Cuisine : Continental
Serves : 2 Pax
- Basa Fish Fillet 100 grams 4pcs
- Egg 1pc
- Salt to taste
- Pepper to taste
- Lemon 1pc
- Butter 20 grams
- Mint for garnish
- Marinate the fish fillet with Salt, Pepper, Egg (Can use only egg white too)
- Take the butter and mix lemon into it with salt n pepper, keep aside after mixing properly
- After 20min of marination you can grill the fish on a pan or Oven at 160 degree centigrade for 20min
- After it is grilled, put the lemon butter sauce and serve hot with garnish
NOTE: Make sure the fish is cooked properly and retain a golden brown colour
Lemon Butter can be preserved for 15days in the refrigerator
In place of butter you can use margarine for healthy alternate
In West Bengal and Bangladesh, ILISH aka Hilsa is often termed as the “QUEEN” of Fishes. The unique taste make it superior of all the Fishes. It mostly available from June to September every year. It is said if a Bengali gets ILISH in Lunch he don’t need anything else.
Cuisine : Indian Main Course (Bengali Cuisine)
Serves : 4pax
Mustard Powder 100gms
Jeera Whole 1tsp
Dhaniya Powder 1tbsp
Green Chilly 4-5 pcs
Mustard Oil or Vegetable Oil for Frying
Salt to Taste
Haldi/Turmeric to Taste
- Cut the Fish into roundals and then marinate it with Salt and Turmeric
- Heat the Mustard oil in a pan and then fry the Hilsa till golden brown
- Soak the mustard powder with whole Jeera, Dhaniya powder
- Blend the soaked mixture in the blender adding the green chillies into it
- Take a thick bottom pan and add some oil into it, add onion seeds (Kala Jeera) into it, then add 2-3 whole green chillies
- As it get cooked add the paste you prepared in step 4, cook it start leaving oil on the sides
- Add the fried ILISH into it and cook on low flame for 10min
- Serve hot with Steamed Rice
Note: If you want to make it spicy add more green chillies
ILISH Marinated with Salt and Turmeric
Frying fish in Mustard Oil
Fried Fish Ready to serve
Fish getting cooked in Mustard Sauce In a thick bottom pan
ILISH IN MUSTARD SAUCE READY TO SERVE
Cuisine: Mangalorian Cuisine
- King Prawns cleaned 15pcs
- Onion, chopped 1pc
- Tomato, chopped 1pc
- Ginger, chopped 1pc
- Garlic Flakes, crushed 3pcs
- Green Chilly, Chopped 2pcs
- Mustard seed 1pc
- Curry Leaves, few springs
- Dry Red Chilly 7-8pcs
- Refined Oil 2 tbsp
- Turmeric powder 1/4 tsp
- Salt to taste
- Coriander seeds, roasted 2tsp
- Cumin seeds, roasted 1tsp
- Mustard seeds, roasted 1/4tsp
- a pinch of Fenugreek seeds, roasted
- Fresh Coconut, grated 200gms
- Tamarind paste 50gms
1 Clean the prawns well by removing its head, shell and deveining it. Keep aside.
2 Grind all the ingredients under dry paste, except for the grated coconut and tamarind. Make a fine powder. Now add the rest of the ingredients and grind again until you get a coarse dry coconut paste. Keep aside.
3 Heat oil in a kadai. And when its hot enough add mustard seeds, garlic, dry red chili and curry leaves.
4 Add chopped onions and sautee until translucent. Add green chili and ginger, give a stir.
5 Now add chopped tomatoes and let it cook for 5 mins until they become soft.
6 Add cleaned prawns, turmeric and salt to taste. Mix well.
7 Add half cup of water and stir. Close the lid and cook the prawns for another 5 -6 mins in medium flame. Add more water if needed.
8 Once gravy is thick, add the Dry coconut paste and mix gently.
9 Cook for about 2-3 mins. Turn off the gas. The prawns will be well coated with this dry coconut paste now.
10 The hot and spicy Prawns Sukka is ready to be served.
11 Serve hot with garnish of curry leaves
Note: If you don’t eat Prawns you can cook the same recipe with Boneless Chicken or Cottage Cheese