Kolkata Style Fish Fry

 Recipe Of Fish Fry :

• Fish fillet - 5 to 10 pcs
• Ginger paste - 2 tbs
• Garlic paste - 2 1/2 tbs
• Lemon juice or Vinegar - 1 tbs
• Green chilli paste - 1/2 tbs (optional)
• Coriander paste - 1/2 tbs
• Salt to taste
• Bread crumbs - 3 to 4 tbs
• Eggs - 2 large
• Oil for frying. 

Kolkata Style Fish Fry

 Method :

• Clean the fish fillet and keep them on a plate.
• Meanwhile mix all the ingredients apart from bread crumbs, in a bowl.
• Take the fillet and deep them into the mixture and keep aside. Let the fish marinade for 15 mints.
• Now in a bowl whisk the eggs,deep the marinated fish fillets into the the eggs and then cover them with bread crumbs. Once done put the fish fillets into the refrigerator for 30 mints.
• Later for frying add oil in a pan and heat on a medium flame, Start frying the fillets on low to medium flame until golden brown.
• Taste best when served hot with ketchup and green salad. 

Kolkata style fish fry

Over the time Bengali Recipes has undergone a huge revolution,people stared tasting different species of fish like Basa,Salmon,Tuna and so on.Even recipes are tweaked every now and then like a regular fish fry for instance,can be crusted with Kasuri methi and instead of Betki Pathuri people are liking Betki Poached in liquid flavoured with carrot,leeks and celery. Recently I was reading an article about how new age chefs are coming up with concepts and food trend like neuro-gastronomy. Well there is nothing to wrinkled your brows,its a concept where focus is on the looks and flavour of the dish. There are several more concepts and trends which food lovers are experimenting in their everyday meal and the best part is that family members are also encouraging their attempts and acknowledge their creativity.

Chital Mach or Clown Knife Fish is a delicacy in Bengal and the best breed of this bonny fish travels all the way from river Brahmaputra.We Bengalis innovated two different ways to have this fish,the belly of the fish is cooked separately and the bony back portion is cooked in completely different manner.Here I am sharing the traditional recipe of Chital Jhal.

Recipe Of Chital Jhal

 Ingredient :

• Chital Mach 750 gms
• Onion 3(make a paste) 
• Ginger & Garlic Paste 2 tbs
• Red chillies 3
• Cumin Seeds
• Red Chilli powder
• Green chillies 2
• Lemon Juice 2 tbs
• Salt , Turmeric , Bay leaf
• Whole Garam Masala 3 each
• Mustard Oil.
• Coriander leaves for garnishing 

Recipe Of Chital Jhal

 Method :

• Marinate the fish with lemon juice,red chilli powder, vinegar,salt and turmeric for 15 mints
•  In a pan heat some oil and shallow fry the fish,then keep it aside.
• In a separate pan again heat some oil and add cumin and bay-leaf along with the garam masalas.
• Next add the paste made of onion,red chillies,ginger and garlic along with salt and turmeric.
• Mix the masalas well then add a cup of warm water and allow it to boil in low flame.Once the gravy starts boiling add the marinated fish, then sprinkle the garam masala powder and cook for another 2 to 3 mints till the gravy attains the desired consistency.
• Then ladle down the dish,sprinkle some coriander leaves and serve with plain rice.   

Recipe Of Chital Jhal

Recipe Of Chital Jhal

Though am not that fond of prawns but my entire family just loves it. Prawns comes in different shape and sizes and we enjoy it in every way. From chingri malai curry (prawn in coconut milk) to posto chingri (Prawn with poppy seed paste) every recipe is celebrated. It just have to be prawn and a simple dinner becomes grand dinner in our house. So this time I am combining malai chingri and chingri jhal and I call the outcome as Coco chingri ( coco prawn). You will get the sweetness and freshness of Coconut milk and also enjoy the flavors of the spices.

Chilli Coco Prawn

  Ingredients :

• Tiger Prawn - 1 kg
• 4 large onions
• 2 Tomatoes(Paste)
• 4 Tbs of ginger garlic paste
• 2 Tbs paste of black musturd seeds
• 4 large green chillies
• 1/2 cup coconut milk
• Turmeric powder 
• Some black cumin seeds
• Salt and sugar to taste.

 Method :

• Shallow fry the prawns and keep it aside.
• In a pan take some oil and add the black cumin seeds followed by onion and ginger garlic paste
• Once the color turn brown add the tomato paste
• Stir for 5 to 6 min then add the coconut milk
• Once the milk is absorbed by the masala add the musturd paste
• Now add the prawns.
• Stir it well with Salt turmeric and sugar
• Add 1/2 cup of water and chilli paste.
• Keep it on a low fame for 10 min and then ladle down in a wide bowl.

  Chilli Coco Prawn

  
  

  Chilli Coco Prawn

  
  

  Chilli Coco Prawn

  It taste best with steam rice or cream rice. So enjoy your tiger prawn.