LOBSTER WITH BLACK PEPPER SAUCE

LOBSTER WITH BLACK PEPPER SAUCE

INGREDIENTS:

Lobster - 450 gms

White pepper powder - 1/2 tsp

Cornflower - 1 tbsp

Egg - 1

White Oil - 25 ml

Ginger - 1 tsp chopped

Garlic - 1 tsp chopped

Black pepper powder - 1 tbsp

Oyster Sauce - 1 tbsp

Dark Soya sauce - 1 tsp

Shaoxing wine - 1 tbsp(optional)

Spring onion - 2 tbsp chopped

Stock - 6 tbsp

Salt - as per taste

Sugar - as per taste

Coriander leaves - 1 bunch


HOW TO COOK:

• Wash and cut the lobster into 8 piece. 
• In a bowl add salt,wine, egg and cornflower and mix all the ingredients well.
• Now Add the lobster and marinate for 30 minutes.
• Heat oil in a non stick pan.
• Add the marinated lobster and fry till golden brown in color.And keep aside.
• In a cup mix 2 tsp water and 1 tsp cornflower. And keep aside.
• Now in the same pan heat oil and add chopped ginger and garlic and fry till golden brown.
• Add oyster sauce and black pepper and saute for a minute.
• Now add the stock, soya sauce,sugar and white pepper powder and saute again.
• Add the lobster piece and the addle cornflower and mix it well.
• After this, add the wine and spring onions and serve it hot.

PRAWN WITH SAMBAL SAUCE

PRAWN WITH SAMBAL SAUCE

INGREDIENTS:

Prawn - 150 gms

Egg - 2

Cornflower - 3 tbsp

White Oil - 1 tbsp

Garlic - 1 tsp chopped

Sambal Sauce - 3 tbsp

Dark Soya sauce - 1 tsp

White Vinegar - few drop

Salt - as per taste


HOW TO COOK:

• Be scaled and wash the prawn.
• In a bowl mix well the eggs, salt and 2 tbsp cornflower.
• Now add the prawn in it and marinate for half an hour.
• In a cup, mix 2 tsp water and 1 tsp cornflower and keep aside.
• Heat oil in a non stick pan.
• Add the marinated prawn and fry till golden brown in color.
• Keep it aside.
• In the same pan heat oil and add the chopped garlic and saute.
• Now add the sambal sauce, stock, soya sauce and then add the fried prawn.
• Before serving add the addle cornflower and white vinegar.
• Now the prawn is ready and serve. 

CHINGRI MACHER MALAI CURRY (PRAWN)

CHINGRI MACHER MALAI CURRY

INGREDIENTS:

Prawns - 500 gm

Creamed Coconut - 1 cup 

Ginger paste - 1 tsp

Green Chilies - 5-6 slit length wise 

Green Cardamon - 3 to 4

Cloves - 2-3

Cinnamon - 1 inch piece

Turmeric powder - 1 tsp

Oil - 3 tbsp

Salt - To taste

Sugar - 1 tsp

HOW TO COOK:

• Clean, Devin and wash the prawns. 
• Marinate with 1 tsp salt and turmeric powder for 30 minutes. 
• Bland together the creamed coconut and water and keep aside. 
• To the same oil, add the cardamon, cloves and cinnamon and fry for half a minutes.  
• Add the ginger paste and fry for another minutes. 
• Add the coconut milk green chilies,salt, sugar and bring to boil.
•  Add the prawns and cover and cook on a low flame till the prawns are cooked and gravy thickens.
• Check the seasoning. 
• Serve hot.

PABDA MACHER JHAAL

PABDA FISH

INGREDIENTS:

Fish(pabda) - 4 medium size

Mustard Seeds - 4 tsp

Turmeric powder - 1 tsp

Salt - To taste

Black Cumin Seeds - Pinch of (kalojeera)

Bay Leaf - 1 (optional )

Green Chilies - 3-4  slit

Mustard Oil - 3 tbsp

Coriander Leaves - 1 tbsp chopped

PABDA MACHER JHAAL

HOW TO COOK:

• Apply 1/2 tsp turmeric powder and 1 tsp salt to the fish and keep aside for 15 minutes. 
• Wash and grind together the mustard seeds, 1/2 tsp salt and 2 green chilies to a fine paste. 
• Heat oil in a pan and fry the fish lightly in batches on high flame. 
• Discard any leftover oil, and heat the remaining oil. 
• Turn down the flame and add the black cumin seeds and bay leaf. 
• When they splutter , add the mustard paste.
• Add 1/2 tsp turmeric powder and fry for 2-3 minutes on a low flame.  
• Add water,salt to taste, green chilies and bring to boil. 
• Lower the flame, add the fish and allow to simmer till the fish is cooked through. 
• Normally pabda cook in 3-4 minutes . 
• Garnish with fresh coriander and a few drop of mustard oil. 
• Serve hot with plain rice. 

BHAAPA ILISH (STEAMED HILSA)

It's a most popular delicious bengali fish recipe.A most useful combination of spices which gives it an exclusive flavor. This recipe made by my mom.

BHAAPA ILISH

INGREDIENTS:

Hilsa fish - 1 kg cut cross- sectionally

Onion Seeds - 1 tsp

Cumin Seeds - 4 tsp

Turmeric powder - 1 tsp

Salt - As per taste

Green Chilies - 6-8 slit

Mustard Oil - 1 tbsp

Banana Leaf - 1 or 2 depending on size (optional)

HOW TO COOK:

• Clean, wash and dry the fish. 
• Apply 1 tsp salt and 1 tsp  turmeric powder and keep aside for 10 minutes. 
• Wash the whole masala .Grind all to a fine paste along with 1/2 tsp salt and 2 green chillies.
• Apply this paste to the fish ,making sure all the pieces are well coated, and let it marinate for 30 minutes. 
• Put the fish in a tightly lidded container. 
• Pour 2 tsp mustard oil and 2-3 green chillies. 
• Steam in a steamer/ large pan of boiling water for 20 - 25minutes. 
• Check if the fish cooked. 
• If required , steam for few minutes more. 
• After cooking transfer the fish to a serving plate using a flat spoon, taking care not to break them.  
• Garnish with the remaining mustard oil and green chillies and serve hot with plain rice.

TIPS:

     If you want you cook this recipe with banana leaf. Take 1 marinated fish and fold it with banana leaf.Then steam it as the same way. If you cook this recipe in this way you will get a different flavor.  

    

RUI MACHER KALIA

This is a very popular Bengali fish curry. I learn this recipe from my mom. 

RUI MACHER KALIA

INGREDIENTS:

Rui Mach (Rohu Fish) about 150 gm - 6 pic

Onion paste - 4 tbsp

Ginger paste - 2 tsp

Garlic paste - 1/2 tsp

Cause paste - 4 tbsp

Dry Red Chili powder - 1 tsp

Green Chili paste - 1 tsp

Yogurt - 50 gm

Turmeric - Pinch of

Garam masala powder - 1 tsp

Bay leaf - 2

Ghee - 2 tsp

Mustard Oil - 8 tbsp

Salt - To taste

HOW TO COOK:

• Wash the fish and coat with salt and turmeric. 
• Now heat oil in a pan and fry the fish until golden in color.Keep aside. 
• Now in the same pan add bay leaf and onion paste, ginger paste garlic paste. 
• Continuously stir. 
• When it changing color add cause paste,turmeric and chilli paste and stir. 
• Add yogurt and stir again until moisture evaporate.
• Now add some water and cover it for 2 or 3 mnts. 
• After boil add the fried fish and simmer.
• After cooking add garam masala powder and ghee and serve with hot rice.