Spotted snakehead sizzling fry

Spotted snakehead sizzling fry  

 The native name of this fish is ‘Taki’. This fish is available to all over Bangladesh and almost in every water reservoir.  The fish is popular as a smashed item, by adding salt, chili, mustard oil and fresh coriander leaves.  The fish is good in taste when matured and have some irregular bones.  However, it has some particular taste that you may like.

Ingredients:

Spotted Snakehead big size4 whole fish

Vegetable oil 2 table spoon

Turmeric powder ½ tea spoon

Red chili powder ½ tea spoon

Cumin seed paste ½ tea spoon

Ginger paste ½ tea spoon

Garlic paste ½ tea spoon

Onion sliced ½ cup

Green chili sliced 2 pieces

Warm water 1 cup

Salt to taste

Cooking Method:

Take fish and remove useless materials from its abdomen, wash repeatedly with plenty of water, and drain out. Mix with small amount of turmeric powder and salt. Take 1 table spoon oil to a fry pan and heat. Put all fishes in hot oil, fry for 1 minute then turn upside down fry another 1 minute then take out from heat. Take rest 1 table spoon oil to a cooking pan and put on heat. Add all ingredients except fish, green chili and water, stir gently. When the bottom of the pan becomes sticky then pour hot water and stir. Add fish and cook covering the pan for 15 minutes. Add green chili over the curry, remove from heat. Serve hot with plain rice or pilaw. 4 servings. 

Trout barb curry with mustard

Trout barb curry with mustard

The native name of this fish is ‘bhol’. The fish is originated from sea and then cultured in the saline affected area. The fish is accepted to all even children due to a smaller amount of fish-bone present in it.
You should try this at least once, and I confident you like this dish.

Ingredients:

Dwarf catfish medium size6 pieces

Vegetable oil 1 table spoon

Mustard paste 1 tea spoon

Turmeric powder ½ tea spoon

Red chili powder ½ tea spoon

Cumin seed paste ½ tea spoon

Ginger paste ½ tea spoon

Garlic paste ½ tea spoon

Onion paste ½ tea spoon

Green chili sliced 2 pieces

Warm water 4 cups

Salt to taste

Cooking Method:

Take fish pieces, wash repeatedly with plenty of water, and drain out. Mix with small amount of turmeric powder and salt. Take oil to a fry pan and heat. Put all fishes in hot oil, fry for 1 minute take out from heat. Take rest of the oil to a cooking pan and put on heat. Add all ingredients except fish, green chili and mustard paste, stir gently. When the bottom of the pan becomes sticky then pour hot water and stir. Add fish, green chili and mustard and cook covering it for 15 minutes. Remove from heat. Serve hot with plain rice. 3 servings. 

Shrimp Ball Curry

Shrimp Ball Curry

It is an amazing dish! I got it from my mom. In fact, this is a famous dish of East-south region of Bangladesh which produces numerous exporting shrimps. This can be served at lunch or dinner with fresh rice, pilaw or biriani. Even it can be served as single dish to entertain someone. This recipe may help everyone to make the dish in very easy way. This dish is made with shrimp and coconut milk and some spices. This is very simple to cook and tasty.

Ingredients: 
Shrimp, peeled off, 1 kg minced

2        Coconut milk, a bit deep 1 cup

3       Red chili powder 1 tea spoon

4       Turmeric powder 1 tea spoon

5       Ginger paste 1 tea spoon

6       Garlic paste 1 tea spoon

7       Onion sliced 1 cup, grated 1 cup

8       Green chili grated 1 table spoon

9       Cardamom, Sinnamon and clove 3 pieces each, roasted and grounded

1       Lime juice 1 tea spoon

1       Vegetable oil 2 cups for frying shrimp balls.

1       Vegetable oil 1 table spoon for curry

1       Green chili whole 6 quantity

1        Salt- as per taste

1       Sugar ½ tea spoon

Cooking Method:

Take shredded coconut in small bowl, add ½ cup warm water, mix with a spoon and then separate the hard substance from coconut milk with the help of a strainer. Keep this milk in a cup. Add ½ cup water to the coconut and then separate again through strainer. Take shrimps peel off and take out vein from all shrimps, mince well. Combine lime juice to ½ cup coconut milk cup. Add half portion of chili powder, ginger and garlic paste add grated onion and green chili and salt to shrimp mix well, keep aside or half an hour. Make small balls with the shrimp then put into the hot oil in a fry pan. Deep fry for 30 seconds on medium heat. Take out the balls from heat keep in a separate dish. Heat the vegetable oil on pan, when hot, gently add sliced onion. After become golden brown remove half onion from pan and keep it for final decoration. Then add coconut milk to it and add rest half red chili powder, ginger and garlic paste, salt, sugar add shrimp balls and cook for 10 minutes. Wait until the gravy become thick and oily. The brown fried onion spread over it and serve. Great with plain pilaw. 5 servings.

Gorgeous delicious party dish. Try today.

Dwarf catfish curry with leaves

Dwarf catfish curry with leaves

 The native name of this fish is ‘Tengra’. The fish is best for making curry with vegetables. The fish is not very big in size. The available size in market is from 2 inches to 10 inches. In this dish we took sweet gourd leaves. You should try this at least once, if you like green and leaves. 

Ingredients:

Dwarf catfish 6 pieces

Vegetable oil 2 table spoon

Fresh sweet gourd leaves 8-10 pieces

Turmeric powder ½ tea spoon

Red chili powder ½ tea spoon

Cumin seed paste ½ tea spoon

Ginger paste ½ tea spoon

Garlic paste ½ tea spoon

Onion paste ½ tea spoon

Green chili whole 5 pieces

Potato 2 pieces

Boiled water 4 cups

Salt as required

Cooking Method:

Take whole fish after necessary operation; wash repeatedly with plenty of water, drain out. Mix with small amount of turmeric powder and salt. Take oil to a fry pan and heat. Put all fishes in hot oil, fry for 2 minutes take out from heat. Cut sweet gourd leaves into pieces; take out fibers from the outside layer of leaves and stalks, wash with water.

Take rest of the oil to a cooking pan and put on heat. Add all ingredients except green chili and stir gently, when the bottom of the pan becomes sticky then add hot water and stir well. Add fish, potato, green chili and leaves. Keep high heat with cover remain closed for 25 minutes. Remove from heat. Serve hot with plain rice. 3 servings. 

Steamed Barramundi Fish

Steamed Barramundi Fish

Ingredients:      

Barramundi fish 5 pieces

Mustard oil 2 table spoon

Bottle gourd leaves 10 pieces

Turmeric powder ½ tea spoon

Red chili powder ½ tea spoon

Cumin powder ½ tea spoon

Ginger paste ½ tea spoon

Garlic paste ½ tea spoon

Onion paste ½ tea spoon

Green chili whole 5 pieces

Salt as required

Cooking Method:

Take fish pieces in a dish, wash thoroughly with water and allow dried out. Marinate the fish with oil, turmeric powder, chili powder, cumin powder, ginger and garlic paste, onion paste and salt. Marinated for ½ an hour.  Add water in a pan and heat until boil. Put a sieve on top of the pan thus the steam can flowing out easily.

Take two leaves together to make one folded cup, put one fish in it with a small amount of seasoning ingredients.  Fold surrounding leaves area completely holding fish in its center, gripping well with threads and keep it in a bowl. Make a total of 5 folded cups in the same way. Put all cups carefully with the help of a long handled spoon into the sieve for getting steamed. Put a cover on the pan. Steamed for 45 minutes. Remove from heat, remove the cover. After few minutes take out the folded cups in a separate dish, remove the threads and open the leaves. The fish become cooked well. You can serve with the whole leaves or can serve after smashing leaves and mixing well with the ingredients.

Shrimp with Coconut Milk

Shrimp with Coconut Milk is a nice recipe of a fantastic dish. This dish is tasty and presentable as well. The people of Southern Asia like this dish very much, because this fish is available over there. This dish can be served as a fish curry, and it can be included in our special menu.

Ingredients:
The ingredients of this recipe are Shrimp, Coconut milk, Red Chili powder, Turmeric powder, Ginger paste, Garlic paste, Onion, Cardamom, Cinnamon, Clove, Lime juice, Vegetable oil, Green Chili, Salt etc.
The measurement of these ingredients are as follows:

1.       Shrimp, peeled off, ½ kg

2.        Coconut milk, a bit deep ½ cup and light milk 1 cup

3.       Red chili powder 1 tea spoon

4.       Turmeric powder 1 tea spoon

5.       Ginger paste ½ tea spoon

6.       Garlic paste 1 tea spoon

7.       Onion sliced 2 cup

8.       Cardamom, Cinnamon and clove 2 pieces each, smashed

9.       Lime juice 2 tea spoon

10.   Vegetable oil ½ cup

11.   Green chili 4 quantity

12.    Salt- as per taste

Directions:

Take shredded coconut in small bowl, add ½ cup warm water, mix with a spoon and then separate the hard substance from coconut milk with the help of a strainer. Keep this milk in a cup. Add 1 cup water to the coconut and then separate again through strainer. Combine lime juice to ½ cup coconut milk cup. Add red chili powder, turmeric powder, ginger and garlic paste, hot spices and salt to shrimp add keep it aside for half an hour. Heat the vegetable oil on pan, when hot, gently add sliced onion. After become golden brown remove half onion from pan and keep it for final decoration. Then add shrimp and fry 5 minutes, add 1 cup light condense coconut milk to it and cook for 10 minutes. Finally add the rest ½ cup condensed coconut milk. Wait until the gravy become thick and oily. The brown fried onion spread over it and serve.

The dish is a very gorgeous and delicious. Can be served with plain rice or polaw.