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. 

Singara

Singara

Ingredients:
Flour  1 cup
Vegetable Oil  4 teaspoons + oil for deep fry
Warm water to make dough
Salt  to taste
Potato  1 medium (peel and cut in small cubes)
Cauliflower  1 florets (cut into small pieces)
Green peas  1 tablespoon
Turmeric powder  a pinch
Sugar  ½ teaspoon
Cumin powder  ¼  teaspoon
Coriander powder  ¼  teaspoon
Hot spices powder (cinnamon, cardamom and clove)  ¼  teaspoon
Pach phoron (Five spices i.e. fenugreek, aniseed, nigella, celery seed, carom   ¼ teaspoon)
Bay leaf  1
Dried red chili 1
Asafetida (hing) a pinch

Cooking Method:

Take bay leaf, red chili and pach phoron in a pan stir on low heat, take out from heat, and grind together when cool. Heat 3 teaspoons of oil in a pan. Then add salt, turmeric powder, sugar, cumin powder and coriander powder. Mix well. Now add potatoes, cauliflower and green peas and cook covering it until potatoes are tender. If required add very little water. The curry should be dry. Then add hot spices powder and turn off the heat. Let the curry be cool.
Mix flour and salt into a bowl. Add 1 teaspoon oil and enough warm water to make firm dough. Press the dough on a solid surface until forming into a smooth and round ball.
Divide the pastry into equal sized balls (around 8 balls) and roll out into a thin oval shape.
Divide this into two equal pieces with a knife.
Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill the cases with the cool potato-cauliflower curry and press the two dampened edges together to seal the top of the cone.
Deep fry the singaras in hot oil (medium heat) until crisp and brown.
Take out and drain on a paper towel.
Serve hot with tamarind sauce or tomato ketchup.