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Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts

08 August, 2013

Sorshe Ilish /Hilsa In Mustard Gravy

08 August, 2013


Monsoon and Ilish(Hilsa) are both synonyms to Bengalees. Its raining heavily in Kolkata and we all Bengalees have got hooked to Ilish. The fish markets are full of  Hilsa these days but the price is so costly that we cannot afford to buy it on a regular basis. What makes this fish popular is its awesome aroma which itself makes every dish delicious. Many delicious preparations can be made with this dish - Ilish Bhape,Paturi or even a simple bhaja or fry. Now,hilsa is also cooked in other ways like Ilish biryani, korma, mango hilsa, grilled or smoked with boneless hilsa and so on.
    Today I want to share the recipe of Sorshe llish,  a famous Bengali delicacy cooked in mustard sauce gravy. This is very easy to prepare but tastes awesome. It can be done in microwave too. This recipe cooked by my mother is my all time favourite. Hope u all would also enjoy this traditional Bengali dish.

Ingredients:

  • Hilsa fish - 7-8 pieces
  • Mustard seeds - 1 1/2 tbsp
  • Poppy seeds - 1 1/2 tbsp
  • Kalonjee(nigella seeds) - 1tsp
  • Yogurt - 2 tbsp (beaten)
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Green chillies - 4-5 (slit)
  • Salt to taste and little sugar
  • Mustard oil for cooking

Method:

  1. Grind mustard seeds and poppy seeds with 2 green chillies and little water to a smooth paste.
  2. Heat mustard oil in a kadhai/wok and temper with nigella seeds.
  3. Now slowly add the mustard-poppy seed paste diluted with little water. Add turmeric powder and red chilli powder and saute for a minute.
  4. Next add the yoghurt and stir well.
  5. Add salt and sugar and a cup of water and bring it to a boil.
  6. Put the fish pieces gently in the kadhai adding slit green chillies.
  7. Cover and cook on low medium heat for 8-10 mins.
Serve warm with steamed rice and just N'Joy!
 

29 July, 2013

Fish Chop

29 July, 2013

Bongs and fish are two synonymous words. They just love fish and eat in various forms according to their mood. It was raining all day through and its being a rainy evening the bong's heart and taste buds are cribbing for some fish chops. I had few pieces of fish in my fridge and so thought of making this fish chops. They are super easy to make and totally addictive. Just try them and N'joy!!

Ingredients:

  • Katla/Bhetki fish  - 1/2 kg
  • Potatoes - 2 (boiled and mashed)
  • Lime juice - 2 tbsp
  • Onion -1 (roughly chopped)
  • Ginger - 1 tbsp (grated)
  • Garlic - 1 tsp (grated)
  • Green chilli - 1 tsp (chopped)
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Cumin powder - 1 tsp
  • Coriander powder  - 1 tsp
  • Garam masala powder - 1 tsp
  • Sugar - 1 tsp
  • Salt to taste 
  • Cornflour - 4 tbsp
  • Breadcrumbs - As required

Method:

  1. Wash the fish pieces and marinate with salt ,lime juice and turmeric powder for 5 mins. Now boil the fish pieces in microwave for 6-8 mins. Cool, mash and remove the bones thoroughly.
  2. In a pan, heat oil and add the chopped onions. Fry them for 5 mins on medium heat.
  3. Now add grated ginger, garlic,turmeric powder, red chilli powder, cumin and coriander powder. Fry them nicely so that the raw smell goes off.
  4. Next add the mashed fish and potato and fry till the mixture becomes completely dry. Add garam masala powder and allow it to cool. Give them the shape of chops of your choice.
  5. In a bowl, add the cornflour with water to make a smooth batter of thin consistency. 
  6. Dip the fish chops in the batter and roll over breadcrumbs. Refrigerate for at least 30 mins.
  7. Heat oil in a wok and deep fry them till both the sides turn crispy brown.
  8. Sprinkle some black salt and enjoy with your favourite sauce or chutney. 

17 June, 2013

Tangra Fish Curry-Happy Belated Father's Day! :D

17 June, 2013


Yesterday, 16th June 2013 was Father's Day! My father is a big fan of small fishes cooked in a Bengali style.  So yesterday I made 'tangra maacher jhol' for him. That is why, I could not post this delicious Bengali fish curry . I was pretty busy doing preparations, but elated. Hope you try this lovely and quick fish dish. (And don't forget to comment or subscribe! Njoy! )


Ingredients:

  • Tangra fish - 10
  • Onion - 1 (Chopped)
  • Tomato - 1 (Chopped)
  • Ginger garlic paste - 1 tsp
  • Turmeric powder - 2 tsp
  • Red chilli powder - 1 tsp
  • Green chillies - 3-4(slitted)
  • Kalonjee - 1 tsp
  • Salt and sugar- to taste
  • Mustard oil - 4 tbsp
  • Coriander leaves - (chopped)

Method:

  1. Cut and wash the fishes properly. Rub salt and turmeric powder on the fishes and fry them. Keep aside.
  2. Heat oil in a pan. Add kalonjee seeds. Now add the chopped onion and ginger garlic paste. Fry till it changes colour.
  3. Next add turmeric powder, red chilli powder,salt and slit green chillies. Stir continuously till oil separates.
  4. To the mixture add chopped tomato and sugar and saute for 5 mins. Add a cup of water for the gravy.Stir, cover with a lid and let it cook for 5 more mins.
  5. Add the fried fishes to the gravy and cook on low flame for 5 mins. Finally add chopped coriander and stir well.
  6. Serve hot with plain rice and enjoy!

08 June, 2013

Koi (Climbing Perch) Maacher Jhol/ Koi Fish Curry

08 June, 2013

Koi (Climbing Perch) Maacher Jhol/ Koi Fish Curry

Koi Fish Curry is another fish delicacy in Bengali cuisine. This fish curry with cauliflower and potato tastes really superb but is quite easy to prepare. I love fish of all types- fresh water and sea-water! However, this is a dish y whole family is fond of. A light and flavorful gravy make this recipe even more super! So hope you like it! (And don't forget to coKoi (Climbing Perch) Maacher Jhol/ Koi Fish Curry is another fish delicacy in Bengali cuisine. This fish curry with cauliflower and potato tastes really superbmment or subscribe! Njoy!)

Koi (Climbing Perch) Maacher Jhol/ Koi Fish Curry

Ingredients:


  • Koi fish- 500 gms. ( 5-6 fish)
  • Potato- 1 (Medium)
  • Tomato- 1 (Small)
  • Cauliflower- 5-6 florets (Optional)
  • Turmeric powder- 1 tsp.
  • Cumin powder- 1 tsp.
  • Green Chilli - 3-4
  • Coriander powder- 1/2 tsp.
  • Ginger paste- 1 tsp.
  • Water- 2 cups
  • Sugar and salt to taste
  • Oil- 4-5 tbsp.

Method:


  1. De-gill, de-scale and wash the fish thoroughly. Smear the fish pieces with some turmeric and salt and set aside for about 10 minutes.
  2. Cut the potato lengthwise and tomato and cauliflower into medium pieces.
  3. Fry the fish and keep aside.
  4. In a small bowl, adding little water make a paste of turmeric, cumin and coriander powder.
  5. In a pan, add the cauliflower florets and potato pieces and fry well.
  6. Add the masala paste, ginger paste, salt, sugar and the tomato pieces. Fry for sometime until the masala is nicely cooked. Stir well and add water as required. 
  7. Add the fried fishes. Cover and simmer for 5-10 mins or till done.
  8. Serve hot with steamed rice.

20 May, 2013

Doi Maach/ Fish In Yoghurt Gravy

20 May, 2013

Doi Maach/ Fish In Yoghurt Gravy

This is a very authentic Bengali fish dish which is quite easy to prepare and served typically on any special or festive occasion. Some do not fry the fish but marinates the raw fish in the yoghurt mixed with turmeric, red chilli, salt and sugar and then adds to the onion paste. But I made the fried fish version. Just try it out and I think you will like it.  N'joy!!

Doi Maach/ Fish In Yoghurt Gravy

24 April, 2013

Ilish Machher Jhol / Hilsa Fish Curry with Eggplant

24 April, 2013

Ilish Machher Jlol / Hilsa Fish Curry with Eggplant

Hilsa fish, usually called "Ilish Machh" in bengali is a very popular fish among Bengalis. Any preparation with hilsa becomes a delicacy. It doesn't require much of spice as the aroma of the fish itself makes the dish delicious. Today I want to share the recipe of hilsa curry which I prepared on Poila Baisakh(Bengali New Year).
This is a very famous Bengali fish curry recipe which is quite easy to prepare, tastes delicious and is great when accompanied with hot steamed rice.

Ilish Machher Jlol / Hilsa Fish Curry with Eggplant
Delicious Hilsa Fish Curry


  • Hilsa fish -6-7 pieces
  • Brinjal - 1 (medium, cut into cubes)
  • Nigella seeds/kalonji - 1/2 tsp
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Green chillies - 2-3
  • Salt to taste
  • Mustard oil - 3 tbs

Method:
  1.  Shallow fry the hilsa fish pieces rubbing salt and turmeric powder till light brown in colour. Keep aside.                       
  2. Heat oil in a pan and when it turns smoking hot add 1/2 tsp of nigella seeds and allow it to crackle.Add the brinjal pieces and fry it it turns light brown in colour. Add turmeric powder, red chilli powder and saute for a minute or so.
  3. Now add water as per your requirement for the gravy. Let the water come to a boil.
  4. Add the fried fish pieces, salt and split green chillies. Cook covered for 5 mins.
  5. Check seasoning and remove from flame. 
  6. Delicious hilsa curry is ready to be served with hot steamed rice.

16 April, 2013

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!

16 April, 2013

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!

Koi  Ganga Jamuna - is a very authentic dish of Bengal. The name comes from its two kind of gravies - one spicy mustard gravy and another sweet and sour tamarind gravy. The taste is beyond description. I was very busy and could not post anything on Poila Boishakh, the start of the Bengali New Year. I prepared this simple, but awesome fish recipe which is a treat for all Bengalis. So hope you try it out and Belated Shubho Noboborsho to all of you and your families! (And don't forget to comment or subscribe!! Njoy!!)

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!




Ingredients:

  • Koi fish  - 4 (large,cleaned and descaled)
  • Mustard paste - 4 tbsp
  • Green chillies - 4-5
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 1/2 tsp
  • Salt and sugar - to taste
  • Mustard oil - 3 tbsp
  • Tamarind paste - 2 tbsp(can also use hot and sweet tomato sauce)

Method:

  1. Rub the fishes with little salt and turmeric powder and deep fry them in hot oil. Keep aside.
  2. Make a mixture by adding mustard paste, red chilli powder, turmeric powder, salt, green chillies and little water. Add this mixture to the oil and saute till oil floats on the surface.
  3. Next add 1/3 cup of water to make the gravy and bring the gravy to a boil. Now slowly arrange the fried fishes and when the gravy dries up a bit, switch off the flame.
  4. In another pan, heat mustard oil. To it add mustard seeds and when they splutter, add the tamarind paste, red chilli powder, salt, sugar and 1/3 cup of water. Bring the gravy to a boil and when the gravy thickens a bit turn off the flame.
  5. Pour the tamarind gravy in a serving bowl and carefully place the fishes with the mustard sauce gravy facing upwards. Dab the excess mustard gravy mixture on top. ( You can also replace the tamarind gravy with hot and sweet tomato sauce just as I did).
  6. Serve with steamed rice and enjoy the combo taste of this dish.



03 April, 2013

Rui Macher Matha Diye Badhakopi Ghonto - Cabbage Dry Curry with Rohu Fish Head

03 April, 2013

Rui Macher Matha Diye Badhakopi Ghonto - Cabbage Dry Curry with Rohu Fish Head

Dry cabbage curry with Rohu fish head is a very traditional delicacy of Bengal. It is cooked with various spices and  fair amount of ghee which enhances the aroma and taste and makes this dish quite mouthwatering. Fish head can also be cooked with lentils(Muro diye moong dal), sometimes with green leaves and veggies (pui saag moro diye) or even with a special flavoured rice called Gobindabhog chal. All these dishes tastes really awesome and you can finish an entire plate of rice with this dish by he side.
So, try it out and please don't forget to subscribe or comment. N'joy!!

Rui Macher Matha Diye Badhakopi Ghonto - Cabbage Dry Curry with Rohu Fish Head

Ingredients:


  • Cabbage - 1 Medium(chopped)
  • Potatoes - 2 (cut into medium cubes)
  • Rohu fish head - 1 (big)
  • Tomato - 2 (chopped)
  • Onion - 2 (chopped)
  • Green peas -  1 cup
  • Green chillies - 4-5
  • Ginger paste - 1 tsp
  • Turmeric powder- 1 1/2 tsp
  • Cumin powder - 1 1/2 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Sugar - 1 tsp
  • Salt to taste
  • Mustard oil - for cooking
  • Ghee/Clarified butter - 2 tsp
For saute:

  • Cardamom - 4-5
  • Cinnamon- 1"stick
  • Bay leaves - 2
  • Cloves - 4
  • Dry red chillies - 2

Method:

1. Cook the cabbage with 2 cups of water and little turmeric powder in a pressure cooker in high flame till one whistle.
2. Remove from heat and release the steam by holding a spoon under the regulator of the cooker. Strain the cabbage in a sieve and dispose the water.
3. Heat oil in a pan and fry the fish head rubbed with salt and turmeric powder till it turns brown in colour. Remove from the pan and keep it aside breaking it into a few pieces. 
4. In the same oil, fry the potato cubes till brown and keep aside.
5. In the same pan heat oil and add the ingredients under saute and allow them to crackle. Add the chopped onions and fry till it changes colour.
6. Add 1 tsp sugar and tomatoes and fry them in low heat till the tomatoes soften. Now add the potatoes and cabbage and stir well to mix in. To this cabbage mixture add turmeric powder, red chilli powder, cumin powder, ginger paste, green chillies and mix nicely so that they blend well.
7. Add the green peas and the fish head pieces and cook uncovered stirring occasionally till the potatoes turn soft and the cabbage gets mixed up nicely with the spices and the fish head pieces.
8. When almost done sprinkle garam masala powder and ghee and cook for 2 -3 mins. Turn off the heat.
9. Serve with steamed rice or roti.


26 March, 2013

Rohu With Mustard / Poppy seed Paste/Sorshe Rui

26 March, 2013

Rohu With Mustard / Poppy seed Paste/Sorshe RuiRohu With Mustard / Poppy seed Paste/Sorshe Rui


I am Bengali by my roots. However, yesterday I realized I do not have many Bengali recipes in my blog. That is why I thought of  writing this simple and authentic Bengali recipe. Fried fish and mustard/poppy seeds is a fantastic combination. My friend who lives in U.K came to Kolkata for a short break and  visited me yesterday. She was very happy and enjoyed having shorshe rui , as they don't get the opportunity to have Bengali food in U.K too often. Hope you like it! (And don't forget to comment or subscribe! Njoy!!)

Fried fish




            Sorry, I didn't give all the step-by step pictures.

Ingredients:


  • Rohu fish - 8-10 pieces
  • Onion paste - 3 tbsp
  • Mustard & poppy seed paste- 50 gms each
  • Kalonji seeds - 1/2 tsp
  • Green chilli - 6-7
  • Tomato - 1 (sliced)
  • Coriander leaves - a few sprigs
  • Turmeric powder - 1 tsp
  • Sugar - 1 tsp 
  • Salt - to taste
  • Mustard oil for cooking

Method:

1. Coat the fishes sprinkling salt and turmeric powder and deep fry them in hot oil.
2. In the same oil, add kalonji seeds. When it splutters add the onion paste and stir till it turns golden brown in colour. Pour in the tomatoes and shallow fry.
3. Add turmeric powder, green chillies, and sugar. Saute the mixture for 2-3mins.
4. Next add the mustard & poppy seed paste diluted with 1/2 cup of water and the slit green chillies. Add salt and cook covered, stirring frequently for 10 mins.( If the gravy seems too dry, you may add some more water. But the gravy of this dish should be rather thick in consistency.)
5.Slide in the fried fishes and simmer for 4-5 mins. Turn off the flame.
6. Drizzle a spoonful of raw mustard oil on top and garnish with coriander leaves and green chillies.
7. Serve with hot steamed rice. It tastes really yummy.


       

19 February, 2013

Tandoori Fish

19 February, 2013

Tandoori Fish


This grilled fish is a great starter for those who love fish. It is a healthy as well as a delicious dish. My daughter loves these kinds of dishes. Most modern generation kids crave for junk food like noodles, pizzas,burger and fried stuff. Well, the better thing about my daughter is that she is always ready to try out new and healthy food options. She loves grilled and tandoori food. 
    I did grilled fish because tandoori chicken has become kind of old. So, this is basically a spice infused, simple and delicious dish. It is healthy too as I have already told you. My daughter likes to have it with buttered rice and steamed veggies. This is quite easy and also a quick healthy meal to make.  Please do try this out. I am sure it will taste awesome. (And don't forget to comment or subscribe! Njoy!)

Tandoori Fish

Ingredients:


  • Fish - 1kg
  • Garlic flakes - 20
  • Ginger - 20 gms
  • Ground cinnamon - 1/4 tsp
  • Ground cloves - 1/4 tsp
  • Mace - 1 (small piece)
  • Curd - 3 tbsp
  • Dry mango powder - 2 tsp
  • Dry chilli powder - 3 tsp
  • Orange colour - 1/2 tsp
  • Salt to taste

Method:

1. Clean the fish properly.Dry it with a clean cloth.
2. Grind ginger and garlic finely and mix it with ground cinnamon, cloves, mace, dry mango powder, colour, salt, chilli powder and curd. Rub it on the fish and keep it aside for 15 mins. 
3. Keep the whole fish on the grill rack. Grill at 200 degree C for 30 mins. Turn the sides of the fish midway during the cooking process. 
4. Serve hot with green chutney( mix coriander,green chillies , mint/pudina,,curd and lemon juice in a mixer.) onion rings and lemon wedges.

12 November, 2012

Ajwani Fish Tikka

12 November, 2012

Ajwani Fish Tikka

This is a recipe you all will whole-heartedly enjoy. The ajwain imparts a new aroma to the dish which just takes it to the next level. This is also a great starter for a cocktail party. ( So, don't forget to comment or subscribe! Njoy! Try it out !) Hope you like it!

Ajwani Fish TikkaIngredients:


  • Bhetki fish fillets - 250 gms
  • Salt to taste
  • Black pepper powder - 1 tbsp
  • Lemon juice - 1 tsp
  • Hung curd - 2 tbsp.
  • Kashmiri red chilli powder- 1 tbsp.
  • Garam masala powder- 1/2 tsp.
  • Ajwain powder - 1/2 tsp
  • Chat masala - 2 tbsp
  • Mustard oil - 3 tbsp

Method:

1. Marinate the fish fillets with all the ingredients for 1 hr. 
2. Now grill the fish fillets for 10 mins.
3. Ajwani fish tikka is ready to be served.
4. Serve hot with coriander chutney.



11 November, 2012

Fish Stuffed Egg Devils

11 November, 2012

Fish Stuffed Egg Devils

Egg Devils is the name of a very famous fried snack. However, only eggs gets kind of boring... so a simple stuffing was all I needed. Fish with some spices and eggs- Yum! I made it with my daugter a few days ago. She took this to her friend's house who was ill. She and her friend finished it in a jiffy. My daughter was very happy as her friend enjoyed a lot that day inspite of her fever. It tasted absolutely delicious . Hope you think the same. (And don't forget to comment or subscribe! Njoy!)

Fish Stuffed Egg Devils
Fish Stuffed Egg Devils

Ingredients:


  • Bhetki fish-300 gms.
  • Duck eggs-10 (Hen eggs can also be used)
  • Tuemeric powder-2 tbsp.
  • Garam masala powder-1 tbsp.
  • Cumin powder-1 1/2 tbsp.
  • A few bay leaves
  • Onion-Ginger-Garlic paste- 3 tbsp.
  • Oil- 4 tbsp.
  • A few Biscuits- Crushed
  • Salt and sugar to taste


Method:

1. Marinate the bhetki fish pieces in turmeric powder and salt and keepp for 5 mins. Then, lightly fry the pieces in vegetable oil.
2. De-bone the fish or instead you can use fish fillets.
3. Boil the duck eggs nicely. Boil for around 40 minutes.Occasionally flip the eggs so that the egg yolk remains in the middle. Now cut the boiled eggs into half.
4.  Remove the egg yolk from the egg white and keep aside.
5. Heat oil in a pan. Add onion-ginger-garlic paste, fish, garam masala powder, cumin powder, salt and sugar and cook nicely for 15 mins. Add the bay leaves.
6. When you get an awesome, rich aroma remove the mixture from the heat.
7. Add the egg yolks into the previously made fish mixture. Mix well.
8. Fill the egg whites with the filling (egg-fish). Beat a few eggs in a bowl. Baste the egg whites which have fillings in the egg yolks in the bowl. Coat with the crushed biscuits.
9. Deep fry the egg whites in oil. Garnish with julienne cucumber and tomato. Serve hot.

10 November, 2012

Fish Fry- Deep fried Heaven

10 November, 2012

Fish Fry- Deep fried Heaven

Fish fry is a very easy deep fried heavenly dish which is enjoyed by all. With the goodness of fish protein useful for eyes and a crunchy cover of breadcrumbs this the perfect dish for a crunch during any season! So, hope you like it! (And don't forget to comment or subscribe! Njoy!)


For making 5 fish fries:

Fish Fry- Deep fried Heaven

  • Fish fillets-5
  • Ginger paste- 1 tsp.
  • Garlic paste- 1 tsp.
  • Chilli powder- 1/4 tsp.
  • Lemon juice- 1 tsp.
  • Turmeric powder- 1/4 tsp.
  • Coriander- A bunch of the leaves
  • Salt ot taste
  • Biscuits- 1/2 cup (Crushed)/ Breadcrumbs-1 cup
  • Vegetable oil- 5 tbsp.


Method:

1. Wash the fish fillets thoroughly till clean.
2. Next, make a mixture of ginger paste, garlic paste, chilli powder, turmeric powder, lemon juice, chopped coriander, and salt. Keep aside.
3. Baste the fish fillets in this mixture and double coat with the crushed biscuits or the breadcrumbs.
4. Heat oil in a pan. Deep fry the coated fish fillets in vegetable oil.  After the fish fries turns golden brown, remove from heat.
 6. Garnish with salad, onion wedges and mustard sauce or ketchup. Kasundi also tastes great with fish fry.

27 October, 2012

Baked Bhetki In Lemon Butter Sauce

27 October, 2012

Baked Bhetki In Lemon Butter SauceBaked Bhetki In Lemon Butter Sauce


I had promised to give the recipe of bhetki paturi but it is very common and I couldn't think of any improvised version. So, I gave my daughter's favourite dish   - Baked Bhetki In Lemon Butter Sauce . It is extremely healthy and nutritious. It is also very filling and serves as a whole meal. After a whole day's stress and hard-work when you don't want to cook, this simple dish comes really handy. So please try this out- Hope you like it. (Don't forget to comment or subscribe! Njoy!)


Ingredients:



  • Bhetki fish fillet- 100 gms. 
  • Cauliflower (Small)-1
  • Beans- 4
  • Carrot-1
  • Potato (Small) -1
  • Fish stock - 1 cup
  • Mustard powder - 1 tsp.
  • Salt to taste
  • A pinch of white pepper 
  • Lemon juice - 2 tbsp
  • Butter - 5 gms
  • White sauce-2 tbsp.
  • White wine- 1 tsp.

Method:

1. Melt some butter in a frying pan on low heat.
2. Stir the butter with lemon juice, black pepper, mustard powder, salt and white wine. Add the white sauce and sauté for 2 mins.Keep aside.
3. Boil the fish fillets in water. Keep aside and let it cool.
4. Boil beans, cauliflower, potato and carrot. Keep aside.
5. Sauté the vegetables with salt , pepper and mustard powder.
6. Spread the earlier made lemon butter sauce over the fish.Serve with the boiled vegetables.

10 October, 2012

Amritsari Machhi

10 October, 2012

Amritsari Machhi 

This is a delicious street dish very common in Amritsar. It is a tasty appetizer which can compliment the main course and other dishes really well. It can be garnished with lemon wedges or onion rings, a few greens, a sprig of parsley or mint , lettuce are all great garnish options.Have fun and njoy!! (Don't forget to subscribe or comment!)

Amritsari Machhi

INGREDIENTS:


  • 500 gms. fish (boneless, cut in 2" pieces     

       1st  Marinade:

  • 2-3 tbsp malt vinegar/ 2tbsp lemon juice
  • 1/2 tsp chilli powder
  • salt to taste

2nd Marinade:

  • 2 tbsp ginger-garlic paste
  • 1/2 tsp ajwain (carom seeds)
  • 1/4 tsp chilli powder
  • 3tbsp besan (gram flour)
  • 2 tbsp maida/ cornflour
  • salt to taste
  • few drops orange red colour
  • chat masala to sprinkle
  • oil for frying
METHOD:
1. Wash the fish and pat dry on a kitchen towel.
2. Marinate the fish in the 1st marinade for 1/2 hour
3. Remove the fish from 1st marinade and pat dry again. If there is excess moisture, the fish will not fry crisp.
4. In a bowl, mix ginger-garlic paste, ajwain, chilli powder, salt and colour. 
5. At the time of frying, sprinkle dry besan and cornflour on the marinated fish. Mix well. 
6. Heat oil in a kadhai. Fry 4-5 pieces of fish at a time on medium heat till the pieces are crisp. Drain on absorbent paper. 
7. Arrange fish pieces on a serving platter. Garnish with lemon rings, onion rings and mint leaves. Serve hot  with mint chutney.

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