Ingredients

2kg fresh Ilsa Fish Remember if its not good the fish might turn pale and look dull).Cut it into bengali cut from the shop.Its better to buy 1kg of fish from the bigger one weighing 2 -2 and 1/2kg.

3 tbsp of Mustard Oil.
Salt and Turmeric powder for taste and colour.
One Pressure Pan.

Grind together:
2 tsp yellow mustard seed
3-4 green chillies and
bit of water.

Methods of Cooking:

1. Wash the pieces of fish properly and drain the water properly .
2. Marinate with mustard paste, oil, salt to taste and 1 tsp turmeric powder.
3. Keep it for sometimes at least 1 hr.
4. Take a pressure pan put a 1 glass of water in it and keep a steel bowl in it.
5. Put all the fish pieces properly in it and if needed 1 tsp mustard oil can be added.
6. Put the lid on it and if u are in hurry keep it for a single whistle.
7. Otherwise it can be steamed for 15minutes without the whistle.
8. Simmer it for sometime and serve with rice.

Tip: Never use ginger, garlic or corriander powder for Bhape Ilish. It will spoil the taste of the fish. I had gone thru very renounced cooker show where even poppy seed was added for Bhape Ilish.

Ingredients

Duck eggs are found mostly in eastern India and previously Bengalis use to have duck eggs which is really tasty and did from poultry eggs but its rich in fat .

6 Eggs, boiled
Salt and turmeric powder for taste.
50ml of Mustard Oil.

Whole Garam Masala to be pounded (1 stick of Darchini, 2 cardamoms, 2 cloves)

Grind together:
1 onion
4 cloves of garlic
1 piece of ginger
5-6 red hot chillies
1 tomato (or little water if tomato is not available)

Methods of Cooking

1. Shell out the eggs and slit it on 4 sides keep it aside.
2. Heat the oil in kadai and saute the eggs rubbed in salt and turmeric powder.
3. Put all the masalas except garam masalas.
4. Fry it with the eggs till the oil leaves the masala in slow heat otherwise it may burn.
5. Put 1 cup of hot water in it and let it boil for 5 mins. and put the garam masala in it.
6. Simmer it for sometime and serve with rice.

Ingredients

6 eggs, boiled
1 medium size Onion, chopped.
Salt and Turmeric powder for taste and colour.
1 tbsp mustard oil.

Grind together into smooth paste:
2 tsp black mustard seeds (If mustard seeds are not available pls take the mustard powder sold by Weikfield)
2 tsp yellow mustard seeds
2-3 Green chillies
4 cloves of Garlic
A bunch of Coriander leaves.

Method of Cooking

1. Take out the shell from the eggs
2. Mix the mustard paste, bit oil, 1/2 tsp turmeric powder with 1 /2 tsp salt.
3. Slit the eggs with knife but don’t cut it.
4. Slit it from every end maybe 4 slits on the 4 side of the boiled eggs .
5. Heat the kadai with oil and fry the onions and put it in the egg mixture .
6. Take a bowl for steaming and put the eggs marinated way in it.
7. Sprinkle coriander leaves over it.
8. Now put the bowl in kadai filled with little water.
9. Steam the bowl with the lid for sometime maybe for 10-15 mins. in slow flame.
10. Take it out the dish is ready and can be eaten with rice.

Ingredients for Cooking
4-5 eggs
1 large potato
4 medium size Onion (2 onions should be slicely chopped and 2 onions for paste)
1 tsp red chilly powder
1 tsp Ginger garlic paste.
Whole Garam Masala ( I stick of Darchini,2 cardamoms, 2 cloves) to be grinded or pounded nicely.
Salt and Turmeric for taste and colour.
2-3 Bay Leaves.
50gm oil.

Methods of Cooking

1. Break the eggs and mix them with 2 sliced and chopped onions along with pinch of salt and 2 chopped green chillies.
2. Cut the potato into pieces and soak it in water.
3. Take 1 egg shell pour it in the egg mixture and take the mixture in it and make small round omlette.
4. Fry both the ways.
5. Make small round omlette and keep it aside.
6. Heat the oil in kadai and fry the potatoes pieces.
7. Put all the bay leaves along with masala except garam masala and fry it till it leaves oil
8. Add salt to taste, 1 tsp turmeric powder and 1 tsp chilly powder.
9. Put 1 glass of warm water in it.
10. After the potatoes get boiled put the omlettes in it for 5 mts alongwith 1/2 cup of warm water it.
11. Keep it in slow flame then put the pounded garam masala in it and shimmer it for sometime.
12. Serve it with rice.

Ingredients for cooking:

Take 6 eggs
one tablespoon of Maida
2 Tablespoon of Onion paste.
2 tsp of Ginger Garlic paste.
2 teaspoons of Salt and Turmeric powder.
4-5 Bay Leaves
1 tsp of Cinnamon, cloves and Cardamom (grinded together for garam masala).
1 tsp Dhaniya powder
1 tsp of Chilly powder.
1 big Potato to be peeled and cut into pieces.

Methods of Cooking

1. Beat the eggs with 1 teaspoon of Onion ,ginger and garlic paste.
2. Put 1 tsp turmeric and bit salt.
3. Mix all the things together with 1 tbsp Maida.
4. A pinch of Soda bicarbonate can also be added in it for fluffiness. Keep it aside.
5. Keep this in baking box or tiffin box( steel) but put a bit oil for greasing before putting it in the box.
6. Keep some water in the pressure cooker and keep the box in it for steaming.
7. Heat the kadai with oil and fry the potatoes pieces and keep it aside.
8. After the box get cool down make good square cubes out of it,and fry it in oil till golden brown.
9. Add the masalas with garam masala in the oil and if needed 1 tbsp tomato puree can be added in it.
10. Fry till the oil leaves out the masala.
11. Put the potatoes ( fried one) and pour one glass of hot water in it.
12. After the potatoes get boiled put the egg pieces in it.
13. Put 1/2 cup of hot water as this pieces will absorb the water.
14. Cook it in slow flame for 10 mins
15. Simmer it for 2-3 minutes and serve hot with Rice or Roti.

Ingredients

1 kg of small pieces of mutton.
50ml of edible oil for cooking.
Salt and Turmeric powder for colour and taste.
Garam masala (2 cardomoms, 2 cinnamon) to be pounded.
1 of tamarind paste.
4 Onions.

Grind to Paste:
1 bunch of pudina leaves
1 bunch of coriander leaves
1 bunch of methi leaves
8-10 Green chillies
1 whole Garlic.

Method

1. Clean the mutton and keep it aside to drain out the water.
2. Chop the Onions.
3. Heat 50ml of refined or mustard oil in non stick kadai
4. Fry the onions till pink.
5. Add the mutton along with 1 tsp salt and 1 tsp turmeric powder.
6. Fry the mutton till the oil leaves
7. Add the leaves paste in it
8. Fry it on slow flame.
9. After the mutton is cooked put the tamarind paste and simmer it for sometime.
10. Add the pounded garam masala and cover it for sometime.
11. Serve it with Rice.

Note: if Tamarind paste is not available (Tomato puree can be added ).

Ingredients

1 kg Rahu or katla fish whichever is available
25 gms black mustard
25 gms yellow mustard
Salt to taste
Turmeric Powder to colour
Green Chillies according to taste.
75 gms Mustard oil for Cooking.
1 bunch Coriander leaves for Seasoning.
1 tsp Kalajeera to splitter in oil.

1. Clean and cut the fish according to ones taste or fish can be cut at the market providing bengali cut.
2. Rub it with salt and turmeric according to one’s taste and colour.
3. Grind the mixed mustard seeds with 10-12 green chillies very well with water.
4. If the paste is made in the traditional pounded grinder the taste will be more.
5. With 25 gms of oil, marinate the fish along with the mustard paste.
6. Take kadai or skillet put 50 gms of mustard oil .
7. Put kalajeera when the oil is hot and after it start spluttering put the fish and slowly saute the fish, it should be done in a such way so that pieces should not broken.
8. Make the gas oven slow and put 1 cup of water for boiling.
9. After the fish is boiled, garnish it with fresh coriander leaves .
10. Serve it with fine boiled rice.

Ingredients

1/2 kg of Tangra Fish (Try to get black tangra if possible or tangra - Striped one on the skin).
1 small bunch of Coriander leaves for garnishing.
Salt and Turmeric for taste and colour.
100 gms of Mustard Oil

Grind into Paste:
1 big Onion
1 whole garlic
5-6 hot red chillies

Method:

1. The fish can be cleaned and cut from the market and washed properly because this fish is very difficult to be cut by anybody except experts.
2. Try to get the live one if its possible or fresh ones.
3. Wash it properly and pat it dry rub with the salt, turmeric and the grounded paste for sometime with one tbsp of oil in it.
4. Heat the oil in kadai about 25gms and put the marinated fishes
5. Saute the fish and keep it on slow flame.
6. After the oil starts separating put 1/2 cup of hot water and let it boil.
7. Garnish it with coriander leaves
8. Serve it with Rice.

This fish can be cooked as same as Parse mach with Kalajeerer jhol.

Ingredients

Pabda Fish is also treated as special fish item in Bengali Dish.

1 kg pabda fish (cut into half, if it is big)
Salt and turmeric to taste.
1 bunch of Coriander leaves for garnishing
200gms Mustard Oil
1 tsp Kala jeera.
2-3 Green chillies slitted to be put with Kalajeera .

For Grinding:
25 gms yellow mustard seeds
25 gms black mustard seeds
6-7 green chillies

Method:

1. Clean the fish and pat it dry and marinate with salt, 1 tsp oil and turmeric powder.
2. Keep it for marination at least for 10 minutes.
3. Heat the 1 tsp oil in kadai
4. Shallow fry the fish by covering with lid. his fish should be always fried by covering with lid.
5. Keep aside the fishes
6. Add 2 tbsp oil in kadai
7. Put 1 tsp of kalajeera and put the paste along with green chillies.
8. Put 1 cup of hot water for boiling.
9. After it starts boiling put the fishes in it and keep it in slow flame for sometime.
10. when the fish boils garnish it coriander leaves and simmer it for 5 minutes.
11. Serve it with Fine Rice (Not Dehradun or Basmati Rice)

Ingredients

1/2 kg Marula Fish (This is a small fish but very tasty and bit difficult for cleaning)
250 gms Jhinge (Prawns) It should be peeled and cut into long pieces at least 1 inches.
Salt and turmeric for taste and colour.
1 Onion, chopped finely
5-6 slitted green chillies.
1 small bunch of Coriander leaves.
100 gms of Mustard oil

Method:

1. Clean the fish and keep it marinated by 1/2 tsp turmeric powder and 1/2 tsp salt.
2. Heat the oil in the kadai put 1 tsp of kala jeera to splutter and saute the jhinge with bit of salt and turmeric (1 pinch).
3. Put the fish in it and saute it in slow flame
4. Put 1/2 cup of hot water and let it boil .
5. Garnish it with coriander leaves and simmer it for sometime
6. Serve it with Rice.