Chingri Malai Curry

Chingri Macher Malai Curry or Chingri Malai Curry is among one of my favourite Bengali dishes. A curry cooked with Chingri Mach (a common Bengali term used for lobsters, prawns or shrimps) is generally a part of the Bengali menu, especially on occasions.

Ingredients::: 

• Jumbo prawns or lobsters, with the skin over the heads and tails being intact (deveined): 4 (medium-sized)
• Freshly scraped coconut paste: ¾ cup
• Turmeric powder (for marination): ¾ tsp
• Salt (for marination): ¾ tsp
• Mustard oil: ½ cup
• Onion (very finely chopped): 1 cup
• Ginger paste: ¾ tsp
• Freshly made black-mustard-seed paste: 1.5 tsp
• Whole dried bay leaf: 1 (big)
• Whole cinnamon (cassia bark): 1 (one-inch stick)
• Whole green cardamoms: 4
• Raisin paste: 1 tsp
• Cumin seeds: ¼ tsp
• Red chilli powder: ½ tsp
• Cumin powder: ¾ tsp
• Turmeric powder (for the curry): ½ tsp
• Salt (for the curry): ¾ tsp (or according to taste)
• Granulated sugar: ¼ tsp
• Ghee(Indian clarified butter): 1 tsp
• Green chillies: 4
•  Water: 1 cup

Method:::

1. Marinate the lobsters (or jumbo prawns) for atleast 15 min, with turmeric powder and salt.
2. Heat oil in a kadai or a pan. When it starts smoking, reduce the flame to medium and introduce the lobsters carefully and close the lid immediately to prevent sputtering. 
3. After 1 min, turn the lobsters and fry the other side for another minute. Remove the lobsters from the oil.
4. In the same hot oil, add the bay leaf, whole cinnamon (cassia bark), green cardamoms and wait for a few seconds. 
5. Add the cumin seeds and let these seeds turn light brown. Add the chopped onion and half the salt (for the curry). 
6. Sauté for 7 min, or until the onion looks golden-brown and soft.
7. Add the turmeric and the cumin powders, combined with 4 tbsp water. Sauté continuouslyto prevent burning of the powders.
8. Add the ginger paste and sauté again, sprinkling a little water if the onion mixture starts sticking to the pan. 
9. After 5 min, add the rest of the salt, sugar, red chilli powder, black-mustard-seed paste, raisin paste and coconut paste and sauté till the mixture starts separating from the oil.
10. At this stage, add the fried lobsters and sauté for 5 min at a simmered flame. 
11. Add whole green chillies and ¾ cup of water. Let the curry boil for 10 min, simmered and covered. 
12. Before serving, add the ghee to the curry.
13. Chingri Malai Curry is best served with steamed rice.

Fish Do Pyaaza

Fish Do Pyaaza is just like a Chicken o Pyaaza. It turned out really well. So try it.

Ingredients:::

• Fish  - 2 pieces
• Mustard Oil - 1 cup
• Dry Red chilli - 2tsp
• Bay Leaves - 2pc
• Ginger paste  - 1 tsp
• Garlic Paste  - 1 tsp
• Onion Paste  - 2 tsp
• Cinnamon Pieces  - 2pc
• Turmeric powder - 2 tbsp
• Coriander powder - 1 tsp
• Cumin Powder - 1 tsp
• Salt -  to taste
• Sugar - to taste
• Onions - 1pc Juliana
• Black Pepper Powder -  1/2 tsp
• Green chilli - 1 chopped
• Tomato - 1 chopped
• Garam Masala Powder - 1 pinch

Method:::

1. Marinate the fish with turmeric powder and salt for about 30-40 min.
2. Heat oil in  a wok for deep frying the fish.
3. When the oil is hot add the fish and fry till it turns brown.Take them off and keep aside.
4. To the same oil add the cinnamon sticks and Bay leaves. When they begin to splutter add onion paste and fry till it turns translucent.
5. Add tomato and stir cook till tomatoes soften. Add ginger-garlic paste. Saute for few seconds. Then add turmeric powder, red chilli powder, cumin & coriander powder, salt & sugar. Saute for 2 minutes.
6. Add 1 cup water and bring it to a boil. 
7. Meanwhile, in another pan, fry the julienned onions till they change color to brown.
8. Into the gravy, slide in the fried fish pieces. 
9. Sprinkle a pinch of garam masala powder & black pepper powder on top. Add the fried julienned onions. Stir in to mix.
10. Serve hot with white rice.

Chital Maacher Muitha

Chital Maacher Muitha

A traditional bengali recipe of fish kofta with Chital.

Ingredients:::

• Chital Macher Gada - 1kg
• Cooking Oil - 200ml
• Potato (Medium size) - 4pc
• Tomato (Medium size) -3pc
• Onion (Medium size) -4pc
• Ginger Paste mixed with 2-3 Green Chili (Homemade is preferred) - 3tsp
• Green Chili - 3pc
• Garlic Paste -3tsp
• Bay Leaves - 3pc
• Cumin paste - 2tsp
• Ghee - 2tsp
• Garam Masala - 1tsp
• Salt - 3tsp
• Turmeric Powder - 1tsp
• Water - 1cup

Method:::

1. Clean the fish and then scoop the fish flesh with a spoon to separate from the bones.
2. Boil potatoes and peel it. Then mash the potatoes a paste.
3. Cut the onions and tomatoes into small pieces. Keep the other ingredients aside.
4. Mix the mashed potato, fish (flesh), 1/2 tsp ginger-green chili paste, 3tsp garlic paste, 2pc chopped onion and 1tsp salt.
5. Heat oil in a kadhai or pan. Add small hand made balls (pakora shape) of the mix to the heated oil and deep fry.
6. After all the mix is fried, add the bay leaves , remaining onion to the left over oil and fry for 2 minutes. 
7. After 3-4 minutes add chopped tomato and stir for another 3-4 minutes.
8. Add 1/2tsp ginger- green chili paste, turmeric powder and cumin paste (2 table spoon), mix it well and allow it to cook for 3-4 minutes.
9. Add 1 cup of water, and allow it to boil. Add 2tsp salt. Bring it to boil.
10. Add fried fish pakoras and sliced green chili and allow to boil for 5 minutes.
11.  After that, add2tsp ghee and 1tsp garam masala powder. Add salt to taste and mix it well. 
12. Ready to be served with white rice.

Fish Kabiraji Cutlet

Fish Kabiraji Cutlet

Fish cutlets in kabiraji style meaning fried fish in egg net. This recipe is the result of British influence on the Bengali cuisine and the word kabiraji has probably the origin in ‘coverage’ as the cutlets are covered in a lacy egg net. That's why it is called Fish Kabiraji Cutlet..

Ingredients:::

• Bhetki fillet: 10
• Mustard powder (yellow): 1/2 tsp
• Black pepper powder: 1/2 tsp
• Red chili powder: 1 tsp
• Coriander and mint leaves (chopped): 1 tsp
• Eggs : 10
• Cornflour: 2 tbsp
• Breadcrumbs (optional): 2 tsp
• Juice of one lemon
• Salt to taste

Method:::

1. Wash the bhetki fillet under running water, pat them dry and soak in salt and lemon juice for 20 minute.
2. Next mix the mustard powder, red chili powder, black pepper powder, coriander and mint leaves together and apply on the each of the fillet evenly and refrigerate it for another 20 minute.
3. Meanwhile beat the eggs and mix the cornflour, breadcrumbs with little salt and reserve it.
4. Heat some oil in a pan and add one or two tablespoon of egg mixture.
5. As soon as it becomes fluffy add the marinated fish fillet and quickly cover it with the egg mixture. Fry on low to Medium heat till done.
6. Serve hot with kasundi (Bengali mustard sauce) and regular salad.