Topse Macher Batter Fry

Fish is one of an item which is always a good main dish for us. And any time any kind of fish curry goes perfect with rice. But some time a simple fried fish also makes your dinner or lunch complete. If it’s a matter of fried fish then I always love to have small fish. There are so many small fishes which we love to have fried rather than the curry. And among them one of my favorite fish is TOPSE FISH or MANGO FISH. 

But this fish is usually fried with a thick batter and that’s the specialty of this fried fish. I learnt the recipe from my cousin sister she makes this TOPSE FRY in all special days because we all cousins love this. After a long search I got the fish from the Bangladeshi shop and I am more than happy. We had a wonderful lunch with this fried fish last Sunday. 

Ingredients:
1.Topse or Mango Fish: 6 medium size.
2.Egg: 1.
3.All-purpose flour: 2 table spoon.
4.Corn flour: 2 table spoon.
5.Pinch of Baking soda.
6.Ginger & Garlic Paste: 1 tea spoon.
7.Half tea spoon turmeric powder.
8.Two green chili paste.
9.Pinch of red chili powder.
10.Salt as per taste.
11.Mustard oil for frying.

Process:

Wash and clean the fish pieces, now sprinkle some salt and turmeric powder on them and marinate the fish pieces. 

Now make a thick batter with flour, egg, corn flour, salt, baking soda, ginger garlic paste, green chili paste, some turmeric powder and red chili powder.

Now add some oil in a karai, now take one fish and dip the fish into the batter and deep fry them in medium heat till both the side fried properly. Now soak the extra oil in a paper towel. 
Repeat the same with all the fishes. 

Your hot and crispy TOPSE MACHER BATTER FRY is ready serve hot with plain rice and dal.

Doi Mach or Fish Cooked in Yogurt Gravy

Fish cooked with yogurt is a delicacy from West Bengal. If you search in Google you will get plenty of varieties but my Ma cooked the Doi Mach in a very simple method but the smell of the dish makes you hungry. Only with few items she used to cook the fish curry. Yesterday night I made the fish curry like her but I felt Ma makes it far better than me.

The main ingredients of the dish is Big size Fish and lots of yogurt. I made few little changes to make it little different and I am successful.  Ruhu or katla is just the perfect fish for this recipe but if you have fish filet then also you can cook with them and the taste will be the same only. 

Preparation time: 5 mints.
Cooking time: 40 mints.

Ingredients:

1.Ruhu or Katla fish : 4 pieces.
2.A small sliced onion.
3.Half tea spoon grated ginger.
4.Half tea spoon grated garlic.
5.Two to three split green chilies.
6.Half tea spoon Red chili Powder, Half tea spoon coriander Powder, 
A pinch of turmeric powder, A pinch of Garam Masala Powder. 
7.Half cup well bitten yogurt.
9.Salt and sugar as per taste.
10.Few cumin seeds, Few black pepper, Few clove.
11.Mustard oil for cooking.
12.Half tea spoon ghee.

Process:
Marinate the fish pieces with a pinch of turmeric powder and salt. Fry the fish pieces and keep it aside.

Now add some oil and ghee in a vessel and add the cumin seeds, clove and black pepper when they start crackle add the sliced onions and fry till they become golden brown.

Now add the grated ginger and garlic and fry for some time and add the yogurt and cook till the yogurt become reddish.

Now add the red chili powder, coriander powder, salt and sugar and cook till the oil come out.
Now add some warm water and add the fried fish pieces and cook with a lid in very low flame for 15-20 mints.

Now remove the lid and add the garam masala powder and add the split green chilies, and again cook with a lid for another 10 mints. 

The Doi Mach is ready serve hot with plain rice.

Biyebari Style Macher Kalia

Whenever I go any Biye Bari or Marriage Reception I always love to have that special Macher Kalia or Fish Curry. Because the taste is so good, so many times I tried to make fish curry like that but was never able to cook. But finally I got one recipe from one of my friend Trina Majumdar . Thanks Trina for the lovely recipe. She is a great cook. The taste of the fish curry is quite similar to Biyabari special Macher Kalia.

All you need for this fish curry is Big size Rui or Ruhu or Katla fish. If you are searching for a typical recipe this one can help you. I made few changes according to my convenience. 

Preparation time : 15 mints.
Cooking time: 30 mints.

Ingredients: 

1.Rui or Katla fish :4 piece.
2.One large chopped onion.
3.One small sliced onion.
4.One table spoon ginger & Garlic paste.
5.One small chopped tomato.
6.One table spoon tomato puree.
7.One tea spoon curd.
8.Turmeric Powder, Red Chili Powder, Cumin Powder ( Half tea spoon of each item).
9.One table spoon lime juice.
10. One table spoon well bitten curd.
11.Few raisin.
12.One Bay leave, 2 clove, 2 cardamom, one small cinnamon stick.
13.A pinch of Paanch Foron. (Cumin, Kalonji, Sauf, Fenugreek, Mustard).
14.Salt & Sugar asper taste.
15.Mustard oil for cooking or you can use sunflower oil too.
16.Half tea spoon of ghee.

Process:

Marinate the fish pieces with some turmeric Powder, salt & lime juice for 10 mint.

Now fry the fish pieces in enough oil and keep it aside.

Now in a different pan add some oil and add the chopped onion and fry till the onions are become golden brown. Let it cool then a make a smooth paste with the friend onion and raisin.

Now add some more oil and add the Paanch Foron and after few seconds add the sliced onions and cook for some time.

Now add the chopped tomato and cook till the raw smell goes off then add the ginger garlic paste and tomato puree with all the spices powder till the oil came out. Now add the fried onion and raisin paste.

Next add the well bitten curd with some salt & sugar and cook for another 5 to 6 mints. 

Now add some warm water and add the fried fish pieces and cook with a lid in low flame for another 7 to 8 mints.

In a separate bowl put the ghee, after it become hot add the whole garam masala and put it into the gravy. 

Serve hot with Plain rice.

ILish Macher Begun Jhol or Hilsha Fish cooked with Brinjal

Hilsha fish is the ultimate fish for any Bengali. This fish does not need so many ingredients for cooking. Because the fish itself is so tasty you don’t need to add so much of stuff. One of a very favorite Hilsha fish curry was my todays venture. Its called “Ilish Macher Bagun jhol” or Hilsha fish cooked with brinjal.

This fish curry my Maa used to cook everytime. I know my one is not at all like her but my husband liked it, so I am more than happy. For this fish curry you just need Hilsha fish,brinjal kalonji and green chilies. Perfect  combination with Plain rice. 

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:
1.Hilsha fish pieces: 4.
2.Four pieces of brinjal cut into straight wise.
3.Three to Four green chilies cut in straight wise.
4.Few kaloonji.
5.Half tea spoon of turmeric powder.
6.Salt and sugar as per taste.
7.Mustard oil.

Process:
Marinate the fish pieces with a pinch of turmeric powder and salt.

Now fry the fish pieces till they golden brown and keep it aside.

Now on that vessel add some more oil add fry the brinjal pieces and keep it aside.

 Now add the kaloonji and green chilies.After few seconds add the turmeric powder, salt and sugar and cook for 2 mints now add some water and add the fried fish pieces and fried brinjal pieces. Cover with lid and cook for 10 mints.

Serve hot with plain rice.

Bhapa ILish or Baked Hilsha Fish

Any day anytime anywhere if we bong get a plate of rice with Bhapa Ilish or Baked Hilsha fish we never say no to this. But you have to be lucky enough to get a tasty fish otherwise your cooking will be a waste. It’s a very easy recipe you just need few fresh fish pieces and some limited ingredients. This recipe is again from my Maa’s kitchen.

I remember during my school days we all were at home because of  rain and my uncle brought a big Hilsha fish form Kolaghat  a famous place for Hilsha fish because the place is located in the side of Ganga River. And the most important thing is the size of the fish around 5 kg. In present day this kind of a big fishes are just a dream. And taste of that fish was just out of the world. Here we usually purchase fish from a Bangladeshi shop and the maximum size of the fishes is around 2 kg. But they are quite tasty because those are form Padma River. That Bhapa ILish truly made our day.

 
Preparation time: 30 mints.
Cooking time: 20 mints.

Ingredients:

1.Hilsha Fish: 4 pieces.
2.One table spoon mustard seeds paste.
3.Half tea spoon poppy seeds paste.
4.Three to Four green chilies.
5.Half tea spoon turmeric powder.
6.Mustard oil: 3 Table spoon.
7.Half tea spoon curd.
8.Salt and sugar as per taste.
9.One tiffin box with tight lid.

Process:
Clean and wash the fish pieces.

Make a smooth mixture with all the ingredients as mentioned above except oil and green chili.

Now place the fish pieces into the tiffin box and add the mixture into it. Marinate the fish pieces with the mixture and keep it aside for 30 mints.

 

Now add the mustard oil and the split green chilies if you want you can add one chopped green chili also into the tiffin box.

 
Now cover the lid and place the coverd box into one vessel which is full of water. Now switch on the gas, the fish will cook with the steam of the boiling water. And cook in medium hit for 15 to 20 mints.

 

Serve hot with plain rice.

 

Doi ILish or Hilsha fish with Curd

As a fish lover the first choice of fish is Ilish or Hilsha. The favorite fish of almost all Bengali’s. This fish is usually available during the Rainy season. Mostly from the river of Ganga (India) and Padma (Bangladesh) this fish is coming from. This is one of the costliest fishes also during the season. Fresh fishes are always best, but here we only get frozen fish still the fish are good. So you can imagine how well the fish when it fresh.

Almost all the recipe with this fish is so easy and quick. But everything is depending on the taste of the fish. During my childhood day my father used to go to Ganger Ghat or (the river side) during the rainy season almost every day to purchase fresh fish directly from the fisher man. And the taste of those fresh fish really I can’t express. Today I prepared some “Doi Ilish” or Hilsha fish with Curd. A heavenly combination with plain rice another delicasy from my Maa's kitchen.

 
Preparation time: 10 mints.
Cooking time: 15 mints.

Ingredients:

1.Hilsha fish : 4 piece.
2.Mustard seeds :One table spoon.
3.Three to Four green chilies.
4.One table spoon curd.
5.One tea spoon turmeric powder.
6.Few Kalonji.
7.Salt & Sugar as per taste.
9.Mustard oil for cooking.

Process:
Marinate the fish with little turmeric powder and salt.

Now grind the mustard seeds with one green chili. Make a mixture with curd, turmeric powder and mustard seeds paste with little water.
Now add some oil in a vessel and fry the fish pieces lightly and keep it aside.

Now on that same vessel add some kalonji  and split green chilies after few seconds and the curd and mustard seeds paste mixture with little salt and sugar.

Cook till the oil separate. Now add little water and the fried fish pieces. Cook till the gravy become thick.

Enjoy with plain rice.

Chingri Macher Malai Curry or Prawn (Shrimp) Malai Curry

Whenever we think about sea food the first picture comes in our mind is Prawn. The best thing about prawn is, almost everybody likes it, so for preparing anything with prawn no need to think twice. I and my husband we both also love prawn so much. We Bongs cook prawn sometime with different vegetable also. Prawn makes any normal curry delicious.

Today I prepared one of the famous Bengali styles Prawn its called“Chingri Macher Malaicurry” or Prawn Malaicurry. It’s a very simple but truly very tasty preparation. The main ingredients of this dish are Mustard and Coconut.

Preparation time: 15 mints.

Cooking Time: 20 mints.

Serve for 2 people.

Ingredients:

1.Prawn: 12 to 14 piece.
2.Mustard seeds: one table spoon.
3.Shredded coconut : one table spoon.
4.Three to four green chilies.
5.One tea spoon turmeric power.
6.Half tea spoon curd.
7.One tea spoon Coconut Milk or Fresh Cream.
8.Clove:2, Cardamom : 2, A small cinnamon stick.
9.Mustard oil for cooking.
10.Salt & Sugar as per taste.

Process:

Marinate the fish with little turmeric powder and salt.

Make a smooth paste with Mustard Seeds, Shredded Coconut, curd and turmeric powder with
some water.

Now shallow fry the prawn pieces and keep it aside.
 

Now put some more oil into the vessel and add the Whole Garam Masala and split green chilies
after 2 mints add the mustard paste mixture with some salt and sugar.

Cook till oil separate, now put some water and add the fried prawn pieces cook till the gravy become thick.

Before switch off the gas add the Coconut Milk or Fresh cream.



Chingri Malai Curry is ready serve hot with plain rice.

Doi Pabda or Pabda Fish with Curd

In Bengal there is a famous small fish Called “Pabda Mach” or “Pabda Fish”. It’s really very tasty; if it’s not too big then we never used to cut the fish while cooking. Some time we love to have the fried fish also. So many different recipes are there but today I prepared some “Doi Pabda” Pabda fish with Curd. It’s a very easy recipe but belive me the dish is so good. Every time we are not that lucky to get fresh fish here, but this time the fish is really very fresh. So what for we are waiting let’s start.

Preparation time: 15 mints.
Cooking time : 20 mints.

Ingredients:

1.Pabda Fish : 6 piece.
2.One small sliced onion.
3.Few chopped tomato.
4.Few Kalonji.
5.Two tea spoon curd.
6.Turmeric powder, Cumin powder, Red chili powder, Coriander powder (Half tea spoon of all item).
7.Twp split green chilies.
8.Salt & Sugar as per taste.
9.Mustard oil.

Process:

Marinate the fish pieces with some salt & turmeric powder, and fry them till the fish pieces golden brown.

Now make a mixture with curd and all the spices powder with some water.

Now put oil in a vessel and the Kalonji after 2 mints add the sliced onion and tomato. Fry till the onions are transparent.

Now add the curd mixture with some salt and sugar and cook till the oil separate.



Now put some water and add the fried fish pieces, cook till the gravy become little thick.

Enjoy with plain rice.

Fish Rezala

We used to cook chicken rezala but this time instead of chicken I prepared Fish Rezala. Cooking procedure is not same but almost same. It’s just an experiment with my cooking but believe me it’s too good. I used Ruhu Fish but you can use any other fish. With plain rice or poalo this preparation is just perfect.

Preparation time: 15 mints.
Cooking time: 30 mints.


Ingredients:

1.Ruhu fish 4 piece.
2.Onion ,ginger & garlic paste two table spoon.
3.Tomatto puree one table spoon.
4.Well bitten curd one tea spoon.
5.Cashew nuts & poppy seeds paste one tea spoon.
6.Red chili Powder, Cumin Powder& Garam Masala Powder (Each one half tea spoon),A pinch of
turmeric powder.
7.Raisin powder half tea spoon.
8.White pepper few seeds, Dry red chili one, Clove 2, Cardamom 2,One small Cinnamon stick.
9.Salt & Sugar as per taste.
10.Few saffron strands.
11.Two to three drop keora water.
12.Sunflower oil.

Process:

Marinate the fish pieces with a pinch of turmeric powder and salt.

Now add some oil in a vessel and fry the fish pieces and keep it aside.

Now add some more oil add the all whole garam masala after few seconds add the onion+ ginger+ garlic paste with tomato puree and cook for few mints.

Now add all the spices powder with some salt and sugar and cook till the oil come out.

Now add the Cashew nuts & Poppy seeds paste and cook for 2 mints.

Now add some water and add the fish pieces with the raisin powder, saffron strands and the keora water. Cook till the gravy become thick.



Fish Rezala is ready serve hot with plain rice or Polao.