MACHER ROKOMPHER

The much awaited day of the year is near and we are in a celebration mood. Its the BENGALI NEW YEAR.... celebrated all over West Bengal and Bangladesh. In whichever part of the world we are, we celebrate through cultural programmes, food, new clothes, merry making, laughter. As others, we too cook our favourite dishes to greet our family and friends, fish and sweets being the main.

Remembering childhood, in all Bengali households it was thorough cleaning of every corner of the house. Most pleasure was wearing new clothes, I loved the smell of it, still do. It was in fact whole week of merry making and eating our much loved dishes. So I have selected four  most common fish preparations that are authentically Bengali to welcome our special day. They are already in my blog, compiling them again on our very special occasion.

DOI ILLISH :

INGREDIENTS :

Hilsa fish[illish] : 1kg
Plain Yogurt : 250 gm
Mustard Paste : 1tbsp
Turmeric Powder : 1tsp
Salt : As required
Green Chilli  : 4
Kalonji[nigella seeds] : 2 pinches
Mustard Oil : 2tbsp

METHOD :

Clean and wash the fish pieces properly. Apply salt and turmeric and rub well. Beat the yogurt and add to the fish. 

Make a paste of black mustard, green chillies adding salt & 2-3 ice cubes so that the paste do not turn bitter. Add to the fish and marinate everything well. Keep aside for half an hour. 

Heat oil in a pan. Temper with kalonji. Place each fish carefully along with the marinade. Turn over after 3-4 minutes. 

Add 1/2 cup water after 3-4 minutes. Cook for another 3 minutes at medium to low heat. Goes best with plain rice.

BORI-PABDA R JHOL :

INGREDIENTS :

Pabda [butter fish] : 4
Bori [dry lentil balls] : 6 [skip if not available]
Ginger Paste : 1 tbsp
Green Chilli Paste : 1tsp
Nigella Seeds : 1 pinch[kalonji]
Salt : As required
Turmeric Powder: 1tsp
Coriander Leaves : 1 sprig
Mustard Oil : 2 tbsp

METHOD :

Clean and wash the fish. Apply salt and turmeric and keep aside for 10 minutes. 

Heat oil in a wok and fry the sun-dried lentil balls, keep aside. 

Lightly fry the fish and keep aside. Temper the same oil with kalonji. Add the ginger-chilli paste and fry till oil separates from the spices. Add salt and  turmeric powder. 

Mix well and add one small cup of water. Bring it to a boil!

Wash and chop the coriander leaves.When the gravy has boiled for 7-8 minutes, add the fish and boris. 

Boil for another 2-3 minutes. Add the chopped coriander leaves and switch off. Goes with plain rice.

MACH PATURI :

INGREDIENTS :

Fish Fillets : 500 gm
Black Mustard : 4 tbsp
Shredded Coconut : 2-3 tbsp
Green Chilli: 4-5

Ice Cube : 3-4
Salt : As required
Turmeric Powder : 1 tsp
Mustard Oil : 2 tbsp
Banana leaves : 1 square shape for each fillet
Cotton Thread : to tie the wraps

METHOD :

Wash the fish fillets  and marinate well with mustard paste, chilli paste, shredded coconut, salt, turmeric, mustard oil. Keep aside for 1/2 an hour. 

Remember to add little salt while making the mustard paste to avoid it to turn bitter. 

Wash the  banana leaves and cut into square shapes big enough to wrap each fillet. Place each fillet along with some marination on the leaf and wrap. Tie with cotton thread or with the banana strings. 

Heat a frying pan and grease with little oil. Pace the fish wraps on it. Cook one side for about 12-13 minutes and turn over. Cook for another 10-12 minutes at low heat. 

Its done, unwrap and serve with hot plain rice.

DAB CHINGRI :

INGREDIENTS :

Green Coconut : 1
Prawn : 500 gm[medium size]
Ginger Paste : 2tsp
Red Chilli Paste[dry] : 1tsp
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Onion : 1
Salt : As required
Turmeric : 1tsp
Cumin seed : 2pinches
Mustard oil : 2tbsp

METHOD :

Clean, devein and wash the prawns thoroughly and keep in a bowl. Add little salt n turmeric to them. 

Peel, wash and slice the onions. 

Heat oil in a wok. Temper with cumin seeds. 

Add the sliced onions and fry till golden brown. Add the ginger and chilli paste. Fry till the spice mix separates from the oil. Add the cumin powder, coriander powder, salt, turmeric and stir well for one minute. 

Pour the spice mixture onto the prawns and mix well. Cut the green coconut from the top and pour the water in a glass. Wash it in and out. Put inside all the Prawn mix and cover. 

Bake in a pre heated oven for about 50 minutes to 1 hour at 160 degree C. 

Serve with plain rice.