The much awaited day of the year is near, we are in a celebration mood. Its the BENGALI NEW YEAR.... celebrated all over West Bengal and Bangladesh. Whichever part of the world we would be, 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.
I rewind back, I can see how the women folks got busy cleaning the households. Kids like us were interested in wearing new clothes, I loved the smell of it, still do. It was a weeklong merry making, eating our much loved dishes.
I have selected four favourite Bengali fish dishes that are to welcome our special day. They are already in my blog, compiling them again on our very special occasion.
INGREDIENTS :
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, 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.
INGREDIENTS :
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, turmeric, keep aside for 10 minutes.
Heat oil in a wok, fry the sun-dried lentil balls, keep aside.
Lightly fry the fish, keep aside. Temper the remaining oil with nigella seeds. Add the ginger-chilli paste and fry till oil separates from the spices. Add salt, turmeric powder.
Mix well, add one small cup of water. Bring it to a boil!
Wash, chop the coriander leaves. When the gravy has boiled for 7-8 minutes, add the fish and boris[sun dried lentil balls].
Boil for another 2-3 minutes. Add the chopped coriander leaves and switch off the gas stove. This fish curry goes with plain rice.
MACH PATURI :
Fish Fillets : 500 gm
Black Mustard : 4 tbsp
Shredded Coconut : 2-3 tbsp
Green Chilli: 4-5
INGREDIENTS :
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
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, marinate them with mustard paste, chilli paste, shredded coconut, salt, turmeric, mustard oil. Keep aside for half an hour.
Remember to add little salt while making the mustard paste to avoid it to turn bitter.
Wash the banana leaves, 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 steamed rice.
INGREDIENTS :
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. Take in a bowl, add little salt, turmeric to them. Peel, wash, slice the onions.
Heat oil in a wok. Temper with cumin seeds.
Add the sliced onions, 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, stir for a minute.
Pour the spice mixture onto the prawns and mix well. Cut the young green coconut from top, pour the water in a glass, add about 4 tbsp of it to the prawns and mix well.
Wash it in and out the young coconut shell. Put inside the Prawn mix, cover.
Bake in a pre heated oven for about 50 minutes to 1 hour at 160*C.
Serve with steamed hot rice.
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