Basa Fish In Keralian Style..!!

Basa Fish is a type of Catfish and its scientific name is Pangus bocourti .These are native to Makong River Delta in Vietnam and Chao Phraya basin in Thailand. These fishes are not only very important in the food market ,but also those have a very good International value too.It is a fresh water fish and it is one of the world's  most successful aquaculture species. It is rapidly becoming the most popular fish in Europe,North America and Australia.

These fast growing fishes produce large white fillets and  have no bone. Its flesh is moist with a firm  texture and has a very mild fish flavor. This feature makes  the basa fishes one of the most versatile fishes in the food market . It is not only ideal for restaurants or take away meals but it is equally suitable as a table fish to cook at home and can be made in numerous ways and in various cooking styles.

The name Basa was chosen by Australian Fish Names Committee as the approved Standard Marketing Australian Name .(sources: Internet)

In Mumbai Basa fish is widely available almost everywhere but I never tried it before . Last time just out of curiosity my husband bought it and after a prolong thought I cooked it in South Indian Style with coconut milk and curry leaves. The result was outstanding .According to my hubby it was one of the most delicious fish preparation he had ever tried . And I was very happy as my daughter liked it very much. 

Now I will make this fish curry again and again as this has become one of the most favorite dishes at my home and I would like to tell you , if you haven't tried this fish yet, try it once and you will simply love it.

Here is the entire recipe:

Ingredients:

• Basa Fillets: Cut in small cubes, 500 gm .
• Onion: 1 medium (make a paste)
• Tomato :1 (pureed) ( or you may use store bought tomato puree too)
• Ginger Paste: 1/2 tsp.
• Garlic Paste: 1/2 tsp.
• Panch Foron( Bengali Five Spices) : 1/2 tsp.
• Red Chili Powder: 1 tsp ( adjust according to your choice)
• Turmeric Powder: 1/2 tsp.
• Coriander Powder:1/2 tsp.
• Cumin Powder:1/2 tsp.
• Salt :As per Taste
• Sugar: 1/4 th tsp.
• Coconut Milk : 1 Cup 
• Oil: 2 tbsp.
• Curry Leaves: 15/16 pieces.
• Water: 1/2 Cup warm water (optional)

Process:

• At first wash and pat dry the fish and then heat 1 tbsp of oil in a non stick pan. Now fry the fish cubes very slightly on both sides. Take them out of the pan and keep them separately in a tissue paper to absorb the excess oil.
• Now in the same pan add little more oil and add the panchforon and half of the curry leaves. Once the panchforon starts to splutter add the onion paste . Fry till it becomes translucent. 
• Add tomatoes and sprinkle little salt and cook until the tomatoes become mushy. 
• Now add the ginger garlic paste and the turmeric powder, red chili powder, coriander, cumin powder ,salt and sugar.Cook until the oil start to release from sides. 
• Now add the coconut milk . Mix thoroughly. Once it starts to boil add the seared fish cubes into it. At this time you may add 1/2 cup of warm water and simmer for 10/12 minutes or until it comes to your desired consistency.Once the gravy becomes thick the flavor will be soaked by the fish fillets.
• Now heat little more oil in a separate pan and fry the remaining curry leaves separately and add the fried leaves into the curry.
• Keralian Style Basa fish is ready to serve . Enjoy it with steaming hot rice. 

                                                Enjoy Your Food.....!!!

Sorshe Ilish.... Ilish Cooked In Mustard Sauce...!!!!

Hilsha/Ilish is a tropical fish which is mostly found in Bengal and Oriyas. It is the national fish of Bangladesh and is extremely popular in Bengal, Odisha, Tripura and Assam.

It is a sea fish but it lays eggs in river during the rainy season (  Anadromous Fish,the term is very familiar to us,the students of Zoological Sciences) and therefore large number of fishes are caughtt during their breeding season at the Padma-Meghna-Jamuna delta which subsequently flow to the Bay of Bengal.

Ilish is a oily fish and is extremely delicious. Bengali people literally celebrate the rainy season with this fish. It can be smoked, fried, steamed , with different vegetables ( preferably with egg plants) and mustard or poppy seed pastes. Almost all the recipes are extra-ordinarily delicious.Among them, Sorshe Ilish or Ilish in Mustard sauce is  the most popular and fabulous Bengali Preparation.

In Mumbai ilish is not very easily available all the time but there is a huge demand of it . So the transported fishes from Padma or Bengal are sold at a very high rate. Moreover,getting ilish during the month of February and March is also not that easy but thanks to the Bengali Fish Center which supplies us moderate to big size ilish from Padma even in the months of winter also. 


Anyway, when day before yesterday I got a standard size ilish I didn't wait to prepare Sorshe Ilish .  Here goes the entire process:



Ingredients:

• Ilish/Hilsha Steak : 4 Pieces
• Mustard Seed Paste:1 1/2 tsp.
• Unsweetened Yogurt:1 1/2 tbsp.
• Turmeric Powder:2 tsp.
• Salt:As Per taste
• Kashmiri red Chili Powder:1 tsp.(Optional)
• Mustard Oil:2/3 tbsp.
• Water:11/2 Cup.
• Nigella Seeds:1/2 tsp
• Green/Red Chili :2/3

 Process:

• Marinate the hilsha steak with salt and turmeric powder and with a teaspoon of mustard oil.Keep them aside for 10-15 minutes.Soak the mustard seeds in little water for half an hour.
• Now Heat 2 tbsp of mustard oil in a  kadhai and fry them very slightly on both sides and keep separately.
• Now make a very smooth paste of mustard seed paste. Take it in a bowl, add the yogurt and whisk them together to make a very smooth batter. Add the kashmiri red chili powder, turmeric powder, salt and mix well.
• Now add some fresh oil into the kadhai and once it it becomes hot add the nigella seeds and the green or red chili. When they start to splutter add the paste of the mustard paste and the yogurt. Give a good stir and then add the water and mix well. Bring it to boil and the slightly fried hilsha steaks into it. Reduce the flame and cover. Cook until the hilsha steaks are cooked completely.
• Uncover and adjust the gravy according to your choice. Taste the seasoning. Add little salt if required. Now turn off the flame and pour 1/2 tsp of mustard oil on top. Garnish it with coriander leaves and serve with steaming hot rice.

 

                                                                                                   Enjoy Your Food...!!!

Katla Machher Tok Jhal Ambol..... Katla fish Cooked in Hot & Sour Gravy....!!!!!

মাছের টক ঝাল অম্বল  is one of my most favorites. During summer when green mangoes were widely available Maa used to cook this for us .Almost everyday, we asked Maa to make this as we all simply loved this.

This is not only a mouth watering dish but also it is very refreshing in the scorching heat. But as my husband doesn't like the sour taste very much I don't prepare this very often. But once in a while when I prepare this I simply lavishly enjoy my lunch with steaming hot rice and recapitulate the beautiful days before my marriage.

The recipe is very simple and easy and can be prepared almost in no time.

Ingredients:

• Fish: 4 Pieces ( Rohu/ Katla or any other fish of your choice)
• Amchur slices / Green Mango: 4 Pieces dry Amchur Slice or 1/2 of a very sour Green Mango
• Panchforon( The Bengali Five Spices) :1/2 tsp.
• Green Chili: 2/4 ( Slitted)
• Turmeric Powder: 1 tsp.
• Red Chilli Powder:1 tsp.
• Salt : As per taste
• Sugar:1/4th tsp.
• Mustard Seeds Paste: 1 tsp paste.
• Water: 1-1.5 Cups( Preferably warm) 
• Mustard Oil : 2-4 tbsp.
• Fresh Corainder Leaves : For Garnishing.

Process:

• Wash and marinate the fish with little turmeric powder, salt and a tea spoon of oil.Keep it for just 5/6 minutes.
• Soak the amchur in slightly warm water for few minutes.
• Now heat 2 tbsp of oil in a kadhai or wok and on medium flame nicely fry the marinated fish till golden yellow. Take them out of the wok and keep on a tissue paper to absorb the extra oil.
• Now discard the fried oil and heat rest of the mustard oil and add the panchforon. Once they start to splutter add the slitted green chili. Then add the soaked amchur  . Saute for few minutes. Add turmeric powder, red chili powder and the water in which the amchur slices  have been soaked. Stir well.
• Now in a separate bowl dissolve the mustard seeds paste with little water and pour into the wok.
• Mix well and add the warm water. When the water starts to boil add the fried pieces of fish.
• Add sugar and salt. But be careful while you are adding salt as the store bought amchur slices have salt in it.
• Cover and cook until the fishes become soft.
• Uncover ,increase the flame and adjust the gravy according to your choice.
• Taste the seasoning. If required add more salt. Add one tsp of mustard oil on top.
• Turn off the flame and serve with steaming hot rice garnishing with fresh coriander leaves.

Tip: If you are using green mango then directly add them into the kadhai after the panchforon started to splutter. It doesn't need to soak in warm water. 

Cut the green mango in wedges first after adding panchforon saute it with turmeric and salt for few minutes and then add the red chilli powder, and the dissolved mustard seed pastes. Cook for 1 or 2 minutes and add the warm water. When the water starts to boil add the fried pieces. The rest of the process is similar.

                                                                                                Enjoy Your Food...!!

Chicken Kosha... Spicy Chicken Curry Without Water...!!

Chicken is a popular and  versatile meat which lends itself to cook in various ways in various flavors. Moreover it is really inexpensive and has various health benefits. Chicken Kosha or Spicy Chicken Curry is a Bengali preparation where generally marinated chicken pieces are slow cooked with various spices. I generally prepare Chicken Kosha without water. It goes so well  with Roti, Paratha, Luchi or even any type of rice.

Here goes the entire process:

Ingredients:

• Chicken Pieces: 500 gm( preferable curry cut)
• Onion: 3/4 (Medium,paste)
• Ginger: 11/2" ( Paste)
• Garlic:8/10 Cloves( Crushed)
• Yogurt: 1/4 Cup ( beaten)
• Tomato: 2 Small ( Chopped)
• Kashmiri Red Chilli Powder: 11/2 tsp.
• Turmeric Powder: 1 tsp.
• Black Pepper Powder:1 tsp.
• Salt: As Per Taste
• Sugar:1/4 tsp.
• Cinnamon Sticks:1
• Cloves:3/4
• Cardamoms:3/4
• Garam Masala Powder:1/2 tsp.(1-2 tsp of ground green cardamom, cloves and cinnamon)
• Mustard Oil:1/2 Cup
• Potato: 1 ( Large ,diced optional, I didn't use)

Process:

• Take the chicken pieces wash with warm water, pat them dry and marinate with yoghurt, 1/2 of the crushed garlic, 2 tbsp mustard oil, 1/2 tsp turmeric powder, 1 tsp kashmiri red chilli powder and black pepper powder.Keep it for 1.5 to2 hours covered.
• If you are using potatoes,then diced them and fry them with little salt and turmeric powder till golden yellow in color and keep them aside.
• Now heat rest of the mustrad oil in a deep bottomed vessel, add the whole garam masala, ( cinnamon stick, cardamoms and cloves .) When the aroma starts to come out add the chopped tomato and garlic. Sprinkle little salt. Once the tomato becomes little soft and the garlic becomes brown add the sugar and fry till brown.
• Now add the onion paste cook until it becomes translucent and then add the ginger paste , turmeric powder, rest of the chili powder,salt and mix well.
• Cook on low heat for sometime. Once the raw smell of the spices goes off add the marinated chicken.If you are using potatoes then add the fried potatoes at this time too.Then cook uncovered for few minutes. As the chicken is marinated with yogurt it will release lots of water and chicken will be cooked in it. So there is no need to add any extra water.
• Now cover pan and cook it on very low flame.Stir frequently  in between so that the chicken pieces couldn't stick to the bottom.
• Cook until the chicken pieces are done very well and the oil starts to release from the sides.
• At this point you will see that the chicken curry tends to release from the pan.Now your Chicken Kosha is done almost. Increase the flame little and uncover the pan. Sprinkle garam masala powder, cover for a while so that the curry could catch up the aroma of the garam masala powder.
• Uncover and turn off the flame.
• Serve with roti, paratha, luchi or rice garnished it with fresh chopped coriander leaves.

                         Enjoy Your Food......!!!!          

Indian Style Chilli Chicken .....!!!!

Immediately after our marriage, we were in Kolkata for a very short period of time. But I think  it was one of the most beautiful periods of my life. During that time we had no such responsibilities...life was too easy to spend  and we enjoyed each n every moment of it. We loved to roam here and there around the city on weekends. 
There were few chinese restaurants  near our home. Among them there was one from which  most of the time we used to order our dinner .Though it was not a very popular or famous restaurant but the food was very good. I still miss their chilli chicken preparation. Then after couple of  months  we left Kolkata and since then I still didn't get any chance to go to that restaurant again . But I remember their delicious Indo Chinese Preparations. I wish I could rewind time or  just get an option to enjoy their special chilli chicken .LOL...

Anyway, here is my version of chili chicken recipe which I prepare very often at home. As gravy chili chicken is our favorite I don't go for the dry version and prepare this with little gravy all the time. The process is not at all time taking or difficult. A very quick and easy process which goes very well with roti , paratha, chowmien or fried rice.

Here is the entire process:

Ingredients:

• Boneless/Mixed Boned Chicken: 250 gm ( cut in small cubes)
• Onion: 2 Large (Diced)
• Ginger: 1 " ( Grated)
• Capsicum: 2 Large( Diced)
• Garlic: 12/15 cloves( Crushed)
• Black Pepper Powder: 1/2 tsp.
• Black Soy Sauce: 2 tbsp.
• Tomato Sauce: 1 Tbsp.
• Red Chili Sauce: 1 tsp.
• Vinegar:2 tsp.
• Cornflour : 2 tbsp.
• Salt:As per taste ( Be careful about the salt as soy sauce itself has salt in it).
• Spring Onion: 1/4 cup (chopped)
• Green Chilli: 2/4 (chopped)
• White Oil: 2 tbsp
• Water/Chicken Stock: 1 cup.

Process:

• Wash and pat dry the chicken pieces first. Marinate them with black pepper powder, half of the crushed garlic,grated ginger, 1 tbsp soy sauce ,vinegar ,corn flour and little salt . Mix thoroughly and keep it for 30 minutes to 1 hour preferably inside the refrigerator.
• Then heat the oil in a pan and fry the marinated chicken pieces till golden brown. Keep them on a tissue paper to absorb the extra oil.
• But don't discard the remnants of the marinade.
• Now discard the rest of the oil from the pan and heat the fresh oil (you may prepare it with the remaining oil too.)

• Add the diced onion, capsicum, garlic and saute for few minutes.
• Just after few minutes when the onions becomes translucent and the capsicum become soft  add salt( I am writing once again,be careful while adding salt as soy sauce itself has salt), rest of the black soy sauce, tomato sauce and red chilli sauce.
• Cook for 4/5 minutes and  add the fried chicken pieces and the remnants of the marinade.
• Cook 2/3 minutes and then pour the water or the chicken stock,whatever you are using.
• Cover and cook another 5/6 minutes. Adjust the gravy by increasing the flame according to your choice. Taste the seasoning. If required add little more salt.
• Finally add the chopped spring onion and green chilli . Give a quick stir and turn off the flame.
• Serve hot with fried rice, chow mein, roti or paratha.

                              

                          Enjoy Your Food...!!!!

Masala Bhindi In Punjabi Style....!!!!

Bhindi or Okra is one of my most favorite vegetables. Whenever I go to the farmer's market I buy fresh green bhindi and always store it inside the fridge so that whenever I have to prepare something very quickly I could select this vegetable. It tastes best when served with soft chapati or roti. Not only that you may also enjoy it with rice also.
 I learned this recipe from one of my Punjabi friend. Though I did few variations but I must say once you try this you will repeat this again and again. 

The process is very simple and less time consuming.

Here is the entire process:

Ingredients:

• Bhindi/Okra:1/2 kg ( 500 gm)
• Onion: 2 Large ( Finely Chopped)
• Ginger:1 tsp Paste
• Garlic:3/4 cloves (crushed, optional though)
• Tomato:2 (finely chopped)
• Green Chilli : 2/3 (chopped) (optional)
• Turmeric Powder:1 tsp.
• Red Chili Powder:1/2 tsp (adjust according to your taste)
• Coriander Powder:11/2 tsp.
• Amchur Powder/Chat Masala Powder:1 tsp.
• Garam Masala Powder:1/2 tsp.
• Kasoori Methi :1/2 tsp.
• Cumin Seeds:1 tsp.
• White /Mustard Oil:2-3 tbsp.
• Salt:As per Taste.
• Sugar:1/4 tsp.

Process:

• At first wash and pat dry the bhindi and trim the both ends and then cut into 1" pieces.
• Then heat 1 tbsp of oil in a cooking pan and add the bhindi and saute them in low to mediun heat for few minutes (10-12 minutes). Don't over fry them.Keep them aside.
• Now in the same pan add the rest of the oil and add the whole cumin seeds and let them sputter.
• Once they start to sputter add the chopped onion and the chopped green chilli.Cook it for 5/6 minutes or until the onions become translucent.
• Now add the chopped tomato and cook for few minutes until the tomatoes become little mushy.
• Add the ginger garlic paste and mix very well .
• Then add turmeric powder, salt, sugar, red chili powder, amchur or chat masala powder, coriander powder and kasuri methi. Mix thoroughly. Cook until the smell of the raw spices goes off. It will take 4-5 minutes. 
• Now add the previously sauted bhindi or okra and mix with all the spices very well. *****Cover and cook until the oil start to release from sides. Stir in between.
• Uncover after 8-10 minutes. Taste the seasoning. Add more salt or sugar if required. Cook another 3/4 muntes uncovered.
• Sprinkle garam masala powder ,cover for a minute and turn off the flame.
• Serve with roti or chapati.

****Tip: Making bhindi uncovered gives it the Bestest taste. So,nowadays  I don't cover during cooking this dish . Try it and see the difference...! 



                                                              Enjoy Your Food...!