Bangladeshi food recipe

Recipe in English

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Bangladeshi food recipe


Ilish (Hilsa) Polau

Title: Hilsha Pilaf - Description: the Ilish Pulau is my favorite Ilish preparation. There are many variants and each person will attest to the superiority of their recipe. This particular one, while it does requires a little bit of an effort, is light and flavorful – enhancing the fish and not overpowering it.

Ingredients

  • 6-8 ilish (hilsa) pieces
  • 1/2 tsp turmeric
  • 2 tsp ginger paste
  • 1 tbsp lemon juice
  • 3 tsp sea salt
  • 2 cups Basmati rice
  • 1 large bay leaf
  • 4 cloves
  • 4 cardamoms
  • 1 tsp kalojieera (nigella)
  • 3 tbsp ghee
  • ¼ cup cooking oil
  • 3 dried red chillies
  • 3 green chillies

Steps

  1. Marinade the fish with 1 tsp ginger, 1 tsp salt, and all the turmeric and lemon juice for 30 minutes
  2. Meanwhile cook the rice and let cool for 30 minutes
  3. In a large pan, heat the cooking oil and lightly sauté the fish steaks and set aside
  4. In the same oil add the chillies, cardamom, clove, bay leaf and stir fry over medium heat for 5 minutes
  5. Add the previously cooked rice to the pan and stir fry until the rice coated with the spices.
  6. Turn off the heat and remove the rice from the pan.
  7. Coat the bottom of the pan with 1/3 of the remaining ghee and add ½ the fish in a flat layer.
  8. Layer ½ the cooked rice over the fish, and drizzle ½ of the remaining ghee and ½ of the remaining salt on top of the rice.
  9. Repeat with the process with the remaining fish, rice and spices.
  10. Pour ½ cup of water over the rice.
  11. Cover tightly and simmer over low heat for 15 – 20 minutes.

Bhapa Chingri – Steamed shrimp with mustard and green chili

Title: Bhapa Chingri – Steamed shrimp with mustard and green chili - Description: Shrimp was always a favorite dish in our house. Of course, growing up, we called it prawns. Shrimp was supposed to be those er um shrimpy little things that gets caught in the net as you trawl and you just scoop them out. Bengalis do use steaming in a numberof recipes and this simple yet extremely delectable recipe is one example.

Ingredients

  • 1 lb medium/large shrimp, cleaned and deveined
  • 2 tsp brown mustard seeds
  • 1 tbsp Water
  • 1/4 cup tbsp finely chopped onion
  • 2 green chili (thai), finely chopped (do not discard seeds)
  • 1/4 tsp ground turmeric
  • 1/2 tsp red chili powder
  • 3 tbsp mustard coil (can substitute Extra Virgin Olive Oil)
  • 1/2 cup and an additional 1/4 tsp salt

Steps

  1. Rub the shrimp with the 1/4 cup of salt and set aside for 5-10 minutes.
  2. Gently wash away the salt over cold water and pat dry
  3. Coarsely ground the mustard seeds and transfer to a stainless steel bowl
  4. Add a tablespoon of water and mix thoroughly with the onion, green chili, turmeric, salt, chili powder and oil.
  5. Cover the bowl and set the seasoned shrimp aside for 10 minutes.
  6. In a large pan (which can hold the stainless bowl) put enough water so that it will come 1/3 up the way of the bowl and bring to boil
  7. Put the bowl in the pan and steam covered for about 10 minutes or until the shrimp is translucent.
  8. Stir the shrimp once half way through

Shorshe IlishHilsa in mustard sauce

Title: Shorshe Ilish – Hilsa in mustard sauce - Description: Fish loving Bangladeshis love the Hilsa fish (ilish) so much that we have it is their national fish. Bangladeshis the claim that Hilsa can be cooked in a 100 different ways. This recipe is one of my all time favorites. The best Hilsa comes from the Padma river (as the Ganges is called in Bangladesh).

Ingredients

  • 1 Ilish (Hilsha) fish, cut into steaks
  • 1 tablespoon mustard (or ground mustard paste)
  • 6 green chilis
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 large onion, diced
  • 2 tablespoons oil, mustard oil preferred
  • Salt to taste

Steps

  • Rub some salt and turmeric on the fish steaks and set aside
  • If you use whole mustard seeds, ground them into a paste along with the green chili and a tablespoon of water
  • Heat the oil in a flat bottomed pan
  • Saute the onions until light brown
  • Add the mustard/chili paste and rest of the spices and striy fry 2-3 minutes
  • Add 1/2 cup of water, making sure you scrape any spices that are stuck to the bottom of the pan
  • Add the fish steak and cook covered over medium heat for about 10-minutes
  • Flip over the fish and cook covered another 5 minutes until excess water has evaporated
  • Check for salt and sprinkle additional salt if necessary

Rui fish in a spicy tomato and onion sauce

Title: Rui fish in a spicy tomato and onion sauce - Description: This rui fish (Labeo rohita) is a fish of the carp family and commonly found in the rivers and ponds of Bangladesh. This fish is considered a delicacy in Bangladesh.

Ingredients

  • 2 lbs of rui steaks
  • 2 1/4 tsp salt
  • 1 1/2 tsp red chili powder
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp cumin
  • 1 tsp paanch phoron
  • One large onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 2-3 green chilis, slit lengthwise
  • 3 tablespoons of cooking oil
  • One 8 oz can of chopped tomatoes
  • 1/2 cup water

Steps

  1. Pat the steaks dry and rub them down with the 1/2 tsp of turmeric, red chilli powder and salt.
  2. In a cooking pot, heat the oil over medium high heat
  3. When hot, fry the fish steaks until lightly brown
  4. Remove the fish from the pot and set aside
  5. Add the paanch phoron to the oil and stir
  6. As soonn as the paanch phoron starts to splutter, add in the onions, garlic and green chilis
  7. Stir and fry until the onions turn slightly brown
  8. Add in the remaining turmeric and red chili powder and fry for an additional 3-4 minutes
  9. Add the tomatoes and fry for 5-7 minutes until soft
  10. Add the cumin powder and fry for another 2-3 minutes
  11. Turn heat down to medium
  12. Using a spoon make room in the middle of the dish for the fish steaks by moving the tomato and onion mixture to the edge of the pot
  13. Gently put the fried fish steaks back into the pot
  14. Spoon over the fish some of the tomato and onion mixture from the side
  15. Add in the water and cook covered for an additional 20 minutes
  16. Serve over white rice

Fish Korma