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FISH
An item consisting of seafood is a must in the typical Bangladeshi
meal. Fish plays a major role in a Bengali person's diet! Here are
a few we thought would be just the perfect ones:
PRAWN
AND CURD CURRY
1kg prawn, cleaned
6-10 red chilies
3-4 green chilies
4 onions, small
½ coconut
3 cups curd
A few curry leaves
¼ tsp turmeric powder
1 tsp coriander powder
1 tsp cumin seeds, roasted and powdered
Salt to taste
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Method
Grind the chilies and mix with the prawns along with all
the spices and salt.
Grind together green chilies, onions and coconut.
Mix with curd and beat well.
Add water to the prawn and cook till done.
Heat the curd mixture thoroughly and mix with prawn.
Serve warm with rice
Serves five |
SAUCY
FISH CUTLETS
12 fish cutlets
1 tsp olive oil
1 flake garlic (finely chopped)
1 onion (finely chopped)
1½ cups tomato puree
½ tsp castor sugar
12 cheese slices
Oil for frying
Salt and pepper to taste |
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Method
Heat the oil in a pan and cook the garlic and onion until
the onion is transparent.
Add the tomato puree, sugar, salt and pepper.
Bring the sauce to boil and simmer for 5 minutes and keep
aside.
Heat the oil in a pan and fry the cutlets until crisp and
golden on both sides.
Place the cutlets in an ovenproof dish and top it with
cheese slice and grill until the cheese has melted.
Pour the sauce over and serve hot. |
CHANDA
GRAVY
2 pompfrets (chanda fish), cleaned and sliced
Curry leaves as required
4 pieces, raw mango
2 onions, finely chopped
4 cups coconut milk
Water as required
2 tbsp coriander seeds
2 tbsp chili powder
1 tsp garlic paste
1 tbsp coriander leaves, finely chopped
½ tsp ginger paste
½ tsp turmeric powder
Salt to taste |
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Method
Marinate the pomp frets with turmeric powder, some of the
garlic-ginger paste and salt and keep aside.
Then grind together the coriander seeds, chili powder,
turmeric powder and the remaining ginger garlic paste.
Heat oil in a vessel, add the curry leaves, green chilies
and then add the chopped onions.
Stir till the onions become golden brown.
Add the fish pieces and let it cook.
When nearly done add the masala mixed with water
and cook till further done.
Add the mango pieces, coconut milk and salt.
Let it simmer and bring to a boil.
When done remove it from the stove.
Sprinkle it with coriander leaves.
Serve hot with white rice. |
CHUTNEY
FISH ROLLS
2 pomfrets (rupchanda)
Breadcrumbs as required
3 eggs
Oil for frying as required
Salt as required
For the chutney:
6 green chilies
1 coconut
1 tsp sugar
1 bunch coriander
Lemon juice
6 slices of garlic
½ tsp salt |
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Method
Grind all the above masala for the chutney, add
lemon juice and keep aside.
Cut fillets of the pomfret, apply salt and keep for ½
hour.
Then wash the fillets and cut each fillet crosswise into
two.
You will get 16 pieces, then lay each fillet flat on the
board and with a sharp knife slice into half but don't
disjoint.
Flatten each fillet and apply chutney and roll up and seal
with a toothpick.
Put them in the fridge and just before serving roll in
eggs and coat with breadcrumbs.
Deep fry in hot oil, until crisp and golden. |
SPICY
MAACH (FISH)
1 kg fish (river fish)
½ cup vinegar
3 tbsp ginger paste
3 tbsp garlic paste
4 tsp green chili paste
1 tsp red chili powder
½ tsp turmeric
½ tsp white pepper powder
1 cup gram flour
Few drops of orange coloring
Oil to fry
Salt to taste |
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Method
Wash the fish and cut into ½" thick slices and pat
dry.
First Marinating:
- Dissolve salt in vinegar and leave the fish in this
marinade for at least 25 minutes.
- Remove, place between two napkins and press gently to
remove the excess moisture.
Second Marinating:
- Mix the ginger, garlic and chili paste, red chilies,
turmeric, pepper and salt with gram flour.
Add 7 tbsp of water and orange color and make a paste of
coating consistency.
- Apply the paste on both sides of the fish and arrange
them on a tray at least an inch apart. Keep aside for
20 minutes.
- Heat ghee in a frying pan and fry the fish over medium
heat until well cooked. |
PRAWN
(Shrimp) SHASHLIK WITH VEGETABLES
800g prawns shelled
2 tbsp chopped fresh coriander
1 tsp salt
2 fresh green chilies
3 tbsp lemon juice
2 tbsp vegetable oil
20 cooked king prawns (jumbo shrimp), peeled
1 medium zucchini (courgette), thickly sliced
1 medium onion, cut into 8 chunks
8 cherry tomatoes
8 baby corn cobs
Mixed salad leaves
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Method
Place the chopped coriander, salt, green chilies, lemon
juice and oil in a food processor and grind these together
for a few seconds.
Remove the contents from the processor and transfer to a
medium mixing bowl.
Add the peeled prawns (shrimp) to this mixture and stir to
make sure that all the prawns are well coated. Set aside
to marinate for about 30 minutes.
Preheat the grill (broiler) to very hot, then turn the
heat down to medium.
Arrange the vegetables and prawns alternately on 4
skewers. When all the skewers are ready place them under
the preheated grill for 5-7 minutes until cooked and
browned.
Serve immediately on a bed of mixed salad leaves. |
GINGER
PRAWNS
800g prawns shelled
60g butter
2 onion large chopped
2 flakes garlic chopped
2 ginger finely chopped
2 cucumber large
9 leaves spinach leaves small
1 tsp fennel ground
1 tsp dill chopped
275g soured cream
2 tbsp chicken stock (fresh or from cubes)
Pepper to taste
Salt to taste |
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Method
Peel, deseed and chop the cucumber into thin 1-inch
strips.
Melt the butter, add the onions, garlic and ginger. Cook
for 7-10 minutes till it is golden in color.
Add the prawn and stir-fry for 3-4 minutes, then add the
cucumber strips and cook for further 4-5min.
Add the spinach leaves, fennel and finely chopped dill.
Stir-fry for 2 minutes and then pour in the sour cream and
chicken stock. Bring it to boil gently and simmer for
20-25 minutes, stirring frequently till sauce is thick.
Serve garnished with lemon slices. |
FISH
KOFTA
1 cup (8oz) ground fish
1/2 teaspoon finely chopped
1/2 cup boiled mashed rice
green chillies
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/2 teaspoon ground garlic
1/4 teaspoon ground cinnamon
1 teaspoon ground coriander
1 tablespoon chopped coriander leaves
1 teaspoon ground cumin
1/2 teaspoon chilli powder
salt to taste |
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Method
Any kind of fleshy fish may be selected for making kofta.
In Bangladesh chitol and foli are
specially chosen for making kofta.
Remove skin from fish. Rinse and drain
water. Grind fish.
Combine all other ingredients and mix with the fish.
Divide into 8 portions or wrap the ground fish with skin.
Fry in deep oil.
Either serve
hot kofta or make curry with the kofta.
Serves 4.
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FISH
VEGETABLE CURRY
450g (1lb) fish steaks
100g (4 oz) palwals
1 teaspoon ground turmeric
100g (4 oz) sponge gourd
1/2 teaspoon chilli powder
100g (4 oz) green papaya
1/4 teaspoon ground ginger
100g (4 oz) potatoes
1 teaspoon ground coriander
100g (4 oz) pole beans
1/4 cup finely chopped onions
2 teaspoons salt
1/2 cup cooking oil |
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Method
Choose any of the following fishes for making curry
with vegetables:
Mackerel, salmon, herring, trout, catfish, carp (rui,
katal), hilsa, pangas, aieer,
magur, shing, shol (the
last eight are available in Bangladesh).
Cut the fish into moderate-sized steaks. Combine
ground spices and mix in one cup of water. Peel
vegetables, cut into long and thick slices.
Heat oil, saute onion till soft. Add the mixture of
spices, stir-fry for 3 minutes. Add fish and 2 cups of
water. Boil and cook for 10 minutes. Add enough of
potatoes, papaya and water to cover vegetables. Cook
for 6-7 minutes. Add 2 cups of hot water, salt and
rest of the vegetables (do not cover). Bring to a
boil, reduce heat and simmer (about 10-12 minutes)
till vegetables are just tender.
Serve hot curry with boiled fluffy rice,
Serves 6.
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SHRIMP
CURRY WITH VEGETABLES
1/2cup shrimps, shelled
1/2 teaspoon ground turmeric
3 small potatoes
1/4 teaspoon ground red chili
1/4 cup soybean oil
1 small cauliflower
2 tablespoons coriander leaves, chopped
2 onions, sliced
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Method
Peel and slice potatoes
Mix 1/8 teaspoon turmeric and a pinch of salt with
shrimp.
Heat oil. Fry shrimps for 2 minutes. Remove shrimps from
the pan.
Sauté onions in the oil very lightly. Mix turmeric and
red chili in 1/2 cup of water and add to the onions,
stir and fry till oil separates from the spices.
Add potatoes, salt and 2 ½ cups of water. Cover and
boil till potatoes are cooked. Add shrimps and more
water, salt, if necessary. Cook for 2-3 minutes. Add
coriander leaves. Remove from heat.
Serve hot with fluffy boiled rice.
Yields 4 servings. |
FISH
PINEAPPLE CURRY
450g (1lb) fish fillets or steaks
1 teaspoon ground coriander
1/3 cup soybean oil
½ cup chopped pineapple
¼ cup finely chopped onions
2 teaspoons sugar
1 teaspoon ground turmeric
4 green chilies pared
½ teaspoon ground chili
Salt to taste |
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Method
Choose a big sized hilsa or other fishes like carp,
mackerel, haddock, herring, salmon, etc. Gut, de-scale and
rinse fish. Cut into fillets or steaks. Rinse and drain
water and pat them on absorbent kitchen paper.
Mix ground spices in half cup of water.
In a saucepan, heat oil. Add onions and mixture of spices.
Stir-fry spices till oil separates. Add pineapple and
salt. Stir and boil for 2 minutes. Add sugar and 1 cup of
water. Arrange fish in the saucepan. If necessary add more
water just to cover fish. Put lid on. Cook over moderate
heat.
When gravy thickens add chilies, keep over low heat till
oil surfaces.
Serve with plain polao, fluffy boiled rice or bread.
Yields 4 servings. |
GRILLED
FISH
1 large fish eg. rupchanda
1 tsp garam masala
1 tsp coriander powder
2 tbsp vinegar
1 tbsp ginger garlic paste
Chili powder to taste
1 tsp oil
Salt to taste
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Method
Rub the fish with salt, chili powder, garam masala,
vinegar, coriander powder and ginger garlic paste. Keep it
aside.
Line a pan with oil and grill the fish.
Serve hot with white, fluffy rice. |
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MEATS
There are many a variety of meat items
on the Bangladeshi menu, which are very popular among the public. Meat
dishes are mainly made up of either beef, lamb or chicken. Here are a few
for the eager stomach:
SPECIAL
MASALA CHICKEN WITH GRAVY
1 medium chicken
2 tsp poppy seeds
2 black cardamoms
3 - 4 green cardamoms
1 mace
2 cinnamon
3 - 4 cloves
1 star anise
¾ cup dry coconut grated
2 ginger
6 - 8 garlic cloves
6 - 8 dry red chilies (whole)
2 tbsp prepared chutney
3 onions
1 tsp turmeric powder
Salt to taste |
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Method
Dry roast poppy seeds, whole garam masala (big and small cardamom,
cloves, cinnamon, star anise) and sauté. Add dry grated coconut
and sauté till light brown. Grind it along with ginger, garlic,
whole red chilies and onion to a smooth brown paste.
Marinate chicken pieces with salt and turmeric and keep aside.
Heat oil in a pan and add chopped onion and sauté till light
brown.
When the onions are brown, add marinated chicken and cook on high
heat.
Add the chutney to the chicken and mix well.
Add the brown coconut masala paste, sauté and add water, salt and
continue to cook.
After a boil, cover and cook on low heat for 8-10 minutes till
chicken is well done.
Serve hot.
Serves four |
SPECIAL
MUTTON JHOL (CURRY)
1kg mutton
¼ cup curd
5 cloves
2 tsp dry ginger powder
3 tsp dry fennel powder
1½ tsp turmeric powder
½ tsp asafetida
2 bay leaves
2 black cardamoms
5 green cardamoms
A pinch of saffron
4 tbsp oil
1½ tsp salt
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Method
Cut mutton into medium size pieces, wash and keep aside.
Boil ½ liter of water and add the mutton pieces, cloves, salt,
bay leaves, turmeric and asafetida mixed with little water and
boil for 10 minutes without covering.
Stir the ginger and fennel powder with the curd till smooth.
Pour this curd mixture into the boiling meat and stir well.
Then add coarsely ground cardamoms, cover tightly with a lid and
simmer till the mutton is tender and the liquid is half the
quantity.
Heat oil and pour sizzling hot over the mutton and simmer for 10
minutes more.
Add the garam masala and the saffron, crushed and dissolved in
water.
Simmer for 5 minutes, remove from heat and serve hot
Serves four |
THICK
GRAVY CHICKEN CURRY
700g chicken, cut into cubes
3 onions, finely chopped
1 tsp ginger-garlic paste
½ tsp turmeric powder
½ tsp chili powder
2 tomatoes, chopped
3 green chilies, chopped
1½ cups water
1 tbsp coriander leaves, chopped
1½ tbsp vinegar
1 tbsp sugar
2 tbsp ghee/oil
1½ tsp salt
For potato straws:
5 potatoes, cut into straws
2 tbsp water
Ghee/oil as required
1 tsp salt |
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Method
Fry the chopped onions in ghee/oil till they turn golden brown in
color.
Now add the chicken cubes, ginger-garlic paste, turmeric powder,
chili powder and mix well.
Cook further and when the chicken is nicely browned add the
chopped tomatoes, green chilies and cook for another 5 minutes.
Next add the salt, water and bring to a boil.
Lastly, add the chopped coriander leaves, vinegar, sugar and
simmer on a low flame for 5 minutes.
Remove the gravy from the heat and keep aside.
Soak the potato straws in cold water, then after some time drain
and dry them.
Fry the potatoes in ghee/oil till light brown in color.
Before removing sprinkle a little salt water on the straws.
As soon as the splattering stops, drain and remove.
Serve the chicken gravy with the fried potato straws.
Serves two |
ACHAAR
KORMA
1kg lamb leg
½ tsp turmeric
4 tsp mustard oil
¾ cup onions (sliced)
8 red chilies whole
1 tsp mustard seeds
5 cloves
A pinch of asafetida
1 tsp red chili powder
1 tsp cumin seed
1 tsp kalo jeera (black cumin seeds)
15g ginger (shredded)
10 flakes garlic (chopped)
2 tbsp lemon juice
1 cup yogurt
½ cup ghee
Salt to taste |
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Method
Clean the lamb, de-bone and cut into 1-inch pieces. Put in a
vessel, add turmeric, salt and 1.5 liters of water, bring to boil,
cover and simmer until tender. Drain and reserve the stock.
Heat mustard oil till smoky, reduce heat to medium and add ghee.
Then add sliced onions and sauté until brown. Remove onions for
garnishing.
In the same fat, fry red chilies till black, remove and discard
the chilies. Then add mustard seeds, cloves and asafetida, sauté
until the seeds begin to crackle.
Add the cooked lamb, red chili powder, cumin seeds, kalo jeera,
ginger and garlic, fry till the lamb becomes brownish.
Then add the reserved stock and lemon juice and simmer for a
minute.
Remove the vessel from the fire, add yoghurt, stir and return to
heat and fry until the fat leaves the masala. Adjust the
seasoning.
Serve garnished with fried onions.
Serves Four |
CRISPY
CHICKEN TIDBITS
2 chicken breasts
½ cup breadcrumbs
1 tsp dried rosemary
3 flakes garlic
4 tsp lemon juice
½ cup butter or margarine
1 tsp salt |
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Method
Preheat the oven to 400 ° F.
Melt the butter in a saucepan, stir in the lemon juice and set
aside.
Meanwhile cut the chicken breasts into small pieces.
Mix the breadcrumbs, salt, rosemary and garlic in a plate.
Dip the chicken pieces in the lemon butter and then roll in the
breadcrumb mixture.
Place the chicken pieces on a greased baking pan and bake for
10-15 minutes or until the pieces turn golden brown. |
TANDOORI
CHICKEN
1 chicken
3 tsp lemon juice
2 tsp red chili powder
Curd (yogurt) as per taste
1 tsp garlic paste
1 tsp ginger paste
½ tsp garam masala powder
1 tsp mustard oil
Oil for basting
Salt to taste |
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Method
Skin the chicken and make diagonal incisions all over.
Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon
juice. Apply this to the chicken and leave it for half an hour.
Hang curd/yogurt in the muslin cloth for some time. Take the
yogurt in a bowl, and add red chili powder, salt, lemon juice,
ginger paste, garlic paste, garam masala powder and mustard
oil. Mix well.
Apply this marinade to the chicken. Put the chicken onto the
skewer and roast in the tandoor oven. When the chicken is almost
done, baste it with oil, roast again till done.
Serve hot with onion slices and lemon wedges |
KOFTA
CURRY
1 kg boneless mutton
2 onions
2½ tbsp besan (roasted)
1 egg
2 pieces ginger, finely cut
6 green chilies, finely cut
1½ pieces green chili, chopped
1 tsp red chili powder
Salt to taste
Oil for frying
For the curry:
3 onions
3-5 cloves garlic
1½ pieces ginger
1 tsp haldi powder
1 cup tomatoes, boiled and skinned
2 tsp coriander leaves
1 tsp red chili powder
1 tsp garam masala
Salt to taste |
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Method
For the koftas, mince the meat with all the other
ingredients.
Remove the mixture and shape into balls.
Deep fry these balls till golden brown and keep aside.
For the curry, fry the onions, garlic and ginger till golden
brown.
Add the rest of the curry ingredients with enough water to make a
gravy.
Bring to a boil, add the fried koftas and simmer for 45
minutes.
Garnish with chopped coriander leaves before serving. |
CHICKEN
POT ROAST
1kg chicken (cut into 8 pieces)
2 tbsp ginger garlic paste
2 tbsp soy sauce
1 tsp chili sauce
¼ tsp Ajinomoto
2 tbsp vinegar
¼ tsp chili powder
2 tbsp Worcestershire sauce
4 tbsp tomato sauce
2 tbsp oil
Salt and pepper to taste |
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Method
Wash and squeeze dry the chicken.
Mix all the ingredients and marinate the chicken in it for 4-6
hours in the refrigerator.
Place in a heavy-bottomed utensil (korai) and cook on low heat
till chicken is done and dry.
Serve with boiled vegetable and bread. |
LAMB
CHOPS
½ kg chops
1½ cup yogurt
200g tomatoes
½ tsp garam masala
75g ginger
Few green chilies
Red chili to taste
A pinch of nutmeg
2 tsp coriander
3 tbsp ghee
Salt to taste
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Method
Put chops in pressure cooker with chopped chilies along with
tomato, salt, coriander leaves and pressure cook for 5 minutes
till half done. Then add ghee (oil) and fry for 10 minutes.
Mix all dry spices, garam masala red chili powder,
coriander powder and nutmeg in curd and beat it. Mix this in the
chops and fry for 3 minutes.
Pressure cook for 3-5 minutes.
Garnish with coriander leaves and serve hot. |
BAGHAR
CHICKEN MALAI
4 boneless chicken breasts, skinned and cut into thin
strips
1 small sweet red pepper cut into fine julienne
2 onions, peeled and sliced into rings
1 tbsp lemon juice
1 fresh lime
2 small dry red chilies
1/2 tsp whole cumin seeds
1/2 tsp whole fenugreek seeds
1/2 tsp whole mustard seeds
2 cloves garlic crushed
1/2 inch ginger stem peeled and crushed
1 tsp garam masala
6 fl oz fresh single cream
1 tbsp mustard oil
3 oz unsalted butter
Sprig of fresh coriander
Salt to taste |
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Method
Heat the oil in a large pan and drop in the mustard seeds, cumin,
fenugreek and the chilies and fry for a few seconds. When the
seeds begin to crackle and the chili darkens add the butter,
garlic, ginger and onions. Fry them slowly over a low heat,
stirring until the onions are limp and soft.
Stir in the strips of chicken and fry for about 5 minutes until
cooked through and golden.
Increase the heat to high flame and add julienne of red peppers
and stir-fry for a minute then add the lemon juice and a pinch of
salt and continue to cook for another minute. This will temper the
bitterness of the fenugreek and release the sweetness of the
peppers.
Reduce the heat to moderate then fold in the cream and stir to
coat all the chicken and peppers thoroughly and cook for a few
minutes. The cream will begin to bubble and thicken. Sprinkle
Z[\]^ubes. Grind coconut. Combine all
ingredients except oil. Mix them and marinate for one hour.
Heat oil in a
saucepan, add meat, stir, cover and bring to a boil. Simmer over
a low heat until meat is tender. Keep over a very low heat for
about an hour or till
oil separates.
Serve with luchi, porota or polao.
Serves 10-12.
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MEAT
KEBAB
2kg (4Ib) lamb or mutton (boneless sirloin) minced
1 tablespoon coriander leaves
1/4 cup ground papaya
2 tablespoons lemon juice
1 tablespoon ginger minced
3 tablespoons yogurt
2 onions, minced
3 tablespoons soybean oil
2 teaspoons cumin seeds
4 green chilies, minced (optional)
2 teaspoons mint leaves
Salt to taste. |
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Method
Cut meat into 3 cm/1.5 in. cubes.
Put the meat in a mixing bowl. Squeeze out juices from the
ground papaya on the meat. Add all other ingredients to the meat
and mix them well. Marinate for 12-14 hours.
Thread meat with skewer. Grill over charcoal heat or in the
moderately hot oven until meat is tender. Serve with bread.
Yields 8-10 servings. |
MURGIR
JHOL (Chicken Curry)
2kg (4Ib) lamb or mutton (boneless sirloin) minced
1 kg (2 lbs) chicken
3 sticks 2.5 cm/1-in piece cinnamon
2 turnips
4 cardamoms
½ cup yogurt
2 potatoes
1 tablespoon sugar
½ cup finely chopped onions
2 teaspoons salt
1 tablespoon ground ginger
1 tablespoon keora water
2 teaspoons ground garlic
¼ cup raisins
1 tablespoon ground coriander
¾ cup ghee or soybean oil
1 tablespoon ground poppy seeds |
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Method
Make eight pieces of a chicken. Peel vegetables, cut into 5
cm/2-in or medium-sized cubes.
In a saucepan place ingredients and mix well.
Make dough of 1 cup of flour and ¼ cup of water. Put lid on the
saucepan and seal the lid with dough so that the vapor can't come
out. Cook over low heat for about 2 hours.
Serve with plain polao, porota or bread. Yields 12
servings. |
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