Ingredients

Parse fish (it should weigh atleast 10 nos in one kg.). Clean it
1 tsp Kalajeera
5-6 hot green chillies to be slitted from the middle.
Salt and Turmeric for taste and colour.
200 gms Mustard Oil

Method:

1. Clean the fish which are already cut from the market and rub it with 1/2 teaspoon of turmeric and salt.
2. Heat 2 tbsp oil in the kadai and fry the fish .( Always remember fry the fish only when the smoke comes out).
3. Keep the fish aside.
4. Put 2 tsp oil in kadai and put the kalajeera along with slitted green chillies and 1 tsp salt.
5. Put one cup of hot water in it and let it boil.
6. Put the fried fish in it and slow the gas flame always whenever the fishes are kept for boiling.
7. Now when its done serve it with rice.

Ingredients

1 kg Ruhi Fish (its advisable to take 1 kg from big rahu fish weighing 4-5kgs)
2-3 Bayleaves.
Salt and Turmeric for taste and colour.
1 tsp Sugar for Caramilising
1/2 tsp Jeera to sparkle in oil
200 gms Mustard Oil for cooking
100 gms beaten curd with 2 tbsp water (If its not available 1 cup of hot will do but will bring diff taste.)

To grind into paste:
1 big Onion
1 whole garlic
1 piece ginger
5-6 hot red chillies

Whole Garam Masala — grind to paste
2 Elaichi
2 long
2 Darchini

Method:

1. Take the good pieces of fish and clean it with water pat it dry
2. Marinate with salt and turmeric powder.
3. Heat oil in non stick kadai and shallow fry the fish.
4. Keep aside the fish pieces.
5. Put rest of the oil in the kadai and put the sugar for caramalising
6. Put bay leaves and jeera to crackle in oil
7. Add ground paste and garam paste with salt and turmeric ( salt and turmeric should be added according to one’s taste and colour) in the oil.
8. After the oil comes out from the masala put the beaten curd or 1 cup of water into it for boiling.
9. Add fish pieces into it for boiling and let it simmer for few minutes.
10. Serve it with Rice.

Ingredients

1 kg of Chital Macher Peti (you get in fish market). Cut into required sizes
1 big Tomato, finely chopped.
200 gms mustard oil for cooking
Salt and Turmeric for taste and colour.

Grind into Paste:
1 big Onion
1 whole garlic
1 piece ginger
5-6 hot red chillies
1 bunch of Coriander leaves for garnishing.
1 cup beated curd or Coconut milk according to taste.
2-3 Bayleaves

whole Garam Masala — Grind separately
2 Elaichi
2 long
2 Darchini

Method:

1. Clean the fish big pieces and rub it dry, marinated with 1 tsp salt and 1/2 tsp turmeric.
2. Heat the Oil in Kadai and fry the fish pieces but with covered lid till golden brown.
3. Remove the pieces and keep it aside.
4. Put the Bay leaves in to it and put all the masala except garam masala with copped tomatoes in it.
5. Fry it and let the oil come out of it
6. Put 1 cup coconut milk and 1 cup of water.
7. Put the pieces of fish in the curry and slow the gas flame and let it boil for few minutes.
8. Put garam masala in it and cover it for 5 minutes
9. Garnish it with coriander leaves.
10. Serve hot with rice.

Ingredients

This fish is very tasty fish and available in UK, USA and India. This fish is treated as Royal fish among the people who stayed in the East Bengal.

Get the Gada of the fish 1/2 kg. Tell the fishseller to scale out the skin of the fish.
2 big potatoes.
200gms of Mustard oil required for frying and cooking.

Grind to make paste:
1 tso Jeera
1 big Onion
1 whole Garlic
1 big piece of ginger
8-9 red chillies

For garam masala paste with little water:
2 Darchini
2 Elaichi
2 Long (cloves) to make paste with water.

For marination, taste and colour:
2 tsp turmeric powder
2 tsp of salt

Method:

1. Take out the meat of the fish by scooping, marinate with 1 tsp of the said masala paste, salt to taste, one tbsp maida, 1/2 tsp turmeric.
2. Make good dough of it and make 6 balls (size of normal cricket ball) out of it .
3. Boil sufficient water in the kadai and put the balls of fish when the water is in full boiling point.
4. Boil it for 10-15 minutes.
5. Cut the balls into good pieces and keep it aside for frying.
6. Peel the Potatoes and cut in to good pieces.
7. Heat 3-4 tbsp mustard oil in the kadai or wok (Non Stick) and fry the fish pieces till golden brown and keep it aside.
8. Now fry the potatoes pieces in the oil (put some more oil if required).
9. Then put the rest masalas except the Garam Masalas for frying.
10. If you need 2 tablespoon of tomato puree can be also added in the paste for frying.
11. Add 1 /2 teaspoon of turmeric and salt to taste.
12. Put 1 glass of hot water in it and let the potatoes pieces boil in it.
13. After the potatoes pieces get boiled put the pieces of fried fishes for boiling.
14. Put the garam masala after the fish is boiled and simmer it foe few minutes covered with lid.
15. Keep it nice bowl serve it with hot rice.
16. Try the dish its bit pain staking but after its made and eaten pain taken during making the dish will vanish immediately.

Ingredients

Take 1 kg of Boal Fish which is available mostly during winter in the Market.(Its basically very oily and with more fat in it.). Cut it in good pieces or can get the bengali cut from the Market.
150gms of mustard oil for cooking
Salt and Turmeric for marination and cooking.
1 small bunch of Chopped Coriander.
1 tsp of Kalajeera.
1 finely chopped tomato

Make into fine paste:
1 big Onion
1 whole garlic
1″ Ginger
5-6 Red chillies

Method:

1. Clean the fish and pat it dry and rub it with or marinate it with 1 tsp salt, 1 tsp turmeric and 1 tsp mustard oil.
2. Heat the wok or kadai (non stick if possible) with 3 tbsp oil.
3. Fry the fish cover it with lid other wise it will start crackling so much that will burn the cook
4. After frying keep it aside.
5. Heat the kadai again with 3 to 4 tbsp oil and put 1/2 tsp kalajeera
6. Let it crackle.
7. Mix all the paste in it with chopped tomato saute it
8. Put 1/2 glass of hot water in it. ( Tip: Never put cold water while cooking).
9. Once its starts boiling put the fish in it and cover it with the lid.
10. After 10 minutes take the lid out and put the chopped coriander leaves
11. Serve it with rice.

Ingredients

1 tsp of Jeera for Grinding and One spoon to crackle in oil.
150gms Mustard oil for cooking.
I cup Coconut Milk for cooking. (Otherwise grind the coconut and take out the milk from it.
1 tsp Ginger paste
1 tsp chilli paste. (Even Green chilies will also do.)
Salt for marination and to taste.
3/4 tsp turmeric Powder for marination and colour.
3 Elaichi, Darchini, Long (clove) each for grinding to make garam masala.

Method:

1. Clean the fish and marinate with 1/2 tsp turmeric powder and 1 tsp salt.
2. Take 3 tablespoon of mustard oil in non stick kadai and shallow-fry the fish.
3. Heat the kadai again with 3 tablespoon mustard oil and put jeera to crackle on it.
4. Put the ginger and chilly paste (or green chillies 5-6nos silted nicely) 1/4 tsp turmeric, 1 tsp salt.
5. Fry it and put the coconut milk in it, which is easily available in market .
6. When it starts boiling put the fishes in it and slow the flame.
7. After it boils, put the garam masala paste and simmer for 5 minute.
8. Serve it with rice.

Ingredients

For pathiri:
Rice flour - 3 cup
Water - 3-1/2 cup
Aniseed - 3 teaspoon
Salt - 1 teaspoon
Small onion - 25 - 30 nos.
Coconut - 2 cup

To Marinate The Fish
Mackerel or pomfret - 12 pieces
Red chilly powder - 2 teaspoon
Turmeric powder - 1 teaspoon
Ginger - 1 small piece
Garlic - 4-5 cloves
Salt - As required
Oil - To fry

For The Fish Masala:
Onion - 6nos
Green chillies - 6nos
Ginger - 1 small piece
Tomato - 4nos
Coriander powder - 4 teaspoon
Red chilly powder - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Curry leaves - 1 stalk
Salt - To taste
Oil - 2-table spoon

Method:

To marinate the fish:

1. Clean and cut the fish and apply the ginger garlic paste, red chilly powder, turmeric powder and salt
2. Marinate it for 1 hour and fry it in oil and keep aside.

For the fish masala

1. Heat 2-table spoon of oil and saute onion and green chillies.
2. When the onion becomes transparent add ginger and curry leaves.
3. Stir for a while and add coriander powder, chilly powder, and garam masala and turmeric powder.
4. Add the tomatoes and stir well.
5. Add 1/2 cup water and 1 cup of the coconut mixture, which was kept aside.
6. Simmer the flame for a while.
7. Add the fried fish to it and keep on the fire for few more minutes.
8. Remove from fire and cool.

For Pathiri:

1. Boil water and salt add the rice flour and mix well and take it of from fire.
2. Knead the dough well. Keep aside.
3. Grind small onion, aniseed and coconut and keep 1-cup aside.
4. Rest ground small onion, aniseed and coconut knead well to the dough.
5. Oil your palms and shape into small balls and flatten it like a chapathi.
6. Make one more of the same size.
7. Place a piece of fish and some masala on one pathri and spread evenly cover with another pathiri.
8. Press the edges well with oiled fingers.
9. Make the remaining the same way.
10. Place a cooker with water on the fire. Put the lid with holes.
11. Arrange one or two pathiris filled fish in a vessel and steam for 10 minutes or till done.
12. Remove from the vessel and serve hot.

Ingredients

1 Kg. Fresh White Water Pomfrets (Cleant, cut & washed)
1 big onion sliced finely
2 Tblsp Coconut oil for tempering
Salt to taste

For Wet Ground Masala: (to be ground very fine with as much less water possible):
Method

11/4 cup grated coconut
1/2 Onion chopped
3/4 Tsp Mustard Seeds
3/4 Tsp Cummin Seeds
1/2 Tsp Turmeric Powder
9 – 10 Fresh Green Chillies (as per desired)
6 Pepper Corns
8 Garlic Cloves
Lemon sized ball of Tamarind
2 Handful Bunches of Fresh Coriander Leaves
Method

1. Heat Oil. Add chopped onion and fry until golden brown.
2. Add masala and fry till the oil leaves the sides of the pan.
3. Add around 21/2 cups of water, add salt as per taste, cover allow the curry to boil.
4. After one boil, uncover and add fish pieces and adjust the vessel so that the masala covers the fish evenly.
5. Let the curry boil for next 10 – 15 minutes.
6. Serve very hot with steamed rice and pickle.

Ingredients

1 Kg. of Bombay Ducks / Cat Fish / Shark / Lep (Cleant, cut & washed)
6 – 7 Cloves of Garlic (mildly crushed)
3 Tblsp Coconut oil for tempering
1 Tomato (Sliced finely lengthwise)

For Wet Ground Masala : (to be ground with as less water as possible)

2 Big Onion chopped
1/2 Tsp Mustard Seeds
11/4 Tsp Cummin Seeds
1/2 Tsp Turmeric Powder
8 Madras Red Chillies
8 Kashmir Red Chillies
12 Pepper Corns
8 Garlic Cloves
Lemon sized ball of Tamarind

Method

1. Heat oil and add garlic and stir-fry till light brown.
2. Then add sliced tomato and stir-fry till cooked.
3. Add ground masala and fry for another 5 – 7 minutes.
4. Add salt to taste and add sufficient to make a pouring consistency gravy (not very thick).
5. Cover and bring the curry to boil. Uncover and add the fish pieces and shake the vessel so that the masala should cover each and every fish piece.
6. Simmer on low gas for 15 – 20 minutes and serve hot with rice.

Ingredients

1 Kg. Surmai Fish (White) Cleant, Sliced & Washed
1 Medium sized Onion, Sliced
5 Slit Green Chillies
1 Inch Ginger chopped
3 Tblsp of Vegetable Oil or Coconut Oil for tempering
Oil for frying fish
Salt to taste
A few Coriander leaves to garnish
For Coconut Milk:

4 Cups of Grated Fresh Coconut

Method

1. Grind the coconut in 2 cups of warm water.
2. Strain in muslin cloth and extract 11/2 cups of Thick Coconut milk.
3. Take the remains of the coconut and add 4 cups of warm water and grind once again.
4. Strain in muslin cloth to extract 3 cups of thin coconut milk.
5. Set aside thick and thin coconut milk separately.