Shorshe Ilish

Ilish or Hilsa is not just a fish to a a Bong, it's an emotion to us. And having Shorshe (mustard seeds) ilish with steamed rice, flavoured with kancha lonka (green chili) is the ultimate goal of Bong-life. The "Bhat-Ghum" afterwards is inevitable. This Ilish (Hilsa) travelled all the way from Kolkata to Mumbai to satiate my longing for Kolkata Ilish. 

Moreover, this ilish (Hilsa) traveled all the way from Kolkata to Mumbai to satiate my longing for Kolkata Ilish. And the credit goes to my better-half for this. 

Ingredients:

• Ilish fish - 6-7 pieces 
• Mustard seeds - 2 tsp
• Poppy seeds or posto - 1/2 tsp
• Mustard oil - 2 tsp 
• Dry red chilli - 2 
• Nigella seeds (Kalo jeera or kalonji) - 1/2 tsp
• Green chillies - 4-5
• Turmeric powder - 1/2 tsp 
• Salt to taste

Process:

1. Soak mustard and poppy seeds in water for about 20-30 minutes. Remove from water, add two green chillies and blend to a paste, keep aside.

2. Heat mustard oil in a frying pan and shallow fry the fish pieces adding salt and turmeric. 

4. In the same pan, add little more mustard oil and add dry red chillies along with nigella seeds and saute for a few minutes and add mustard paste along with salt and turmeric powder, saute for a new more minutes and add water. Let it boil for about 3-4 minutes. 

5. Once boiled, add the fish pieces and simmer for 2 minutes. Enjoy with steamed rice. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

KATLA Maach'er Kalia

KATLA MACHER KALIA - "Machh-E-Bhat-E-Bangali" this bengali term is so perfect with this menu, along with piping hot rice, macher kalia is just an unbeatable combination for any Bengali who loves eating fish. Kalia is a simple delectable Bengali fish curry which is prepared with Rui (Rohu) or Katla (Catla carp) fish in simple spices. Kalia is a most popular dish from the Bengali Biye Bari menu (Wedding food menu), or any other special occasion menu. 

Ingredients:

• Katla Fish - 1 kg (7- 8 pieces)
• Salt to taste
• Turmeric powder - 1/2 tsp
• Onions - 2-3 big (paste)
• Tomato - 2 (paste)
• Mustard oil 
• Green chilies - 4-5 or as per taste
• Ginger paste - 1 tsp
• Dry red chilies
• Bay Leaves
• Cardamom 
• Cinnamon
• Clove
• Cumin seeds - 1/2 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Kashmiri Red chilies - 1/2 tsp
• Yogurt - 1/2 cup
• Raisin 
• Hot water
• Fresh Coriander leaves for garnishing (optional)

Process:

1.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Pomfret Shorshe (Pomfret fish cooked with mustard paste)

Pomfret shorshe is an authentic Bengali recipe which is made with pomfret fish along with mustard paste. This is one of the easiest fish recipes with minimal ingredients. Mustard oil and mustard paste along with poppy seed paste are the main ingredients that makes this Pomfret Shorshe tastes heavenly when served with steaming hot rice.  

Ingredients:

• Pomfret fish  - 6-7 pieces (medium size)
• Onions - 1 (finely chopped)
• Poppy seeds or posto - 2 tsp
• Mustard seeds - 2 tsp
• Mustard oil - 2 tsp 
• Green chillies - 4-5
• Turmeric powder - 1/2 tsp 
• Red chilli powder - 1/2 tsp
• Salt to taste
• Dry red chilli - 2 

Process:

1. Soak mustard and poppy seeds in water for about 20-30 minutes. Remove from water, add two green chillies and blend to a paste, keep aside.

2. Wash and clean the fish pieces, and marinate with turmeric, salt and red chilli powder and keep aside for 10 minutes. 

3. Add mustard oil in a frying pan and shallow fry both the sides of the fish pieces on low medium flame for a minute, remove from oil and keep aside. 

4. Heat mustard oil and add dry red chillies and onions and fry till the onions are soft and translucent. Add mustard poppy paste, powder spices and half cup of water. Give it a good mix and let it cook for 2 minutes on low flame. 

5. Finally add one tsp of mustard oil on top (totally optional). Serve hot with steamed rice.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Mangalorean fish curry

Super spicy and full of flavor, this Mangalorean fish curry will surely satisfy your taste buds. Serve Mangalorean fish curry along with steamed rice for a perfect Mangalorean meal (And if you have banana leaves to serve it, Bang on!!)

Ingredients

1. Fish (king fish or Pangasius or any of your choice) 
2. Black pepper powder - 1 tsp
3. Red chilli powder - 1 tsp
4. Turmeric powder - 1 tsp
5. Salt - 1 tsp
6. Dry red chilli - 3-4
7. Cumin seeds - 1 tsp
8. Coriander seeds - 1 tsp
9. Green chillies - 3-4
10. Garlic - 5-6
11. Mustard oil 
12. Onion - 1 big finely chopped
13. Curry leaves - handful 
14. Curd - 2 tsp
15. Coriander leaves - for garnishing

Process 

1. In a bowl, add black pepper powder, red chilli powder, turmeric powder and salt. Add little water and mix them properly and keep aside.

2. Heat a frying pan and add red chillies, cumin, coriander, green chillies, garlic and roast them till aromatic. Let them cool down and them make a coarse grind. 

3. Add oil in the frying pan and saute chopped onion and curry leaves. Once the onions are little brown add the grinded masala. Mix well and let it fry for few minutes

4. Now add the powdered masala paste and check the salt, if required you can add little more. Fry for few more minutes and then add curd and little water. Mix well and add the fish pieces. Let it cook for 2-3 minutes, cover with a lid.

5. Sprinkle some fresh coriander leaves once done. Serve hot with steamed rice. 

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

Doi Maach (Fish in Yogurt)

Bengali lunch is always incomplete without a fish item. Either a fish fry or macher jhol, kalia or any fish curry. For Bongs like us Fish is an Emotion, and when its weekend, non-veg is must. Each fish dish has its own delicacy. Today I have cooked Doi Mach (Fish in yogurt) - a taste that lingers in your mouth. 

Ingredients

• Rohu fish (or any freshwater fish) - cut into pieces
• Turmeric powder - 1 tsp 
• Red chilli powder - 1 tsp (or as per taste)
• Salt - to taste
• Mustard oil 
• Bay leaf - 1
• Cloves - 2-3
• Green cardamoms - 2-3
• Cumin seeds - 1/2 tsp
• Ginger garlic paste - 1 tsp
• Curd - whisked - 300 gram
• Onion paste - 1 big onion
• Coriander leaves - for garnishing (optional)

Process

1. In a bowl, put the fish pieces and add turmeric, chilli powder, salt and teaspoon of mustard oil and gently massage the spices into the fish. Keep aside for 10 minutes. 
2. Whisk the curd well and add turmeric and red chilli powder. Cover and keep aside.
3. In a frying pan, add 2 tsp of mustard oil and heat well till the oil is smoking to burn off most of its pungency. Then add marinated fish pieces and fry for a couple of minutes on each side till golden brown. 
4. In the same pan add little more oil and add bay leaf, cumin seeds and all the whole spices and saute on medium heat (about 4-5 minutes)
5. Add the onion paste and saute till light golden brown, then add ginger garlic paste and cook with a little water until its rich and the oil has surface to the top.
6. Now add the whisked curd and spice mixture to the pan, keeping the flame to medium and stir gently and simmer the curd gravy for 10-12 minutes or until the oil surfaces and the gravy has a lovely rich golden mustard yellow color.
7. At this stage, add salt and combine well, add fried fish pieces to the gravy and simmer it for another 7-8 minutes to gently poach the fish to perfection. Once the oil has risen to the top, turn off the flame. Garnish with some fresh coriander leaves and serve hot with hot steamed rice.

Fish Curry in Kerala Style

Kerala Fish Curry is a delectable option to prepare for regular meal, if you love coconut based curries. This fish curry recipe comes with special additions of tamarind extract and curry leaves, simmered with fish and coconut paste. You can pair with simple steamed rice for an easy lunch menu.

Note - Boneless fishes are best to make this recipe. I have used Catla (Labeo catla), which is also known as the major South Asian Carp. We bong loves Rui Catla equally. 

Ingredients

1. Fish (cut into cubes) - 250 gram
2. Onion - 1
3. Tomato - 1
4. Green chillies - 2-3 (as per your taste)
5. Oil - 5-6 tsp
6. Coconut paste - 1/2 cup
7. Red chilli paste / powder - 1/3 tsp
8. Coriander powder - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Salt to taste
11. Dry red chilli - 2
12. Mustard seeds - 1/2 tsp
13. Curry leaves - 2-3
14. Tamarind extract - 2 tsp
15. Water - 1 cup

Process

1. In a pan, heat oil and saute the fish pieces adding pinch of salt and turmeric powder. You can add raw fish pieces to the curry also, I have fried them little bit.

2. Make a paste of onion, tomato and green chilies and keep aside.

3. Heat the pan, add coconut paste and cook until golden brown. Add dry spices and cook for 2-3 minutes, keep stirring. Remove from heat and keep aside.

4. Heat oil in the pan and add dry red chilli, curry leaves and mustard seeds and fry until the seeds start spluttering. Add the onion tomato paste and coconut paste and fry until brown, stirring continuously. Add the tamarind extract and a cup of water, stir well and bring to a boil.

5. Add fried fishes or raw fish pieces (whichever you are using) and salt as per your taste and simmer for about 10 minutes. 

6. Serve hot with steamed rice.

GOAN FISH CURRY (With Shark Fish)

Of all the region's dishes, one of the most well known is GOAN FISH CURRY. Pronounced go-an (as opposed to "groan" without the "r"), it's an aromatic curry with a blend of spices, garlic, ginger and onion along with fresh tomato and coconut. Goan Fish curry has a touch of tang to it which cuts through the richness of the sauce. You can use any fish in this curry, I have used SHARK FISH to make this rich curry, and trust me, it was so yummy. 

Ingredients:

• Kashmiri chilli - 1/2 tsp 
• Fenugreek - 1/4 tsp 
• Turmeric powder - 1/2 tsp 
• Coriander powder - 1/2 tsp 
• Cumin powder - 1/2 tsp 
• Ginger garlic paste - 1 tsp
• Tamarind - 3-4 
• Black mustard seeds - 1/4 tsp
• Chilli powder - 1 tsp
• Fresh Green chilli - 3-4 (as per taste)
• Coconut milk - 1/2 cup
• Tomato puree - 1 cup
• Onion - 2
• Sugar - 1/3 tsp
• Dry Red chilli - 2-3
• Shredded coconut - 1/2 cup
• Salt to taste
• Shark fish (you can use any fish) - half kg (cut into small pieces)

Process :

1. To start with, lets make the curry paste first - put all the ingredients (except fish, coconut milk, Dry red chilli and oil) in a jar and blend to a fine paste. 

2. In a frying pan, add some oil and deep fry the fish pieces, adding only salt and turmeric powder. Keep aside.

3. In the same pan, add oil and some black mustard seeds and dry red chillies. Then add this curry paste and saute for sometime to make the spice flavors bloom, you can add little water too. Once the fried aroma starts to come out, add coconut milk little by little. Add sugar and salt to balance the taste. Simmer for 5 minutes to reduce and bring the flavors together. Add the fish pieces, cover and cook for more 3-4 minutes. 

4. Garnish with shredded coconut and fresh coriander and serve hot with streamed rice.