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Posted by on Jan 5, 2016 in Fish | 0 comments

Dry Fish Kofta / Chepa Shutki Bora / চেপা শুঁটকি বড়া

Dry Fish Kofta / Chepa Shutki Bora / চেপা শুঁটকি বড়া

  Dry Fish Kofta / Chepa Shutki Bora / চেপা শুঁটকি বড়া  is a kofta that is made from pumpkin leaves / Bottle gourd leaves/ Spiny gourd leaves wrapping a filling dried fish or shutki specially Chepa shutki. Chepa sutki is a semi dried traditional fermented fish. Usually dry fish is baked under sun, but Chepa sutki is made with semi fermentation.  It is origin to Mymensingh district of Bangladesh. The shutki itself is very very spicy and is best paired with plain steaming rice. Enjoy. With love Rownak (N.B. Sorry to take long break for unavoidable circumstance, I will try to reply all your email and question as possible. Thanks for staying with me) Ingredients: Makes: 8-10 koftas/bora 4 chepa shutki/dried fish Mustard oil 1 cup onion slices 1/2 cup garlic slices 12-15 dry red chillies 2 green chilli chopped Salt as needed 8-10 pumpkin leaves / Bottle gourd leaves/ Spiny gourd leaves       How to Make: Wash the chapa shutki(dry fish) in lukewarm water. Set aside. Heat 1

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Posted by on Jan 8, 2015 in Bhorta/Mash, Fish | 5 comments

Taki Macher Bhorta / Mashed Fish / টাকি মাছের ভর্তা

Taki Macher Bhorta / Mashed Fish / টাকি মাছের ভর্তা

There are many ways to make this beauty, I am giving which way I find easier and tastier. English name of Taki mach is Spotted Snakehead. If you are in Australia, Whiting fish will be good option instead of  Taki mach. With Love, Rownak (P.S. My dad usually does not eat taki fish, after that he tried it and loved it. And Mum said ” its a beauty”, so please try it.) Ingredients: 5-6  Taki fish (Spotted Snakehead ) 1/6 teaspoon turmeric powder 2 teaspoons Chopped garlic 4 tablespoons Chopped onion 5-6 Chopped green chilli or to taste 1 tablespoon Chopped coriander leaves Salt to taste 2 tablespoons oil(mustard oil preferable)             How to make: Clean the fish properly, and cut out the heads and tails from the body. Add salt and turmeric with fish and keep aside. Heat oil and fry onion and garlic till it becomes light golden. Remove fried onion and garlic from oil. In same oil fry fish oil medium heat

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Posted by on Jan 4, 2015 in Fish | 2 comments

Komola Ilish / Orange Hilsa / কমলা ইলিশ

Komola Ilish / Orange Hilsa / কমলা ইলিশ

    Komola Ilish / Orange Hilsa is a beautiful dish. Some of us will think this(cooking with orange) as fusion fish curry, but fish cooked with orange is very old style of cooking fish in Bangladesh. I used bit of sugar which will not make this curry sweet, it will enhance the flavour. If your orange is sweet, you don’t need to add sugar. Hope you will like this orange flavoured Hilsa . If you dont have Hilsa, you can use your choice fresh fish. Thanks. Ingredients: 6 pieces Hilsa 1/3 cup onion (sliced) 1 tablespoon onion paste ½ teaspoon ginger paste ¼ teaspoon turmeric powder 5-6 green chillies (sliced) 1 and ½ cup orange juice (freshly squeezed) ½ teaspoon sugar ( optional) 1 teaspoon orange rind ¼ cup oil Salt to taste     How to make: 1. Clean, wash and strain the fish. Marinate fish with ¾ cup orange juice and salt for at least half hour. 2. Heat oil and fry onion with pinch of salt.

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Posted by on Dec 4, 2014 in Fish | 0 comments

Deshi Shorpunti Dopeyaja / Spicy Olive barb / দেশি শরপুঁটি দোপেয়াজা

Deshi Shorpunti Dopeyaja / Spicy Olive barb / দেশি শরপুঁটি দোপেয়াজা

Deshi Shorputi mach / Olive Barb is a very tasty fish (please don’t buy high breed one). If you just fry it, it will still delish. But seeing this fish, I feel like to do dopeyaja. So here you go Deshi Shorpunti Dopeyaja / Spicy Olive barb / দেশি শরপুঁটি দোপেয়াজা. Enjoy. Ingredients: • 6-7 Deshi Shorputi mach / Olive Barb (about 800 grams) • 1/ 2 cup onion(sliced) • 2 tablespoon onion paste • ½ teaspoon turmeric powder • 1 and ½ teaspoon chilli powder or to taste • 5-6 green chillies • 1 bay leaf • 1 tablespoon chopped coriander leaf • Salt to taste • ½ cup oil     How to make: 1. Cut, clean and wash the fish; strain the water (don’t need excess water) and add ¼ teaspoon turmeric and ½ teaspoon salt. 2. Heat the oil and when oil is ready, fry fish about 2 minutes each side. 3. Remove fish from oil and in same oil add onion and bay leaf; fry

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Posted by on Sep 9, 2014 in Fish, Vegetables | 0 comments

Bitter Melon with Hilsa Head and Tail / Ilish Matha Leje Korola

Bitter Melon with Hilsa Head and Tail / Ilish Matha Leje Korola

  Don’t get scared to see Bitter melon (Some does like it for bitterness), Bitter melon is very healthy and good for you. I add some tips end of the recipe if you don’t want to use onion or if you skip frying the fish option. Instead of Hilsa fish you can use shrimp / prawn. Please try this authentic Bangladeshi recipe. Thanks. Ingredients: 1 head and 1 tail of Hilsa fish 500 grams bitter melon 2 potatoes ½ cup onion chopped(optional) ½ teaspoon ginger paste ½ teaspoon turmeric powder 1 teaspoon chilli powder or to taste 2-3 green chillies sliced 3 tablespoon oil Salt to taste   How to make: Wash bitter melon and cut into lengthwise slice to follow the picture. Keep it aside. Cut potato into slice about same thickness like bitter melon to follow the picture and wash it. Keep it aside. Clean head and tail of Hilsa, wash and add ¼ teaspoon turmeric and salt with it. Heat the oil and when oil is ready,

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Posted by on May 24, 2014 in Fish | 0 comments

Chepa Shutki Biran / Chepa Shutki Bhuna

Chepa Shutki Biran / Chepa Shutki Bhuna

  Chepa shutki is a semi dried traditional fermented fish. Usually dry fish is baked under sun, but Chepa shutki is made with semi fermentation.  It is origin to Mymensingh district of Bangladesh. Like other dry fish chepa shutki is cooked with lots chilli and garlic. Some likes to use dry chilli paste(to soak dry chilli and make paste of it), but I find chilli powder more easy and handy. Enjoy. Ingredients: 6 Chepa shutki(dry fish) 1 and ½ cup onion(chopped) 3 tbsp galic(chopped) 3 tbsp chilli powder (or to taste) ½ tsp turmeric 1/3 cup oil Salt to taste     How to make: Wash Dry fish, remove the scale and cut off head: keep aside the fish Heat oil till it becomes smoky hot and add fish. Stir it, fish will melt down. Add onion, garlic and salt; cook for 2 minutes. Add turmeric and chilli powder; cook till oil comes out. Enjoy Chepa Shutki Biran / Chepa Shutki Bhuna with steamy hot rice.

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Posted by on Mar 18, 2014 in Fish | 8 comments

Boneless Hilsa / Dum Ilish

Boneless Hilsa / Dum Ilish

  Hilsa / Ilish is the most tasty fish in the world which is delicacy of Bangladeshi cuisine. Because its bones sometimes foreigners and kids find difficult to enjoy its taste. Now you can enjoy the taste Hilsa without bothering about bones. Main key of this recipe is slow cooking to make tender the bones. I love to make it sweet and sour though you can change to your taste. Enjoy. Ingredients: 1 whole hilsa(1 kg preferable) 1 and ½ sliced onion 1 tsp ginger paste 3 tbsp lime juice (or to taste) 2 tbsp sugar 2 tbsp oil 1 and ½ chilli powder 4-5 chillies 4-5 lime leaves(optional) Salt to taste Flour to seal         How to make: Scale off, cut all fins and tail and gut the fish: wash well. Place fish in the pan and; I litre water and all ingredients except lime leaf. Close the pan with lid and seal it with soft dough. Make sure no vapour comes out. Cook it 5

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Posted by on Feb 3, 2014 in Fish | 6 comments

Koi Macher Paturi / Steamed Fish Wrap

Koi Macher Paturi / Steamed Fish Wrap

  Koi Macher Paturi / Steamed Fish Wrap is a unique fish dish. I used tradition climbing perch and mustard oil; but you can make it with your choice fish and vegetable oil.  If you don’t want to steam it you can pan fry it with 2 tablespoon oil and water under closed lid.   Ingredients: 4 climbing perch ( koi mach) 8 leaves of bottle gourd or pumpkin 1 cup chopped onion 1 ½ tablespoon mustard paste 4-6 green chillies sliced 2/3 teaspoon turmeric powder 1 ½ tablespoon mustard oil Salt to taste Thread or toothpick             How to make: Clean the leaves and climbing perch ( koi mach). For cleaning the fish use salt ; rub the salt and wash it off. Cut 2-3 slits on each side of fish. Mix onion, chillies, turmeric, mustard, oil and salt together. Add the paste mix to fish and let it sit for at least 15 minutes. Warp with 2 leaves each fish and secure it

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Posted by on Sep 24, 2013 in Fish | 4 comments

Sorse Ilish (Traditional Way)

Sorse Ilish (Traditional Way)

  Long ago I posted Sorse Ilish for Abroad Kitchen. So I feel that I should do traditional one. Hope you know that there are different types of mustard seeds. In Bangladesh brown and white mustard seeds are common. You can use any mustard seeds, though brown one will make strong taste with brownish texture gravy and white one will make yellow gravy with milder taste. I used white one here. You can use hot mustard paste instead of mustard seeds to make it handy. Fry the fish 1 minute both sides if it’s not fresh. If you overcook mustard seeds it turns bitter, that’s I added mustard paste in the end. Ingredients: 6 ilish steaks 2 tablespoons mustard seeds 3 tablespoon  onion paste 8-9 green chillies ½ teaspoon turmeric powder 1 teaspoon salt 3-4 tablespoon mustard oil   How to make: Make paste of mustard seeds and 5 green chillies. Clean, wash the fish and rub ½ teaspoon salt and ¼ teaspoon turmeric. Heat oil with onion paste, turmeric

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Posted by on Aug 19, 2013 in Fish | 3 comments

Tel Koi /Spicy Anabas (Climbing Perch)

Tel Koi /Spicy Anabas (Climbing Perch)

Hi! Hope everyone had wonderful Eid. Anabas (Climbing Perch) is one of my favourite fishes. Before giving the recipe I should tell strange fact of this fish. During heavy rain Koi / Anabas(Climbing Perch) go out from water and starts climbing on earth(Interesting). Bangladeshi who lives in overseas, misses 3 “F”s(Family, friends and fresh fish) and poor me don’t like to cook old frozen fish. But something is better than nothing (nai mamar cheye kana mama bhalo). Enjoy. Ingredients: • 4 Koi fish ( washed and cleaned) • 2 tbsp onion paste • ½ ts turmeric powder • 2 ts chilli powder • 4 green chillies • 2 tbs chopped coriander leaves(optional) • Salt to taste • ½ cup oil         How to make: 1. About cleaning Koi fish is very important (because mud inside head). Use tooth pick to clean inside head. Rub salt well to clean the fish. Cut 1-2 slits on each side of each fish. 2. Add 1/3 ts salt and ¼ ts turmeric

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