Raw mangoes are generally used in pickles and sherbet. Mangoes are abundant in the summer season and are known as ‘The king of fruits’ here.Its sweet/sour taste brings out a refreshing feeling and prevents dehydration. Not only that like every other ingredient that I use raw mangoes have a lot of other health benefits that you will find by clicking in the link. I have tried using this in a fish curry to give it a sweetish sour taste. I was happy with the outcome. I hope you will be too 🙂
Serves: 3 Time: 30 minutes
- Fish : 5 pieces
- Raw Mango : 1
- Turmeric powder: 1 tea spoon
- Green chillies : According to taste
- Powdered paanch phoron : 1 table spoon
- Sugar : 2 table spoon
- Powdered roasted cumin : 1/2 table spoon
- Ground red chillies: 2
- Water: 1 glass
- Salt : According to taste
Note: All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed , nigella seed , cumin seed, black mustard seed and fennel seed in equal parts.
- Heat the oil in a wok. Fry the fish and set them set aside on a plate
- In that same oil heat paunch phoron and green chillies
- Slice the mangoes and add them to the wok
- Add salt and turmeric and fry for around 5 minutes
- Add 1 glass of water
- Add sugar
- Add the already fried fish pieces
- Let the curry sit for in 7-8 minutes till it starts boiling
- Stir the curry
- Add the powdered cumin seed and dry red chilly.
- This curry is best when served with white rice
This brings back memories. I remember my dad used to bring this 3 foot long fish whenever possible and cleaned it up for my mother to cook. Our family was huge ,so we got equal number of “borees” each. Few in number, but , a taste that will linger in your mouth long after. This fish is not as big these days though. I had such a pleasant surprise that I found this fish in the market here. I have tasted it after more than 30 years. Ah memories. I have tried to replicate my mom’s recipe here. Do try it and let me know
- Clown knife fish (chitol mach) flesh : 250 grams
- Potato : 1
- Onion : 2
- Ginger : 2 inch piece
- Salt : according to taste
- Turmeric powder : 1 tea spoon
- Chilly powder : 1 teaspoon
- Cumin powder : 1 tea spoon
- Coriander powder : 1 tea spoon
- Gram masala powder : ½ tea spoon
- Oil : 6 big spoons
- Take one potato and cut it into two halves
- Boil one half of the potato in water
- Scoop the fleshy part out(without the bones) with a spoon
To be added to the flesh:
- Add boiled potato to the flesh
- Add salt
- Add grated ½ ginger
- Add grated ½ onion
- Add black cumin
- Mix them well and pat it into a ball
- Boil water in a sauce pan
- Pat the flesh into a ball with oil in hand and drop into the boiling water
- Let it to boil for 7-8 minutes
- Remove the meat ball and let it cool on a board
- While the meat ball is cooling, heat the oil in a wok
- Once the meat ball is cooled, cut it into small square pieces
- Fry these square pieces till they turn golden brown
- Set them aside
In the same oil :
- Add cumin powder to the oil
- Add the other half of the boiled potato
- Add grated onion
- Add turmeric powder , chilli powder , coriander powder
- Add ginger paste
- Add a pinch of sugar
- Stir for 5-6 mins on medium flame till the oil is discharged from the potato
- Add two cups of water
- Heat them it they come to a boil
- Add the meat balls
- Cover the wok with a lid and let it simmer for 10 minutes
- Sprinkle some garam masala and add some ghee to the top
- Serve this delightful bori and enjoy it’s beautiful taste
Pomfret is a type of fish and you know how healthy fishes can be. There is a common belief that eating fish strengthen memory. I don’t know how true that is but I love eating fish. You may have guessed that with all my fish recipes 😀 The most easy thing you can do with a fish is fry it. I have stuffed this pomfret with mint and coriander leaves boosting the health factor. Enjoy!:)
Time: 45 minutes Serves:4
1. Pomfret -4
2. Mint leaves – 1 bunch
3. Coriander leaves – 1 bunch
4. Green chillies -4
5. Garlic -6 pods
6. Ginger –a small piece
7. Oil -4 spoon
8. Cornflour(For coating)
9. Lemon juice – 1 teaspoon
10. Pinch of salt
11. Pinch of black pepper
1. Slit the middle of the fish half way
2. Marinate the outside and inside with lemon juice, black pepper, salt for 10 minutes
3. Make a paste of mint leaves,coriander leaves,ginger and garlic
4. Fill the fish with the paste
5. Dissolve cornflour in a separate bowl to make a batter like consistency
6. Brush the fish with the batter
7. Heat two spoon of oil in a pan
8. Fry the fishes one by one in the pan till it is golden brown in colour
9. You can fry two fishes in two spoon of oil and then add two more spoon for the next two fishes
10. Garnish the fish with coriander leaves,green chillies and sauce and the dish is ready to serve 🙂
Rohu is a very commonly available fish. This curry can be made with any non-veg item you wish if you do not prefer fish, but, I would advice non-veg lovers to definitely try it with fish. Coming to papaya, with the recent developments in agriculture and plantations, papaya is found all year round and is really a very sweet and tasty way of getting healthy. There are many benefits of Raw Papaya and Rohu. Go ahead and try this for a lazy day in the kitchen guys! 🙂
Serves: 4 Time: 30 minutes
- Rohu fish : ½ kg
- Papaya : 1 No. Small or ½ if big
- Potato : 2 Nos.
- Turmeric : 2 spoon
- Green Chilli : 4 Nos.
- Cumin Powder (Jeera) : 2 spoon
- Ginger Paste : 1 spoon
- Kalonji(Black Cumin) : ½ spoon
- Salt : As per taste
- Oil : 100 ml
- Take 6 piecesRohu fish(get it cleaned and chopped when you buy it)
- Add 1 spoon of turmeric powder, ½ table spoon salt to the fish pieces to marinate it.
- Fry the marinated fish pieces and keep it aside
- Cut papaya and potato of same size in form of long wedges. Fry in the same oil as was done for fish. Keep it aside
- In the same oil add slit green chillies and kalonji for tempering
- In a small bowl mix turmeric powder, jeera powder and ginger paste with a little water.
- Add the paste to the frying pan having tempered green chillies and kalonji and fry for some time
- Add warm water and then add the fried wedges of potato, fried wedges of papaya, fried fish pieces and salt as per taste
- Boil the same for 15 minutes in low flame with cover
- Allow the preparation cool down and serve with rice
Tengra mach (Day’s Mystus) is a very delicious fish that is commonly prepared by Bengalis. There are various ways one can prepare a fish-you can bake it, fry it, make a sauce for it etc. There are so many ways! I decided to go a little green here. Rather than using tomato puree I went for coriander and khus-khus. Not only is the dish tasty (If I may so 🙂 ), it is also very healthy! Fish is a very good source of omega-3 fatty acids and vitamin D and B2 source. Coriander is cheap and is a rich source of vitamins and minerals like calcium, phosphorous. Poppy seeds on the other hand have mild antioxidants, cooling effect on body (really helpful in this heat -.-‘ )and oleic acid. So please enjoy and stay healthy! 🙂
Preparation Time: 30 minutes
1. Day’s Mystus Fish- ½ kg
2. Salt – 1 spoon
3. Turmeric powder – ½ spoon
4. Oil- 50-100 ml (based on the size of the kadai)
6. Coriander leaves- 1 bunch
7. Poppy seeds(khus-khus) -4 spoon –a paste.
8. Green chillie-5 (grounded)
9. Curd-2 table spoon
10. Water- ½ glass
11. Mustard oil-2 spoon
1. Add dhaniya leaves (coriander leaves), poppy paste, green chillies and water to the grinder to make a paste.
2. Chop the onions.
1. Coat the fish in ½ spoon salt and turmeric.
2. Take a kadai and pour oil into it.
3. Warm the oil.
4. Fry the coated fishes lightly.
5. Remove the fishes from the kadai and put them aside.
6. Use the oil in the kadai to fry the chopped onions till they are slightly brown.
7. Add the paste to the onion in the kadai and fry for 10 minutes.
8. Add 2 table spoon of curd and add and stir the mixture for 5 mins.
9. Add ½ glass of water and ½ spoon (or according to taste) salt and stir a little and then wait for it to start boiling.
10. When it starts boiling add the fish and stir slightly to adjust the fishes.
11. Cover the kadai and let it simmer for 10 minutes.
12. Add mustard oil from above (don’t stir).
13. Cover the kadai with a plate and let it stand for 10 minutes.
14. The Dhaniya-Tangra maacher jhal is ready to be served !