nos.
• Mustard oil - 1/2cup
• Ghee - 2tbs.
• Ground large onions - 3nos.
• Garlic paste - 1tsp.
• Ginger paste - 1tbs.
• Finely chopped tomato - 1no.
• Turmeric powder - 1tsp.
• Chilli powder - 1/2tsp.
• Salt  to taste.
• Beaten curd - 100gm.
• Ground green chillies - 4nos.
• Sugar - 1tsp.

Method Of Cooking:

• Clean the fish. Do not slice
• Make slits at a few places on both the sides.
• Heat oil and ghee together in a pan.
• Fry onion paste till reddish brown.
• Sauté well by adding garlic and ginger paste.
• Add chopped tomatoes, salt, turmeric and chilli powder.
• Sauté well till the oil separates and add beaten curd, green chilli paste and sugar.
• Fry for 3minutes and add 11/2cup water.
• Add the fish when the water comes to a boil.
• Cook on medium heat till the fish is done. 
• Remove from fire when the water evaporates and the oil separates and serve it with rice.

Assamese cuisine Narasinghar Lagot Maach (Fish with Curry Leaves) Very Tasty Dish

Narasinghar Lagot Maach (Fish with Curry Leaves)

Ingredients:

• Fish: 6 pieces.
• Salt and turmeric powder: to rub on the fish pieces.
• Oil: for frying the fish .
• Curry leaf paste: ½ cup.
• Mustard oil: 2 tbsps.
• Whole pepper: 20.
• Bay leaves: 2.
• Dry red chilli: 1.
• Crushed garlic: 2 tsps.
• Whole pepper: 1 tsp.
• Turmeric powder: ½ level tsp.
• Salt: to taste.
• Warm water:200 ml.
• To garnish: fresh ground pepper - 1 tsp. 

Method:

• Clean, wash and drain the fish.
• Rub salt and turmeric powder on the fish pieces. 
• Heat mustard oil and half fry the fish pieces.
• In 2 tbsps of mustard oil add whole pepper, bay leaves, dry chilli and crushed garlic one by one.
• When the garlic changes colour add curry leaf paste, turmeric powder and salt.
• Stir upon low fire for half a minute.
• Add hot water and bring to boil by increasing heat.
• Add the fried fish. Simmer covered for 6-8 minutes or until the fish is tender and the curry thickens.
• Garnish with fresh ground pepper powder.
• Serve hot Narasinghar Logot Mach with rice.