Ilish Macher Matha Diye Pui Saager Chanchra Tarkari / Bengali Style Ilish Macher Matha Diye Pui Saag / Bengali Style Malabar Spinach Cooked With Hilsa Head

Preparation Time -   30  minutes 
Total Preparation Time - 30  minutes  
Cooking Time -   40     minutes 
Course -  Non -  Vegetables  
Cuisine - Bengali 
Serve -   4   
Author - Paramita's Kitchen   

Ingredients :

1. Potato -  2
2. Pumpkin - 300 gm
3. Malabar Spinach - 500 gm
4. Eggplant - 1
5. Ridge Gourd - 2
6. Pointed Gourd - 3 - 4
7. Hilsa  Fish  Head - 2
8. Ginger paste - 2 table spoon
9. Red chili powder - 1 tea spoon
10. Green chili paste - 1 table spoon
11. Cumin Powder - 1 table spoon
12. Coriander powder - 1 table spoon
13. Panch  Foron - 1/2 small tea spoon
14. Grated coconut - 1/2 cup
15. Sugar - 1 tea spoon
16. Oil As required
17. Salt to  taste
18. Turmeric powder as required 

Methods :

1. Wash and clean the fish  head  under  running water .

2. Marinate the fish  with turmeric powder and salt . Rub the fish head . Cover and marinate for about 30 minutes . Keep a side .

3. Cut and remove the malabar spinach of few portion  of   hard  steam  part   . Cut into small in pieces or  cut into finely  chopped  . Keep a side .

4. Wash and clean the potato . Remove the skin . Cut into thin slices .  Keep a side .

5. Wash and clean the eggplant . Remove the top of eggplant . Cut into medium slices in pieces . Keep a side .

6. Wash and clean the ridge gourd . Remove the hard skin . Cut into thin slices .

7. Wash and clean the pointed gourd . Remove the both of portion  of end . Cut into slices in pieces . Keep a side .

8. Wash and clean the pumpkin . Peel off the skin and cut into  medium  in cubes . Keep a sides .

9. Heat oil in a wok on medium flame .

10. Once oil is hot . Now add fish head one after one . Fry till in golden color .Once done . Take out the fried fish head from hot oil . Keep a side .

11. In the same oil . Now add panch phoron and stir for few seconds on high flame .

12. Next add  pumpkin , eggplant , potato , pointed gourd and salt .Mix well  . Cook till 2 minutes .  Next add turmeric powder and mix well . Saute till raw smell goes off from turmeric powder .

13. Meanwhile , in a bowl add ginger paste ,  red chili powder ,  green chili paste , cumin powder , few  drops of water  and coriander powder . Mix and combine well .  Make  a spices or masala  mixture . Keep a side .

14. Pour the spices mixture into vegetables . Mix well . Saute till oil starts to separate from the sides of the wok .

15. Next also add  chopped  malabar spinach , sugar   and  grated coconut   into  spices  and mix well . Cover the wok . 

14.  Let the vegetables cook for  20  minutes till the vegetables are soften and cooked  on high flame .

15. Meanwhile , open the cover and vegetables are done .

16. Once  water is evaporated .

17. Meanwhile add fried  fish head into the wok  . Mix well .

18. Cook for another 5 minutes in low flame .

19. Switch off the flame .

20. Your curry is ready to serve .

21. Transfer the curry into a serving bowl .

22. Serve hot with steamed rice .

 
Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Assamese Masor Tenga Recipe / Assamese Sour Fish Curry / Assamese Style Sour Fish Curry Recipe / Masor Tenga Recipe

Preparation Time -   10 minutes 
Total Preparation Time - 40  minutes  
Cooking Time -   30    minutes 
Course -  Non - Veg   
Cuisine  - Assamese  
Serve -   4 
Author - Paramita's Kitchen
   
Ingredients :

1. Rohu Fish - 6 steaks
2. Salt to  taste
3. Bay leaf
4. Ripe tomatoes - 2 ( cut into very finely chopped )
5. Turmeric powder as required
6. Kashmiri dry red chili powder - 1 table spoon
7. Panch phoron - 1 small tea spoon
8. lemon juice - 2 table spoon

Methods :

1. Wash and clean the fish with water . Keep a side .

2. Marinate the fish  with salt and turmeric powder .

3. Heat  oil  in a pan . Once oil is hot .

4. When the oil is smokey , now add one by one fish steaks . Fry till golden in color . Remove the fish from pan . Keep a side .

5. Now add panch phoron into the hot oil and fry till few seconds .

6. Next add finely chopped tomatoes into the hot oil . Saute till few minutes on medium flame . Once tomatoes are mushy  and soft .

7. Now also add  remaining salt , turmeric powder , kashmiri dry red chili powder and mix well .

8. Once the oil starts leaving the sides of  pan . Now pour  water into the pan and mix well .

9. Once water bring to a boil , now drops  fried fish one after one  and mix well . Cook  for about 15 minutes on medium flame .  Cover and close the lid .

10.  Once gravy is thicken consistency .

11. Now add lemon juice and mix well .

12. Switch off the flame .

13. Pour the fish curry into a serving bowl .

14. Serve hot with steamed rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Aloo Phulkopi Diye Bhetki Macher Jhol / Fish Curry With Potato And Cauliflower

Preparation Time -   20 minutes 
Total Preparation Time - 20 minutes  
Cooking Time -   40   minutes 
Course -  Non - Veg  Curry / side dish 
Cuisine -  Bengali   
Serve -  3  
Author - Paramita's Kitchen   


Ingredients :

1. Bhetki  Mach / Bekti Fish /  Barramundi Fish   - 6 steaks
2. Potato -  1 ( remove the skin and cut into medium slices )
3. Cauliflower - 1 (  Cut the florets into big chunks )
4. Gram Masala powder - 1 small  tea spoon
5. Bay leaf - 2
6. Cumin seeds - 1 tea spoon
7. Mustard oil as required
8. Salt to taste
9. Turmeric powder as required
10. Kashmiri dry red chili powder  - 1 table spoon 
11. Dry red chili powder - 1 table spoon
12. Tomato - 2
13. Cumin powder - 1 table  spoon
14. Coriander powder - 1  table spoon
15. Ginger paste - 1 table spoon 

Methods :

1. Wash  and  clean  the fish under running cold water .

2. Marinate the fish  with turmeric powder  and salt  . Rub the fish by hand . Cover and  Keep a side . Marination for about 20 - 30 minutes .

 3. Pour  enough  oil  in a pan . Once oil is smoking . Now add one after one fish steaks . Fry till light golden in color . Take out the fish from pan .

4. Now add potato pieces into the pan . Fry till golden  in color . Remove the  potato from hot oil .

5. Next add cauliflower and pinch of salt   into the hot oil . Mix well .  Fry  till golden in color on medium or low flame . Take out the cauliflower from hot oil . Keep a side .

6. Now add cumin seeds and bay leaf . Stir well . Fry till few minutes . Once spices start  to splutter .

7. Next add finely chopped tomatoes and adjust  salt to taste . Mix well . Once tomato pieces are mushy and soft .

8. Also add turmeric powder and mix well . Saute until raw smell goes off from tomatoes .

9. Meanwhile in a bowl add cumin powder , ginger paste , coriander powder , kashmiri dry chili powder , dry red chili powder , and add  water . Mix well  and  combine .  Make a paste  from masala .

10. Now  pour  spices or masala paste into pan  and mix well . Saute till oil starts to separates from the sides of the pan .

11. Next add fried cauliflower and potatoes  into  the  pan . Mix well .

12. Now  carefully  drops fried fish steaks  one after one into the pan  and mix well .

13. Pour  water into the pan  and mix well . 

14. Cover the pan  and  cook for 10 - 15 minutes .

15. Meanwhile , open the cover of pan . Gravy has thicken consistency .

16. Potatoes and cauliflower are done  and softened .

17. Now add gram masala powder and mix well .

18. Cook for another 5 minutes in  low flame .

19.  Switch off the flame .

20. Your fish curry  is  ready  to  serve .

21. Serve hot with steamed rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Lau Diye Koi Mach / Koi Fish With Bottle Gourd Curry / Bengali Style Koi Fish Curry With Bottle Gord

Preparation Time - 30 Minutes 
Cooking Time -  45  minutes 
Course - Non - Veg
Cuisine - Bengali 
Serve - 4
Author - Paramita's Kitchen   

Ingredients

1. Koi mach / Koi  Fish  - 6
2. Bottle Gourd - 1
3. Ripe Tomato - 1 ( cut into very finely chop )
4. Salt to taste
5. Turmeric powder as required
6. Kashmiri dry red chili powder - 1 table spoon
7. Cumin powder - 1 table spoon
8. Coriander powder - 1 table spoon
9. Mustard oil as required
10. Slit green chili - 4
11. Water as required
12.  kalo jeera /   Nigella seeds   - 1 small tea spoon

Methods :

1. Wash and clean the bottle gourd . Peel the skin of bottle gourd . Cut the top of bottle gourd . Cut into very finely chopped .

2. Wash and clean the fish  under running  water  . Marinate the  fish  with salt and turmeric powder all over the fish . Rub the fish and marination  for about 30 minutes .

3. Pour oil into a pan  and  heat the oil . Once oil is hot . Now add  one after one fish  into hot oil  and fry on both sides  till light golden   . Take out  the fish from pan . Fry  remaining steaks in the same way except do not add oil .

4. In    the  same oil  and temper with  1 small  tea  spoon  of   kalo jeera /   Nigella seeds    and slit green chilies . Stir well . Once  spices  starts  to    splutter .

5. Next  add  finely chopped  bottle gourd  and finely chopped  ripe tomatoes . Mix well . Sprinkle salt all over the bottle gourd . Cook till 10 - 15 minutes on  high flame . Cover and close the lid .

6.  After 15 minutes , open the cover of pan . Once bottle gourd  pieces  are soft and half tender .

7. Now  add turmeric powder  and mix well . Saute till  raw smell goes off  .

8. Next add cumin powder , coriander powder , kashmiri  dry chili powder  and mix well . Cook till 2 minutes .

9. Now also add  fried fish pieces and pour 1 cup of water . Mix well . Cover and close the lid of pan . Cook  till 10 - 15 minutes .

10. 15 minutes later and open the cover of pan . Meanwhile  water  is  evaporated   from bottle gourd  and fish . Fish is soft and done . Bottle gourd  is done . Now fish is ready to serve .

11. Pour the fish curry in a serving bowl .

12. You can  also serve  with  hot rice .

 
Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Chettinad Style Fish Curry / Chettinad Fish Curry Recipe

Preparation Time -  45 minutes 
Cooking  Time -  20 minutes 
Serve - 3

Ingredients :


1. Fish ( Aar )  - 4 steaks
2. Shallots - 15 ( peel  the shallots and cut into thin slices ) 
3. Kashmiri dry red chili powder - 1 table spoon
4. Grated  Coconut  - 2 table spoon
5. Tamarind Water - 1/4 cup
6. Whole cumin seeds - 1/2 tea spoon
7. Whole mustard seeds - 1/2 tea spoon
8. Whole red chili - 4
9. Kashmiri dry red chili powder - 1 table spoon
10. Dry red chili powder As required
11. Cumin powder - 1 table spoon
12. Coriander powder - 1 table spoon
13. Ripe Tomatoes - 1 ( cut into finely chopped )
14. Curry leaves - 1 spring
15. Fenugreek Seeds - 1/4 tea spoon
16. Dry red chili Powder - 1 table spoon
17. Garlic Paste - 2 table spoon
18. Oil As required
19. Salt To Taste
20. Turmeric Powder as required

Methods :

1. Wash and clean the fish . Marinate fish with  salt , turmeric powder and dry red chili powder . Marination for about 30 minutes .

2.  Put  kashmiri dry red chili powder , grated coconut , coriander powder , dry red chili powder , cumin powder  and few drops of water into a  blender and grind together  . Make a fine  paste from masala  .  Keep a side . 

3. Heat oil in a wok . When oil is hot . Now add 1/2 tea spoon of  mustard seeds , 1/4 tea spoon of fenugreek seeds ,  whole dry red chili  , and  curry leaves . Stir for few seconds on high flame .

4.  Now add thin slices  shallots into wok . Saute and fry  till  golden brown .

5. Next  add  finely chopped tomatoes into  wok . Saute until  tomatoes pieces are mushy.

6.  Now add a pinch of  turmeric powder , salt to taste , and mix well .

7. Pour  grounded  masala paste and saute till  oil starts to separates from the sides of wok .

8.  Pour 1/4 cup of tamarind water and pour 2 cups of water  and bring it to a boil . Now add marinated fish  and mix well . Cook for 10 minutes . Cover and close lid on medium flame .

9. After 10 minutes , open the cover of wok and gravy is done .

10. Switch off the flame .

11. Pour the fish curry into a serving bowl .

12. You can serve  along  with rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Bengali Style Chuno Macher Chorchori / Bengali Style Small Fish Curry With Vegatables

Preparation Time - 30 Minutes 
Cooking Time - 30 minutes 
Serve - 3 

Ingredients :

1. Small Fish - 300 gm ( I have used in this recipe small prawns , small Puti fish and small Mourola Fish )
2. Eggplant / begun - 1
3. Pointed gourd - 4
4. Ridge gourd - 1
5. Potato - 1
6. Ripe tomato - 1 ( Cut into finely chopped )
7. Bay leaf -2
8. Whole cumin seeds - 1/2 tea spoon
9. Cumin powder - 1 table spoon
10. Onion - 3
11. Garlic paste - 3 table spoon
12. Ginger paste - 1 table spoon
13.Coriander powder - 1 table spoon
14. Kashmiri dry red chili powder - 1 table spoon
15. Dry red chili powder - 1 table spoon
16. Salt to taste
17. Turmeric powder as required
18 . Oil As required
19. Water as required
20. Finely chopped fresh coriander leaves - 2 table spoon 

Methods :

1.  Wash and clean the eggplant . Now cut and remove on the top of eggplant . Cut few portion of eggplant  . Cut into thin slices of  eggplant .

2. Wash and clean the pointed gourd . Cut and remove few  end of  portion of pointed gourd . Cut into thin slices .

3. Wash and rinse the potatoes . Peeled  the potatoes of skin .   Cut into thin slices .

4. Peeled  the onion of skin . Cut into very thin slices .

5. Wash and clean the pointed gourd . Peeled  the pointed gourd of few portion . Cut into thin slices .

6. Wash and clean the ridge gourd . Peeled   of few part  of skin of ridge gourd . Cut into thin  slices .

7. Wash and clean the fish by water . Marination  fish with turmeric powder and sprinkle salt all over the fish . Rub the fish and marination for about 30 minutes . Cover and keep a side .

8. Heat oil in a wok . Once oil is hot . Now  add fish and fry till golden color  and  crispy on  both sides  . Take out the fish from hot oil . Keep a side .

9. Now add  bay leaf and a pinch of whole cumin seeds . Fry till spices are crackle and splutter   and roast well  .

10. Now add  thin onion pieces and fry until onions are golden brown .

11. Next add  vegetables  one after one , finely chopped ripe tomatoes  and sprinkle salt all over the vegetables .  Saute till vegetables are soft and tender on low flame . Cover the wok  and cook for 10 minutes .

12. After 10 minutes , vegetables are done . Vegetables  are half cook  and  soft .  Now add turmeric powder all over the vegetables and mix well . Saute till raw smell goes off  from turmeric powder .

13. Now also add 3 table spoon of garlic paste and 1 table spoon of ginger paste and mix well . Saute till few minutes  on high flame . 

14. Next add 1 table spoon of coriander powder , 2 table spoon of finely chopped fresh  coriander leaves ,  1 table spoon of kashmiri dry red chili powder , 1 table spoon of dry red chili powder , 1 table spoon of cumin powder and sprinkle few drops of water  all  over the fish and mix well . Saute till oil starts to separates from the sides of the wok . Once oil and  spices are separates completely .

15. Next also add fried small fish and pour 2 cups of water .Mix well . Cook for 10 minutes  on medium flame . Cover and close the lid .

16. After 10 minutes , meanwhile open the cover of wok  . Gravy is thicken and maximum water is evaporated from fish curry . Vegetables  are soft  and tender .

17. Now switch off the flame .

18. Pour the curry in a serving bowl .

19. Serve hot with rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Jhinge diye ilish macher jhol / Hilsa Fish with Ridge Gourd Curry

Ingredients :

1.  Ilish  Mach /  hilsa fish  -  5 - 6 steaks
2. Mustard oil As required
3. Slit green chili - 2
4. Ridge gourd - 1
5.  kalo jeera /   Nigella seeds   - 1 small tea spoon
6. Salt to taste
7. turmeric powder as required 

Methods :

1. Wash and clean the fish by water . Marinate the fish with turmeric powder and salt . Rub the fish by hand . Keep a side for about 30 minutes .

2. Wash and clean the ridge gourd under running water . Peel the ridge gourd of hard portion . Cut into very thin slices . Keep a side .

3. Heat oil in a wok . When oil is hot and smoke . Now add one after one fish and fry for few seconds on both sides . Remove fish from oil . Put fish pieces in a bowl . Keep a side .

4. Now add pinch of   kalo jeera /   Nigella seeds    and add slit green chili on low flame . Stir . Once spices are splutter .

5. Now add slice ridge gourd  and add salt to taste and mix well on medium flame . Cover the wok . Cook till 5 minutes .

6. 5 minutes later ,  open the cover of wok .  Meanwhile  slice ridge gourd are done .

7. Now add  pinch of turmeric powder and saute till few seconds .

8. Next add  fried fish steaks  very  carefully  and mix well . Pour 2 cups of water and mix well .

9. Cover and close the lid of wok .

10. Simmer for about  10 minutes .

11. After 10 minutes , once gravy is done .

12. Now switch off the flame .

13. Transfer the fish curry in a serving bowl .

14. Serve hot with steamed rice .

Boal Macher kalia / Spicy Boal Fish

Ingredients :

1. Boal Mach / Boal Fish  - 4
2. Salt to taste
3. Turmeric powder as required
4. Onion - 2 ( cut into thin slices )
5. Onion paste - 3 table spoon
6. Ginger paste - 1 table spoon
7. Garlic Paste - 2 table spoon
8. Tomato Puree - 3 table spoon
9. Tomato ketchup - 3 table spoon
10. Kashmiri dry red chili powder - 1 table spoon
11. Dry red chili powder - 1 table spoon
12. Cumin Powder - 1 table spoon
13. Coriander powder - 1 table spoon
14. Bay leaf - 2
15. Whole cumin seeds - 1 tea spoon
16. Mustard oil as required
17. Slit cardamoms ( crushed ) - 1
18. Cinnamon - 1
19. Cloves - 2
20. Garam masala powder - 1 tea spoon
21. Lemon juice few drops 

Methods :

1. Wash and clean the fish under running water .

2. Marinate with salt , turmeric powder , few drops of oil , and few drops of lemon juice all over fish . Mix . Rub all over fish . Marination for about 30 minutes .

3. Heat oil in a wok . When oil completely hot . Now add one by one fish steaks . Fry for few seconds . Remove fish from oil .

4. Now add 2 pieces of  bay leaf , 1 tea spoon of whole cumin seeds , 1 slit cardamom ( crushed ) , cinnamon , and 2 pieces of cloves . Stir on low flame . Once spices  are release the aroma .

5. Now add slices onion and fry till golden .

6. Next add  3 table spoon of onion paste and fry till few minutes on medium flame .

7. Now add  1 table spoon of ginger paste ,  salt  to taste , pinch  of  turmeric  powder , 2 table spoon of garlic paste , 3 table spoon of tomato puree , 3 table spoon of tomato ketchup , 1 table spoon of kashmiri dry red chili powder , 1 table spoon of dry red chili powder , 1 table spoon cumin powder , 1 table spoon of coriander powder , and 1 tea spoon of garam masala powder . Saute till oil starts separating from masala .

8. Pour 1 cup of water and mix well .

9. Now add fried fish one after one and mix well . Cook for 5 minutes uncovered on medium flame .

10. After  5 minutes , Meanwhile gravy is thick . Fish steaks are soft and tender .

11. Pour the fish curry in a serving bowl .

12. Serve hot with steamed rice .

Tangra Macher Alu Ar Begun Diye Jhol / Tangra Fish Curry With Potato And Eggplant

Ingredients :

1. Tangra Mach / Tangra Fish /  Cat  fish  -  8
2. Turmeric powder as required
3. Salt to taste
4. Eggplant - 1 ( Wash and clean the egg plant and cut the top of egg plant . Cut into thin slices )
5. Garlic Paste - 2 table spoon
6. Onion - 2 ( peel the onion and cut into very thin slices )
7. Potato - 1 ( cut into medium slices )
8. Kashmiri Dry red chili Paste -  1 table spoon
9. Cumin Powder - 1 table spoon
10. Coriander powder - 1 table spoon
11. Ginger Paste - 1 table spoon
12. Ripe Tomatoes - 1 ( Cut into very finely chopped )
13. Fresh  chopped  Coriander - 2 table spoon
14. Bay leaf - 2
15. Whole cumin seeds - 1/2 tea spoon
16. Mustard oil as required
 

Methods :

1. Wash and clean fish under running water . Marinate fish with sprinkle  salt  and 1 tea spoon of turmeric powder all over fish   in a bowl  .  Mix . Rub all over fish . Cover and marination for about 30 minutes .

2. Take a wok . Heat oil in a wok . When oil start completely hot and smoke . Now add one after one fish into a hot oil . Fry till golden brown  on both sides . Remove the fish from hot oil . Fry remaining  steaks in the same way do not add oil .

3. In the remaining oil , now add bay leaf and add whole cumin seeds . Stir till few seconds .

4. Now  add eggplant , finely chopped tomatoes  and  potatoes pieces and   sprinkle salt all over the vegetables . Saute and fry till few minutes on medium flame .

5. Once vegetables are tender and soft . Next add turmeric powder and saute till few minutes .

6. Now add  2 table spoon of garlic paste and 1 table spoon of ginger paste . Saute till few  seconds .

7. Next  Also add  1 table spoon of kashmiri dry red chili paste , 1 table spoon of cumin powder , 1 table spoon of coriander powder ,  2 table spoon of fresh coriander , and 1/2 ( half tea spoon ) of garam masala powder and mix well . Fry  till oil separates from masala , about  2 minutes .

8. Now add fried fish  one  after  one and  pour  1 cup of water . Mix well .  Cook for  10 minutes . Cover and close lid on high flame .

9. Switch off the flame and keep the fish curry on stand by for 10 minutes , Cover .

10. After 10 minutes , transfer fish curry in a serving bowl .

11. Serve hot with rice .

Pabda Macher Tel Jhaal / Bengali Style Fish Curry / Bengali Style Spicy Pabda Fish Curry

Ingredients :

1. Pabda Mach /  Pabda  Fish   -  4 ,  Large
2. Mustard  oil  As  required
3. Bay  Leaf - 2
4. Whole  Cumin Seeds - 1 small tea spoon
5. Ginger paste - 2 table spoon
6. Dry red chili powder - 1 table spoon
7. Kashmiri dry red chili powder - 1 table spoon
8. Cumin Powder - 1 table spoon
9. Coriander powder - 1 table spoon
10. Garam Masala powder - 1/2 ( half tea spoon )
11. Ripe Tomato - 1 ( finely Chopped )
12. Lemon juice as required 

Methods :

1. Wash and clean the fish .

2. Marinate with few drops of mustard oil , few drops of lemon juice , 1 small tea spoon of turmeric powder and salt . Mix well . Rub all over fish . Marination  for  about  30 minutes . Cover and keep a side .

3. Take  a wok , heat  mustard  oil  in  a wok . Heat  oil for few minutes .

4. 5 minutes later , meanwhile oil is completely hot . Now add one after one fish and fry till golden color on both sides .  Take out the fried fish from hot oil . Put the fried fish  in a bowl . Cover and Keep a side .

5. Temper oil with 2 pieces of bay leaf and 1 small tea spoon  of whole cumin seeds . Stir . Once nice aroma comes from spices .

6. Now  add   finely chopped tomatoes and saute till few minutes . Once tomatoes are soft .

7. Next , sprinkle salt to taste and turmeric powder . Saute till raw smell goes off .

8.  Add   2  table spoon of ginger paste , 1 table spoon of dry red chili powder , 1 table spoon of kashmiri dry red chili powder , 1 table spoon of cumin powder , 1 table spoon of coriander powder , 1/2 ( half tea spoon ) of garam masala powder . Saute till oil starts leaving from side .

9. Next add fried fish pieces  and water . Mix well . Cover and close the lid .

10. Meanwhile gravy is thicken .

11. Now switch off the flame .

12. Serve hot with rice .

Doi Diye Boal Mach / Dahi Boal / Boal Fish In Curd Curry / Spicy Boal Fish With Curd Curry

Ingredients :

1. Boal  Mach / Boal  Fish - 4 Steaks
2. Oil As Required
3. Whole Cumin Seeds - 1 small Tea Spoon
4. Bay Leaf - 2 Pieces
5. Curd / Yogurt  ( beaten ) -  4  table spoon
6. Kashmiri dry red chili powder - 1 table spoon
7. Dry Red chili powder - 1 table spoon
8. Cumin Powder - 1 Table Spoon
9. Coriander Powder - 1 table Spoon
10. Garam Masala Powder - 1 tea spoon
11. Tomato Ketchup - 2 table spoon
12. Salt to taste
13. Turmeric powder  as required
14. Lemon juice - 1 table spoon
15. Onion Paste - 1 small bowl
16. Ginger Paste - 1 table spoon
17. Garlic Paste - 1 table spoon

Methods :

1. Wash and clean fish  steaks  .

2. Marinate with  few  drops  of oil , turmeric powder ,  1 table spoon of lemon juice , and sprinkle salt . Mix well . Rub the fish  with hand . Cover and keep a side for about 30 minutes .

3. Heat oil in a pan . Once oil is hot . Now add one after one fish steaks on medium flame . Once one side is done , flip the other side . Fry till light golden brown . Remove the fish steaks from pan .

4. Put the  fried  fish steaks on a  bowl . Keep a side .

5. Temper with 2 pieces of  bay leaf , 1 small tea spoon of cumin seeds . Stir . Fry till few seconds on low flame .

6. Now add onion paste and fry till light golden .

7. Next  add  1 table spoon of  garlic paste  and 1 table spoon of ginger paste . Saute till few seconds on low flame .

8. Also  add  salt to taste , 1 tea spoon of turmeric powder and fry for few minutes .

9. Take a bowl  . Meanwhile  take curd ( beaten )  in a bowl   , 1 table spoon of kashmiri dry red chili powder , 1 table spoon of dry red chili powder , 1 table spoon of cumin powder , 1 table spoon of coriander powder , and 2 table spoon of tomato ketchup . Mix well .

10.Now  Pour the spices mixture   and  mix well  on  high flame . Saute  till oil separates from spices .  Once the  spices  color are completely changes  and  oil starts leaving  from  the side .

11. Pour 1 cup of water and add fried  fish steaks and mix well .  Let the fish cook for about 10 - 15 minutes .  Close  and Cover  of  the pan  .

12. After  10 minutes ,  open the  cover of  pan  .  Meanwhile   fish  steaks  are  completely soft . Gravy is done .

13. Next add 1 tea spoon of  garam masala powder and  combine  . Mix well . Cook for few seconds .

14. Now Fish curry is done . Switch off the flame .

15. Transfer the Doi Diye Boal Mach in a serving bowl .

16. Serve hot with rice .

Kacha Lanka Ar Kalo jeera Diye Ilish Mach Jhol / Hilsa Fish Gravy With Green Chilli And Nigella Seeds

Ingredients :

1. Ilish  Mach /  hilsa fish  -  5 - 6 steaks
2. Slit  Green  Chilis  -  4
3. Salt As required
4. Mustard  Oil As Required
5.   kalo jeera /   Nigella seeds   - 1 small tea spoon
6. Turmeric Powder As Required
7. Water  As  Required

Methods :

1. Wash and  clean the fish pieces very carefully . Keep a side .

2. Marination  the fish pieces with turmeric powder and salt . Rub  all over fish . Cover and marinate for  about 30 minutes . Keep a side .

3. Heat oil in a pan . When oil is completely hot . Now add  one after one fish steaks into hot oil . Reduce  heat on low flame . Fry till  few second on both sides . Take out the fish steaks  from hot oil . Put  the  fish  in a  bowl . Keep  a side .  Fry remaining  steaks in the  same way .

4. In  the  same oil , now add  1 tea spoon of     kalo jeera /   Nigella seeds  and  add  4 pieces of slit green chili . Stir for few seconds . Allow  the spices to splutter and allow their aroma . 

5. Now  add  salt  to taste ,   turmeric powder  and  fried  fish pieces  and mix well .

6. Next  also add 1 cup of  water  and mix well on medium flame . Cover the  pan . Cook for 5 minutes .

7. After 5 minutes , open the cover of  pan . Meanwhile gravy is completely  thicken . Now switch off  the  flame .

8. Pour the fish curry in a serving bowl .

9. Serve hot  with    rice .

Lau Diye ilish Mach / Bottle gourd in Hilsa Fish

Today  i am  sharing   the  recipe    of   hilsa  fish    . This  recipe  name is  Lau diye ilish mach     AKA  Hilsa  fish in  Bottle  gourd  curry . It is a best  recipe  of  Bengali Cuisine .

This  recipe popular in Bangladesh  and India . You can serve  for  guest , relative  and home party . Hilsa  is  of  unique  taste  a  fish  also .  This  recipe  is easy to make .

Bottle  gourd  in  Hilsha fish  is made  from bottle gourd , hilsa fish , slit green chili  , chili powder and other spices .

Even  this  fish  curry  is  side  dish . It goes well with  steam rice .

So  , Hilsa  fish  is  high  sources  of   Vitamin  A , D ,  and  protein . Bottle gourd  is easily digestible  vegetables . Bottle gourd is  best  sources of Iron , Potassium , Vitamin C ,  And Vitamin B .

You  can  also  to  serve  for  Home party .

Recipe is  here of  Bottle Gourd  With  Hisa Fish . How to make Lau Diye ilish  Mach .

Ingredients :

1. Ilish  Mach /  hilsa fish  -  5 - 6 steaks
2. Bottle Gourd - 1
3. Oil  As required
4. Salt  to  taste
5. Turmeric  Powder  as required
6. Sugar - 1/2 tea spoon
7. Kashmiri dry red chili powder - 1 table spoon
8. Cumin powder - 1 tea spoon
9. Coriander powder - 1 tea spoon
10. Slit green chili - 3
11.kalo jeera /   Nigella seeds   - 1 small tea spoon
12. Ripe Tomato - 1 ( Cut into Very Finely Chopped ) 

Methods :

1. Cut the bottle gourd on top of portion . Remove the skin of  bottle gourd . Cut into very finely slices . Keep a side .

2. Wash  and  clean the ilish or hilsha fish pieces under running water . Put  the hilsha fish pieces into the  bowl .  Keep a side .

3. Now  sprinkle salt  into  fish pieces  and add 1 tea spoon of salt .  Mix  well  .Rub the fish pieces  with  hand . Marination  the fish pieces  for about 30 minutes . Cover and keep a side .

4. Heat  the  oil in  wok . When  oil  is  completely  hot  . Now add fish steaks one after one . Fry till few seconds on both sides .  Take out the fish  pieces  from oil .

5.  Now  add  1  small  tea spoon  of  kalo jeera   and  3 pieces of green chili  and fry till golden on low flame .
6. Next add  bottle gourd  slices pieces , 1 tea spoon of  turmeric  powder ,  finely chopped  tomato  pieces    and add salt to taste . Mix it .  Cover the wok . Cook  till  10  minutes  on medium  flame .

7. After 10 minutes , Open the cover of wok and bottle gourd are  50 %  cooked . Now add  1 table spoon of kashmiri dry red chili powder ,  1 tea spoon of cumin powder , 1 tea spoon of coriander powder , and 1/2 tea spoon of sugar and mix it .

8. Next add fried hilsha fish steaks into the bottle gourd and mix well .  Again ,   open  the  cover  of  wok .

9. When completely   absorbed  the water from  bottle gourd  . Now switch off the flame .

10. Transfer the Hilsha fish and bottle gourd in  a serving  bowl .

11. Serve hot with steam rice .

Aloo Diye Boal Macher Simple Jhol / Simple Boal Fish Curry With Potato

Spicy Boal Fish  with  Potato curry is  a  Traditional Bengali fish recipe . This  Spicy  fish curry is a completely of  Bengali cuisine .

It is a very simple fish curry . This  curry  is regular  fish curry  of  the  every  Bengali's  at  home  . Boal  fish is a  tasty fish . Boal  fish taste is like butter .

Even  , this  fish curry  is  made from boal fish , potato , onion , garlic paste  and off course tomato .

It  is a tomato and onion  based fish curry . This  of  Boal  fish   the  curry   is a  tomato , onion  and garlic of  flavor   .  Boal fish is also oily , butter taste  and unique taste . Even , this fish  is  a Delicious  and  Mouthwatering  of  taste   .  While   Boal  fish  curry  is  ready .   Nice  smell   comes  from  fish curry .  Of  the Boal fish  the   taste is divine  and   unique  . This  of fish the curry   is very simple  and ordinary . While   you are eating  the fish , you are feeling that . The fish is butter of  taste . Boal  fish  is  melting   in    mouth's     .  Boal  fish is soft , oily and butter of taste  .

Although You can serve along as  with  guest and friends .   you are cooking  the fish curry , you can feeling that  nice aroma and fragrant comes   from fish curry .

 It goes very well with boil rice  or steam rice , polao  and fried rice . However ,  This fish curry is easy  to make . Require  is  few of ingredients .  You will like it  .

Boal  fish is  a fresh  of water  the fish  .  Fish is good sources of  Omega 3 fatty acids , protein , Carbohydrates  and vitamins  .    Fish  has  many  of   types  of    Micro nutrients .  Although  many people are suffering  from heart disease  and Anemia  . So  of   fish   the  curry is  good  for  this  people's  .

Here  is full recipe  of  Simple  Boal  Fish Curry With Potato . (  how to make boal  fish curry with potato )  .

Ingredients :

1. Salt  to  taste
2. Turmeric Powder
3. Potato - 1 ( Peeled  the  potato  of skin and cut into equal halves  pieces )
4. Kashmiri Dry Chili Paste - 2 table spoon
5. Cumin seeds paste - 1 table spoon
6. Ginger Paste - 2 table spoon
7. Garlic paste -  3 table spoon
8. Onion - 2  (  Peeled the onion  of skin  and cut into slices )
9. Ripe tomato - 1 ( Cut into very small pieces )
10.Bay leaf - 2
11. Whole  cumin seeds - 1 small tea spoon
12. Coriander seeds paste - 1 table spoon
13. Oil as required
14. Garam Masala powder - 1 tea spoon
15. Dry chili paste - 1 table spoon 
16. Boal Mach / Boal Fiah - 4 steaks

Methods :

1. Wash and clean the fish pieces under running  water . Drain the water from  fish  pieces .

2. Marinate the fish of  pieces  .  Sprinkle salt  and  turmeric powder . Rub  fish pieces   with     hands   . Keep a sides and cover it . Marinate the fish pieces for about  1 hours .

3. 1 hours later , open the cover  of  bowl . Take a wok and  pour  the  oil into wok . While oil is completely hot . Meanwhile oil is smoking . Now put the fish pieces one after one into the hot oil . Fry till few seconds on both sides . Now take out the fish pieces from hot oil . Remove the excess oil from the fish  pieces . Keep a side .

4. In the same oil ,  heat the oil very few seconds . Now add 2 pieces of  bay leaf   and add whole cumin seeds . Stir and fry till very few seconds . While spices  are splatter .

5. Add  slices onion  and also add  sprinkle salt to taste . Fry the onion till  golden .  Now  add  potato pieces into the hot oil . Fry till golden color .

6.  Next add finely chopped tomato and mix well . Saute and fry until tomatoes are releasing more moisture . Once  tomatoes are soft .

7. Next add turmeric powder . Saute until  raw smell goes off  from the turmeric powder .

8. Add  garlic paste and fry till few seconds .

9. Next  add ginger paste , kashmiri dry chili paste , cumin paste , coriander paste , and chili paste . Mix well . Sprinkle few drops of water  and  avoid to burning  .  Saute all spices  until  spices  is  separating   from oil .

10. Next also add fried fish pieces into the spices . Mix well . Pour water into the fried fish pieces and spices . Mix well . Cover and close the lid  and cooked on medium flame . Let it cook .  Cook for 10 - 15 minutes .

11. After 15 minutes , open the cover and stir again of the fish curry . Meanwhile curry is completely thick consistency  and potatoes  pieces are tender and cooked .  Now also add 1 tea spoon of garam masala powder and mix it well . Cook till 1 minutes .

12. After 1 minutes , switch off the flame . Pour the fish curry into serving bowl .

13. Serve hot with boiled rice .

Lau Chingri / Bengali Style Bottle Gourd And Prawn Curry

Lau  Chingri  is  a  Traditional  Bengali  Dish . It  is  made with    Bottle gourd , Prawn , Ripe tomato and  other  spices . Bottle  Gourd  and   Prawns  are  Main  Ingredients  in  The  Recipe  . You  can to     serve  as  such   with    Home party  special  dish .

 Lau  chingri  is  a  side  dish . Lau Chingri   is  a without  onion and garlic recipe  . Which  is  a melt - in - mouth    .   It  goes well with  hot  steamed rice . It  is serve  during lunch .

Lau  chingri  is  also  popular  dish  in   Bangladesh's  .  You  can  also    along  to   serve  with dinner . Made  using  spices  are  cumin powder , coriander powder , red chili powder  and turmeric powder . Which  is  tomato based  gravy  ,  delicious  and  tasty  dish  .

Traditional   lau  chingri  is  not   added    of  garammasala  powder  . It  is  a simple  recipe   . You can   serve    with   weekend  or  on  Sunday  special's    Meal . Today i am going to share of lau chingri  recipe .

I  think ,  Lau  Chingri  is  favorite  food  in  Bengali's  of  every  fish  lovers . You  would  be  love  to  Lau  Chingri .

Here  is  the  full Recipe  of Lau Chingri  or Bengali Style bottle gourd  and prawn curry   . How  to Make  Lau  Chingri .

Ingredients :

1. Bottle Gourd - 1
2. Prawn - 300 gm
3. Salt to taste
4.Turmeric powder as required 
5. Sugar - 1/2 tea spoon
6. Finely  chopped   Ripe tomato - 1 cup 
7. Oil As required
 8. Ginger  paste - 1 tea  spoon
9. Cumin  Powder - 1 table spoon
10. Coriander Powder - 1 tea spoon
11. Dry  red  chili powder - 1 tea spoon
12. Kashmiri Dry red chili Powder - 1 tea spoon
13. Kalo Jeera / Nigella  seeds /  Kalonji  Seeds  - 1/2  tea spoon
14. Slit green chili - 2


Methods :

1. Cut  and  remove  the top of bottle gourd  . Peel  the  outer skin  of Bottle Gourd . Cut  into very  finely slices pieces . Keep  aside .

2. The  hard  shells  of  Prawns  are  remove .Wash  and  clean the prawns by of water . Marinate the fish with turmeric powder and salt . Mix it very well . Rub the fish  very well  .   Marinate the fish for about 15 minutes .  Keep a side .

3. Take a wok or pan . Pour the oil into the  wok . Heat the oil . Once oil is hot . Add the fish one by one into hot oil  on  medium flame . Fry till golden color . Remove the fish from hot oil . Put the fish into the bowl . Keep a side .

4. In  Same oil ,  add    Kalo Jeera / Nigella  seeds /  Kalonji  Seeds  - 1/2  tea spoon   and  slit  green chili . While  spices  are splatter . Then add finely chopped bottle gourd , finely  chopped  ripe tomato  and  also  add  sprinkle  salt to taste on top of  finely chopped  bottle gourd . Mix it very well .  Cover the wok . let it cook for 10 minutes on high  heat  .

5. 10 minutes later , open the cover and mix it again . Once  the   bottle  gourd  is  half  soft  and  tender .

6. Now  also  add  1 tea spoon of  turmeric  powder  and  saute till raw smell goes out from turmeric powder .

7. Next add 1 tea spoon of sugar ,  1 tea spoon of ginger paste ,  1 table spoon of cumin powder , 1 table spoon  of coriander powder , 1 tea spoon of dry red chili powder , 1 tea spoon of kashmiri dry chili powder  and  saute for few minutes .

8. Now also add fried prawn fish  over of  bottle gourd   and  mix  it  very well .  Cover the wok again . Let  it  cook for 10 - 15 minutes  on medium flame .

9. After 10 minutes later , Meanwhile  water is evaporated from bottle gourd . Bottle gourd and Prawn are tender . Then switch off the flame .

10. Pour the fish curry into a serving bowl .

11. Serve  hot with  hot  Steam rice . 

Doi Diye Aar Mach Recipe / Doi Aar Recipe / Aar Fish Curry In Yogurt Recipe / Aar Fish with curd / Yogurt curry

This   recipe   is  made   with   Aar  fish  and  yogurt . Aar   fish  is  one  common   name  of  Bengali  cuisine . Aar  fish  is  made  with  Aar  mach  or  Aar  fish  , Yogurt ( doi ) , ginger  paste , garlic paste , ripe  tomato  and  garam  masala  powder  . Aar  mach  is  great    taste   fish . This   fish   curry  easy  to make  .  Aar  mach   is  Bengali's  one  favorite  fish . Aar  fish  is  fresh water fish . This fish curry  you  can    made  in to  few minute .

This  fish  curry   goes  very  well  with  steam  rice , pulao ,  and fried rice . I  was  preparing  to  fish curry for my  family  member . It   can  be  serve   this  curry  with   guest   or   friend .

Fish  is  a  good  quality  protein . Fish  is  also  good  sources  of  iron ,  minerals  , carbohydrates and  many    types  of  micro  nutrients .  Fish  is  good sources of omega - 3 fatty acids .  Fish also prevent to  Heart disease . 

Ingredients :

1. Aar mach - 5 - 6 pieces
2. Beaten Curd / yogurt  - 1 small bowl
3.  Tomato  Puree  -  2 table spoon
4. Salt  to taste
5. Turmeric powder as required
6.Lemon juice - 3 table spoon
7. Kashmiri dry red chili paste - 1 table spoon
8. Dry red chili paste - 1 table spoon
9. Cumin paste - 1 tea spoon
10. Whole coriander paste - 1 tea spoon
11. Mustard oil as required
12. Bay leaf - 2 pieces
13. Whole cumin seeds - 1 small tea spoon
14. Onion - 2 ( peel the onion and cut into very slice pieces )
15. Garlic paste - 2 table spoon
16. Ginger paste - 1 table spoon
17. Garam masala powder - 1 tea spoon

Methods :

1. Wash  the  fish  pieces . Keep  a side .

2.Marinate the fish pieces  with  lemon juice 3 table spoon , 1 table spoon turmeric powder , sprinkle   1 tea spoon  of  salt and 1 tea spoon of mustard oil . Rub the fish pieces very well  with hand . Marination  the fish  for  about  20 - 30 minutes . Keep a  side and  cover  it  .

3. After  30 minutes , open the cover and rub the fish pieces again .

4. Take  a wok . Then add mustard oil into the wok . Heat the oil . When oil is completely hot .

5. Then  put  the  2  pieces  fish steak  into the hot oil . Fry on both sides  to  fish pieces . Fry till light golden  color .

6. Take  out  the  fish pieces  from  the oil . Put  the fish pieces into the bowl .Keep  a side .

7. Same remaining oil . Heat   1 tea spoon of  whole  cumin seeds and bay leaf . Stir for few seconds .

8. Next  add  slice onion   and  fry till golden brown color .

9.Add  salt to taste and turmeric powder . Saute  for  few seconds .

10. Now  add  beaten  curd , kashmiri dry red chili paste , dry red chili paste , ginger paste , garlic paste , cumin paste , coriander paste and tomato puree . Saute for few seconds .

11. Next  add  beaten  curd  into the spices  . Mix it very well . Saute .  Oil is start to separate from the  spices  .

12. Then  add fried  fish pieces into the spices   .Mix it very well .

13. Now add 2 cup of  water on the fish pieces . Mix it very well . Cover it  and cook for about 10 minutes . Cover and close the lid .

14. After 10 minutes , open the cover . When gravy is thicken  and  fish pieces are completely tender and  soft  .

15. Next  add 1 tea spoon of garam masala powder  on the curry . Mix it very well . Cook for 2 minutes .

16. Switch off the flame .

17. Pour  the fish curry into the serving  bowl .

18. Serve the fish curry with steam rice .

Indian Style Tomato Fish Curry

                            

This  fish curry is a very healthy . Tomato fish curry is made with tomato  puree , finely chopped ripe tomato , cumin powder  and coriander  powder  . Tomato is a very good vegetables . Fish is  good  dietary source  of vitamin D , calcium , potassium , zinc . Fish  is also best source of Omega - 3 fatty acids . Omega - 3 fatty acids prevention  to  heart attack  and stoke . Fish  great  sources of minerals . Fish  is  also good for skin  and hair .   Tomato high sources of vitamin A . Fish  high sources of protein . Protein  is  also  good  for Anemia patient . This fish curry is   very  easily  to  digestible  . Tomato fish curry  goes well  with  plain steam rice . Tomato fish curry good for health . It is easy to make . This  fish  curry recipe  is  made with tomato  puree  or ripe tomatoes .

Ingredients :

1.  katol / Catla or Rui  / Rohu  fish or rohu fish  - 4 pieces
2. Bay Leaf - 2 pieces
3. Whole Cumin Seeds - 1/2 tea spoon
4. Ripe tomato - 1 , finely chopped
5. Tomato Puree - 1 cup
6. Cumin powder - 1 tea spoon
7. Coriander powder - 1 tea spoon
8. Kashmiri dry red chili powder - 1 tea spoon
9. Turmeric powder as required
10.  Salt to taste
11. Mustard oil as required
12. Garam Masala powder - 1/2 tea spoon

Methods :

1. Wash and  clean the fish pieces under running water  . Keep a side .
2. Marinate the fish pieces with salt and 1 tea spoon  turmeric powder . Mix it very well . Rub the fish pieces  of hands  with  help .  Keep a side for about  30 minutes  .
3.  After 30 minutes , switch on the flame . Take a wok .
4. Now add the  oil into the wok .
5. When oil is  completely  hot and smoking .
6. Then reduce the flame medium . Add  one by one fish pieces into the oil . Fry the fish pieces on both  sides  till golden color .
7. Take out the fish pieces into the hot oil .  Put the fish pieces into the bowl . Remove  the excess oil from the fish pieces .
8. Temper with   bay leaf and whole cumin seeds into the oil . Fry till golden color . When spices starts to crackle .
9. Then add ripe tomato pieces  and add sprinkle salt to taste  . Saute for few seconds . When tomatoes are soft and release more water from tomatoes .
10. Then add  turmeric powder  and saute for few seconds .
11. Next add cumin powder , coriander powder , kashmiri dry chili powder ,  and  tomato puree .
12. Saute  all the spices for about 2 - 3 minutes . When oil start to separate  from the spices .
13. Then add garam masala powder into the masala  . Saute for few seconds .
14. Next  drop the  fried fish pieces  into the masala . Mix it very well .
15. Now pour  1 cup   water into the fried fishes .  Mix it very well . Cover to the wok .
16.Simmer for about  10  minutes . Reduce to the flame very low .Indian Fish Curry gravy should be thicken .
17. After 10 minutes , switch off the flame . Pour the fish curry into the bowl .
18. Serve  to  the fish curry  hot  with hot steam rice .