BHETKI KALIA

Bhetki macher kalia

Ingredients:

  1. Bhetki – 4 pc.
  2. Mustard oil
  3. Cinnamon – 1”
  4. Bay leaf – 1 no.
  5. Green cardamom – 2 no.
  6. Cumin seeds – ½ tb
  7. Onion – 2 tb
  8. Ginger apste – 1 tb
  9. Tomato paste – 2 tb
  10. Chilli powder – ½ tb
  11. Turmeric powder – ½ tb
  12. Garam masala – ¼ tb
  13. Ghee – ½ tb
  14. Salt

Procedure:

Apply salt and turmeric powder to the bhetki fish pieces (4 pcs).

Hat mustard oil in a pan. Fry the bhetki fish pieces. Take them out and keep aside.

In the same oil add cinnamon (1”), bay leaf (1 no.), green cardamom (2 no.), cumin seeds (1/2 tb) and onion paste (2 tb). Fry for 2 minutes.

Next add ginger paste (1 tb) and tomato paste (2 tb). Add chilli powder (1/2 tb), turmeric powder (1/2 tb) and salt. Fry the mixture for 5 minutes. Sprinkle garam masala (1/4 tb).

Now add the fried fish and water (1/2 cup). Cover and cook for 5 minutes.

Add ghee (1/2 tb) and switch off the flame.

Serve hot with steamed rice.

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LAL SAAG BHAJA WITH ANCHOVIES/ RED SPINACH FRY

Lal shaak with anchovies

Ingredients:

  1. Laal saag / Red spinach – 4 bunch
  2. Mustard oil – 2 tb
  3. Panch phoron – ½ tb
  4. Dry red chilli – 2 no.
  5. Onion – 1 no.
  6. Garlic – 4 cloves
  7. Green chillies – 2 no.
  8. Anchovies – 10 no.
  9. Salt

Procedure:

Heat a pan. Add mustard oil (2 tb) and panch phoron (1/2 tb).

Add dry red chilli (2 no.) and chopped onion (1 no.). Next add chopped garlic (4 cloves), anchovies (10 no.) and chopped laal saag. Fry till the saag becomes soft.

Add chopped green chillies (2 no.) and cover and cook till done.

Serve with hot steamed rice.

GONDHORAJ BHETKI

Gondhoraj bhetki

Ingredients:

  1. Bhetki – 4 pc
  2. Ginger paste – 1 tb
  3. Garlic paste – 1 tb
  4. Green chilli paste – 1 tb
  5. Lime juice – 2 ½ tb
  6. Mustard oil – 4 tb
  7. Yogurt – 1 cup
  8. Lemon leaves – 4 no.
  9. Salt

Procedure:

Marinate the bhetki fish (4 pc) with ginger paste (1/2 tb), garlic paste (1/2 tb), green chilli paste (1/2 tb), lime juice (1/2 tb) and salt.

Heat mustard oil (4 tb) in a kadai. Fry the pieces and keep aside.

In the same oil add ginger paste (1/2 tb), garlic paste (1/2 tb), green chilli paste (1/2 tb) and fry for 2 minutes. Next add yogurt (1 cup) and salt. Cook for 5 minutes.

Add water (1/2 cup) and boil for 2 minutes. Next add the fried fish pieces and cook for 5 minutes.

Add crushed lemon leaves (4 no.) and lemon juice (2 tb). Switch off the flame and serve hot with steamed rice.

ILLISH MACHER BEGUN DIYE JHOL

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Ingredients:

  1. Illish / Hilsa fish – 4 pc
  2. Turmeric powder – 1 tb
  3. Poppy seeds – 1 tb
  4. Yellow mustard seeds – 1 tb
  5. Mustard oil – 2 tb
  6. Kala jeera / Onion seeds – ½ tb
  7. Brinjal – 100 gm
  8. Chilli powder – ½ tb
  9. Ginger paste – ½ tb
  10. Salt

Procedure:

Marinate the fish (4 pc) pieces with salt and turmeric powder.

Make a paste of poppy seeds (1 tb) and yellow mustard seeds (1 tb).

Heat mustard oil (2 tb) in a kadai. Add the fish pieces and fry for 1 minutes. I prefer not to fry the hilsa pieces.

In the same oil add kalo jeera (1/2 tb) and brinjal (100 gm) and salt. Fry for 2 minutes. Next add turmeric powder (1/2 tb), chilli powder (1/2 tb) and ginger paste (1/2 tb).

Fry for 1 minute and then add the fish pieces and the paste. Fry for 1 minute and add water (1 cup).

Boil for 2 minutes. Serve hot with steamed rice.