Jeeka, Kosugutir Logot Bahu Maas'or Anja

Catla Fish with Ridge Gourd and Taro Root 

 INGREDIENTS

• Catla Fish - 5 pieces
• Ridge Gourd - 2 (Cut to small pieces)
• Kosuguti (Taro root) - 2 cups (Cubed)
• Potato (Optional) - 1 (Cubed)
• Tomato - 1 (Big)
• Onion - 1 (Medium)
• Paas Phooron - 2 pinches
• Green chillies, Lemon Juice, Turmeric Powder, salt and Mustard Oil

METHOD

• Marinate the fish pieces with Turmeric powder, salt and lemon juice for an hour
• Heat oil and shallow fry the fish pieces. Keep aside
• In the same oil, add paas phooron
• When the spluttering stop, add Onion and fry till it become golden brown in colour
• Cut and add the tomato and fry till it starts to melt
• Add turmeric powder and salt, mix well
• Now add the green chillies, ridge gourd, kosuguti and Potato pieces, mix well again and cover with a lid
• After 4-5 minutes, add two glasses of water, cover again
• When the water start to boil, add the fish pieces and cook on low flame until done
• Serve with Rice

Baah Gaaj Khar

Add Baah gaaj (Raw Bamboo Shoot), Kothal guti (Jackfruit seeds) or Raw papaya, Masoor dail (Lentil), Garlic cloves (crushed), Green chillies, Khar (1 pinch Baking Soda), Salt together in water and pressure cook for 3 whistles.

Mosundori Xaakor Suruha (চুৰুহা: Soup)

INGREDIENTS

• Mosundori leaves (Houttuynia cordata) - 2 Bunches
• Mosur dail (Masoor lentil) - Half cup
• Paas Phooron - 1 pinch
• Garlic (Crushed) - 2 teaspoons
• Green chilly - 2-3
• Lemon juice - 1 tablespoon
• Salt, Turmeric powder and Mustard oil

METHOD

• Mix Mosur dail, Mosundori leaves, Salt and Turmeric powder together in a pressure cooker and boil in 3.5 cups water for 3 whistles
• Heat oil in a pan and add Paas phooron
• When the spluttering stop add crushed Garlic and stir fry until the colour become reddish
• Add the boiled ingredients to the pan and mix well
• Add the green Chillies and Lemon juice
• Serve hot

Konir logot Pura Bengena Bhaji

 

INGREDIENTS

• Brinjal - 1 (Medium)
• Egg - 1 (Whipped)
• Onion - 1 (Large)
• Garlic - 4-5 cloves (Crushed)
• Turmeric powder, Salt, Mustard Oil

METHOD

• Grill the Brinjal on fire, remove the burnt skin and cut to small pieces with a knife
• Heat Mustard oil in a pan and add Onion, fry till golden brown
• Add Salt and a little Turmeric powder, mix
• Now add Garlic, stir
• Add Brinjal, mix well and cook on low flame for 4-5 minutes
• Add the whipped Egg, mix well and switch off the heat immediately

Bilahir logot Maasor Tenga

Sour Fish curry with Tomato

INGREDIENTS

• Rohu fish - 250 grams (5 pieces)
• Tomato - 2 (Large)
• Potato - 2 (Medium)
• Paas Phuron - Half teaspoon
• Lemon Juice - 2 tablespoon
• Turmeric powder, Salt and Mustard oil

METHOD

• Marinate the Fish pieces with Turmeric powder, Salt and a tbsp of Lemon juice for an hour
• Heat Mustard oil and shallow fry the Fish pieces on both sides and keep aside
• In the same oil, add Paas phuron
• When the Paas phuron stop spluttering, add Turmeric powder and Salt
• Now cut and add the Tomatoes and Potatoes, fry till oil separates and Tomato starts to melt
• Add water and cover with a lid
• When water start to boil, add the Fish pieces, cover again and cook on low flame for 15-20 minutes
• Now add a tbsp Lemon juice, mix well and cook on low flame for another 5 minutes
• Serve with Rice

Fish with Tomato and Green Peas

INGREDIENTS

• Rohu fish - 4-5 pieces (250 grams)
• Tomato - 3
• Green Peas - A handful
• Onion - 1
• Spring Onion - 3-4 leeks
• Green chilli - 2-3
• Soya sauce - 1 tbsp
• Cumin powder - 1 tsp
• Refined vegetable oil, Turmeric powder, Salt and Coriander leaves

METHOD

• Add Turmeric powder and Salt to the Fish pieces, mix well and shallow fry in oil, keep aside
• Add Onion and Spring onion to the same oil and fry till golden brown
• Add Salt and Turmeric powder, mix well
• Cut the Tomatoes to very small pieces and add along with the Green peas and cover with a lid
• When the Tomato pieces start to melt add a cup of water and cover again
• When the water starts to boil add the Fish pieces, Green chillies, Cumin powder and Soya sauce, mix well and cook on low flame until the gravy becomes thick or till done
• Sprinkle fresh Coriander leaves and serve