Mulo diye Puti maach

Preparation time :  10 mins

Cooking time         :  35 mins

Serves                         : 3

Ingredients:

• Puti maach               - 300 grams, cleaned.
• Radish(mulo)        - 1 medium sized, (apprx. 300 grams)
• Onion                        - 1 medium, sliced
• Green chilli              - 3-4, chopped
• Turmeric powder    - 1 tsp
• Red chilli powder    - 1/2 tsp
• Coriander leaves     - A fistful, chopped
• Oil                              - 2 Tbsp
• Salt                             - to taste

Method:

1. Sprinkle a bit salt and turmeric powder to the fish. Smear them well.

2. Peel the radish. Slice them into thin circular pieces. Then cut every slice into four.

3. Heat 1 Tbsp oil in a pan. When hot add the fish and fry them till well done from both sides. Remove from oil and keep aside.

4. In the same pan add more oil if needed. Heat the oil. Add onion and green chilli. Saute till onion turns translucent.

5. Add the radish. Add salt and turmeric powder. Mix well and cook covered till radish becomes tender.
6. Add half a cup of water and give a good stir. Cover and cook till radish is cooked well.

7. Add the fried puti and coriander leaves. Mix well. Cover and cook for another fives minutes. 
Cook for some more time if there is a lot of gravy. This tastes better little dry.

8. Serve hot with rice. 

Aloo Fulkopi diye Rui Macher jhol

Preparation time :  10 mins

Cooking time         :  40 mins

Serves                         : 4

Ingredients:

• Rui maach                      - 6 pieces
• Cauliflower                     - 1 medium sized
• Potato                              - 1 large, cut into long pieces
• Tomato                            - 1 medium, cut into long pieces
• Green chilli                     - 2-3, cut lengthwise
• Bay leaf                            - 1
• Methi seeds                    - 1 tsp
• Turmeric powder          - 1 tsp
• Red chilli powder          - 1 tsp
• Cumin powder               - 1 tsp
• Coriander powder         - 1/2 tsp
• Cilantro                           - A fistful, chopped
• Mustard Oil                    - 2 Tbsp
• Salt                                   - to taste

Method:
1. Cut the cauliflower florets into medium sizes. Wash and keep aside.
2. Smear the fish pieces with little salt and half the turmeric powder.
3. Heat 1 Tbsp + 1 tsp oil in a pan. When  hot add the fish pieces and fry until done from both sides. Remove from oil and keep aside.
4. In the same oil(or add a little more if needed) add bay leaf and methi. 

5. When aroma spreads add cauliflower and potato. Saute till almost done.

6. While potato and cauliflower is getting cooked add red chilli powder, cumin powder, coriander powder and remaining turmeric powder in a bowl. Add 1 Tbsp water and mix well and prepare a nice thick paste.
7. Add the paste and mix everything well and saute for a minute.
8. Add the tomato and green chilli. 

9. Add one and half cup water. Add salt. Give it a good stir. Cover with a lid and cook on medium high flame till the gravy comes to a boil.

10. Add fried fish. Cover and cook for another few minutes. Then remove the lid and cook on high flame till gravy reduces to half.
11. Add cilantro and mix well.

12. Serve hot with steamed rice.

Muri Ghonto

Fish head is called maachher muro in Bengali. 

Apparently fish head helps you gain intelligence because it enriches you brain and also helps you keeping your vision strong. That's what my mom used to say like all other Bengali moms and grand moms. I was a vivid eater of this item to have both intelligence and vision strong. Never ever doubted this until my vision degraded when I was in 12th standard. After devouring all those big giant fish heads all those years...my vision degraded! 

And intelligence? Boy, let me not start about that!

Those days muri ghonto used be an integral part of biye bari menu(Wedding menu). Although I did not get to attend a lot of wedding ceremonies but from what ever I remember, two items used to be my most favorite. Beguni and muri ghonto.

The fish head cooked with potato, rice and spices makes it a delicious dish with heavenly flavors.

Preparation time :  15 mins

Cooking time         :  40 mins

Serves                        : 4

Ingredients:

• Fish head                  - preferably Rui or Katla, a sweet water fish.
• Potato                        - 1 medium, cubed
• Onion                         - 1 medium, chopped
• Green chilli               - 4-5
• Rice                            - 5 Tbsp(preferably Gobindobhog or Basmati) 
• Cinnamon stick       - 1 inch
• Bay leaves                 - 2
• Green cardamom    - 2
• Black pepper            - 4-5
• Turmeric powder    - 1/2 tsp
• Red chilli powder    - 1/2 tsp
• Cumin powder         - 1 tsp
• Garam masala          - 1/3 tsp(powdered green cardamom, cinnamon and cloves)
• Grated ginger           - 1 tsp
• Mustard oil               - 3 Tbsp

Method:
1. Wash the rice and soak in water for 10 minutes.
2. Wash the fish head properly. Sprinkle salt and turmeric powder and keep aside for 15 minutes.
3. Heat oil in a pan. Fry the fish heads until well fried and brownish. Break them into smaller pieces and fry well. Remove from oil and keep aside.
4. In the same oil add the potato. Sprinkle a little salt and turmeric powder. Fry till golden brown in color. Remove from pan and keep aside.

5. In the same oil(or add a little more if needed), add bay leaves, green cardamom, black pepper, cinnamon for tempering.
6. Add chopped onions and green chilli. Cook till onions turn translucent. 

7. Add turmeric powder, red chilli powder, cumin powder and grated ginger. Cook till masala is cooked and starts releases oil.

8. Add soaked rice. Mix well. Cook for few minutes.

9. Add fried fish head and potato. 

10. Add a  cup of water. Add salt and mix well. Cover with a lid and cook on medium low flame till rice is completely cooked. It should be thick, moist and not runny.

11. Sprinkle garam masala, mix well and remove from stove.

12. Serve muri ghonto with plain rice.

Kasuri Methi Pabda

Preparation time :  5 mins

Cooking time         :  30 mins

Serves                        : 2

Ingredients:

• Pabda                         - 2-3
• Onion                         - 1 medium, sliced thinly
• Tomato                      - 1 medium, sliced thinly
• Green Chilli              - 3-4, sliced
• Ginger                        - 1/2", grated
• Turmeric powder     - 1 tsp
• Red chilli powder     - 1/2 tsp
• Coriander powder    - 1/2 tsp
• Cumin powder          - 1 tsp
• Kasuri methi              - 1 Tbsp
• Mustard Oil                - 2 Tbsp
• Salt                               - to taste

Method:

1. Wash the fishes properly and pat them dry. 

I cut my fishes into halves as they were pretty big in size. This is optional though.

2. Smear the fishes with half the turmeric powder and salt.

3. Heat 2 Tbsp oil in a pan. When hot add the fish and shallow fry them till cooked from both sides. Pabda gets cooked pretty fast, just a matter of few minutes.

4. Remove fish from oil and keep aside.
5. In the same oil(or add a bit more if needed), add the grated ginger and saute till aroma releases.
6. Add onions and green chilli. Saute till onions turn translucent.

7. Add tomatoes. Cook till tomatoes are cooked and mushy.

8. Add red chilli powder, coriander powder, cumin powder and the remaining turmeric powder. Mix well and cook till masala is cooked. 

9. Add half cup water. Add salt. Mix well and cover and cook till gravy comes to a boil.
10. Crush the kasuri methi in your palm and add into the gravy. Mix well.
11. Add the fried fishes and cover them with gravy. Cover the pan with a lid and cook for another few  minutes.
The gravy should not be runny, so cook a little more if needed to get the gravy thick.

12. Serve hot with plain rice.

Chilli Fish

Preparation time : 15 mins

Cooking time         : 30 mins

Serves                        : 4

Ingredients:

For the fish - 

• Fish fillet                      - 300 grams (I used Salmon)
• Vinegar                         - 1 tsp
• Soy sauce                      - 1 tsp
• Corn flour                     - 1 Tbsp
• All purpose flour         - 1 tsp
• Black pepper powder - 1/2 tsp
• Oil                                  - 4 Tbsp(for frying)

For the sauce - 

• Onion                       - 1 medium, cubed
• Bell pepper             - 1 large, cubed
• Green chilli             - 2-3, cut lengthwise
• Garlic cloves           - 4-5, chopped
• Ginger                      - 3/4 inch, finely chopped 
• Vinegar                    - 1 Tbsp
• Soy sauce                 - 1 Tbsp
• Corn flour                - 1 Tbsp
• Red chilli sauce      - 1 Tbsp

Method:
1. Cut salmon into 1 inch cubes. Wash them and pat dry using kitchen towel.
2. Add all the ingredients to the fish and mix well so that the fish pieces are coated well.
3. Heat oil in a pan. Add the fish pieces and fry till golden and crispy from all sides. Remove fish from pan and put in a kitchen towel.

4. In a bowl add 1 Tbsp corn flour and 6 Tbsp water. Mix well and keep aside.

5. Heat oil in pan. Add chopped ginger, garlic and green chilli. Saute for 30 seconds.

6. Add cubed onions, bell pepper and saute for another few minutes on high flame. Cook till the pepper and onion are little tender but still crunchy. 

(Should not overcook the veggies)

7. Add vinegar, soy sauce and red chilli sauce. Mix well and cook for a minute.

8. Reduce the heat to medium. Stir the corn flour mix prepared in step 4 and pour it in the mix. Stir continuously in order to avoid lump formation. 

9. Add the fried fish and mix well.
10 Cook till fish pieces are coated evenly with the sauce and the sauce becomes thick.

11. Remove from pan. Serve hot.

Tel Koi

Preparation time : 15 mins

Cooking time         : 30 mins

Serves                      : 2-3

Ingredients:

• Koi maach                   - 4-5
• Onion                           - 1 medium, chopped
• Tomato                        - 1 large
• Ginger                          - 1/2 inch
• Green chilli                 - 4
• Turmeric powder      - 1 tsp
• Red chilli powder      - 1 tsp
• Cumin powder           - 1 tsp
• Kalojire                        - 1 tsp
• Coriander leaves      - a handful, chopped
• Mustard Oil               - 4 Tbsp
• Salt                               - to taste

Method:

1. Make a paste of tomato, green chilli and ginger. 

2. Wash the fishes properly. Pat them dry using kitchen towel. Smear them with half the turmeric powder and little salt. Keep aside for 15 minutes.

3. Heat oil  in a pan. When hot put the fish. Fry till done from each side.

4. Remove from pan and keep aside.

5. Temper the remaining oil with kalojire.
6. Add the chopped onion and cook till translucent.

7. Add the tomato paste and cook till tomato is cooked and no raw smell exists.

8. Add remaining turmeric powder, red chilli powder, cumin powder. Mix well and saute for another minute.

9. Add a cup of water and mix well. Cover and let the gravy come to a boil.
10. Add the fried fish. Cover and cook for 5 minutes.

11. Add chopped coriander and mix well. Remove from stove and serve with rice.

Shorshe Tengra

Ingredients:

• Tengra                          - 8-10 pieces
• Onion                           - 1 medium, chopped
• Ginger                          - ½ inch
• Green chilli                 - 5-6(cut in halves)
• Mustard seeds            - 1½ Tbsp
• Turmeric powder       - ½ tsp
• Kalo jeera(kalonji)    - 1 tsp
• Mustard oil                 - 2 Tbsp
• Salt                               - to taste

Method:

1. Clean and wash the fishes properly. Pat dry with kitchen towel. Mix with salt and half the turmeric powder.

2. Soak mustard seeds in 2 Tbsp water for 15 minutes.

3. Make a smooth paste of mustard seeds and ginger.

4. Heat oil in a pan till smoking hot. Put the fishes one by one. Fry the fishes till done from both sides.  

(Be careful while turning as they tend to break easily. To avoid that fry fishes in medium high heat and turn only when one side is done well.)

5. Remove fishes from oil and keep aside.
4. Temper the remaining oil(add a little more if needed) with kalo jeera.
5. Add chopped onions. Saute till onion is cooked and turns traslucent.

6. Add remaining turmeric powder and saute for another minute.
7. Add mustard paste, add half cup water and mix well. Add green chillies. Cook covered for few minutes.

8. Add the fried fishes. Cover and cook in low heat for another few minutes.
9. Remove cover and cook till gravy thickens.

10. Serve hot shorshe tangra with steamed rice.