Loitta Maacher Jhuri ( Bombay Duck Fish Scrambled)

"Loitta fish" as we all know is very popular as Loitta shutki in East Bengal. Its only very recently I was introduced to the real Loitta fish behind the Shutki when my mother prepared this awesome “Loitta maacher Jhuri”.

Loitta fish is famous as Bombil or BombayDuck in Mumbai. It is a very soft and mushy fish with only one singleSpine. It can be cooked without frying it separately though it need a generous amount of oil for cooking and hence not a very healthy option, but this quick and simple dish is a sure shot way to please everyone in the family and guests.

Ingredients: 

• 500 gms Loitta maach cleaned and washed (Without head) 
• 2 Large sized Onion (finely chopped) 
• 12 to 15 clove of Garlic (finely chopped or grated) 
• 10 to 12 green chili’s (need to add more chili to enhance the taste) 
• 1 and ½ tsp Turmeric powder 
• 1 bunch of fresh coriander leaves (chopped) 
• ½ tsp sugar Salt as per taste Mustard oil

Method: 

• Cut the fish into 1-inch long pieces and take in a bowl and mix with turmeric powder and salt. Keep it aside.
• Heat generous amount of mustard oil (around 4 tbsp) in a nonstick pan and add chopped Onion and then Garlic. Fry them in medium heat until golden yellow. 
• Now add chopped green chili and fry them for 3 to 4 minutes and add the marinated fish.
• Stir them very slowly in medium heat and since the fish will release enough water while cooking, it does not need any additional water. Keep frying with stirring slowly in regular interval until the fish cooked properly and the oil separates out from the mixture.
• Now add additional salt if required and sugar and mix it well. Slowly remove the central bone from the fish pieces which is a very easy task.
• Switch off the flame and garnish with chopped coriander leaves. Serve with piping hot boiled white rice.

Maachher Dimer Bora/ Fish Roe Fritters

It is said that, Bengalis are so avid fish-eater that they eat each & every part of fish. Apart from the fish, it’s oil and the head, the biggest delicacy Bengalis look forward to, is the eggs or roe of fish.

Internationally, the two most sought after fish roe are Tobiko (Japanese for Flying Fish roe, the crispy little things which they use in some variants of sushi) and of course, Caviar (Sturgeon fish roe, mainly found in Caspian Sea). Unlike those, which are mainly eaten after curing and seasoning in presevatives, Bengalis love their fish roe fresh & as fried into fritters.

Though, the more regal & hyped roe comes from Hilsa or Ilish fish, fritters or Boras are made from Rohu/Katla, the fish from the Carp family. It’s highly recommended that only fresh fish roe are used to make this preparation.

Ingredients

Fish Egg/roe –  250 gms (I used Rohu fish eggs)

Onion – 1 large (Chopped)

Garlic –  5 to 6 cloves (finely Chopped)

Green chili – 3 to 4 (chopped)

Turmeric powder – 1/2 tsp

Chili powder – 1/2 tsp

Coriander leaves – finely chopped

Salt – As per taste

Oil for frying

Method

Clean the roe by washing thoroughly under running water. Take it in a large pan and add 3 cups of water and 1 tsp of salt.

Boil the fish egg in water for 10 to 15 minutes in low flame till it becomes hard and slightly pink in color. Check the water level in between as eggs soak water and increase in volume.

Remove the eggs and drain off the water completely. 

Take it in a mixing bowl and crumble it into fine pieces. Add finely chopped onion, garlic, green chili, turmeric powder, red chili powder, salt, chopped coriander leaves.

Mix it well and and if needed, add some water to it to make it a thick gooey mixture. Make small balls out of it and flatten them.

Heat 1 cup of oil in a pan and drop the flattened balls in it. Fry them in medium flame until they become golden brown in color.

Take them out in a paper towel to remove excess oil. Maacher dimer bora or Fish Roe fritters taste heavenly when served with steamed rice and Musur Daal (Red lentils). This is an excellent evening snacks too.

Fish Pakora/Fish fritters

Today, I am going to share a very tasty snacks preparation called “Fish Pakora” or “Fish Fritters” which is just perfect as starter for parties and is equally good for  every day snack. This recipe is specially for those fish lovers who got bored with typical fish recipes. I made this fritters using Rohu fish, but any fish will go for that. It is  very easy to prepare and takes less than 15 minutes with marinated fish pieces and requires limited ingredients. Hope you will enjoy having this snack during tea time.

Ingredients:

Fish pieces	300 gms
Ginger garlic paste	1 tbsp
Tomato sauce	1 tbsp
Soy sauce	1 tbsp
Turmeric powder	1 tsp
Red chili powder	1 tsp
Cornflour	½ cup
Gram flour	½ cup
Egg	1
Garam masala powder	1 tsp
Salt	As per taste
Oil for frying

Method:

1. Wash the fish properly and cut into small pieces. Take out the long fish bones from it.
2. Take the fish pieces in a bowl and add ginger garlic paste, turmeric powder,red chili powder, tomato sauce, soy sauce, garam masala and salt and then mix it well and keep for marinate in refrigerator for about 2 hours.
3. To the marinated chicken add cornclour and gram flour (Besan) and a beaten egg and mix it well to get a smooth batter  with dipped fish pieces.
4. Heat oil in a pan and drop fish pieces dipped in batter one after another and deep fry those pieces first in low flame for  about 5 minutes and then in medium flame for a couple of minutes until the fish inside cooked well and it becomes crispy brown from outside.
5. Take out the fried pakora in a serving dish and serve hot with mint chutney or tomato ketchup.

Fish Manchurian

In my blog I have posted almost all versions of Manchurian recipe except for fish. 'Fish Manchurian' is yet another popular Indo Chinese preparation which you can find in most of the Chinese restaurants. I want to share this recipe to fish lovers all over the world specially my Bengali friends who really want to come out of the traditional fish recipes and make something of different taste and flavor. The recipe is very simple where fish fillet are coated with cornflour batter along with mixed spices, which is then deep fried and stir fried with sauce and vegetables.We can use any type of fish in the dish and don't forget to remove the fish bone from it. It goes very well with anything like roti, rice, noodles  etc. So friends, enjoy making this dish and having it.

Ingredients:

Fish fillets(or take any other fish and remove the bone) 250 gms
Corn flour	4tbsp
Lemon juice	2 tbsp
Ginger-garlic paste	2 tbsp
Egg	1
Soy sauce	4 tsp
Red chilli powder	1 tsp
Black pepper powder	1 tsp
Tomato sauce	2 tbsp
Red chili sauce	1 tsp
Onion (chopped)	1
Garlic cloves (chopped)	5 to 6
Red bell pepper	1
Yellow bell pepper	1
Green bell peppers	1
Green chillies Chopped	3
Ajinomoto (Chinese salt)	1/2 tsp
Salt to taste
Oil for frying
Coriander chopped

Method:

1. Cut the fish fillet into medium-size pieces. Wash it and drain out excess water. Add red chili powder,1/2 tsp. pepper powder,1 tbsp ginger-garlic paste, 1 tsp. soys sauce,1 tsp tomato sauce, salt and lemon juice to the fish and mix well. Let it marinate for minimum 2 hours. Cut bell peppers into square shaped pieces and keep aside.

2. After 2 hours, to the marinated fish, add corn flour and mix well and beaten egg and mix well to get a batter. If required add more salt (Keep that in mind that you have added salt already and soy sauce contains salt ).

3. Heat oil in a pan, coat the fish pieces well with the batter drop into the oil and deep fry them in low flame first and then increase the flame until it become crisp and golden brown in color. Take it out and keep aside.

4. Heat little oil in a large pan and add chopped garlic, chopped green chili and then chopped onion. Fry for a couple of minute in high flame and then add remaining ginger garlic paste all (red, yellow and green) bell pepper pieces. Sauté for a few minute and add, 1 tsp soy sauce, 1bsp tomato sauce, 1 tsp red chili paste (optional), and a pinch Ajinomoto. Stir well continuously for about 4 to 5 minutes in high flame until vegetables becomes soft. Now add fried fish pieces and mix thoroughly. If you want to make a thick gravy, dissolve 1 tsp cornflour in ½ cup of water and add that or you can keep the preparation semi dry. Switch off the flame and let it covered for some time.

Garnish with chopped coriander and chopped spring onion. Serve hot with Rice, fried rice or noodles..

Shorshe Ilish (Hilsa in mustard)/ Bhapa Ilish

Hilsa fish, commonly known as 'Ilish maachh' in Bengal is very much popular fish among Bengalees. Any preparation with Ilish becomes Bengal delicacy. Ilish is actually considered as national fish of Bangladesh and it is extremely popular in the Indian states adjacent to Bangladesh border. It is actually a sea fish but it lays egg in rivers and thats the time when they are caught, that is why sometimes we get eggs inside the fish and which makes it even more tasty. Any preparation of Ilish usually doesn't require much of spice as the aroma of the fish itself is enough to make the dish delicious. Today I want to share the recipe of 'Shorshe Ilish', a famous Bengali delicacy, which is actually Hilsa cooked in mustard sauce. This is one of the easiest preparation of Ilish and can be cooked in Microwave also.

Ingredients:

Hilsha/Ilish fish 5 or 6 pieces
Mustard seed 3 tbsp
Onion 1pc (finely chopped)
Green chili 4 to 5
Turmeric powder 1 tsp
Salt (as per taste)
Sugar (as per taste)
Mustard oil


Method :

1. Soak mustard in water for about an hour and then grind it into a fine paste.

2. Clean the pieces of Ilish fish and placed it in a steel container box having lid.

3. Add the mustard paste to the fish and then add chopped onion, turmeric powder, slitted green chilis, salt and little sugar and finally 2 tbsp mustard oil mustard oil. Now mix the whole mixture so that the paste get mixed thoroughly with the fish. Now close the lid of the  container.

4. Heat a large pan and add about 4 cups of water. Now placed the steel container inside the  pan . Cover the pan and let it cook in high flame for about 5 minute and then  reduced the flame and cook for another 12 to 15 minute(Check the level of water inside the pan at regular interval it shouldn't get dried up).

5.   In case of Microwave preparation, mix  whole ingredient including the fish  in a microwave safe  closed container. Close the lid and cook it in microwave for 8 to 10 minute.
6.  Serve hot with steam rice. 

Shorshe Maach (Fish With Mustard) Recipe

This is an authentic bengali recipe which is simply delicious.The taste of this recipe is completely different from other bengali dishes because of the pungent flavor of mustard.This recipe is considered to be healthier than other non veg dishes as it is cooked in steam and very less oil is required for it. Any fish like Rohu, Katla,Telapia, pabda, pomfret and specially Hilsa (illish maach) which is highly recommended for this dish. Another specialty of this recipe is that this dish is very easy to cook in Microvewave and takes very less cooking time. 

INGREDIENTS:
500 gms fish.
2 tblsp. mustard paste(0.
1 tsp. green chili paste.
1 large onion finely chopped.
2 green chilis (slitted).
1 tsp. turmeric powder.
1 tsp. Salt (as per taste).
1 tsp sugar.
2 tblsp. kachhi ghani mustard oil.
METHOD:
1.Wash and cut fish into pieces.

2.Take a microwave cooking container  and mix fish pieces, mustard paste, green chili paste, chopped onion, turmeric powder, salt,  sugar and mustard oil. after mixing add slitted green chilis. Close the lid of the box.

3. For microwave preparation, keep it in the microwave and and let it cook in microwave for 12 to 15 minutes in 850W with Stiring twice or thrice in between.

Garnish with chopped coriander  leaves. Serve hot with plain rice.

I am reposting the recipe as it goes for the "Microwave Oven Recipes" event going on SriLekha's blog. Congrats! Sri for such a gr8 event.

Maachher Muror Ghonto (Fish head curry).

INGREDIENTS:

1 Large fish head (Rohu or Katla).
50 gms (2 tblsp.)Flavored rice ( Basmati or Jeera rice).
1 onion (grated).
1 onion cut into cubes.
1 tblsp. grated ginger.
3 green chilis (slitted).
1 Tomato (chopped).
1 bay leaf.
2 cinnamon stick.
2 Cardamoms.
2 Cloves.
2 tsp. turmeric powder.
1/2 tsp. Coriander powder.
½ tsp.Cumin powder.
1 tsp. red chili powder.
1 tsp. Garam masala powder.
Salt (According to taste).
Mustard oil (Any other oil also can be used.).
Ghee.

METHOD:

1. Wash the fish and cut into 2 halves. Mix turmeric powder and salt to it. Heat oil in a pan and fry those pieces until it becomes golden.
   
2. Heat oil in a pan and put washed rice grains and fry them for a couple of minute and set aside.
   
3. Put 1 tbsp. oil in the pan and heat it. Add 1 bay leaf, whole cinnamon, cardamom and cloves. Fry them for a minute and then add onion cubes. When onion becomes soft add grated onion, ginger and green chilis. Sauté for about 5 minutes. Now add turmeric powder, Cumin powder, Coriander powder, Red chili powder and salt. Fry the masala for 5 to 6 minutes and add chopped tomato and again cook it for another couple of minutes.
   
4. When the tomato become soft, adds fried rice and stir a little. Now add 2 cups of water.
   
5. Close the lid pf the pan and let it cooked for 10 minutes so that the rice gets boiled well.
   
6. Finally add fish head pieces and Gram masala. Cover it and again and cook for another 5 minutes with stirring slowly so that the pieces doesn’t get smashed. When the water reduces and gravy becomes thick reduce the flame and add tsp. of ghee. Now take it out and serve it hot.

Shorshe Maach (Fish With Mustard) Recipe

This is an authentic bengali recipe which is very quick and easy to prepare.The taste of this recipe is completely different from other bengali dishes because of the pungent flavor of mustard.This recipe is considered to be healthier than other non veg dishes as it is cooked in steam and very less oil is required for it. Any fish like Rohu, Katla,Telapia, pabda, pomfret and specially Hilsa (illish maach) which is highly recommended for this dish. Another specialty of this recipe is it can be cooked in pan as well as in microwave.

INGREDIENTS:

500 gms fish.
2 tblsp. mustard paste(0.
1 tsp. green chili paste.
1 large onion finely chopped.
2 green chilis (slitted).
1 tsp. turmeric powder.
1 tsp. Salt (as per taste).
1 tsp sugar.
2 tblsp. kachhi ghani mustard oil.

METHOD:

1.Wash and cut fish into pieces.

2.Take a stainless steel box and mix fish pieces, mustard paste, chili paste, chopped onion, turmeric powder, salt sugar and mustard oil. after mixing add slitted green chilis. Close the lid of the box.

3.Pour 2 cups of water in a large pan and keep the closed box in the pan and cover with a lid. Reduce the flame to medium and let it cook for 20 minutes. If the water in the pan dries, add more water.

* For microwave preparation, mix all the ingredients in a microwave safe container and and let it cook in microwave for 15 minutes in 850W with Stiring twice or thrice in between.

4.When the fishes are well cooked,take it out in a serving dish and garnish with coriander leaves.

Tangra maachher jhol (Tangra fish curry)

INGREDIENTS:
10 Tangra fish (or any other small fish can be used).
1 onion (grated).
1 tbsp. ginger garlic paste.
1 tomato(grated).
2 tsp turmeric powder.
1 tsp Chili powder.
1 tsp. kalojeere (kalaunji)
3 Slitted green chili.
Salt.
Sugar.
Chopped coriander.

METHOD:
1. Cut and wash the fish properly. Mix turmeric powder and Salt and fry them in a pan.
2. Heat oil in a pan. Add a tsp. of kalaunji. Now add grated onion and ginger garlic paste.Fry until the masala turns golden yellow. Add turmeric powder, red chili powder and green chilis. Stir continuously until oil gets seperated and then add grated tomato and a pinch of sugar. Saute for
about 5 minutes.
3. Add 1 cup od water for gravy. Cover it and let it cook for more 5 minutes. Add fried fishes and cover again and keep in low flame for 5 minute. Finally add chopped coriander. cover it again and cook for 5 minutes.

Garnish with Coriander leaves. Serve hot with plain rice as displayed.

Maachher Kalia (Fish in Yogurt)

INGREDIENTS:
500 gms Rohu or katla fish (Cutted into 7 to 8 slices).
250 gms Curd (tok doi).
1 onion.
10 gms ginger.
3 Green Chillis.
2 tsp. Turmeric Powder.
1 tsp. Cumin powder.
1 tsp. coriander powder.
1 tsp. Red Chilli powder.
1 tsp. garam masala powder.
2 Cardemom
2 cinnamon stick.
2 Clove.
20 gms Raisins
Salt
Sugar.

Method:
1. Wash and Cut the fish into slices. Mix turmeric powder and salt. Heat oil in a pan and fry those fish pieces. When the fish becomes golden brown take it out and set aside.
2. Bleand onion, Ginger and green chilli to get a fine paste.
3. Heat oil in a pan. Add cinnamon, cardamom and clove. When cardamom turn golden brown, add the onion ginger paste. Stir well . When onion turn golden brown, add turmeric powder, coriander powder, red chilli powder and salt. Fry the masala until the oil gets separated from it. Beat the curd to get a uniform paste and add to the masala. Stirr well and add a tsp.of sugar . Cook for 5 to 6 minute with continuous stirring. Add fish pieces, raisins and garam masala . Cover the pan with a lid and let it cook for another 5 minutes.

Serve hot with plain rice.

Spicy Fish Curry (Maachher Jhaal)

INGREDIENT:500 gms Rohu or katla fish.

1 Large onion(grated).

10 gms ginger(grated).

3 Green Chillis(Finely chopped).
2 medium size tomatoes(chopped).

Turmeric powder.Coriander powder.

Cumin powder.Red chilli powder.

Salt.

1 teaspoon Cumin.

Oil.

10 gms Coriander leaves.
METHOD:
1. Wash and cut the fish into thin pieces. Mix turmeric powder and salt. Heat oil in a pan and fry the fish pieces golden yellow.
2.Heat oil in a pan. Add whole cumin. when the cumin becomes brown add grated onion, ginger and green chillis. Fry until the masala becomes golden brown. Add 1 teaspoon turmeric powder, 1 tespoon Coriander powder, 1 teaspoon cumin powder, a teaspoon red chilli powder, 1 teaspoon salt and a pinch of sugar. Fry the masala with continous stirring until the oil get seperated from it.
3. Add chopped tomato and cook for 3 to 4 minutes. Add 1 cup of water for gravy. cover the lid and keep it in medium flame for about 5 minutes.Put the fried fish pieces and cover the lid and let it cook for another 5 minutes.
4.Grind a bunch of coriander leaves into paste. Add this paste to the fish gravy keept it covered for 3 to 4 minutes in low flame.
Garnish with coriander leaves and serve hot with plain rice.

Maacher Muror Daal (Fish Head With Daal)

INGREDIENTS:

1 Large Rohu or katla fish head( Muro)

250 gms urad daal (peeled Black gram).

2 medium sized Tomatoes.

1 Large Onion.

10 gms ginger.

3 to 4 Pods of garlic.

3 Green chillis.

1/2 teaspoon turmeric powder.

1/2 teaspoon cumin powder.

1/2 teaspoon coriander powder

1 teaspoon Gram masala powder.

2 Cardemom.

1 Stick Cinnamon.

2 cloves.

2 Red chillis.

2 Bay leaves.

Salt.

Sugar.

Ghee.

10 gms Coriander leaves.

Oil.

METHOD:

1. Soak Urad daal overnight. Put the soaked daal in a pressure cooker and boil it completely with little water and a teaspoon of salt. Blend boiled daal with a hand blender and keep aside.

2. Wash fish head and mix turmeric powder and salt. Heat oil in a pan and fry the fish head until it becomes tender.

3. Blend Onion, garlic and ginger in a blender to get a paste.

4. Heat oil in a pan and add Bay leaves, red chillis, cinnamon stick , cardamon and cloves .Fry for sometime and add onion ginger and garlic paste,turmeric powder, cumin powder, coriander powder and red chilli powder. Fry the masala with continuous stirring until the oil get separated from it. Add finely chopped tomato, slitted green chillis, a teaspoon of salt and a teaspoon of sugar. Cook the masala for another 3 to 4 minutes and add boiled daal and mix thoroughly. when the daal starts boiling, add fried fish head. Cook for 5 to 8 minutes and add garam masala and 1 teaspoon of ghee. Reduce the flame and cover it with lid and keep for another couple of minutes. Add finely chopped coriander leaves.

Serve hot with plain rice and chapatti.