Fish Folder

Ingredients :

For the Pan Cake Batter:

Flour 1 Cup
Egg 1
Milk 1/2 Cup
Pinch of Baking Powder
Pinch of Salt
Refined oil

For the Pan Cake Filling

Fish (Rui/ Katla) 200 gms. marinated with a pinch of salt and turmeric powder.
Grated Carrot 4tbsp
1 Potato (boiled& mashed)
Finely Chopped Onion 4tbsp
Finely Chopped Garlic, Ginger, Green Chillies, Coriander Leaves - 2 tsp each
Lemon juice
Garam Masala Powder 1/2 tsp
Ghee 1tsp
Mustard oil 2 tsp
Salt and Sugar as per taste

Procedure:

Boil the marinated fish  with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands.  Add 2-3 drops of lemon juice into the fish and keep aside. Fry the onions in mustard oil till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Now add the finely chopped coriander leaves and the grated carrot, and finally the boiled and mashed potato.. Finally Add the de-boned fish. Saute for 5 minutes. Add 1 tsp sugar, salt (to taste), ghee and  garam masala powder. Spread the mixture on the wok so that it gets completely dried.

Now for the pancake, heat a nonstick frying pan and grease it with 1/2 tsp refined oil. Pour the pan cake batter with the help of a serving spoon and spread uniformly in a low flame. Turn upside down. Now place the fish filling inside the pan cake and roll it like a "Patisapta".

Fish Croquette

Ingredients:

fish (preferably rohu) : 250 gms (makes 12 pcs)
onion (finely chopped) : 1 cup
garlic, ginger and green chilllies  (finely chopped) : 2 tsp each
tomatoes (finely chopped) : 3 tsp
carrot (grated) : 1/2 cup
capsicum (finely chopped) : 1/2 cup
lemon juice : 1 tsp
salt and sugar, turmeric powder (to taste)
2 eggs : well beaten
refined oil : 250 ml
garam masala
bread crumb

Procedure:

Marinate the fish with salt, a pinch of turmeric powder, and lemon juice for 15 minutes. Boil the fish, with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands. Keep aside. Fry the onions in 2 tsp refined oil, till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Now add the finely chopped tomato, and the grated carrot, and finally the capsicum. Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste), and a pinch of garam masala. Spread the mixture on the wok so that it gets completely dried.
Now shape the dried mixture in any desired form with your hand, coat them with beaten egg and then with bread crumbs. Fry the croquette in refined oil till brown.

Fish Envelope

Ingredients:

fish (preferably rohu) : 250 gms
onion (finely chopped) : 1 cup
garlic (finely chopped) : 2 tsp
ginger (grated) : 2 tsp
green chillies (finely chopped) : 2 tsp
tomatoes (finely chopped) : 3 tsp
carrot (grated) : 1/2 cup
capsicum (finely chopped) : 1/2 cup
lemon juice : 1 tsp
salt and sugar, turmeric powder (to taste)
flour : 500 gms
refined oil : 250 ml
baking soda
garam masala

Procedure:

Marinate the fish with salt, a pinch of turmeric powder, and lemon juice for 15 minutes. Boil the fish, with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands. Keep aside. Fry the onions in 2 tsp refined oil, till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Now add the finely chopped tomato, and the grated carrot, and finally the capsicum. Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste), and a pinch of garam masala. Spread the mixture on the wok so that it gets completely dried.

Knead the flour with 4 tsp refined oil, a pinch of salt, 1/2 tsp baking soda, and some water. Cover the dough with a thin wet cloth for 1 hour. Make 12 small flour balls from the kneaded dough, and roll into the shape of thin puris. Place 2 tsp of the fish mixture inside each of the puris and fold. Deep fry these envelopes in refined oil over a low flame.

Serve hot with ketchup/chutneys as a snack

Fish Mould

Ingredients 

Fish ( Rui/ Katla or Becti) 100gms
Finely chopped onion  2tbsp
Ginger- Garlic-Green chilly paste 2tsp
Finely Chopped Coriander
Grated Carrot 4tsp
Greenpeas 1/2 cup ( perboiled )
One Small Potato boiled & mashed
One Egg ( well beaten)
Refined oil 2tsp
Mustard oil ( very little)
Butter to grease the mould
Salt, a little sugar and a very little turmeric powder
Fresh Lemon Juice 1/2tsp
Two Cheese cubes ( grated)

Procedure 

Marinate the fish with little salt, turmeric powder and shallow fry in mustard oil  and de bone the fish. Heat refined oil in a pan and fry onion till brown. Gradually add Ginger-garlic-green chilly paste followed by mashed potato, fish paste, carrot, green peas. Add a little sugar. Sprinkle finely chopped coriander leaves and lemon juice. Then add the beaten egg and mix them well . Your fish cake mix  is ready.
Grease a mould with  butter. Add the fish cake mix and add grated cheese from top. Cook for 20 minutes under pressure cooker.
Keep aside for another 5 minutes outside the cooker.
Turn the mould upside down and serve hot.

Fillet-O-Fish N Chips

Ingredients :

Becti fillet-6 pc, cleaned, pat dried, marinated with 1tsp lemon juice,salt and pepper.
1 inch ginger, 8-9 cloves of garlic, one small onion, 6 green chillies and a hand full of fresh coriander leaves –coarsely pasted in a grinder
One egg
2tsp corn flour
Bread crumb
Refined oil for frying

Procedure :

Marinate the fillet with the ginger-garlic-onion-coriander-green chilly paste for at least half an hour. Then add the egg and the corn flour. Coat each fillet uniformly with bread crumbs by placing it between the palms. Deep fry and serve with french fries and tartar dip.

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.

Mach Patoler Dolma / Dorma

Ingredients:

Large Patol (parval): 4
Fish: 200 gms.
Onion : 4tbsp.
Finely chopped ginger, garlic and green chillies - 2 tsp each
Garam Masala powder : 2tsp.
Ghee : 2tsp.
Raisin, Chopped Cashew nuts - 4 tsp
Mustard oil
Salt, Sugar and Turmeric powder

Procedure:

Scrape the Patol lightly with the help of a scraper. Scoop the seeds out with the help of a long thin object like a knitting needle. Wash and shallow fry the patol in a wok till light brown in colour.
Marinate the fish with salt, a pinch of turmeric powder, and then boil the fish, with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands. Keep aside.
Fry the onions in 2 tsp oil, till golden brown. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste), a pinch of garam masala, ghee, raisins and cashew. Spread the mixture on the wok so that it gets completely dried.
Now take each scooped patol and fill it completely with the fish stuffing. Heat the wok and pour a little oil. Arrange the patols slowly and cook in a low flame.

Fish Pulao

Ingredients:

Rui Mach (Rohu fish): 500 gms (cut into cubes, marinated with salt and turmeric powder)
Basmati rice : 500 gms (soaked in water and dried for one hour)
Ghee : 6 tbsp and Mustard oil : for deep frying the fish cubes.
Garam Masala : cloves, green cardamom, black cardamom, cinnamon, nutmeg, javitri, sha-jeera, sha-marich (roasted and coarsely ground)
Kismis and kaju: as per choice.
Ginger and red chilly paste : 2 tsp.
Finely chopped onion : 1 cup.
A few cloves of garlic (finely chopped) and bayleaf

Pinch of turmeric powder, in lieu of the artificial yellow, kesari, colour
Salt to taste  and Sugar : 4tbsp.

Procedure :

Deep fry the fish cubes in mustard oil and keep aside.
Heat 2 tbsp. ghee in a handi. Add chopped garlic, onion and fry till golden brown. Now add the ginger-chilly paste, a few bayleaves and 4tsp coarsely ground Garam masala. Saute for 2 minutes and add the fried fish cubes. Mix well and keep aside. Ensure that the fish cubes retain their identity ... that is they do not crumble.
In the same handi, add 2 tbsp ghee, 2 tsp coarsely ground Garam masala and the Basmati rice along with kaju and kismis. Fry them over a low flame. Add salt and a pinch of turmeric powder. Add water from top which is just sufficient to cook the rice (as a rule, keep the water level close to a couple of inches deep). Add the fish along with the masala mixture and sugar when the rice is nearly cooked. Do not stir.
Add the remaining ghee and garam masala. Close the lid of the handi. Serve after one hour.

Becti Tef-flora / Bhetki paturi

Ingredients:

Becti fish, cut into 4 in. x 4 in. thick fillets
Pui leaves or any other edible greens, excluding spinach (too soft!)
Green-fish paste : made by coarsely pasted mustard, ginger, garlic, green chillies, coriander leaves, and a few spring onions.
Salt, a pinch of turmeric powder, lemon juice
Mustard oil for shallow frying



Procedure:

Marinate the Becti fillets with salt, turmeric powder, lemon juice, and the special green-fish paste for at least two hours.
Take a wide-non stick (teflon coated) skillet, and grease it with 1 tsp mustard oil to allow seasoning.
Place each of the marinated becti fillet inside a green leaf (preferably Pui leaf), brush it with 1/2 tsp mustard oil, and fold the leaf in a triangular fashion (much like a betel leaf). Ensure that the leaf doesn't open up by pricking through the folds with wooden toothpick (plastic ones may melt). Place these folded fish fillets, four at a time, on the non stick skillet. Apply high heat initially, and then shallow-fry over a low flame. Turn over when the lower face is cooked. Ensure that the interior gets fully cooked WITHOUT the green colour fading away.
Serve with hot rice and mustard.



Note that the green leaf used here is edible, and so it can be consumed along with the fish unlike the paturi. Moreover the masala-tang, and the taste of the fish, along with the nutritional value is entirely preserved.

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.

Mango Mourala

Ingredients:

Green Mango : 1 large (grated)
Green Papaya : Same quantity as that of the green mango (grated )
Mourala fish : 250 gm. (cleaned, washed and marinated with salt and turmeric powder)
Mustard oil for frying.
Sugar : 100 gm
A few red chillies and Mustard seeds for CHAUNK (phoron)
Salt and turmeric powder

Procedure:

Fry the Mourala fish in hot mustard oil till crispy. Keep aside. In the same oil, add mustard seeds and red chillies to splatter. Add grated mango and papaya into it. Then add salt, sugar and a little turmeric powder. Now add water. Bring to boil. Then add the crispy fried fish on top of it.
Serve cool as a relish with rice on a hot summer noon.

Doi Rui / Fish'n'Curd

Ingredients:

Rui fish-500gms.
Fresh Curd-200gms.
Whole Garam masala -3 pieces each of Cardamom and Clove and 2 inches of Cinnamon
Ghee-2tsp.
Mustard oil -4tsp.
Bayleaf –2 no.
Onion-1 large (grated )
Garlic-10 pods. (finely chopped).
Ginger paste-2tsp.
Red chilly paste ½ tsp
Green Chillies-5-6
Kismis - a handful
Salt,Turmeric powder
Sugar—5tsp
Procedure:

Marinate fish with salt and turmeric powder. Heat oil. Fry the fish lightly once on each side and keep aside. In the same oil add whole garam masala and bay leaves. Then add garlic, onion and fry till brown. Add ginger paste. Saute for some time. Then add well-beaten curd along with salt, sugar, red chilly paste and kismis. Add a cup of water. Bring it to boil. Add the fried fish and green chillies.
Finally add ghee on top.

Serve with hot rice or pulao.