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Bengalees: The Fish Mongers of the world

Posted By: DhumKetu Published in Bangla Recipes, Calcutta/Kolkata Tags: Bengalees, Fish, Mongers, The, কলকাতা, সুখ থাক মাছ ভাতে

Feb

Bengalees: The Fish Mongers of the world

It shall be very surprising if you find a bengalee who does not like fish. Fish is a part of bengali culture and bengali life! Fried fish in mustard oil. There is nothing better than this for a bengalee! We, bengalees, are truely great fish mongers! We eat fish daily almost both at lunch and dinner. We cook it home. We don’t like to bake fish, we fry them in oil and then cook with other spices. There are many many different styles of cooking based on the kind of fish you are going to eat!

Many of us are away from home. Some are not yet married! Some have trouble finding the right fish or right recipe. So, this post is dedicated to all who want to cook some delicious fish for themselves or for friends and family. It is always hard to find true “bengali recipe”. So, here are only few of them. Check the end of the thread to get a complete list of various simple recipes that you can use!
Fresh Fish from Kolkata
To Start with, check out the lovely fish from a Kolkata Market! Cut it, fry it, cook it, eat it!

Fish Market, Kolkata
Common scene in Fish Markets in Kolkata (Calcutta)

Fish Market in Kolkata, Salt Lake
Fresh Fish stall, AE Market in Salt Lake, Kolkata

Fresh Fish stall, AE Market in Salt Lake, Kolkata.

Now here are some cool recipes for you!

Fish Finger

Ingredients

500 g beckti/catfish fillets — if required cut them into long strips
2 eggs
2 big onions
2 tsp ginger paste
2 tbsp lemon juice
3 green chillies
2 cups breadcrumb
Salt to taste

Method

Wash and clean fish fillets.
Grind the onions and green chillies into paste.
Apply onion and green chilli paste, ginger paste, lemon juice and salt to the fish fillets. Marinate for 2 hours in the refrigerator.
Whisk 2 eggs and salt in a bowl.
Dip each fillet in beaten egg and roll in breadcrumb. Shape each fillet into rectangles by pressing at the sides. Keep in refrigerator for an hour.
Heat oil in a skillet. Deep fry the fillets till golden brown.
Serve hot with salad and tomato sauce or mayonese or tartar sauce.

Masaledar Fish Fry

boro machher tukrote nun, lebur rosh, ada-peyaj-rosun bata, lanka-holud guro, garom mashla guro, jeere-dhoner goro mekhe 2 ba 3 ghonta rekhe dao. pore bhajar samy ote ektu bread-crumb ba biscuiter guro ba cornflour makhiye garom tel-e deep fry karo. peyajer ring chhorie sauce soho poribeson koro.

Doimaach

Ingredients

500 gms Rohu fish (carp fish)
100 gms curd
3 tbs. Onion paste
1 tbs. Ginger paste
1 tbs. Jeera (Cumin) paste
1/2 tsp. Garlic paste
1 tsp. red chilli powder
1 tsp. Haldi powder (Turmeric)
1 tsp. Cumin seeds
3 Cardamom
3 cloves
1 inch stick Cinnamon
2 Bay leaves
4 green chilli (slit)
4 tbs. Oil
1 tsp. Ghee
1 tbs. sugar
Salt to taste

Method

Wash the fish with cold water. Smear haldi and salt to the fish pieces and keep them aside.

Whip the curd well in a large bowl and prepare a marinade with the curd, onion paste, ginger-garlic paste, sugar, chilli powder and salt and blend it thoroughly.

Heat oil and shallow fry the fish pieces in a deep pan/kadai till yellowish brown. Then strain them.

Now add the bay leaves, the cinnamon, cardamom, cloves and cumin seeds and allow it to splutter. Add the masala paste left to marinade and fry it till the oil starts leaving it from all sides. Now add the fried fish and cook for another 8 mins.

When the fish is done add the ghee and the green chillies.

Serve hot with steaming rice.

**Cooking on medium flame recommended.

Parshe Posto

Ingredients

6 mullet fishes (parshe machh)
2 onions
3 green chillies
1 tbsp chilli powder
1 tbsp turmeric powder
3 tbsp poppy seed
1 tsp nigella
2 tbsp tomato purée
Sprigs of cilantro leaves
Salt to taste

Method

Descale, clean and wash the fishes. Apply turmeric and salt on the fishes and marinate for 30 minutes.
Grind poppy seeds into paste.
Peel and finely slice onions. Wash and slit green chillies.
Heat oil in a skillet. Fry the fishes lightly. Keep aside.
Add nigella to oil and let it sputter. Add onions and tomato purée and fry on low heat for 10-15 minutes.
Add the poppy seed paste and mix well.
Add turmeric powder and chilli powder. Stir for a minute.
Add green chillies, water and salt. Bring to boil.
Add fried fishes. Cover and cook for 5 minutes.
Garnish with cilantro leaves.
Serve hot with rice

Chingri diye Kalai Daal

Ingredients

100 g split black gram
1 cup shrimp
1 tsp cumin powder
1 tbsp ginger paste
1 tbsp fennel seed powder
1 tsp turmeric powder
1 tsp fennel seeds
1 bay leaf
2 dry chillies
Pinch of asafetida
Salt to taste

Method

Dry fry black gram in a pan over medium heat.
Marinate shrimps with turmeric powder, little salt and cumin powder and set aside for 5-10 minutes.
Wash the fried gram. Pressure cook for 5-6 minutes with salt, turmeric powder and water.
Heat oil in a pan. Add fennel seeds, dry chillies and bay leaf. Let it sputter.
Add the marinated shrimp and fry till golden brown.
Add the boiled gram, fennel seed powder and ginger paste. Let it boil till desired consistency is attained.
Add a pinch of asafetida. Boil for another minute and remove from heat.
Serve hot with rice

Telapiyar kalia

telapiya maachh-er tukro te nun-holud-guro makhiye veje nao.

peyaj-kunchi lal kore veje tule rakho.

ebar tele alpo kalo-jeere ba panch-phoron dao.

tarpor eke eke peyaj-rosun-ada bata koshe nao. alpo jol diye kosho jodi beshi shukiye jae. erpor dao lanka o holud guro, nun o chini. valo kore koshe tomato kunchi diye aro koshe jol dao, tabe beshi jol dio na. phutle machh chharo makha makha hole o machh sheddho hoye gele peyaj vaja mix korp o alpo kancha shorser tel ghurie namao.

Tangra Maachh

machh dhue muchhe (mane valo kore jol ber kore) ote nun, holud, ektu tel makhie nao.

tapor karai te tel khub gorom kore dhoya berole flame kom kore machh chharo. flame barie dao. ektu dure sore jeo karon tangra khub faate. ekpith bhaja hole onnyo pith ulte dao. tule felo.

ebar tele peyaj kunchi die bhajo. badami rong hole peyaj, rosun, ada-bata die olpo jol die koso. ebar alpo jol-e holud, lanka guro gule ote dhele dao. ektu chini nun dao vaja hoye ele tomato kunchi dao. ebar kichhu khon shab mashla kasho.

kosar por jol die fut-te dao. fute uthle bhaja machh chharo. tangra ektu soktho tai jol ektu beshi dio. anch komie dhaka die sedhho koro. machh norom hole tomar projon motho jhol thakbe jokhon tokhon namao — thakle ektu sorser tel ghurie namao.

ichhe korle soru majhari maper alu kete nio. peyaj half vaja hole alu chere lal motho hoya potjontho vajo tar por baki mosla dio. e khetre namabar aage alutao dekhe nio sedhho holo kina. tangra-r jhol beshi pathla bhalo lage na.

aro poripati korte chaile aage theke bheje rakha bori add kora jaye fotar somoy. chaile beguner tukro ektu nun holud o alpo chini makhie veje tule rakhte paro. namabar aage add kore dio.

Koi Maachh

machh dhue muchhe (mane valo kore jol ber kore) ote nun, holud, ektu tel makhie nao.

tapor karai te tel khub gorom kore dhoya berole flame kom kore machh chharo. flame barie dao. ektu dure sore jeo karon koi maachh-o khub faate. ekpith bhaja hole onnyo pith ulte dao. du dik bhalo kore bhaja hole tule felo.

machh bhajar por tule rekhe tel ektu besi diye gorom kore alpo kalo-jeere (shah jeera) foron dao. tarpar ote ginger-garlic-onion dao. alpo koshe add karo holud guro lanka guro. kose alpoi jol debe. nun o alpo chini dao. futle bhaja maachh chharo. koekti kancha-lanka dao. tomato thakle kete dite paro. maachh sedhdho hole alpo gorom moslar powder chorie namao.

Pomphret Recipe

Machh e nun-holud lagiye bheje rakho. Tele methi foron dao. Chorbor korle methi gulo tule nao. Tarpar oi tele peyaj ,rosun paste koshe ektu lanka guro koshe besh kichhuta tomato sauce dao, o nun misti dao. Alpo jol dao. Futle machh dao. Jhol garo hole namao.

Tomato-fish

rui machh nun makhie bheje nao (holud diyo na). tele methi foron dao. chorbor kore methi gulo tule fele dao karon mathi mukhe lagle teto laage. erpar ada-peyaj-rosun paste kose lanka guro ba kanchha lanka kunchi ba dutoi diye onekta tomato puree dite hobe. nun,chini dao. nere chere machh add karo. bhalo kore fute gele dhone patha chhorie namao.

Pabda Maachcher Jhaal

Ingredients

Fresh pabda fish: 5 pieces
Freshly ground mustard: 20 gm
Green chillies ground to a paste: 2-3
Garlic paste: 1 tsp
Ginger paste: 1 tsp
Red chilly powder: Half tsp, or to taste
Turmeric powder: Half tsp
Black cumin seeds: Half tsp
Mustard oil: 100 gm
Salt to taste

Method

Wash and clean the fish, put turmeric and salt and fry lightly in mustard oil. Heat 1-2 tbsp of oil in a saucepan, and add black cumin seeds. After a few seconds add ginger paste. Wait until ginger paste becomes reddish and add green chilly paste, red chilly powder and turmeric. Add water and stir lightly. After a few seconds, add the fish and mustard paste. Add salt to taste, and simmer until the gravy saturates the fish suitably. Serve hot with rice.

Parshe Maachh-er Jhaal

parse khub norom maachh.sabdhane tackle kote hoy. machhe nun holud makhie sabdhane bheje nao. pan khub gorom kore tel debe, tel theke dhoya berole machh chharbe — ektu cornflour makhathe paro nun holuder sathe, tahole bhenge jaoar chance kom. ebar tele ektu rosun paste bheje holud alpo jol die kose sorshe bata with
proyojon moto jol diye fotao. ektu futle machh dao. nara chara koro na beshi — bhenge jabe. dhone patha diye namao. sorser tel thakle namabar somoy ektu chhorathe paro.

Parshe-r Jhol

Maachh as usual nun-holud-lanka guro ebong ichhe korle ektu cornflour makhiye bheje rakhte habe.
tele kalo jeere o kancha lanka foron diye alpo jole gola holud dao. shukie ele proyojonio jol dao, nun dao. bhalo kore fute gele machh charo. machh beshi fotale bhenge jabe. dhone patha chhorie namao.

Alu Phoolkopi diye Koi Maachh

machh kancha obosthyay vertically ektu ektu chhire chire nite paro. erpar machhe nun- holud makhiye bhaja kore tule rakho. kopi o alu dumo kore katbe. kopi kom flame-e brown kore bheje tule nao. ebar tele jeere foron diye alu chharo, narachara kore brown kore bhajo. ebar alpo jole gule holud, lanka, jeere, dhone guro diye koso. alpo jole gulbe. kosa hoye ele tomato kuchi dao, nun alpo chini diye abar ektu kose jol dao, fute uthle machh o kopi chharo. ei machh ektu beshi fotate hoy, bhalo kore futle gele gorom-masala chhorie namao.

Bhapa Koi

shorshe posto kancha lanka alpo nun o jol diye bete rakho.
machhe nun, alpo holud, alpo chini, sorse batar misron ta, alpo doi o sorser tel makhiye kota kancha lanka chire dao. microwave e minute 10 ranna kore nao. athoba pan e tel diye marinated maachh dhele diye dhaka diye ranna kore nao for about 10 minutes.

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