Doi Ilish

Ingredients:

Hilsa fish (6 pieces)
Plain curd (100 gms) well beaten
Mustard paste (2 tbsp)
Green chilly paste (as per taste)
Salt as per taste
Sugar as per taste
Mustard oil (3 tbsp)
Turmeric powder (1/2 tsp)

Procedure:

Mix all the ingredients apart from the curd and sugar with the fish pieces in a metallic tight tiffin box. Add little water and close the lid.Boil water in a boiler, place the tiffin box in the boiler and cover the boiler.Cook it for 15 mins.

Now open the lid of the tiffin box and add the beaten curd and sugar and mix it properly with the fish.

Doi Ilish is ready to be served with steamed rice.

Comments

Machhi ka Salan/ Fish Salan

Ingredients : 500 gms fish cut into slices 1 coconut grated 2 tsp til 2 tsp dhania powder 1 tsp mustard seeds 1 tsp jeera 2 tsp khus khus 1/2 tsp haldi 2 tsp chilli powder 2 green chilies 3-4 tbsp oil 1 onion sliced fine few curry leaves lemon size tamarind salt to taste Preparation : To make Masala grind til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to a fine paste. Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind soaked in 1 cup of water. Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates. Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to taste along with the curry leaves. Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little. Serve machhi ka salan/ fish salan hot.

Basanti Pulao

Ingredients : Basmati rice (2 cups) Ghee (2 tbsp) Turmeric powder (1 tbsp) Salt as per taste Sugar (should be double the amount of salt) For example, if you are using 1tsp salt, put 2 tsp sugar garam masala powder (1 tsp) cashew nuts and raisins Procedure : Heat ghee in a kadhai. Fry the rice. Put the turmeric powder and stir. Now add water in the kadhai. Amount of water should be double the amount of rice. Now add salt, sugar, garam masala, cashew nuts and raisins and stir. Now cover the kadhai and let it cook in low flame till the water dries out and the rice is cooked. Now basanti pulao is ready to be served.

Chingrir Bora

Ingredients : Prawns (250 grams) red lentil paste (100 grams)(previously soaked in water for 2 hrs) onions chopped (2 medium sized) green chillies chopped (as per taste) salt oil to fry the boras Procedure : Mix all the ingredients together. The lentil paste should not be very watery. If it is very watery you won't be able to fry the boras. Heat oil to deep fry the boras in a kadhai. After the mixture is ready, if you are using small Prawns, pick up small amounts of the mixture with a spoon and pour them into the hot oil to fry the boras. Otherwise if you are using big Prawns pick up the mixed Prawns one after another and fry them.

Bidishar Henshel

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