Durga Puja Special: 3 Amazing Fish Recipes For The Maach-Loving Bengali That You Are

What’s a true-blue Bengali without fish? Non existent, we say. So here are some delicious recipes for you to feed friends and family.

Life of a Bengali is incomplete without fish. And it’s the same thing during Durga Puja when we relish our fish dishes. So why don’t you go check out the popular Bangla TV show Rannaghar on ZEE5 for some interesting fish dishes? If you want more, we got you three mouth-watering recipes from top chefs from different parts of India. Scroll down for more.

Fish-Steamed-with-Mantharai-Leaves-and-Lemongrass
Fish steamed with Mantharai Leaves and Lemongrass

Fish Steamed with Mantharai Leaves And Lemongrass

Ingredients:

2 kg whole snapper

3 lemongrass stalks, trimmed, bruised and halved lengthwise

10 kaffir lime leaves, bruised

8 mantharai leaves, trimmed and bruised

80 ml light soy sauce

60 ml clear rice wine

2½ tbsp fish sauce

60 ml lime juice

2 tsp castor sugar

6 small green chilies, halved lengthwise

2 spring onions, trimmed and finely sliced on the diagonal

A large handful of coriander sprigs

Steamed rice, to serve

Method:

Fill half of a very large saucepan or wok with water and bring to boil. Using a sharp knife, score the fish three times diagonally, on each side, cutting nearly through to the bone. Place the lemongrass, lime leaves and four of the mantharai leaves inside the fish cavity. Now place the remaining mantharai leaves on a deep plate large enough to hold the fish. Then put the fish on the leaves. Drizzle over the soy sauce, rice wine, fish sauce and lime juice then scatter over the sugar and chillies. Place the plate in a steam basket over the boiling water then cover tightly. Cook for about 25 minutes or until the fish is cooked through. Scatter over the green onion and coriander and serve immediately with steamed rice, with cooking juices spooned over.

Recipe Courtesy: Chef Tarun Sibal, Director, One Fine Meal, New Delhi

Goan_Fish-Curry
Goan Fish Curry

Goan Fish Curry:

Ingredients:

500 g pomfret

1 coconut, grated

1/4 tsp cumin seeds

12 garlic flakes

10 pepper corns

Tamarind, small ball

5 green chillies

1 onion

¼ piece ginger

7 dry red chilles

½ tsp turmeric

6 kokum

1 tomato

1 tbsp coriander seed

Salt, to taste

Method:

Marinate the pomfret with salt and turmeric. Make a paste of grated coconut, ginger, garlic cumin seeds, coriander seeds, red chilies and turmeric. Sauté the onions in oil.  Add the masala and fry till raw flavour has gone. Add marinated pomfret and kokum. Cook for eight minutes or until done and then add tamarind juice. Serve hot garnished with slit green chili.

Recipe Courtesy: Master Chef Peter Araujo, Radisson Blu Goa

Shorshe-Maach
Shorshe Maach

Sorshe Maach

Ingredients for gravy:

1 kg pabda

1 tsp turmeric powder

1 tsp red chilli powder

3-4 green chillies

2 tbsp mustard seeds/shorshe

1 onion

1 tomato

3-4 pods of garlic

A few coriander leaves for garnishing

Oil

Salt, to taste

Ingredients to fry fish:

½ tsp red chilli powder

½ tsp turmeric powder

½ tsp cumin powder (optional)

½ tbsp ginger-garlic paste

Salt, to taste

Method:

In a bowl, mix the ingredients for frying the fish and apply the mixture to the fish. Allow it to marinate for at least 30 minutes. Then heat oil in a pan and fry the fish till it is crispy and done. In a blender/mixer grind onion, mustard seeds, tomato and garlic to a fine paste. Heat oil in a pan and sauté the paste. Add turmeric powder, red chili powder and salt till the oil separates. Pour 1 cup of water and stir. Now add the fried fish, cover and cook on simmer for five minutes. Add the green chilies just before taking it off the flame and keep the lid on for few minutes. Garnish with fresh coriander leaves and serve hot with steamed white rice.

Recipe Courtesy: Chef Nandan Ghosh, Chef De Partie – The Westin Kolkata Rajarhat.

For more entertainment, watch Kishore Kumar Junior on ZEE5.

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