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.

Hilsa Fish with Mustard: My Version

Ingredients:

• 10 to 12 pieces hilsa fish
• 2 tsp turmeric powder (marinating the fish)
• 6tsp white mustard seeds
• 10-13 green chillies
• Sufficient water to make the gravy
• 10 to 11 tsp mustard oil for the gravy
• 1/4 tsp turmeric powder ( to be added to the gravy)
• 1 tsp freshly ground black pepper
• Salt to taste

Preparation:

• Clean and wash the fish pieces.
• Evenly smear 2 tsp turmeric powder and some salt on the fish pieces. Mix well and keep aside for 5 hours.
• Soak the mustard seeds for 20 minutes. After 20 minutes grind mustard seeds and little water to a smooth paste and keep it aside for at least 3 hours.

Method:

• In a large wok or saucepan mix musdard seeds paste, water, turmeric powder, salt and black pepper.
• add the fish pieces and green chillies  and sprinkling some raw mustard oil.
• Put the wok or saucepan on the gas and cook the mixture in a low heat.
• Cook till you acquire the consistency you need thick and thin.
• .Turn off the heat .
• Serve hot with rice.

Catla Fish and Cauliflower Curry

Ingredients:

• 10-12 pieces catla fish
• 20-25 florets cauliflower
• 1 medium size potato, cut into large pieces
• 250 ml mustard oil for fry the fish
• 2 tbsps turmeric powder
• 1 tbsps cumin powder
• 1 tbsp coriander powder
• 2 dry chillies
• 1 bay leaf
• 1/2 tbsp black pepper powder
• 1 tbsp fenugreek seeds
•  A pinch of garam masala
• Salt as per taste

Method:

• Clean and wash the fish pieces. Rub the fish pieces with salt and turmeric powder. drain out the extra water. Set aside for 5 minutes.
• Heat the oil in a wok and as the oil get piping hot fry the fish pieces till they are golden in both sides. Set aside.
• Again heat 6 tsp mustard oil in a different wok and add fenugrrek seeds, dry chillies and bay leaf.
• After 30 seconds, add the vegetables (cauliflower & potato). Saute for a minute and put salt, turmeric powder, cumin powder, coriander powder ground pepper and mix well.
• Fry the vegetables for about 10 minutes on medium heat. Stir frequently.
• Add 4 cups of water, if you want more soup you can add more water. Let it boil on high flame for 8 minutes.
• Add fried fish pieces. Let it boil for another 5 minutes. Put off the flame.
• Serve hot with plain 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.

Tengra Fish Curry

Ingredients:

• 5-7 pieces tengra fish
• 60 gm mustard oil
• 1/2 tsp fenugreek seeds
• 1 potato cut into small pieces
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 4 chopped green chillies
• 150 gm amarantha stem cut into 1.5 inch pieces
• Salt to taste

Method:

• Clean, cut and wash the fish thoroughly in water. Pat dry the fishes and rub with salt and turmeric powder. Set aside for 10-15 minutes.
• Heat oil in a saucepan or kadai and fry the fish over low flame for 3-4 minutes. Remove and keep aside.
• Add fenugreek seeds in the oil. After 20 seconds add all the vegetables, salt, turmeric and cumin powder. Cook for 10 minutes on medium heat. If vegetables becomes dry add little water. Stir frequently.
• Add 3 cups of water and bring it to boil.
• Add fried fish and cook for further 10-15 minutes until fish becomes soft. 
• Turn off the heat and serve hot with rice.

Pabdah/ Pabho Fish Curry

 

Ingredients: 

• 5-6 butter cat fish
• 60 ml mustard oil
• 2 finely dices onion
• 4 green chillies
• 3 cups water or vegetable stock
• 1/2 ground black pepper
• 1 tsp mustard seeds
• Salt to taste
• Turmeric powder

Method:

• Clean and wash the fish. Marinate the fish with 1/2 tsp turmeric powder and some salt. Keep aside for 1 hour.
• Heat up a saucepan/ kadai and add mustard oil. Fry the fish on each side for 3 minutes at medium heat till they are turn little brown. Take out gently after they are done.
• Add mustard seeds in the remaining oil. After 10 seconds add chopped onion , salt, pepper powder  and little turmeric powder and mix it well. Fry onions for 5 minutes with a little water on mid heat with a little water. Stir frequently.
• Add 3 cups water or vegetable stock and bring it to boil.
• Add the fried fish and green chillies. Cook it until fish getting tender/ soft on high heat.
• Turn off the flame and serve hot with rice.

Jati Lau aru Misa Maachor Jul / Bottle Gourd with Prawn

Ingredients:

• 300 gm finely chopped bottle gourd
• 300 gm small prawn/ misa maach
• 5 chopped tomato (local not hybrid)
• Some chopped coriander leaves for garnishing
• 1/3 tsp fenugreek seeds
• 1 tsp turmeric powder
• Salt as per taste

Method:

• Clean and wash the fish. Marinate with little salr and turmeric powder.
• Heat the pan with 7 tsp vegetable oil on medium flame and fry the prawn for 7-9 minutes. Remove and keep aside.
• Now if you have some oil still left after frying, then do not throw it, add 2 tsp more vegetable oil.
• Add fenugreek seeds and fry for 10 seconds.
• Add bottle gourd, salt and turmeric powder, and cover with lid. Stir frequently.
• After 5 mintutes add 2 cups water and stir it.
• Add chopped tomato. Cook the mixture for another 5 minutes.
• Add 3 cups water and let it boil.
• Add fried prawns and cook for another 5 minutes.
• Turn off the gas and garnish with coriander leaves.
• Serve hot with plain 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.