DUDH PULI ( BENGALI DESSERT )

SWEETS and BENGALIS are synonymous you can say. I think one should visit our heritage city Kolkata to savour the wide variety of sweets available. I am sure you have to stay more than a fortnight to taste all the varieties, while going back you are sure to carry few packets back home for your loved ones.

This particular dish today is a home made Bengali winter special dessert. There are so many variety of home made desserts in Bengal using rice flour, refined flour, jaggery, shredded coconut, milk. All these reminds me of my childhood days. Winter vacation started and next day I was at my Maternal Grandparent's place, 100 km away from the city. Our morning started with freshest date juice from our grandfather's farmhouse and exotic  desserts made by our grand mother who singlehandedly managed everything including making the rice flour with a hand grinder. The dessert I prepared today is usually done in winters with date palm jaggery. Here in the island, we do not get date jaggery neither do I have it in store, so I used sugar.

Presenting this recipe to the world as a tribute to my octogenarian maternal grand mother.

INGREDIENTS :( for the filling)

Shredded Coconut : 200 gm
Jaggery : 50-75gm 
Water : 1 cup

INGREDIENTS : ( for the dumpling )

Hot Water : As required for the dough
Rice flour :  1 cup

 INGREDIENTS : ( for the Kheer)

Milk : 1 litre
Sugar : 6-7tbsp
Green Cardamom : 2-3

PROCEDURE :

In a wok bring into boil the jaggery and water. The jaggery will melt , keep on stirring.

When the jaggery starts getting sticky, add the shredded coconut. Stir continuously. Add the cardamom powder and fold in well.

 Put off the oven when the water dries up and the thing looks sticky. Your filling is ready.

Take the rice flour in a medium sized wide bowl.

Pour in hot water and keep stirring. It should not be watery but should be able to form a dough.

After it cools a bit, knead the dough with your palm for 3-4 minutes.

Prepare small balls out of the rice flour, make hole in the middle, fill up with the filling, close. Shape them round, half moon or oval.

Cristine does help ever since she has arrived. Mind it, my nails are not dirty... I coloured my hair without wearing gloves. So, do not get scared.

In a deep bottomed pan, pour in the milk, let it boil . Keep on stirring .

When the milk is reduced to about 600 ml, tear and add the green cardamom pods and put in the coconut filled dumplings . Let simmer for another 5- 7 minutes.

Now add the sugar. Stir carefully. When the milk turns creamy, switch off the gas oven.

Please note..... if you are using date palm jaggery, do not use cardamom powder. Date palm jaggery has it's own unique flavour.

Serve warm or chilled as per your preference.

BHUNA KHICHURI O ALOOR KOSHA DOM

Bhuna Khichuri is a richer version of our very own khichuri or khichdi. Khichdi / khichuri is cooked and served in so many ways in our subcontinent, but the main ingredients remain the same..... Rice and Lentil; at times with assorted vegetables and mild spices. You can have it any day at any meal. Whenever you are not in the mood to spend much time in the kitchen, Khichdi comes as a rescue. Rain and khichuri has a strong connection among the Bengalis. Rainy day means a khichuri day for us. I remember our grandfather asking our mother to prepare khichuri whenever it rained. So this kind of posts are pretty nostalgic and I feel they should be made a part of my blog.

Bengalis love to have it on a rainy day accompanied by Hilsa(fish) fry / fried eggplant / egg omelettes / fried potato / fried pointed gourd. Bhuna Khichuri is a bit drier than the regular khichdi which I love to serve with Dum Aloo. Actually Bhuna Khichuri is done as a part of the main "bhog" during the Durga Pooja; as an offering or naivedyam to the Goddess. It is made flavourful with use of whole garam masalas and ghee / clarified butter garnished with cashew nuts. Come let us prepare the combo meal together.

I specially remember the taste of the Bhuna Khichuri that used to be cooked for Maa Durga and her battalion during the Durga Pooja in our DumDum neighbourhood. They used to give this little in a matir bhar / earthen pot along with the khichuri made for the mass, labra, chutney, payesh, a sweet. Now I can cook it in bulk and offer to my God family; with no regrets! Our grandparents never offered anything made of rice grain to the God Family, neither my in-law's place do because we are non-brahmins. It is our mother who started cooking & offering khichuri / polao to her Gods & Goddesses, I also do the same!

INGREDIENTS : ( for the Bhuna Khichuri )

Rice : 1/2 Coffee Mug ( Gobindo Bhog/ Basmati / Chinigura / Kalijeera)

Lentil : 1/2 Coffee Mug ( Moong Bean; split; de-skinned yellow dal )

Water : 3 cups

Cinnamon Stick : 1 inch size 2

Green Cardamom : 4

Cloves : 4

Cumin ( whole) : 2 pinches.

Dry Red Chilli : 2

Bay Leaf : 1

Ginger Paste : 1 tsp

Turmeric powder : 1 tsp.

Salt : As per taste.

Sugar : 1 tsp

Cashews: 8-10 halved

Raisins : 8-10

Ghee ( clarified butter) : 4 tablespoon

INGREDIENTS : ( for the Aloor Kosha Dom )

Potatoes( medium size) : 4-5

Tomatoes : 2 medium sized

Ginger Paste : 1 tsp.

Cumin Powder : 1/2 tsp

Coriander Powder : 1/2 tsp

Kashmiri Chilli Powder : 1/2 tsp

Turmeric Powder : 1/2 tsp

Salt : as per taste

Sugar : 1 tsp.

Water : 1 cup

Oil : 3 tablespoon

Cumin(whole): 1 pinch

Bay leaf: 1

PROCEDURE  : ( for the Bhuna Khichuri)

                       

Dry roast the moong dal till light brown, wash and put for boil in a deep bottomed pan adding one cup of water with the same measuring cup you measured the rice & lentil with; cover. After 10 minutes, add in little salt and 1/2 tsp turmeric powder. Cover again.

Wash the rice , soak and keep aside. When the dal is almost half done, switch off the gas stove. Heat 1tsp ghee in a wok and fry the rice well. Add the rice to the boiling dal, mix well and add 2 more  cups of water. Cover and let boil. Keep a watch. As the water dries, take the vessel away from the gas.

Put the wok on the gas. Heat the rest of the ghee. Temper with whole cumin, bay leaf, cinnamon, cardamom, cloves, whole dry red chillies. Fry the cashews, add the raisins . Add the ginger paste, turmeric, salt , fry well. Now add the rice and dal mix. Stir well. Add the sugar , stir again and switch off. It is done.

PROCEDURE: ( for the Aloor Kosha Dom )

Peel, wash and cut the potatoes into halves. Boil the potatoes. Make a paste of the tomatoes. Drain the water once the potatoes are boiled. Add salt and 1/2 spoon turmeric to the potatoes. Heat oil in a wok. Fry the potatoes pieces in batches till golden brown.

Temper the oil with a pinch of whole cumin and bay leaf. Add in the ginger paste, fry well.

Now add the cumin powder, chilli powder, salt and turmeric powder, add little water and stir fry well at low heat.

Add the tomato paste. Stir fry at low heat. Add the fried potato pieces. Mix well with the spice mix, add water. Let boil till the gravy is thick.

Add the sugar. Mix well. Aloor Kosha Dom is ready. Transfer into a serving bowl.

SHAMI KEBAB

KEBAB holds special place on our minds. Found in different variety, flavour, there are varied ways to prepare them. Originating in Middle East, it was later adopted in Central Asia, then to rest of world [sourced from WIKI]. 

Today, we really do not have to travel to Middle East to have kebabs; Google it, just like Aladdin's Magic Lamp, the recipe arrives. Though authenticity of recipe may get disturbed, at the same time it opens up scope for experimenting which should always be encouraged. Moderation be done to be in line with our taste buds.

Kebab is eaten as a snack or as an appetiser; sometimes even at main course with Pita Bread. This time I have decided to prepare some mouthwatering MUTTON SHAMI KEBAB. Weekend is here, you have ample time to bring smile to your loved ones' faces. How we love it, also our guests of yesterday. I have stopped following the authentic way of doing a shami kebab and have started doing it my way, using my choice of spice powders. 

One reason is that mutton variety of this island coming from the Kangaroo land is bit different from what we grew up eating; it smells if we do not cook it for a longer period. The second reason is we do not like using meat pastes in any recipe; we must feel the meat in our mouth!The third reason is that my blender is not strong enough to grind the whole garam masalas into a fine paste!

INGREDIENTS :

Mutton (minced) : 500 gm
Chana Dal (split Bengal gram) : 1/2 small tea cup.
Onions : 2 medium sized
Ginger Paste : 1 tbsp
Garlic Paste : 2 tbsp
Coriander leaves : 100 gm
Cumin Powder : 2 tsp

Coriander Powder : 2 tsp

Red Chilli Powder : 2 tsp
Cinnamon  Powder : 1/2 tsp
Green Cardamom Powder : 1/4 tsp

Clove Powder : 1/4 tsp
Black Pepper Powder : 1 tsp
Salt : as per taste
Vinegar : 2-3 tbsp [else lemon juice]
Ghee (clarified butter) : 2 tablespoon
Oil : 3-4 tbsp 

PROCEDURE :

MY MUTTON SHAMI KEBAB IS QUITE DIFFERENT FROM THE AUTHENTIC RECIPE; WORTH TRYING BUT!

Soak the chana dal overnight or in hot water for 2-3 hours. Wash minced mutton thoroughly, add vinegar, keep aside for half an hour. Wash it again! 

Heat oil in wok, add sliced onion, fry until brown! Add ginger & garlic pastes, turmeric & salt, stir cook for 3 minutes!

Add mutton mince, fold in well! Cover cook at minimal heat for 12-15 minutes. Add cumin+coriander+red chilli powders, stir cook for 2-3 minutes & cover! 

While mutton mince is slowly cooking; pressure cook chana dal adding enough water, a little of salt & turmeric, cook up to 3-4 whistles, at minimal heat. 

Let cooker open by itself, thereafter mash the dal a bit and add to the mutton in wok! Fold in well, keep stirring at low heat for 8-10 minutes! 

Add chopped & washed coriander, adjust salt, add ghee & refined flour! Keep stirring until sides come out clean! Take down on a plate!

Once cool, make medium sized balls, flatten with your palms. Refrigerate for an hour or two. Take out just before frying. 

 I cooked them in my convection microwave oven! I placed low height wired stand inside oven, arranged kebabs on a greased microwave proof plate kept it atop the stand.

I cooked one side for 12-13 minutes; turned over & cooked for another 8-9 minutes! We should be done.

Transfer them onto plate once little cool, else they would break. Serve with your choice of chutney / sauce / raita / salad. What you see alongside are vegetable chop!

EGGLESS SPONGE CAKE

Before starting to write anything, let me make an honest confession. I am not good at baking! Even if baking since age 15, just decent you can say, that I may claim, I am zero at decoration part. Till date I am not ready to give that effort required to beautify / dress a cake! I only get mesmerised at others' works! 

Ask my parents, they would say I was born lazy. Ask my brother, he would say how bad I am at any sports. Ask my son, he would say how lame his mumma is, ask his father, he would say what level of cry baby I am. All of them would agree I have developed a passion for cooking, I am foodie since birth I think! The mother would ask in disbelief when did I start taking interest in cooking, I could not even boil dal pre 1997! 

I feel desserts are an integral part of meals. A cake is both snack & dessert to me, just add a scoop of ice-cream, it becomes dessert! I started to love desserts after being diagnosed with diabetes. As they say, whatever is forbidden, attracts most. I am no exception, I do have attraction towards what I need not perhaps. I do not stop my heart going either, I cannot cease to live. I struggle to keep within boundary line, hence baking, cooking, reading, music becomes a necessity! Isn't a calculative mind a robot? It definitely is! No doubt we all are nothing but caged beings! If T is not a buddy, who is? But he ceased to be my best friend, once you tie up you do not remain anymore!

I thought of sharing a vegetarian recipe today, my vegetarian friends may pounce on me. Here goes an eggless sponge cake. 

This is 2025, I am updating this blogpost with new pictures. I roughly went through an eggless cake recipe of BAKE WITH SHIVESH, did not follow his recipe ditto, by now I have learnt basics of plain cakes. But my first attempt went bit haywire, I did not like the top layer.

Compare two, you would know about issue with former! It is tasting really good but!

INGREDIENTS

Refined flour : 1 coffee mug
Sugar : 5-6 tbsp
Baking Powder : 1tsp
Baking Soda : 1/2 tsp
Vanilla Essence : 1tsp
Milk : 1/4 tea cup
Plain Yogurt : 1/2 coffee mug

Oil : 1/2 coffee mug + few drops

PROCEDURE :

Sieve together flour, baking powder, baking soda. Add oil, sugar, yogurt in blender. Blend until smooth & light. Pour in milk, vanilla essence. Blend well again. 

Thereafter, add in flour mix in blender little at a time. Blend well each time. Finally, mixture should be creamy and fluffy.

Grease a round cake tin with oil. This helps cake to come out smoothly without breaking. Pour in the cake mix. 

Mine is microwave oven, set it at convection mode. Place the low height wired stand inside, Preheat the oven at 160*C [my oven's set tempareture].

Place cake tin with batter atop the stand. Bake for 30-35 minutes at 160*C! 

Insert a fork in middle of cake to check if it's done or not. If done fork would come out clean. 

After it's done let it cool. Turn cake tin upside down on plate, it would come out smoothly. 

The cake was spongy, perfect with evening cuppa! Bake your cake and enjoy the journey!

SHORSHE RUI

Rohu, Rui mach, Buffalo or Bengal Carp; whatever you call it, what's in name? It brings back a lot of childhood memories. Long back, when forefathers migrated from East Pakistan, now Bangladesh, they left behind everything, their home, dreams; their motherland. But one thing they brought with them; their food culture, love for fresh water fish, their expertise in cooking, from simplest to complex ones, at times as simple a fish curry using only chilli paste. I remember when I was as young as 6,7, 8 years old, our grandfather used to come back from market, take out fish from bag, and oh! how I enjoyed watching fish jumping. Separating fish from bones at every meal was a thing of joy. Today when our son asks for boneless fish fillets, I feel I am facing identity crisis. I am too firm about having predominance of simple but authentic Bengali home cooked food in this home, my burger / pizza loving son likes it or not. Before I start to bore you with history, origin of fish, it's importance in a Bengali household, I have to go ahead with recipe. Moreover, I research less, be it about Food History or about any subject! This recipe of Mustard Rohu requires little of spices, labour. You can really go with it while watching a movie. Let us do it together.

INGREDIENTS :

Rohu ( Buffalo Carp ) : 8 pieces (cut from a standard size....over 3 kg weighing fish)
Black Mustard Seeds : 1 tbsp
Green Chillies : 4-5
Garlic Clove : 1
Nigella Seed / Kalojeerey : 1/4 tsp
Ice Cube : 2
Mustard Oil : 4 tablespoon.
Salt : As per taste
Turmeric : 1/2 tsp.

PROCEDURE :

Wash fish pieces, mix with salt, turmeric. Keep aside for at least 15 minutes.

Wash mustard seeds in strainer. In blender, put together black mustard seeds, green chillies, little salt, little water, two ice cubes; get a smooth paste out of it. 

Be careful about amount of water, spice mix should not be watery but paste like. Do not forget to add salt before grinding, else mustard paste would turn bitter.

Heat oil in wok, fry both sides of fish pieces well. Take out to be used later.

Temper remaining oil with nigella seeds / kalojeerey, add chilli-mustard paste, stir fry at minimal heat for 1/2 a minute.

Add 2 medium tea cups of water, bring gravy to boil keeping heat to minimal.

Add fish pieces; cover cook at low heat for 3 minutes; turn over fish pieces, cover cook again at low heat for 2 minutes. We should be done.

We also had red lentil curry, coconut fritters, bitter gourd-potato mash on side to go, all Bengali dishes!

   

Isn't it easy? This recipe I am posting for my fish loving non-Bengali friends, any Bengali friends would know this recipe. Enjoy it with steamed rice.

FISH IN THAI CHILLI SAUCE

Thai/Chinese Cuisine have something unique in them I believe, so they appeal so much to the world. They are quite flexible, and can be fusioned according to the taste buds of different countries or regions. It was after coming to Singapore, I realised what we call Chinese food in India is actually Indo-Chinese. I feel,so far a dish is tasty enough..... tampering with its originality is not much of a crime.
The other day two of my friends were saying how fussy kids are about food nowadays.I said present some colourful food before them.... and variety of. At my home, the senior and junior are so much of rice haters I constantly have to think bringing variety in their food. I had some grouper fillets, green chillies, red Kashmiri chillies and half a bottle of Thai chilli sauce. I thought let's start of, how much
authenticity it had I don't know, only an expert can say. The product was colourful and the men's plates were clean in minutes. And I was all smiles.

INGREDIENTS :
Fish Fillets : 400 gm
Onion : 1 big
Green Chillies : 2-3
Capsicum : 1/2
Red Bell Pepper : 1/2
Garlic : 1tbsp[minced]
Ginger : 1tsp[minced]
Corn flour : 3 tablespoon
Thai Chilli Sauce : 3 table spoon.
Vinegar : 2 tablespoon
Oil : 4 table spoon
Salt : As per taste
White Sesame Seeds : 1 tsp to garnish.

Wash and cut the fish fillets into small pieces. Marinate with vinegar and little salt, keep aside for 2 hours. Meanwhile mince the ginger and garlic and wash them. Slit the green chillies.

Cut the bell pepper, capsicum and onion into cubes, wash and apply little salt.

Now drain the marinade from the fish and mix well with the corn flour.

Heat oil in a pan. Fry the fish pieces in small batches on medium heat. After frying if you see there is lot of oil, keep aside leaving 1tbsp in the wok.

Now the rest of the cooking in high heat. Put in the minced garlic and ginger. Stir till fragrant, put in the onions. Sauté till it turns pink. Put in the red and green bell peppers. Add the sauce. Stir continuously for 1 minute.

Add the fried fish pieces. Mix well. Switch off the oven, transfer to a serving bowl. Garnish with white sesame seeds.

Can be had as an appetiser or can be served with noodles or Thai jasmine rice in the main course.

DOI MAACH / YOGURT FISH

Fish and Yogurt are  friendly towards each other I feel, they quite gel.When used together, they create something of immense pleasure. It is a cuisine from Eastern India, of the Bengalis to be precise, may I? Even Odiya people do it. I have not done much research about it's origin, it won't be wise enough to talk much about it. It is not a regular light curry, we prepare this on special occasions or if guests are at home or when you get bored with the regular fish curries our kinds and wish for something different. 

Its perfect for your Sunday lunch menu with nothing else but steamed rice. Also, it's one of the top listed recipe to do for a guest come in! In both sides of my family, on special occasions, it is done given in Kolkata or the entire Bengal; a good quality, big sized Bengal Carp is always available! It is difficult to get the choice of size & taste of our coveted fish varieties here! I got it & cooked the recipe!

In fact, Doi Maach / Yogurt Fish does not require that amount or variety of spices. What is important is the quality of fish, of plain yogurt. The fish has to be fresh, a rohu or katla [Bengal Carp] of above 3-4 kilograms. I repeat again that it may not be as old a recipe in the Bengali Homes. It might be a modification, addition to an old recipe. Was really yogurt, tomato used in maximum of the Bengali Homes? I doubt! Any conclusion drawn requires good amount of research, which I do not do! Better I share our family recipe of Yogurt Fish / Doi Mach.

INGREDIENTS ( for the marination) :

Rui / Katla [Bengal Carp] : 500gm (the fish has to be fresh, big & oily]
Plain Yogurt: 250 gm
Salt : As per taste.
Sugar : 1 tsp
Turmeric Powder : 1/2tsp

INGREDIENTS: ( for the curry)

Ginger Paste : 1tbsp
Garlic Paste : 1tsp
Green Chilli Paste : 2tsp.
Turmeric : 1/2tsp
Salt : As per taste
Onions : 2 medium thinly sliced.
Bay leaf : 1
Cinnamon stick : 3-4 two inch size
Green Cardamom : 4
Cloves : 4

Oil : 4tbsp

Wash the fish pieces. Beat the yogurt, sugar and salt in a cup and pour onto the fish. Mix well. Keep refrigerated for at least 2 hours in a covered container. Take out 1 hour before cooking.

Take the ginger paste, garlic paste, green chilli paste, turmeric powder, cumin powder, coriander powder, salt as required in a small bowl. Mix together adding 1tbsp water.

Heat oil in a wok. Temper with bayleaf, cinnamon sticks , cardamom, cloves. As they give out a nice aroma, add the onion slices. Fry them till brown. They should not burn. Now add the spice mix and fry till the spices separate from the oil. Stir well. Keep the heat at the lowest.

 Now arrange the fish pieces atop the stir fried spices. Pour in the marination. Slightly  stir from the bottom, so that  the spices are not concentrated in one place, but get mixed with the yogurt. Cover and keep the heat at the lowest.

After 3 to 4 minutes turn over the fish pieces very carefully, otherwise there is a possibility of breaking. Cover again. After 3 minutes open the cover, Pour in 1/3  coffee mug of water. Stir from the bottom slowly to get the water mixed well. Add the sugar. Cover n cook for another 5 minutes.

Garnish with green chillies. Have it only n only with steamed rice. I am pretty sure you will not be disappointed  if you love spice in your  life..... I mean food..... Enjoy.

PANEER WITH BELL PEPPERS

Paneer / Our kind of Cottage Cheese......we can really do wonders with it......from exotic starters to regular comfort curry to creamy shahi paneer,  paneer korma to chilli paneer. I wonder if ever the Mughal Badshas had it or not..... Neither did I see something like chilli paneer at any Chinese restaurant or in food courts here in Singapore, they eat Tofu, not paneer. That does not mean they are anything less in taste or we stop experimenting with it in future. Being too much of a favourite with me and our son..... I keep it handy in my refrigerator..... A dear friend was asking for some simple, regular recipes for Paneer...... hence, I may quite bore the World with paneer....... a pain for those who are not paneer maniacs. My friend is a busy professional, heads an NGO, she doesn't really have time to spend much time in kitchen. This recipe may help her. I quite like the Indian / South Asian version of Chinese food. Similar to this dish of Paneer with Bell Peppers we have tasted in different restaurants back home. We need different coloured bell peppers, onion, paneer [Indian Cottage Cheese] to do this, made aromatic with minced ginger and garlic. Let us do this easy vegetarian starter dish together.

INGREDIENTS :

Paneer : 200 gm
Bell Peppers (red, yellow, green) : 1 each (cubed)
Green Chilli : 3 to 4 (slitted)
Ginger (minced) : 5 gm
Garlic.  (minced) : 5 gm
Soy Sauce (light): 4 tablespoon
Salt : A little (as per your requirement )
Cornflour : 1 + 1/2 tsp.
Onion : 1 big (cubed)
Oil : 1 tbsp 

METHOD :

Soak paneer pieces in warm water {if frozen} for at least 2 hours.

Take half of each of bell peppers, cut into small squares. Wash, keep aside.

Mix cornflour in half cup water, keep aside.

Heat oil in frying pan. Drain water from Paneer, apply little salt, 1tsp cornflour on them. Mix well. 

Add them to oil, lightly fry, take off. Place onto tissue paper.

Add washed minced garlic, ginger; stir  quickly. When they release aroma, add in onion pieces. Saute until they turn pink.

Add washed bell peppers, slitted green chillies. Add a pinch of baking powder as they help to retain the original colour. 

Stir cook for two minutes, add the fried paneer pieces. Saute for another 2-3 minutes.

The paneer and vegetables should not turn brown and the veggies should remain crunchy. 

At this stage, add soy sauce and salt. Stir. 

Add cornflour mixed water. Stir for a minute. Garnish.

We should always have it hot.

GRILLED SALMON

After indulging and torturing ourselves too much over the weekends, we should give our stomach some respite on Mondays and Tuesdays. What better than grilled and baked stuffs?? While I take a tour of amazing grilled recipes, there are so many ways of marination & the variety of ingredients used. They are easily available at home or at the nearest store. Like your dresses, you can really mix and match the ingredients. 

Experiments bring innovations. I am not too good at it or cooking anything out of my boundary! But there is nothing wrong in trying, if we are doing it with enough love, it would at least taste good! Because I use a microwave with convection mode, I am not happy with it's grill function or I may not know the right temperature setting! I believe a conventional oven gives crisper skinned grilled salmon!

Here is a simple recipe of  grilled salmon which actually tasted good, though look wise it does not seem grilled enough. Also I did not put the pieces in the grill but on a plate placed atop the wired stool!

INGREDIENTS:

Salmon : 3- 4 pieces 
Lemon Juice : 3-4 tbsp
Minced Garlic : 1/2 tsp
Mixed Dried Herb : 1 tsp
Melted Butter : 2 tbsp
Salt : A pinch or two

All Purpose Seasoning : 1/2 tsp
Crushed Black Pepper : 1/2 tsp

METHOD :

Wash the Salmon pieces. Marinate the fish fillets with all the ingredients. Keep marinated for an hour!

Grease an oven proof plate with some oil and place them skin down. Place the plate atop the low height wired stool and place inside the oven! I cooked at microwave+grill option for 7 minutes at 300 power! Thereafter, I cooked in the grill option for 3 minutes, turned over & cooked the skin up for 3-4 minutes in grill option! 

Being a Bengali, I plated it the Bengali homely style! I added the stepwise pictures so you can locate the mistakes I made, our cuisine does not have grilled food! But I can say it tasted well!

Each microwave differs, cooking time may vary. So we need to check. We learn through trial n error. We enjoyed it this way!