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Posted by on Dec 16, 2011 in Fish, Prawn, Vegetables | 4 comments

Bottle Gourd with Prawn/ Lau Chingri

Bottle Gourd with Prawn/ Lau Chingri

Bottle gourd /lau is an unique vegetable. I was shocked when I found that Bottle gourd/ lau is originated from Africa not from Asia. But it is used widely in Bangladeshi cuisine. Here I am giving bottle Gourd with Prawn/ lau chingri of the easiest recipe which you never go wrong. In the list of ingredients you can see that I use sugar. Don’t get shocked about it. Sugar is used as a taste enhancer in Bangladesh and other countries. Hope you will like. Ingredients: • 800 grams bottle gourd • 150 grams peeled prawn or to your taste • ½ medium sliced onion • 1 tablespoon onion paste • ¼ turmeric powder • 1 and ½ teaspoon chilli powder • 1 bay leaf • 1 tablespoon chopped fresh coriander leaves • 1 teaspoon sugar (optional) • 3 tablespoon oil • Salt to taste How to cook: 1. First peel the bottle gourd and cut into small pieces. 2. Wash bottle gourd and keep aside. 3. Heat the pan with

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Posted by on Dec 15, 2011 in Fish | 2 comments

Rui (Ruhi) Fish curry with Peas

Rui (Ruhi) Fish curry with Peas

When we are talking about Bangladeshi food first thing comes our mind is fish. Fish and Bangladesh are interrelated. Fish curry is becoming more popular nowadays worldwide because fish is healthier than meat. Here I use Ruhi fish but you can use your choice fish/any fish cutlet. Even you can omit peas too. Hope you will like. Ingredients: • 8 pieces Ruhi fish/rui mach • 1 sliced medium onion • 2 tablespoon onion paste • 2 teaspoon chilli powder • ½ teaspoon turmeric powder • ½ teaspoon coriander powder • 3-4 green chillies (optional) • 1 bay leaf • 1 tablespoon chopped fresh coriander leaves • ½ teaspoon fried cumin (optional) • 4 tablespoons oil • Salt to taste • 1 cup frozen peas How to make: 1. Clean and wash the fish thoroughly. 2. Pat dry the fish and mix turmeric and 1 teaspoon salt with fish. 3. Heat the pan with 2 tablespoons on medium high and fry the fish pieces both side about 1 minute. 4. Remove

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Posted by on Nov 28, 2011 in Fish, Vegetables | 2 comments

Kochur Shak with Ilish Head

Kochur Shak with Ilish Head

Kochur Shak with Ilish Head By Rownak Jahan, November 28, 2011 Prep Time: 15 minutes Cook time: 45 minutes Yield: Serve: 4-5   Kochur shak/taro stem with illish head is an authentic Bengali dish. Kochur shak is rich source of iron. This is one of my favourite dishes, hope you guys will like too. In my tight schedule I do some easy steps to fulfil my food fantasy. I am telling that here because kochur shak is little bit time consuming dish.  First you need to boil the stems and then cook with spices. In my case I boil lots of stems together and fridge them in small container. When I want to cook it, just take out from fridge and cook it. In this way kochur shak can be handy to you. You can use prawn instead of ilish head. Even instead of desiccated coconut and coconut cream you can use 2 tablespoons coconut paste. Ingredients: 1 kg kochur shak ( cut into 1’’) 1 ilish head(cut into small

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Posted by on Nov 25, 2011 in Bhorta/Mash, Fish | 5 comments

Sardine Bhorta Easy but Tasty

Sardine Bhorta Easy but Tasty

Sardine bhorta is close to taki fish bhorta. It is very easy but full of taste. Ingredients: • 2 can of sardine in oil(125g each can) • ¼ medium onion (finely chopped) • 4 chillies(finely chopped) • 1 teaspoon garlic (finely chopped) • 1 and ½ teaspoon ginger(finely chopped) • 1 tablespoon coriander leaves(finely chopped) • Salt to taste How to make: 1. Open the cans and drain most of oil. Keep little of oil in that. 2. Heat the pan on low medium and add the sardine. 3. Need to stir continuously with spatula and try to spread out. We don’t want mash, we want crumbly texture. 4. Need to stir them about 15 minutes and add onion, chillies, garlic and ginger. 5. Fry it about 5 minute add salt and coriander leaves and mix them. 6. Turn off the heat. 7. Serve Sardine bhorta with rice.  

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Posted by on Nov 18, 2011 in Fish | 2 comments

Sorse Ilish (User friendly for abroad kitchen)

Sorse Ilish (User friendly for abroad kitchen)

Sorse Ilish (User friendly for abroad kitchen) By Rownak Jahan, November 18, 2011Prep Time: 10 minutes Cook time: 30 minutes Yield: 6 Hilsa Steak   Today I want to do some typical conventional Bangladeshi dish for me. For Bangladeshi people the most conventional, desirable and all time favourite food is Ilish. So I will do something with ilish. I will do sorse ilish. But I won’t do it in conventional way (Don’t kill me Ma). Because living in abroad I or we hardly get fresh Ilish and hardly anyone has mortar and pestle (pata puta).So I try to make sorse ilish user friendly for abroad kitchen. Try once and give your opinion. Your positive or negative opinion will inspire or improve me. Ingredients: 6 ilish steak 3 tablespoons hot English mustard paste 2 tablespoons  onion paste 1 medium sliced onion 4-5 green sliced chillies ¼ teaspoon turmeric powder 1 bay leaf 1 teaspoon salt 1 tablespoon mustard oil (optional) 3 tablespoons oil 1 tablespoon chopped coriander How to make: Rub

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Posted by on Oct 17, 2011 in Fish | 5 comments

Macher Kofta Curry

Macher Kofta Curry

Macher Kofta Curry / Fish Kofta Curry Bengali and fish are so related that they give compliment to each other. But those bangladeshi kids who brought up in aboard are hard for them to cop up with fish bone. This recipe is specially for those kids. Macher kofta curry is very simple curry recipe with great result. Actually it is my own little creation when I started to cook in the begining. Just be make sure not to over fry the koftas . If you want to make only Kofta , use more onion and fry them till gold brown. Hope all of you will like this one. Ingredients: For Kofta: 300 grams Basa fillet(any white fish fillet) ½ slice white bread 1 sliced small onion 2 green chillies Fresh coriander leaves ½ teaspoon Salt For gravy: 1 small sliced onion 1 tablespoon onion paste 1 teaspoon ginger paste 1 tablespoon chilli powder 1 teaspoon coriander powder (optional) ½ teaspoon turmeric powder ½ teasoop fried cumin powder 100 gram coconut

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Posted by on Oct 14, 2011 in Feature, Fish | 10 comments

Rui Macher Muri Ghonto

Rui Macher Muri Ghonto

Rui Macher Muri Ghonto By Rownak Jahan, October 9, 2011Prep Time: 15 minutes Cook time: 35 minutes Yield: 4-6 When I was checking my blog, I only posted desserts or appetizers. Where is the main dish? So I will decide to post some main dishes now. Then I think what the recipe will be, may be some authentic fish recipe. It is not actually main dish but very authentic Bangladeshi dish. It is a spicy dish moong lentil cooked with Rohu/Rui fish head. I am going to share my mother’s recipe for the first time. There is no chance to get wrong because she has 35 years experience of cooking. Ingredients: 1 and ½ cups Moong Dal 1 large Rui Fish head 1 cup sliced onion 2 cloves chopped garlic 1 teaspoon garlic paste 1 tablespoon ginger paste 1 tablespoon chilli powder ½ teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon fried cumin powder 1 bay leaf 3-4 green chillies Fresh coriander leaves 5 tablespoon vegetables oil Salt to

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