Topse Fry / Fried Mango Fish

Ingredients:

Topse mach (mango fish) : de-scaled and cleaned thoroughly, marinated with salt and a pinch of turmeric powder and lemon juice.
Green chillies, garlic and ginger (ground together into a coarse paste) required to marinate the fish.
For 4 pieces of fish 4tsp paste is required to marinate .
Gram flour (Besan) and rice flour : well beaten in a pan with cold water to make a thin paste adding salt, red chilly powder, turmeric powder, kalojeera and 1tsp kusksus (posto or poppy seeds).
Mustard oil for frying.

Procedure :

The fish is marinated with the chilly-garlic-ginger paste for at least 1 hour.
Heat oil in a pan and coat each fish in the batter (previously made from besan) and deep fry till golden brown.

Muree Ghanto / Dal with fish head

Ingredients : 

One Fish head (Roho or Katla Fish, Cut into small pieces )
Moong Dal ( 1 cup)
Ghee -1tsp
Garama masala powder
Cummin seeds
Bayleaf
Mustard oil
Finely chopped onion- 1large
Finely chopped tomato-1 large
Finely chopped garlic- 2 tsp
Ginger paste 2 tsp
Green chillies
Red Chilly Powder
Salt and sugar to taste

Procedure :

Dry fry the moong dal till you get that typical fried-daal aroma. Then boil the moong dal in a pressure cooker and keep aside.
Clean the fish head thoroughly under running water and marinate with salt and turmeric powder for half an hour. Fry the fish head in mustard oil till it is brown in colour on both the sides and keep aside.
In the same oil sprinkle cummin seeds and bayleaf to splutter. Then add the onion and fry till it is  golden brown in colour. Add tomato, garlic and ginger paste one by one and saute' for 3-4 minutes. Add red chilly powder, salt, sugar and green chillies. Now add the boiled moong dal along with the fried fish head. Add water and turmeric powder. Bring it to boil. Sprinkle ghee and garam masala on top and serve with pulao or plain rice.

Prawn Malai Curry

Ingredients :

Prawn: shelled, deveined and cleaned thoroughly - 500 gms
Coconut: grated and ground in a mixer with green chillies, nutmeg and javitri. - 4 tbsp
Ghee and Mustard oil
Ginger (1 tsp), Onion (2 tsp), Garlic (1 tsp) paste
Garam Masala: Coarsely ground
Green Chillies
Kismis and Bay leaf
Salt, Sugar and Turmeric powder

Procedure :

Heat oil in a pan. Fry the onion paste till golden brown. Add garlic and ginger paste, bayleaf, and a hand full of kismis (rasins). Saute for a few minutes. Add the coconut paste along with salt and sugar as per choice. Sprinkle turmeric powder into the mixture. Add the Prawns. Fry them in the thick gravy for five minutes. Add a little water and bring it to boil. Add ghee on top along with Garam Masala. Garnish with green chillies.

Aloo Posto with Shrimps

Ingredients:

shrimp (shelled, deveined, and cleaned) - 100gms
posto (kus-kus) - finely ground with a few green chillies and water - 50 gms

potato - diced
patol (parwal) - finely chopped
jhingey - chopped
paanch phorone (a combination of five spices - kalanji, cummin, fenugreek, saunf, mustard)
mustard oil
green chillies
salt and turmeric powder

Procedure

Heat mustard oil, and add add 1tsp paanch phorone to splatter. Then add all the vegetables. Fry them for 10 minutes. Now add the shrimp, salt and turmeric powder, and simmer for another 10 minutes. Do NOT add ANY water. Pour 2 tbsp mustard oil, and add the slit green chillies, when the potato is completely cooked.

Serve hot with rice.

Shorshe Eelish / Mustard Hilsa

The hilsa or eelish is one of the most loved fishes to Bengalis and Bangladeshis. Found in the tidal estuaries in and around the Ganga-Brahmaputra delta, this fish can be eaten in a variety of forms - smoked,  fried, steamed, or even baked (inside leaves of the banana plant). These fish breed during the monsoon season, and are generally caught at the same time. Eelish eggs are a delicacy too.

Ingredients :

Eelish fish
salt and turmeric to marinate
mustard oil
green chillies
mustard paste







Procedure :

Marinate the fish steak with salt and turmeric powder. Heat the wok. Add 1 tsp mustard oil. And arrange the marinated fish steaks. Simmer for 2 mins. Add the mustard green chilly paste to it. Then add salt, and water. Boil for 5 mins. Add enough slit green chillies and 2 tbsp mustard oil. Boil for another 2 mins. Remove from heat.