Maachher jhol

Ingredients

1 lb fish (preferably freshwater like carp or
catfish with skin and bones cut into steaks
3/4inch thick) 1 cup mustard oil, 1-1.5 tbsp mustard
paste, 2 tbsps turmeric, 5-6 hot peppers,
juice of 1 lemon salt to taste

Method

Smear fish pieces with 1 tbsp turmeric and salt
and set aside for a few minutes. Heat mustard
oil in a deep pan and fry fish lightly until golden
yellow. Dissolve mustard paste, remaining
turmeric and salt in 1.5 cups hot water. Slice
hot peppers lengthwise and add to the mustard
sauce. Add a few drops of mustard oil to
the sauce. Bring sauce to boil in a saucepan
and add fish to it. Simmer until fish is tender
and sauce has thickened slightly. Remove
from heat, allow to cool, sprinkle lemon juice
and serve with white rice.

Spicy grilled shrimp

Ingredients

1 large clove garlic, 1tbsp coarse salt
½ tbsp cayenne pepper, 1 tsp paprika, 2
Tbsp olive oil, 2tsp lemon juice, 2 pounds
Large shrimp, peeled and divined
8 wedges lemon, for garnish

Method

Preheat grill medium heat.

In a small bowl, crush the garlic with the salt. Mix in
cayenne pepper and paprika, and
then stir in olive oil And lemon
Juice to from a paste. In a large
bowl, toss shrimp with garlic paste
until evenly coated.
Lightly oil grill grate. Cook shrimp
for 2 to 3 minutes per side, or until
Opaque, transfer to a serving
dish, garnish with lemon wedges,
and serve. 

Hilsa fish with mustard

Ingredients

3 lb (hilsa-whole)
fish, 3 tbsp mustard
seeds, 9 green chillis,
1.5 tsp turmeric powder,
3 tbsp red chilli powder,
1.5 tsp or to taste salt

Method

Take one whole hilsa fish and wash. After removing the head cut into 8-10 pcs. Removed the scales.
Select 8 pcs. Rub 1 teaspoon of turmeric powder and 1 tea spoon of salt all over the pieces. Grind
the mustard seeds, 5 green chillies and 1/2 tea spoon of salt in an electric grinder to a fine paste.
Grind the mixture for 4 minutes adding ½ cup of water. Mix red chilli powder and turmeric powder
with 3 tablespoon of water. For better taste, it is advisable to grind to a fine paste 10 or 12 whole red
chili with two tablespoon of water in a grinder. Heat oil in a non-stick thick bottom pan. Add kalonji
and 4 green chillies and after about 1/2 minute add red chilli powder and turmeric powder mixture and
fry with stirring for about 4 to 5 minutes. Add the hilsa fish pieces one by one. Turn each piece. Add
the mustard paste diluted with water (strain through a strainer so that only the juice is used ) and
two green chili sliced and bring to boil adding 1/2 cup of water. Reduce heat, simmer for about ten
minutes till gravy thickens and continue frying carefully turning the pieced till gravy becomes little dry.

Fish kalia

Ingredients

2 lb fish, 1 tsp turmeric powder, 3 tbsp red chilli
powder, 4 sliced green chillis, 1 tsp cumin seeds, 2
tbsp yogurt, salt to taste, 1 large chopped onion, 0.5
inch piece ginger, 1 tsp coriander seeds, 2 tsp cumin
sugar, 3 bay leaves, 2 pods (chopped) garlic,
0.5 cup cooking oil.

Method

Take fresh grass carp, white sea bass or halibut fish. Cut
into 3/4 inch steakes. Rub one tea spoon each of salt and
turmeric powder all over the pieces. Grind to a fine paste
coriander & cumin seeds, red chilli and ginger adding little
water in an electric grinder. Heat 1/2 cup oil and fry the fresh
pieces. Turn each piece and fry till brown. Remove the fish
pieces. In the same oil and cumin seeds and bay leaf and
when splutters add finely chopped onion and garlic and fry
to light brown. Add the ground spices, green chilli and cook
for three minutes. Add two table spoon of yogurd/curd and
fry till starts to stick to the pan. Add the fish pieces and  turn
over. Add three cups of water and bring to boil. Add salt
and sugar and check for seasoning. Reduce heat and simmer
for at least ten minutes till gravy become thick.

Goa fish curry

Ingredients

800 gram(s) pomfret sliced and cleaned, 1 onion sliced,
1 small tomato chopped, 4 green chillies  slit and
deseeded, 1 cup (s) coconut milk, 1 tablespoon(s) oil,
4 tablespoon(s) water, salt to taste. Grind to a fine
paste: 12 dry red chillies, 2 tablespoon(s) coriander
seeds, 1 teaspoon(s) cumin seeds, 1 tablespoon(n)
chopped ginger, 1 teaspoon(s) chopped garlic. 1 tablespoon(s)
tamarind paste, 1 teaspoon(s) turmeric powder,
12 tablespoon(s) water or as required

Method

Rub the fish slices with some salt and a pinch turmeric
powder. Keep aside for 5 minutes. Wash well pat dry.
 Heat the oil in a heavy-bottomed pan and saute  the 
onions on medium heat for about 5 minutes or till the
onions are golden brown. And the past and the toma-
toes. Fry briefly. Add the coconut milk and water. Bring to
a boil. Add the fish, green chillies and salt. Mix very gently
and simmer on low heat about 6 minutes or till the fish
is cooked but firm.

Bean seeds with salmon fish

Ingredients

Salmon fish 700gm, ½ cup onion chopped,
1 cup tomato chopped, 1 ½ tsp red chilli powder,
garlic past ¼ tsp, 6 green pepper, 1 kg beans seeds,
1/3 cup oil, turmeric powder, 1 tsp, ginger paste ½ tsp,
cilantro paste ½ tsp, ½ tsp cilantro leaves chopped.

Method

Out the skin and wash beans seeds. Mix the salmon
pieces with turmeric paste, pepper and alts. Heat oil
in a pan and fry onion chopped, turmeric, pepper,
ginger, garlic paste, cilantro and salt. 2/3 cup water
for about 10 minutes. Add the tomato chopped green
pepper and add the fried fish. Cover and boil an medium/
low level for a while. Now add the cilantro leaves. Ten
decorate the dish finely and serve.