Spiced Tengra Fish Curry

Ingredients:

• Tengra fish, 4 nos (300gm).
• 30 ml mustard oil
• 1/3 tsp fenugreek seeds
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/2 freshly ground black pepper
• 4 green chillies
• Turmeric powder
• Sat as per taste

Method:

• Clean and wash the fish and marinate with some salt and turmeric powder. Set aside for 5 minutes.
• Heat oil in a saucepan/ kadai. Fry the fish until it becomes light brown. remove and keep aside.
• Now put fenugreek seeds  in the oil. After 5 seconds add cumin powder, salt, turmeric, pepper, chilli powder  and 1/2 cup water. Cook the spices for about 4-5 minutes.
• Add 2 cups water and bring it to boil over a medium heat.
• Add fried fish and green chillies. Cover with a lid and cook until they become soft.
• Turn off the heat and. Serve hot with rice.

Tiger Prawn Curry

Ingredients:

• 2 large tiger prawn, cleaned 
• 1 ripened tomato
• 1/2 cup green peas
• 7 tsp peanut oil
• 1 cup chopped spring onion
• 2 green chillies for garnishing

For the curry:

• 1 medium onion, chopped
• 3 garlic cloves, crushed
• 2 green chillies, deseeded and chopped
• 1.5cm fresh ginger, chopped
• 1/2 tsp paprika
• 1/2 tsp garam masala
• 1/3 tsp ground black pepper
• 1/2 tsp turmeric powder
• Salt as per taste

Method:

• For make the curry paste put the onion, ginger and garlic into a blender with 1tsp of water and blend until smooth. Transfer to a bowl and keep aside.
• Boil the prawns in salted water for around 10 minutes, Remove and keep aside.
• Heat 4 tsp oil in a frying pan over a medium heat, fry the prawns for 2 minutes. Remove and keep aside.
• Add the remaining oil over a medium heat, add the paste and fry for 2 minutes. Add salt turmeric powder, paprika, black pepper.
•  Add chopped tomato and peas. Fry for 4-5 minutes, then add 2 cups water and simmer for another 3 minutes.
• Add the fried fish and spring onion and bring it to boil. Cook the mixture until it becomes thick.
• Turn off the flame and garnish with green chillies.
• Serve hot with rice.

Tengra Maacher Jhol

Ingredients:

• Tengra fish, 8-10 nos.
• 60 ml mustard oil
• 1tsp mustard seeds
• 1 large onion, finely diced
• 1 large potato, boiled and smashed
• 1 tsp cumin powder
• 1/2 freshly ground black pepper
• 4 green chillies
• Some chopped coriander leaves for garnishing
• Turmeric powder
• Sat as per taste

Method:

• Clean and wash the fish and marinate with some salt and turmeric powder. Set aside for 5 minutes.
• Heat oil in a saucepan/ kadai. Fry the fish until it becomes light brown. remove and keep aside.
• Put the mustard seeds into the oil. After 10 seconds, Add chopped onion and chillies and fry for 3 minutes.
• Add cumin powder, salt, turmeric, pepper. After 2 minutes, mashed potato and fry for 5 minutes with some water.
• Add 3 cups water and bring it to boil.
• Add fried fish and cook for further 5 mintues.
• Turn off the heat and.
• Garnish the gravy with chopped coriander leaves and serve hot with rice.

Koi Maacher Jhol (Climbing Perch Fish Curry)

Ingredients:

• 400 gm koi maach
• 50 ml mustard oil
• 1/5 tsp fenugreek seeds
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp coriander powder
• 3 green chillies
• Salt to taste

Method:

• Clean and wash the fish.
• Marinate the fish with salt and turmeric powder.
• Heat up a deep botton saucepan/ wok/ kadai. Add mustard oil and let it heat up properly. Fry the marinated fish both the sides well to crisp and brown. Take out and let it cool a little bit.
• Now if you have some oil still left after frying, then do not throw it, add 2 tsp mustard oil more.
• Temper this oil with fenugreek seeds and green chillies.
• Then add all the masalas with some water. Fry it for 2 minutes at mid heat.
• Now add 2 cups plain water and let the masalas cook for 5 minutes. stir occasionally.
• Add the fried fish to the gravy. Cover it and cook for further 6-8 minutes or till the fish becomes soft.
• Turn off the gas and serve hot with rice.

Moa Maach/ Pale Carplet Fish Fry

Ingredients:

• 250 gm cleaned moa/ pale carplet fish 
• 2 sliced onion
• 5 green chillies
• Some chopped coriander leaves
• 1/3 tsp fenugreek seeds
• 1/4 tsp turmeric powder
• 4 tsp mustard oil
• Salt to taste

Method:

• Wash the fish
• Heat oil in a saucepan and fry fenugreek seeds, green chillies and onion for 4 minutes in medium flame.. Stir frequently.
• Add fish, salt and turmeric. Fry for 20 minutes.
• Reduce the heat and add chopped coriander leaves and mix gently.
• Turn off the gas and serve hot with rice.

Prawn Curry: My Version

Ingredient:

• 1/2 kilo medium size prawn , shelled and deveined
• 2 finely diced onion
• 2 medium sized tomato fined diced
• 1 cup green peas (use the fresh one not frozen)
• 1 cup finely sliced spring onion
• 1/2 tsp freshly ground black pepper
• 1 tsp red chilly powder
• 4 Green chillies 
• 1 tsp fish sauce
• 1 tsp red wine vinegar
• some coriander leave roughly sliced
• 7 tsp olive oil
• 1 tsp turmeric powder
• Salt to taste

Method:

• Marinate the fish with little turmeric powder and salt for 10 minutes.
• Heat 4 tsp of oil in a saucepan and fry the fish for around 3 minutes. Then transfer the fish to a bowl.
• Again heat 3 tsp of oil in the same saucepan and when very hot put the onions and fry for about 1 minute.
• Add the sliced tomato, green peas and fry for 2 minutes.
• Now add turmeric powder, salt, ground black pepper, chilly powder, green chillies, fish sauce, red wine vinegar. Fry for 2 minutes, stir frequently.
• Add the fried fish and chopped spring onion and fry for further 1 minutes.
• Add 3 cups water and cover it up and cook for 10 minutes in a medium heat.
• Transfer this prawn curry to a bowl and garnish with the coriander leave and serve hot with plain rice.

Boiled Pork With Mustard Leaves

Ingredients:

• 500 grams pork cut into cubes
• 2 bunches mustard leaves, finely chopped
• Salt to taste
• 6-8 green chilies cut in middle
• 1/4 teaspoon turmeric powder
• 2 red onions, finely chopped
• 2 teaspoon garlic-ginger paste

Procedure:

• Put the pork and salt in a cooker and pour water up to one third level of pork.
• Boil for 45 minutes and let the vapor come out.
• Put  chopped onion, garlic-ginger paste, green chilies and  turmeric powder  into the pork and  keep stirring in low steam for 2 minutes.
• Put mustard leaves into the boiled pork and stir for 5 minutes in the cooker.
• Keep stirring until water dries out.
• Serve hot.