Dear Friends,     Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating.      It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam. The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.' Ingredients:- Katla Fish Head- 1 medium size(can use rohu fish head). *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup. Potatoes- 2 medium(diced). Onion- 1me...

Dear Friends,    Today I came here to share with you a famous Fish korma recipe. This dish is famous in Kerala(India). Friends, did you know basically korma has belonged to Mughlai Cuisine of the Indian subcontinent. It was discovered back in the 16th century. Kormas were often prepared in the Mughal court kitchens, such as the famous Navratan korma, I mentioned before; it has been served to Shah Jahan and his guests at the inauguration of the Taj Mahal. Korma is usually made with meat and vegetables. But, today, I will share with you korma made with fish. This is a very delicious delicacy of Kerala. So, let's start making fish korma. Ingredients:- Pomfret Fish- 4 Pieces(cut into slices). Vegetable or coconut oil- 7tbsp. For Marination:- Red chili powder- 2tsp. Turmeric Powder- 1tsp. Ginger-garlic Paste- 1-1/2tsp. Salt- 1tsp. For the Spice Paste:- Mustard Seeds-2tsp. Kashmiri red chilies- 12nos.(whole) Coriander Seeds- 2tbsp. Cumin Seeds- 2tsp. Ginger- 4tbsp(finely chopped). G...

  Hello friends,      Today I am going to share with you kolkatas famous snacks recipe "Kabiraji fish cutlet". Before that would like to share few stories related to this dish. This unique cutlet harks back to the Raj era when British officers living in dark bungalows. They often ask their chefs (desi bawarchi) to recreate the English food they were used to. One such dish was a cutlet, covered with egg chiffonade, known as a covered cutlet or coverage cutlet.       Another story was famous poet Rabindranath Tagore (win noble prize in literature,1913). didn't like cutlet covered with dust of biscuits. On hearing the same the head cook of "Basanta Cabin" made a challenge to prepare cutlet in such way that the poet would agree to accept the same. He accordingly started experiments and finally prepared the same with small fry from the liquid of eggs instead of dust of biscuits and placed the same before the poet. He agreed to take the new version of cutlet...

  Hello friends,      Today I am going to share with you a fish delicacy of Bengal "Ilish Paturi" Hilsa fish cooked in banana leaf. Ilish Paturi, an authentic Bengal delicacy which is originated in Bengal, when Bengal has not been parted away into East Bengal (Bangladesh) and West Bengal (India). So let's start. Ingredients:- 1. Ilish fish (Hilsa)- 6 pieces. 2. White mustard seeds- 2tsp. 3. Black Mustard seeds- 1tsp. 4. Poppy seeds- 1tsp. 5. Scrape Coconut- 4tbsp. 6. Green chilies- 4-5 nos. 7. Turmeric powder- 1/4tsp. 8. Mustard oil- 4-6 tsp. 9. Banana leaf- As needed. 10. Salt-To taste. 11. Thread- As required ( to tie the parcel). Preparation Method:- Step 1- First wash the banana leaf under running water thoroughly. Set aside. Step 2- Wash fish pieces and marinate with salt and turmeric powder. Set aside. Step 3- Soak poppy seeds, both the mustard seeds in Luke warm water for 20 minutes. Step 4- After 20 minutes, in a grinder jar add scraped Coconut, soaked p...

  Hello friends,       Today I am going to share a famous cuisin of Bengal 'Doi Maach'. This is well known Bengal dish and hugely prepared in West Bengal. This cuisin is prepared on all traditional occasion including marriage. This dish contains lots of nutritional value, generally eaten with Rice. So let's start making 'Doi Maach'. Ingredients:- 1. Katla Fish (Catla Catla)- 6 pieces. 2. Mustard oil- 3 tbsp. 3. Ghee( clarified butter)- 1tsp. 4. Yogurt- 5 tbsp. 5. Raisins- 2 tbsp. Spices:- 1. Onion- 1 medium ( sliced). 2. Garlic- 6 cloves. 3. Ginger- 1 inch. 4. Garam Masala powder- 1/2 tsp. 5. Kashmiri red chili powder- 1 tbsp. 6. Turmeric powder- 1 tsp. 7. Cumin seeds- 1 tsp. 8. Cinnamon Stick-1(1- inch). 9. Green cardamom- 2 pods. 10. Cloves- 4 pieces. 11. Sugar- 1 tsp. 12. Salt- To taste. 13. Green chilies- 3(whole)+2(slit). 14. Cumin powder- 1 tsp. Preparation Method:- Step 1- First clean fish pieces very well now add (1tsp) salt and (1tsp) Turmeric powder mix we...

  Hello my dear friends,       Today I came to share with you a Pakora recipe which is also known as ' Pikora'. This is a fried snak originated from Indian subcontinent. So let's start making "Fish Pakora". Ingredients:- 1. Any white firm deboned Fish Fillet- 600g.(cut into 1- inch cube pieces). 2. Garlic paste- 2 tbsp. 3. Ginger paste- 2 tbsp. 4.  Green chilies- 4(finely chopped). 5. Lemon juice- 2 tbsp. 6. Red chili paste- 3 tbsp. 7. Curry leaves- 20(chopped). 8. Fresh Coriander leaves- 4tbsp(finely chopped). 9. Yogurt-1/2 cup. 10. Carom seeds- 2 tbsp. 11. White sesame seeds- 2tbsp. 12. Salt- To taste. 13. Turmeric powder-1/2tsp. 14. Gram flour- 3 cups. 15. Rice flour-1-1/2cup. 16. Sunflower oil- As required (for deep frying). Preparation Method:- Step 1- Take a bowl put fish pieces. Add Turmeric powder,salt,garlic paste, ginger paste,lemon juice and mix well. Set aside for 30 minutes to marinate. Step 2- Take another bowl, add gram flour, chili paste, coriand...

  image credit Hello readers,     Today I'm again going to share one of my mother's recipe "Ilish Dum Pukht"( Hilsa Fish). Ingredients:- 1. Ilish ( Hilsa) fish- 5 pieces (big size).(cleaned). 2. Coconut milk- 1 cup. 3. Onion paste- 3 tsp. 4. Ginger paste-1 tsp. 5. Green Cardamom- 6 pods (crushed). 6. Kashmiri red chili powder- 1 tsp. 7. Green chilies- 2-3 slit 8. Mustard oil-2 tbsp. 9. Ghee(clarified butter)- 2 tbsp. 10. Turmeric powder-1 tsp. 11. Salt- To taste. Preparation Method:- Step 1- In a bowl take fish pieces and marinate with little salt and turmeric powder , set aside. Step 2- Place a pan over medium flame , add mustard oil , once oil start heating add ghee into it, now add crushed green cardamom stir for few seconds till aroma comes out. Step 3- Add Onion paste into it and fry until paste become golden, now add ginger paste, Kashmir red chili powder mix well for few seconds. Step 4- Now add coconut milk and season with salt, let it boil, once gravy start b...

  image credit Hello readers,      Today will share you a famous cuisine of Goa, did you know friends the cuisine of Goa originated from it's Hindu saraswat cuisine root and was influenced by the 451 years Portuguese colonization. 'Goa' is an Indian state located along India's west coast of the 'Arabian Sea'. So let's start making famous cuisine of Goa "Goan fish curry"! Ingredients:-  For Marination- 1. Fish- 1 kg.( Cod, Pollock or any other white fish) large bite sized pieces.  2. Fresh lemon juice- 1 tbsp. 3. Salt- 1 tsp. 4. Turmeric powder-1 tsp Spices:- 1. Dry roasted coriander seeds-4 tsp. 2. Dry roasted cumin seeds- 2 tsp. 3. Dry roasted Mustard seeds-1 tsp. 4. Dry roasted Bydagi chilies- 5-7(whole). 5. Sichuan pepper(Teppal berries)-  8-10 (whole). 6. Fresh ginger- 2 tbsp( grated). 7. Garlic- 1-1/2 tbsp(crushed). 8. Cayenne papper- 1 tsp. 9. Kashmiri red chilli powder- 1 tsp. 10. Turmeric powder-1 tsp. 11. Grated coconut- 1/2 cup. 12. Salt-...

image credit Hello readers,      Today I'll share you a famous Keralian fish curry delicacy,"Mulakitta meen curry". This dish always tastes better after a day, you can use 'King Fish',' Salmon', 'Seer Fish' for this curry. Ingredients:- 1. Fish- 1 kg.(2 cm pieces). 2. Mustard seeds-1 tsp. 3. Fenugreek seeds-1/2 tsp. 4. Coconut oil- 3 tbsp. 5. Medium shallots- 8 ( chopped). 6. Garlic-3 tbsp( paste). 7. Ginger- 3 tbsp (paste). 8. Turmeric powder- 1-1/2 tsp. 9. Chili powder- 6-8 tsp (can use more chili powder to make it more spicy). 10. Curry leaves- 15-18 numbers. 11. Garcinia Indica (Kokum)- 5-6 (dry). 12. Salt- To taste. 13. Fresh lemon juice- 2 tbsp. Preparation Method:- Step 1:- Take a cup of warm water in a bowl and soak Kokum for 15-20 minutes. Step 2- Clean fish with water, salt and lemon juice to avoid raw smell of fish,can also use all purpose flour with it. Step 3- Place a pan on medium heat, now add 2 tbsp coconut oil in the pan, once oil ...

image credit Hello readers,      Today I'll share with you a heavenly tasty Bengali fish recipe called "Bhetki Macher Paturi"(Barramundi Fish wrapped in banana leaf). Few people believe it came to India from Bangladesh (Dhaka), some says that this dish influenced by Parsi dish 'patrani macchi', so there is a controversy. Ingredients: 1. Bhetki fish fillets- 10 fillets cut into 4×2 inch pieces. 2.Whole Black mustard- 2 tbs. 3 Whole white mustard-1 tbs. 4. Poppy seeds-1 tbs. 5. Green chilies-10 pieces.(3-4 whole and remaining slit). 6.  Fresh Grated coconut- 1/2 cup. 7. Mustard oil- 3 tbs. 8. Turmeric powder- 2tsp. 9. Sugar-1/2 tsp. 10. Salt- To taste. 11. Fresh lemon juice-1 tsp. 12. Banana leaf- 1 ( cut into 10×8 rectangular shape). 13. Thread- As required. Preparation Method: Step 1- Take a bowl and marinate fish fillets with salt, turmeric powder (1 tsp) and fresh lime juice, keep aside for 20 minutes. Step 2- Now make a past...