Bangladeshi food recipe
Ilish (Hilsa) Polau
- 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
- Marinade the fish with 1 tsp ginger, 1 tsp salt, and all the turmeric and lemon juice for 30 minutes
- Meanwhile cook the rice and let cool for 30 minutes
- In a large pan, heat the cooking oil and lightly sauté the fish steaks and set aside
- In the same oil add the chillies, cardamom, clove, bay leaf and stir fry over medium heat for 5 minutes
- Add the previously cooked rice to the pan and stir fry until the rice coated with the spices.
- Turn off the heat and remove the rice from the pan.
- Coat the bottom of the pan with 1/3 of the remaining ghee and add ½ the fish in a flat layer.
- 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.
- Repeat with the process with the remaining fish, rice and spices.
- Pour ½ cup of water over the rice.
- Cover tightly and simmer over low heat for 15 – 20 minutes.
Bhapa Chingri – Steamed shrimp with mustard and green chili
- 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
- Rub the shrimp with the 1/4 cup of salt and set aside for 5-10 minutes.
- Gently wash away the salt over cold water and pat dry
- Coarsely ground the mustard seeds and transfer to a stainless steel bowl
- Add a tablespoon of water and mix thoroughly with the onion, green chili, turmeric, salt, chili powder and oil.
- Cover the bowl and set the seasoned shrimp aside for 10 minutes.
- 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
- Put the bowl in the pan and steam covered for about 10 minutes or until the shrimp is translucent.
- Stir the shrimp once half way through
Shorshe Ilish – Hilsa in mustard sauce
- 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
- 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
- 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
- Pat the steaks dry and rub them down with the 1/2 tsp of turmeric, red chilli powder and salt.
- In a cooking pot, heat the oil over medium high heat
- When hot, fry the fish steaks until lightly brown
- Remove the fish from the pot and set aside
- Add the paanch phoron to the oil and stir
- As soonn as the paanch phoron starts to splutter, add in the onions, garlic and green chilis
- Stir and fry until the onions turn slightly brown
- Add in the remaining turmeric and red chili powder and fry for an additional 3-4 minutes
- Add the tomatoes and fry for 5-7 minutes until soft
- Add the cumin powder and fry for another 2-3 minutes
- Turn heat down to medium
- 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
- Gently put the fried fish steaks back into the pot
- Spoon over the fish some of the tomato and onion mixture from the side
- Add in the water and cook covered for an additional 20 minutes
- Serve over white rice