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Posted by on Jul 29, 2013 in Fish | 2 comments

Bele Macher Paturi / Fish cooked in Banana Leaf

Bele Macher Paturi / Fish cooked in Banana Leaf

  Bele Macher Paturi / Fish cooked in Banana Leaf which is cooked in Banana Leaves. This is one of the traditional dishes from Bangladesh. The word “paturi” comes from the Bengali word “pata” or “leaf”. I used Sand Whiting (Bele mach Sorry I had different size fish) for this recipe. If you want, you can use your desire fish. When I was making, I thought that it could make in oven but for this I wanted to go for traditional way. Ingredient: • 500 grams Fish • 1/3 cup onion sliced • 2 tablespoon onion paste • ½ teaspoon turmeric powder • 1 teaspoon chilli powder • 4-5 Green sliced chillies • 1 teaspoon chopped garlic • 2 tablespoon chopped coriander leaves • 2 and ½ tablespoons oil(mustard oil preferable) • ½ tsp Salt or to taste • Banana leaves (wide, whole leaf)       How to make: 1. Clean fish; if you have big fish, cut it into 2″ pieces. 2. Marinate the fish with all ingredients and

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Posted by on Jul 19, 2013 in Fish | 0 comments

Am Begune Mola Mach (Sour Eggplant with Small Fish)

Am Begune Mola Mach (Sour Eggplant with Small Fish)

  Am Begune Mola Mach (Sour Eggplant with Small Fish) is very traditional fish with green mango during Summer. You can use mustard paste in this curry. Please don’t forget to join my facebook group or like my facebook page to keep in touch with me .Thanks. Ingredients: • 250 grams Mola mach (Mola carplet fish) • 200 grams egg plant • 1 small potato • ½ medium green mango • 1 cup Sliced onion • 1 and ½ teaspoons garlic(finely chopped) • 1/3 teaspoon turmeric powder • 1 teaspoon Chilli powder • 4-5 Split green chillies • 1 bay leaf • 1 tablespoon coriander leaves chopped • Salt to taste • 3 tablespoon oil       How to make: 1. Cut the fish and clean the fish a few times with water and salt. Place the fish in a strainer. 2. Cut eggplant and potato like the picture. Wash them and keep aside. 3. Cut green mango in same size. 4. Heat oil in a pan and add

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Posted by on Jul 16, 2013 in Fish | 5 comments

Puti Macher Chorchori / Spicy Small Fish / পুঁটি মাছের চড়চড়ি

Puti Macher Chorchori / Spicy Small Fish / পুঁটি মাছের চড়চড়ি

  It is a very simple and easy traditional recipe. You can use any kind of small fish (choto mach) for this recipe. I used mustard paste in this recipe. If you are living overseas, you can use hot English mustard paste to make handy. Puti mach is in English Puntio Barb. Ingredients: • 300 gm Punti fish (cut and cleaned) • 1 Onion finely sliced • 1 tablespoon mustard paste • 1 teaspoon chopped Garlic • 2-4 Green chillies sliced • 1 teaspoon roasted Cumin Powder(optional) • 1 teaspoon Red Chilli Powder • ½ teaspoon Turmeric Powder • 1 tablespoon Coriander Leaves chopped • 1 bay leaf • 2 tables oil Mustard Oil or vegetable oil • Salt to taste How to Make: 1. Take the pan in which you will and add fish and all the ingredients except cumin powder and coriander leaves. Mix well and add ½ cup water. 2. Now turn on the heat and cook it under closed lid on medium heat. 3. When water dries

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Posted by on Jun 22, 2013 in Fish | 4 comments

Lebu Patay Rui Mach / Spicy Fish with Lemon Leaf

Lebu Patay Rui Mach / Spicy Fish with Lemon Leaf

  I used Rohu fish with bone in this recipe.If you want, you can use any big fish or fish fillet. Using sugar will not make the dish; sugar is used to enhance flavour. Enjoy the flavour of Bangladesh. Ingredients: • 600 gram Rohu fish • 1 medium onion sliced • ¼ teaspoon turmeric powder • 1 teaspoon chilli powder • ½ teaspoon coriander powder • ½ cup onion paste • ½ teaspoon garlic • ½ teaspoon ginger • 2-3 green chillies (optional) • ½ teaspoon sugar (optional) • 1 tablespoon chopped coriander leaves • 4-5 lemon leaves • 1 and ½ tablespoon lemon juice • 4 tablespoons oil • Salt to taste         How to make: 1. You can check on picture to cut ruhi fish into about 1″ pieces and add turmeric and ½ teaspoon salt with fish. 2. Heat the pan with 2 tablespoons oil on medium high and add fish pieces. 3. Fry it for 2-3 minutes and take out fish pieces for

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Posted by on May 9, 2013 in Fish | 0 comments

Boal Doi Kosturi

Boal Doi Kosturi

    Boal Doi Kosturi is such a wonderful dish with full of flavour and aroma. Hope you love this dish. Ingredients: • 5-6 Boal fish steaks • 1/3 cup onion sliced • 1/3 cup onion paste • 1/3 cup tomato chopped • 2 tablespoons Greek yogurt (tok doi) • 1 teaspoon chilli powder • ½ teaspoon turmeric powder • ½ teaspoon coriander powder • ½ teaspoon ginger paste • ½ teaspoon garlic paste • ½ teaspoon sugar • 1 clove garlic chopped • 3-4 green chillies • 3-4 limes leaves(lebu pata) • 3 tablespoons oil • Salt to taste       How to make: 1. Wash fish and pat dry it. Add ½ teaspoon salt and ¼ turmeric with fish. 2. Fry fish about 2 minutes each side and take out fish pieces from oil. 3. In same oil add onion and chopped garlic and fry it lit till becomes soft. 4. Mix all paste and powder spices with yogurt and make smooth paste. 5. Add yogurt paste

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Posted by on Mar 11, 2013 in Fish | 1 comment

BELE MACHER JHURI / SAND WHITING SCRAMBLE

BELE MACHER JHURI / SAND WHITING SCRAMBLE

  Hi! BELE MACHER JHURI / SAND WHITING SCRAMBLE is very simple recipe. There is no bone, so kids love it. I used bele mach (fish) here but you can use any fish of your choice. Enjoy. Ingredients: • 700 grams fish • 1 large onion finely chopped • 1 tablespoon garlic chopped or crushed • ½ teaspoon turmeric powder • 4-5 green chillies chopped • 1 tablespoon coriander leaves chopped • Salt to taste • 1 and ½ tablespoon oil     How to make: 1. Clean the fish and cut the head. We don’t need head in this recipe. 2. Wash fish with salt. Be careful to wash. 3. Boil fish turmeric and 1 teaspoon salt for 6-8 minutes. 4. Strain the water and debone the fish. 5. Heat the pan with oil and when oil is ready, add onion and garlic. 6. Fry till onion becomes soft. Add fish and chillies. 7. Sauté it on medium heat till it becomes lite golden brown. Don’t forget to stir

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Posted by on Jan 2, 2013 in Fish | 0 comments

Crispy Pomfret Fry / Crispy Butter Bream Fry / Mochmoche Rupchanda

Crispy Pomfret Fry / Crispy Butter Bream Fry / Mochmoche Rupchanda

  Crispy Pomfret Fry / Crispy Butter Bream Fry / Mochmoche Rupchanda is a tasty starter. Usually this recipe is made with Ticto barb(Puti mach) in Bangladesh. If you want, you can buy Ticto barb(Puti mach) from Bangladeshi grocery and try this recipe. Personally I don’t like frozen fish or try to avoid it(though it is impossible to avoid Hilsa). Actually you can make this recipe with any small fish. This recipe gives such a crisp that you will able to have whole fish with bone. Because of edible bone this recipe is good source of Calcium. Even those kids who are not fond of fish with bones, will love this fish. Ingredients: • 500 grams fish • 1 tablespoon flour • 1 tablespoon cornflour • 1 teaspoon chat masala • 1 teaspoon hot English mustard paste • 1 teaspoon chilli powder • ½ teaspoon turmeric powder • Salt to taste • Oil for deep fry     How to make: 1. Clean the fish and wash it. 2. Pat

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Posted by on Dec 19, 2012 in Fish | 3 comments

Spicy Tilapia Fry / Tilapia Dopiaza

Spicy Tilapia Fry / Tilapia Dopiaza

  Ingredients: • 800 gram tilapia whole fish • 1 cup onion sliced • 3 tablespoons onion paste • 2 teaspoons chilli powder • ½ teaspoon turmeric powder • 3 green chillies sliced • Salt to taste • ½ cup oil How to make: 1. Clean the fish and cut 1-2 slits on each side of fish. Add ¼ turmeric powder and ½ teaspoon salt with fish and coat it properly. 2. Heat the pan with oil on medium and fry the fishes about 8 minutes each side or till fish is cooked. 3. Remove the fish from the oil and put on your serving bowl. 4. In same pan add onion and green chillies fry it till it become light golden brown. 5. Add onion paste, chilli powder, turmeric and salt. 6. Cook it with 2 tablespoons water till oil comes out (stir occasionally) 7. Add coriander leaves and stir it.Turn off the heat and pour it over fish. 8. Serve spicy Tilapia fry / tilapia dopiaza with hot

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Posted by on Nov 6, 2012 in Fish | 2 comments

Pineapple Hilsa / Anarosh Ilish

Pineapple Hilsa / Anarosh Ilish

  Pineapple Hilsa / Anarosh Ilish is a sweet sour dish. If your pineapple is sour, add bit sugar. I fry the fish before, as you know it is hard to get fresh Hilsa in abroad. I f you have fresh fish, you can skip this. Ingredients: • 5 Hilsa cutlets(Ilish) • 1 small onion sliced • ¼ teaspoon turmeric powder • 2 tablespoons onion paste • 1/2 teaspoon roasted cumin powder • 1 cup pineapple paste • 1/2 teaspoon chilli powder(optional) • 3-4 green chillies • 1bay leaf • 3 tablespoons oil • Salt to taste     Ingredients: 1. Mix the fish pieces with ½ teaspoon salt and turmeric powder. 2. Heat a pan with oil and fry the fish pieces for 1-2minutes to just seal it. Set aside the fried fish pieces. 3. Now in the same pan add onion and bay leaf; fry it till onion becomes transparent. Add pineapple pastes and red chilli powder and salt and cook it 3-4 minutes. 4. Add 1 cup

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Posted by on Sep 14, 2012 in Fish | 1 comment

Basa with Coconut Cream

Basa with Coconut Cream

  In my childhood I asked my uncle (mama) about his favourite fish. He said his most favourite fish which was the expensive one. Though basa is neither expensive nor hard to get, I find that Basa is to flavour it up. Just you need to creative about it. In that way I made fish kofta curry and basa with coconut cream. This recipe is inspired by my mom Shol mach with coconut milk. So you can even use shol mach in recipe. But I found basa goes very well in this recipe. Hope you will like this recipe. Ingredients: • 700 grams basa fillets • 3 medium potato • 200 ml coconut cream • 1 cup onion sliced • 1 tablespoon chilli powder • 1 tablespoon onion paste • ½ tablespoon coriander powder • ½ teaspoon turmeric powder • 1 teaspoon roasted cumin powder • 1 bay leaf • Salt to taste • ¼ cup oil         How to make: 1. Cut potato and fish like

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