Doi Ilish / Hilsa

Ingredients: 

1 cup Yoghurt / Doi
 4 piece Ilish fish
 2 tsp Mustard Paste
 1 tsp Ginger & garlic Paste
 4 Green Chillies
 1 tsp kalo jeere
 Turmeric powder
 1 tbsp Mustard Oil
 Salt to taste
1 cup water

Steps:

Clean & pat dry the fish . Marinate with salt and turmeric. Don't fry the fish.
Heat oil in a wok . Add kalo jeere , ginger garlic paste & green chillies & turmeric. Temper.
Add water & salt . When hot add the fish.
In a bowl mix doi & mustard paste.
When the fish is tender add the doi mixture .Cook for 5 mins.
Serve hot with rice.

Ilish / Hilsa Macher Paturi

Ingredients: 

Ilish 6 pieces
Mustard paste 4 tsp
Turmeric Powder
Green chilli paste from 4-5 chillies
Green Chillies slit 4
Banana leaves 6 pieces
Mustard Oil 50 ml
Salt to taste

Steps:

Clean and dry the bananas leaves.
Mix the turmeric powder, green chilli paste, salt with mustard paste in a bowl .Now add mustard oil & mix . Put the fish in paste & marinate.
Brush the leaves with little oil and put the fish marinated with masala in middle.
Wrap each piece of fish with the banana leaf completely and tie with thread.
Put the wrapped fish in a metal tiffin box and put it in boiling water for 15-20 mins or if properly tied can directly put wrapped ilish  in same dish alongwith cooking rice.
In microwave taste will be different . Preheat to 160 degrees. Put the wrapped fish on a tray and bake.for  20 min.
Serve hot with rice.

Ilish / Hilsa Bhaja

Ingredients: 

Ilish cleaned & cut
Salt
Turmeric
Mustard Oil

Steps:

Marinate the fish with salt & turmeric.
Heat oil in a karai.. Put the fish pieces in oil  gently while protecting your hands with all the spluttering.
Fry till light brown on both sides.
Serve with rice or eat simply as snack.

Pui Dana Diye Chingri

Ingredients: 

1 cup pui dana
1/2 cup chingri / shrimps
1 cup sliced potato and pumpkin
2 onions
1 tbsp ginger garlic paste
4 green chillies
Turmeric powder
Mustard oil
Salt to taste

Steps:

Clean the fish and marinate with turmeric and salt.
Heat mustard oil in a karai and fry the shrimps . Keep Aside.
Fry the onions , add ginger garlic paste , green chillies .
Add the potato and pumpkin with salt and turmeric.
Add pui seeds & 1/2 cup water.
Cook till  the vegetables sofen little and water dries up.
Now add the fried shrimp and cook for another few minutes.
Serve with hot rice.

Pui Chingri

Ingredients: 

500 gm pui saag chopped with steps
10 chingi/shrimps
4-5 green chillies slit
1/2 tsp paanch phoron
1 tbsp mustard paste
Salt to taste
Turmeric powder
Mustard oil

Steps:

Clean the fish and marinate with salt and turmeric.
Heat oil in a karai .and fry the shrimps. Keep Aside.
Now temper the paanch phoron , chillies,mustard paste & turmeric.
Add the chopped leaves. Saute .Till the water dries up.
Add the fries shrimps and cook for few more minutes on medium heat.
Serve with hot rice.

Parshe Posto

Ingredients: 

Parshe Maach 4
Posto  2 1/2 tsp
kalo jeere 1/2 tsp
Paanch Phoron 1/2 tsp
Green chilli 3-4
Turmeric
Salt as per paste
Mustard Oil

Steps:

Clean the fish .
Marinate  with salt and turmeic for 15 min.
Make paste of posto & green chillies .
Take oil in a karai and fry the fish.
Now in remaining oil fry kalo jeere , paanch phoron
Add green chilli and posto paste . Fry for 1-2 min.Add turmeric.
Add about 1/2 cup water. After its hot add the fried fish gently.
Add more 1 cup water  after few minutes and cover for 5 min to allow gravy to thicken.

Tel Koi

Ingredients :
12 Koi fish 
1/2cup Mustard oil
1/2tsp Kalo jeere
1 tsp Mustard paste
3 Ground large onions
1tsp Garlic paste
1tbs Ginger paste
 1tsp Turmeric powder
1/2tsp Chilli powder
 4  green chillies
1tsp Sugar
Salt to taste

Steps:
Remove the scales & clean the fish very properly . Marinate with salt and turmeric.
Heat mustard oil in a karai and add the fish & fry lightly. (don't fry too deep)
Take the fried fish out  of oil and put heat to medium.
Add kalo jeere , then mustard paste , onion garlic paste ,  red chilli powder , pinch of haldi and fry properly.
Add salt and sugar to taste , add water and the fried fish gently , keep the heat medium.
When it boils put slit green chillies and cook till it gravy becomes thick.


.

Kawoi machere tilor anjaa / Til diye koi mach

Ingredients:

Kawoi Mach 6 pieces
Til 3 tbsp roasted &made into smooth paste
Onion 1 finely chopped
Ginger & Garlic paste 1 tsp
Oil for frying
Turmeric 
Salt to taste
Dry Red Chillies 2
Water 100 ml 


Steps:


Marinate fish with salt and turmeric for few minutes and half fry.Keep Aside.
Add dry chilli to the oil followed by chopped onion,ginger&garlic paste.
Add  the til paste and salt & turmeric..
Cook for sometime and add  water and allow to boil.
Add the fried fish and cook till the gravy becomes thick.
Serve hot with  rice. 

 

Chital Macher Kalia

Ingredients

Chital Fish
1 Tsp Turmeric powder
3 Tbsp Red Chili Powder
1 Tsp Sugar
3 Bay Leaves
2 Pods (chopped) Garlic
4 Sliced Green Chili
1 Tsp Cumin Seeds
2 Tbsp Yogurt
To Taste Salt
1 Large chopped Onion
0.5 Inch piece Ginger
1 Tsp Coriander Seeds
2 Tsp Cumin Seed Powder
12 Whole Whole Red Chili
0.5 Cup Cooking Oil

Steps:

1. Take and clean the fish. Cut into 3/4 inch steaks. Rub one tea spoon each of salt and turmeric powder all over the pieces.

2. Grind to a fine paste coriander & cumin seeds, red chili and ginger adding little water in an electric grinder.

3. Heat 1/2 cup oil and fry the fish pieces. Ensure that the oil is very hot before adding fish other wise fish pieces can stick. Turn each piece and fry till brown. Remove the fish pieces.

4. In the same oil add cumin seeds and bay leaf and when splutters add finely chopped onion and garlic and fry to light brown. Add the ground spices, green chili and cook for three minutes. Add two table-spoon of yogurt/curd and fry till starts to stick to the pan. Stir occasionally.

5. Add the fish pieces and turn over. Add three cups of water and bring to boil. Add salt and sugar and check for seasoning. Reduce heat and simmer for at least ten minutes till gravy becomes thick

Chital Macher Muitha

Ingredients:

Muitha/Dumplings:
Chital Minced
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp Green Chilli Paste
1 tsp Roasted Cumin Powder
Salt
Gravy:
1 Onion Paste
1 tbsp Ginger Garlic Paste
1/2 Tomato, chopped
1 Potato, Cubed
1 Bay Leaf
2-3 Cloves
1 Cinnamon Stick
2 Green Cardamom
1/2 tsp Garam Masala Powder


To make the Muitha (Dumplings) mix the minced fish with the Ginger Garlic Paste, Chilli Paste, Cumin Powder and Salt. I know some people use boiled potato or corn flour but I prefer just not to use any binding agent. In a pan, boil some water, now wet your hands and take a small portion of the mixture, give it a round shape. Drop the balls in the hot boiling water and wait till the color changes, take the balls out after 2-3 minutes.
Using a paper towel or napkin, drain the excess water and shallow fry the Dumplings in a pan.
For the gravy, heat oil in a pan, fry the Potato cubes and keep aside. Heat oil in the same pan add the Cloves, Cinnamon, Cardamom and Bay Leaf, leave for a minute and then add the Onion, Ginger Garlic paste, stir fry till the paste becomes brown in color. Add the chopped Tomato or Tomato Puree, Salt, Green Chilli Paste and cook till you can see oil separating out. Pour 2 cups of water, the fried Dumplings, fried Potatoes, cover and give the gravy a boil.
Garnish with Garam Masala Powder and serve with Plain Rice.

Topse Fry

Ingredients:

Topse mach : de-scaled and cleaned thoroughly, marinated with salt and a pinch of turmeric powder and lemon juice.
Green chillies, garlic and ginger (ground together into a coarse paste) required to marinate the fish.
For 4 pieces of fish 4tsp paste is required to marinate .
Gram flour (Besan) : well beaten in a pan with cold water to mke a thin paste adding salt, red chilly powder, turmeric powder, kalojeera and 1tsp kusksus (posto or poppy seeds).
Mustard oil for frying.

Steps:

The fish is marinated with the chilly-garlic-ginger paste for at least 1 hour.
Heat oil in a pan and coat each fish in the batter (previously made from besan) and deep fry till golden brown.
Serve hot with mustard sauce as a snacks.

Tangra Fish

Ingredients

Tangra Fish marinated with salt, turmeric powder and a pinch of red chilly powder.
A fine paste made from black mustard and a few dry red chillies.
Mustard oil.
Panch forone.
Finely chopped corriander leaves.
Finely chopped tomatoes.
Green chillies.
Green peas

Steps:

Heat mustard oil and fry the fish till golden brown. Close the lid while frying. Keep aside.
In the remaining oil add panch forone to splatter.
Then add the tomatoes,green chillies and green peas.
Add the mustard paste and saute for 2 minutes.
Add a little water and then add the fried fish.
Close the lid and bring it to boil on a slow flame to ensure complete cooking.
Add 2tbsp Mustard oil and chopped corriander leaves on top.
Serve with hot rice.

Bhetki fry

Ingredients:
 
350 gm Bhetki Fish
Salt to taste
1 tsp Turmeric Powder
1 tsp Amchur Powder
1 Lemon
2 tbsp Cornflour
Water as required

Steps:

Clean and pat dry the fish. Marinate with spices.
Put the cornflour with water into the the container to make a batter .
Heat oil in non stick kadai and mix the fish with batter.Deep fry .
Serve hot.

Tilapia curry

Ingredients:

500 gm Tilapia Fish
1 Medium Size Onion
1 Tomato
Salt to taste
Sugar to taste
1 tsp Cumin Seeds
2 tsp Fish Masala
2 Green Chilly
2 tsp Turmeric Powder

Steps:

Make a paste of onion with green chilly and another paste of tomato
Deep fry the fish.
Heat oil in kadai then add cumin seeds to crackle in oil. Put onion and fry it until it browns then add all the spices and tomato paste . Now pour fish with water .Cover the lid and boil for 10 mins.
Serve with hot rice.

Baked Tilapia

Ingredients:

3 Tilapia Fish Filet
1 Onion
1/2 Tomato
Salt
Turmeric Powder
1/2 Capsicum

 Steps:
Take the good pieces of fish and clean it with water pat it dry
Marinate with salt and turmeric powder.
In Oven put it for 400 F for about 15 mins and then turn upside down and bake for additional 15 mins.
After baking take it out and put butter on it.
Fry the onion, tomato, capsicum and green chilly until it brown. Use them as topping n garnishing
Serve.

Rui maacher phulcopi diye jhol / Rohu with Cauliflower

Ingredients:

6 pieces of Rohu fish
1 small cauliflower
4 small or 2 medium Potatoes
1/2 tsp cumin seed
1 tsp cumin Powder
2 tsp coriander powder
3/4 tsp turmeric for the curry "jhole" &
about 2 tsp to coat the fish before frying them
6 tbsp oil for frying the fish
2 tbsp for the Curry
Water

Steps:

1. Wash the pieces,  pat dry. Rub with salt and turmeric .
2. Heat oil in a kadai / wok till it smokes.
3. Add the pieces into the oil a few at a time.Fry.
4. Slice the cauliflower into  florets,  and then fry.
5. Cut the potatoes into cubes. .
6. Heat oil in a kadai. Add cumin seeds. When they crackle, add the cubed potatoes. Fry for a while.
7. Add the cumin, coriander & turmeric powders. Season with salt.
 8. Add Wate to make the curry About 1 large cup. Cover and lower flame.
9. When the potatoes are nearly boiled, the water reduced, add the cauliflowers, the fish and 3-4 slit green chillies Adjust the water for the curry...you might have to add some more. This is after all a curry.
10. Add a pinch of sugar
11. Cook over high flame for 5 minutes.
12. Serve with hot rice.

Koi Maacher jhol

Ingredients:

250 gm Koi Fish
Salt to taste
A pinch of Sugar
1 tsp Turmeric Powder
1 tsp Cumin Seeds
1 tsp Cumin Powder
1 tsp Coriander Powder
1 Potato
2 Green Chilli
1 Tomato
1 tsp Ginger Grated / Paste
1 Small Size Cauliflower

Steps:

Wash & Clean  the fish.
Cut potato into lengthwise and cauliflower and tomato into medium pieces.
Fry the fish and keep it aside.
Heat oil in kadai then add cumin seeds and green chilly to crackle in oil.
Then add potato and cauliflower . Fry it well.
Add 1tsp cumin powder , 1 tsp coriander powder , a little turmeric,1 tsp ginger grated, salt , a pinch sugar and small size tomato. Stir well and add water as required. Lastly add the fried fish. Cover the lid for 5-10 mins .
Serve hot with rice.

Chingri Macher Malaikari

Ingredients:

Good size Shrimps / Chingri
Coconut Milk
Mustard Seeds
Green Chilly
Salt

Steps: 
 
Take the good size  pieces of fish and clean it with water & dry.
Heat oil in non stick kadai and shallow fry the fish.
Put the coconut milk  in the fried shrimp. Then add the mustard seeds paste .
Add green chilly and salt . Bring to a simmer. Cover, lower the heat and simmer gently for 5-8 minutes
Serve hot with hot steamed white rice.

Pabda Sorshe

Ingredients:

6 pieces of Pabda Fish
 Freshly Ground Mustard
2-3 Green Chili paste
1 tsp Garlic paste
1 tsp Ginger paste
1/2 tsp Red Chili powder
1/2 tsp Turmeric
1/2 tsp Kalo Jeera 
100 grams Mustard Oil
Salt – to taste

Steps:

 Wash and clean the fish.

Then pour mustered oil in the Kadai  and let it be hot.

Then fry the fish lightly in mustard oil. And put the fried fish in a plate.
Next add black cumin seeds in the hot oil and after a few seconds add ginger paste.
Now wait until ginger paste becomes reddish then add green chili pest, Red chili powder and turmeric.
After adding some water – stir lightly.

After a few seconds add fried fish and mustard pest to it. Add salt to, and boil until the fish is saturated by the gravy suitably.

Machher Kalia / Rohu Kalia

Ingredients: 2 large pieces of rohu 3 teaspoons turmeric powder 3 teaspoons salt oil for deep frying 3 medium sized potatoes 10-12 large cauliflower florets 1 large onion, finely chopped 2" ginger root , peeled and grated 2-3 cloves of garlic, finely sliced 2 dried red chilli peppers 2 teaspoon panchphoran 1 teaspoon cumin powder 2 teaspoons corriander powder 3/4 teaspoon chilli powder 1 Tablespoon plain unsweetened yogurt 1/2 teaspoon garam masala 3 cups warm water

Steps: 

Cut each fish piece into 4 quarters as evenly as possible. Wash and drain the fish and place in a bowl; rub the pieces with 2 teaspoons turmeric powder and one teaspoon of salt and let sit about 15-20 minutes

Heat the oil for deep frying in a small deep vessel (like a karhai) at "medium high" heat. Deep fry the fish a few pieces at a time - 5 mins. each side and then set them aside

Peel the potatoes and cut each one into 4 long wedges. Wash the potatoes and the cauliflower florest, drain and set aside
Heat 6-8 tablespoons of the oil the fish was deep fried in in a large pan. When the oil is hot crumble the dried red chilli peppers into it and add the panchphoran. When the panchporan begins to sputter, reduce the heat to "low" and add the ginger and garlic and stir fry for 30 sec to a minuteNext add the onions and stir fry them on "medium" heat until they are soft and golden brown. Now reduce the heat to the lowest setting and add the remaining turmeric powder, chilli powder, corriander powder and cumin powder stir fry for 2-3 min

Raise the heat to "medium-high" and now add the potatoes and cauliflower. Stir fry for 5-6 minutes making sure they are evenly covered in all the spices. Add the yogurt and stir fry for another minute or two and then add water and bring it to boil. Cover the pan, reduce the heat to "low" and let it cook for 15 mins.
Now add the fish and stir once. Cover and cook some more until the vegetables are done. Sprinkle the garam masala and take off from the heat. Pour into a serving bowl, let it sit 10 mins. before serving