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

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

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 Ilish – Hilsa 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

Steps

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

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

Title: Fish Korma - Description: This is a light yet wonderfully fragrant fish recipe. Korma has its roots in the Mughal cuisine of the Indian subcontinent. It is a characteristic Persian-Indian dish which can be traced back to the 16th century Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, yogurt or cream.

Ingredients

Steps

  1. Use large fish for korma. Do not cut the fish into too small pieces.
  2. Except for the green chillis and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat. Turn over the fish once (be careful). When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
  3. When the oil begins to float on top, you are done.

Shrimp with cilantro and tomato

Title: Shrimp with cilantro and tomato - Description: This is one of my comfort foods. The taste belies how easy it is to make this dish.

Ingredients

Steps

Fish Dopeaja

Ingredients

Procedure

  1. Works best with small fish. Out here in the land of non- Bangladeshi fish, try shrimp or any fresh-water fish cut into very small pieces.
  2. After heating the oil add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you don’t burn the spices. (Include the onion pastes)
  3. Add the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and medium-hi heat.
  4. When the water has almost evaporated, add tomatoes, cilantero, and the onion leaves. Heat under low-medium heat till the oil starts to float.
  5. You are done, now eat.

Rui Machher Jhaal Kalia – Spicy Fish Kalia

Title: Rui Machher Jhaal Kalia – Spicy Fish Kalia - Description: For every cooking style of the Bengali kitchen, you will find one we have tried with the Rui fish (grass carp). Be it jhole, jhaal, kormal or kalia – rui can do it justice. Of the many different kalia recipes, this particular one is quite spicy and the resultant gravy has a very rich and suitable red color.

Ingredients

Steps

  1. Marinate the fish with 1 tsp turmeric and 1 tsp of salt and set aside
  2. Heat the oil in a heavy pan over high heat
  3. Fry the fish until golden brown (do note that the oil must be very hot or else the fish will stick to the pan). Set aside the fish
  4. Trun down the heat to medium, and in the same pan, add the cumin seeds and bay leaf until it seeds start to splutter
  5. Add the onion, garlic, and green chili and stir fry until the onions start to caramelize
  6. Add the remainder of the spices along with 1/4 cup of water and fry the spices until most of the water evaporates
  7. Add in the yogurt and stir fry until it starts to stick to the pan
  8. Add the fish steaks turning them over so that both sides have a liberal coating of the spices
  9. Add 2 cups of water and bring to boil
  10. Sprinkle in the rest of the salt and the optional sugar (check for seasoning and add additional salt if ncessary)
  11. Reduce heat and simmer for 15 minutes until the gravy thickens

Beef Tehari

Title: Beef Tehari - Description: Tehari is a rice dish with cooked with meat and is usually made very spicy. Unlike birianis, Tehari is usually cooked with vegetable oil. No yogurt or cream is used in the cooking of it. A very common Tehari dish is one cooked with beef.

Ingredients

Preparation


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