Lalit niranjan Delights
MACHER JHOL
It is a very popular dish in Bengal and Eastern part of the country; it is delicious and should be taken with steamed rice.
INGREDIENTS
1 small size fish (Prefer Rehu pr Katla)
2 medium potatoes, boiled , peeled and mashed
1/4 tsp onion seeds (kalaunji), 1 tbsp coriander seeds
6-8 garlic flake finely chopped, 8 green chilies finely chopped
1’’x1 ginger finely sliced,
1 tsp mustard seed, 1 tsp cumin seeds
1 tsp turmeric powder, 1 tsp red chilly powder,
¼ cup mustard oil
Salt to taste
METHOD
1 Clean inside of the fish, wash thoroughly, and take off fish head. Cut the fish into half-inch thick slices, add salt and turmeric and red chilly powder, and keep aside.
2 Dry roast coriander and cumin seeds, cool and grind to a fine paste.
3 Heat oil in a kadahi, let it attain the smoking point, remove and cool. Heat the oil again on medium heat, add fish and fry for a minute, take it out and keep aside.
4 Heat remaining oil in the same pan, add kalaunji, slit green chilies and fry for a few minutes. Mix in coriander-cumin paste and fry on low heat up for a minute sprinkling a little water, if required. Mix mashed potato and required quantity of water, salt and simmer for four to five minutes.
5 Now add the fried fish slices and simmer for two to three minutes till it is done.
6 Serve hot with steamed rice.
BENGALI MACHHER JHHAL
INGREDIENTS
750 gm Rehu machhali
2 tsp turmeric powder, 2 tsp red chilly powder
2 tbsp red chilies paste
½ cup mustard oil
¼ cup tomato puree, 2 tbsp onion paste
1 tsp mustard seed, 1 tsp dhania powder
¼ cup yoghurt (Thoroughly Whisked)
4-6 green chilies, 2 tsp garlic paste, ½’ ginger
2 tsp yellow mustard paste or powder
A bunch of coriander leaves finely chopped
2 tsp lemon juice
Salt to taste
METHOD
1 Wash the fish, marinate for 45minutes with turmeric powder, red chilly
powder, lemon juice, garlic paste and salt
2 Heat oil in a kadahi, deep fry (mild) the fish, and keep aside.
3 Add the garlic and mustard seed and sauté it till it splutter, add tomato puree, onion paste and cook till the oil separates, add red chilly paste, dhania powder, ginger, whisk curd, cook for few minutes, add water as required to make jhhal (curry)
4 Now add the fried fish and cook on low flame till the curry is finally done
5 Garnish with coriander leaves and serve hot with rice.
BENGALI FISH CURRY
INGREDIENTS
½ kg Rehu fish
2 tbsp mustard oil
4 red chilies whole,1tbs red chilly powder
1 tsp mustard paste, 1 tsp turmeric powder
2 tbsp coriander powder, 1 tsp mustard seeds
1 tbsp garlic paste, 1 tbsp ginger paste
2 onions finely chopped
1 tsp turmeric powder
4 green chilies slit
1 tsp onion seeds (kalaunji)
2 tbsp lemon juice,
1 bay leaf, a bunch of coriander leaves finely chopped
Salt to taste
METHOD
1 Clean and cut fish, wash well, marinate for 45 minutes with lemon juice, turmeric, chilly powder and salt,
2 Heat a kadahi, add 1 tbsp oil, shallow fry marinated fish from both sides till light brown, take it out and keep aside.
3 Add remaining oil, put mustard seeds, kalaunji, whole dry red chilies and bay leaf, fry for a few minutes till splutter, add ginger, garlic paste and fry for a while.
4 Now add onion and fry till golden brown, add mustard paste, red chilly powder, coriander powder and turmeric powder, cook on small flame until oil starts separating.
5 Add water and salt, bring to boil, add fish, and green chilly
Cook on low flame oil starts floating on top of gravy.
Garnish with coriander leaves and serve hot
FISH IN MUSTARD SUCE
INGREDIENTS
1 kg Rehu or katla fish whichever is available
½ tsp black mustard powder
½ tsp yellow mustard powder
½ tsp turmeric Powder
10-12 green chilies finely chopped.
½ cup mustard oil for cooking.
½ tsp yellow mustard seed
1 bunch of coriander leaves for seasoning.
1 tsp jeera, 1 tsp mustard sauce
Salt to taste
METHOD
1 Clean and cut the fish, grind the mixed mustard seeds, 10-12 green chilies with water to make a fine paste.
If the paste is made in the traditional pounded grinder the taste will be more.
2 Take a bowl, add fish along with the mustard paste and about 2 tsp of oil, marinate for 45 minutes.
3 Heat a kadahi, add rest of mustard oil, add jeera when the oil is hot let it splutter, add the marinated fish, sauté the fish on low heat, when it is done add 1 cup of water and bring it to boil, cook few minutes it is done
4 Garnish with fresh coriander leaves and serve hot with fine boiled rice
REHU FISH (SOUTH INDIAN STYLE)
INGREDIENTS
1 kg fish
½ cup coconut milk
2 tsp black mustard seed
2 tsp dhania powder, 2 tsp chilies powder
2 tbsp coconut oil or any other oil
1 onion finely sliced, 10 -12 garlic flakes
3-4 curry leaves, 4-6 green chilies
To Marinate
1 tsp black pepper
1 tsp turmeric powder
1 tbsp tar mind water
PREPARATION
Wash the fish; make cut with sharp knife, rub chilly and turmeric powder, black pepper and tar mind water for at least 45 minutes.
Heat some oil in a kadahi, add garlic flakes and curry leaves and let it splutter; add onions, green chilies, cook for some time. Allow to cool and the grind to a fine paste
METHOD
1 Heat rest of the oil in kadahi, put mustard seeds and curry leaves, allow it to splutter; add the pate to it and cook for some time.
2 Add red chilly powder, dhania powder, cook for a while, add coco nut water and cook for few minutes.
3 Now add fish, cook on low flame for 15 minutes, let the gravy become very thick or the fish is covered by the gravy.
Serve on banana leaves with rice, lemon and onions.
GOAN FISH CURRY
INGREDIENTS
½ kg fish
1 tsp turmeric powder
1 tsp chilly powder
1 onion finely chopped
1 tsp ginger paste
1 tsp garlic paste
½ tsp lemon grass (optional)
1 tsp lemon juice
2 tbsp tar mind juice
1 tsp sweet Soya sauce
1 cup coconut milk
½ cup oil
2 tsp sambal oelek
(Grinded mixture of dry Kashmiri chilly, vinegar and salt)
Salt to taste
METHOD
1 Marinate the fish with turmeric powder, chilly powder and lemon juice and salt for 45 minutes
2 Heat oil in a kadahi and deep fry the marinated fish, take it out and keep aside
3 In the same oil, add onion and sauté till light brown, add sambal oelek, lemon grass, tar mind juice, ginger and garlic paste, cook for few minutes, now add the coconut milk and Soya sauce, let it boil, place the fried fish and cook till the gravy is of desired thickness
4 Serve hot with rice
PEARL FISH (KARIMEEN)
(A SPECIAL SOUTH INDIAN DISH)
INGREDIENTS
2 karimeen or pearl fish
2 tsp ginger-garlic paste
1 tsp turmeric powder, 2 tsp crushed pepper corns
1 tsp mustard seed, 1 dry red chilly
3 tsp red chilly powder, 2 tbsp rice flour
2 tbsp lemon juice, 2 tbsp tamarind pulp
½ cup coconut milk, ¼ cup oil
½ cup shallots, 8-10 curry leaves
Salt to taste
METHOD
1 Make a paste of ginger-garlic paste, salt, turmeric powder, lemon juice, crushed pepper corns; marinate the fish with this paste for 2 hrs.
2 Coat it with rice flour, deep fry till half done, keep aside.
Heat oil, add red chilly, mustard seed and let it splutter, add the sliced shallots and curry leaves, sauté till light golden brown
3 Add chilies and turmeric powder, cook for a while, add tamarind pulp, cook for few minutes till the oil separates out, add the coconut milk and cook till the gravy is thick.
4 Add the fried fish to it and cook till the masala coats the fish.
5 Wrap the masala coated fish in a banana leaf and grill till it is done
PRAWNS
-------------------------------------------
SHAHI PRWAN CURRY
(PRWAN IN MUGHALI STYLE)
INGREDINTS
½ kg medium size prawn
¼ cup onion paste
1 tsp garlic paste, 1 tsp ginger paste
¼ cup red chilly paste
¼ cup yoghurt, ¼ cup tomato puree
½ tsp black pepper, dhania powder
½ tsp turmeric, red chilly powder2 tsp lemon juice
2 tsp fresh cream
¼ cup mustard oil (Preferred) or any other veg oil
Salt to taste
2 tsp badam (Almond) paste
2 tsp kaju (Cashew Nut) paste
A bunch of coriander leaves
METHOD
1 Wash the prawn, take out the veins and marinate for ½ hr with lemon juice, salt, turmeric, red chilly, and black pepper powder.
2 Heat oil in a kadahi, deep fry the prawn, remove and keep aside.
3 Now add tomato puree and onion paste to the oil and cook for some time, add ginger, garlic paste, dhania powder and cook for few minutes
4 Add yoghurt and red chilly paste and cook till oil separates, add a little water and let it boil, add prawns and cook till it is done till the gravy is of desired consistency, finally add badam and kaju paste, cook for few minutes, remove from the heat and add fresh cream to finish the dish.
5 Garnish with coriander leaves and serve hot with steamed rice.
PRAWN WITH STEAMED RICE
(JHEENGA CHAWAL)
INGREDINTS
12 medium size prawns
2 bottle guard leaves or banana leaves
1 tsp mustard paste
1 tsp green chilly paste
2 tsp coconut paste
1 tsp mango pickles oil (Aam ke achar ka tail)
½ tsp turmeric powder
¼ kg steamed (Para Boil) rice
½ tsp black pepper powder
½ tsp red chilly powder
Salt to taste
METHOD
1 Marinate the prawn for ½ hr with salt, turmeric, red chilly and black pepper powder
2 Sprinkle salt over the bottle ground 0r banana leaves, put on an empty plate and leave for ½ hr
3 Now make the paste of the remaining ingredients except rice and leave, add over the prawn and again marinate for ½ hr.
4 Pace the marinated prawn over the leaves and fold it, take steamer put water and add the rice, place the prawn folded in leaves over the rice, steam till rice and prawn is done.
5 Serve hot on the leaves it.
SPICY GOAN PRAWN
(It is a very popular Goan dish, the secret of the dish is its ‘special goan masala’, known as Balchao, and it is a dry kind of preparation and very tasty)
INGRDIENTS
1 cup dishelmed prawn
3 tsp Cary fish (dried prawn)
½ tsp turmeric powder, ½ tsp sugar
1 tsp Goan fenny or white rum
1 tsp lemon juice
¼ cup oil
BALCHAOMASALA
1 tsp red chilly powder, 1 tsp Goan vinegar
1 tsp chopped garlic, 1 tsp chopped ginger
1 tsp whole garam masala
Salt and pepper to taste
PREPARATION & METHOD
FOR BALCHAO MASALA
1 Make a fine paste of all the ingredients, add Cary fish, Goan fenny and vinegar, mix well
2 Marinate the prawn with salt and turmeric powder for 45 minutes, keep aside
3 Heat oil in a kadahi, add onion and sauté it, add turmeric powder, marinated prawn and the Balchao masala, cook for a while
4 Add salt, sugar and lemon juice, simmer and cook for 5-10 minutes.
5 Serve hot.
LEHSOONI JHEENGA
(GARLIC PRAWN)
INGREDIENTS
8 big size prawns
1 cup yoghurt
1 tsp cashew nut paste
2 tbsp garlic paste
1 tsp black pepper powder
½ tsp green cardamom powder
½ tsp til, 2 tsp garlic fried flake
1 tsp garam masala
1 tbsp lemon juice
1 whisked egg
METHOD
1 Take a bowel, add all ht ingredients including yoghurt except fried garlic, mix thoroughly, marinate for at least 1 hr in the refrigerator.
2 Mount the marinated prawn in a skewer and cook in an oven (250* C) or tandoor or sigadi, take out when it is done and of brown color, add whisked egg and fried garlic and cook in the same manner for a while.
3 Serve hot with coriander chutney, onions etc
.jpg)
