PINEAPPLE ILISH

Ingredients: 

4 pieces of Hilsa fish or Ilish 

1 medium size pineapple ( make a paste of half pineapple and cut half of the pineapple into small pieces

1 medium onion finely chopped

1 teaspoon of garlic paste

2 tablespoon of Mustard oil or refined oil for frying fish and cooking 

1 teaspoon of coriander powder

1 teaspoon of Kashmiri Mirch /Chilly powder 

1 teaspoon of turmeric powder 

Method:

Put oil in a pan, when hot put the pieces of fish and fry lightly. Do not over fry as this fish will not taste good. Keep it aside

Put oil in a pan , when hot, put onions and fry till light brown, do not over fry. Put garlic paste and sauté. Then add coriander, turmeric and kashmiri chilly powder and fry a little . Then add the pineapple paste. Sauté and add 1 cup of water and close the lid. When it starts to boil, add the pieces of fish into it and cook in medium flame for 2 to 3 minutes till the oil comes on the surface. Add the rest of the small pieces of pineapple in it. Keep it for 1 minute. The dish is ready to serve. 

It best goes with steamed rice.

About the dish:  As far as I know this dish is actually a delicacy from Bangladesh. I  tasted it for the first time when I was in North Bengal, my sister in law made it . She that time had told me that she had got this recipe from a friend of her from Bangladesh. 

Pabda with peas

Ingredients:
500 gms fish (pabda)
1/2 cup of fresh green peas
green chillies
2 big onion made to paste
1/2 tsp black cumin
1 tsp turmeric powder
1 tsp red chilly powder
5 tbsp of mustard oil
1/2 tsp sugar
salt to taste.
1 tbsp tomato sauce/tomato puree

Wash and sprinkle fish with little salt & turmeric. Put oil in a pan and fry the fish lightly. Keep the fish aside. Put oil in a pan. When hot, add black cumin and when it stops spluttering add onion paste and fry until light brown, add chilly powder, tomato sauce/puree and turmeric and fresh peas. Stir it for a while then add 2 cups of water. Add salt, sugar and 4/5 slit green chilies as per your requirement. When it starts to boil add fish one by one very carefully.Its a very soft fish so it can break very easily.When the oil shows on top its ready.
Serve hot with rice.

Pui shak Ilish macher matha die. ( Balsella leaf cooked with Hilsa head)

Ingredients:

Pui shak ( Balsella leaves) 200 gms
1 medium sized brinjal (egg plant)
One medium sized Hilsa head
1/2 teaspoon Panch Phorun ( a mixture of cumin, fennel, nigella, fenugreek & mustard seeds)
2 dry red chilies
1 teaspoon turmeric
3 or 4 pieces of slit green chilies ( according to your requirement)
salt to taste
Mustard oil for cooking/ any other oil as you prefer but the taste is best when cooked in  Mustard oil.

Wash & cut the leaves & chop it. Chop also the tender stalks. Wash brinjals & cut into small cubes. Wash the fish head & rub it with  1/4 teaspoon of turmeric & a pinch of salt. Put 2 tablespoon of oil in a pan. When hot add the fish head & fry till it becomes soft & light brown. Do not fry too much. Take it out & let it cool and  make small pieces of it. Add 1 tablespoon of oil in a pan. When hot add panch phorun & dry red chilies. Do not let the chilies burn, add pui shak & the brinjals, add 1/2 teaspoon of turmeric. Cover it and let it cook till the shak wilts. Add the fish head, salt to taste, slit green chilies, mix well. Cover & cook in a low heat till everything blends well.

Its a great bengali dish. You can serve with hot rice. 

* You can add more vegetables if you want, like pumpkin, radish, potatoes.

chingri malai curry (prawns cooked in coconut milk)

Ingredients:
500 gm prawns
1 cup of coconut milk
1 medium sized onion finely sliced
1 bay leaf
1 clove
2 green cardamoms
a small piece of cinnamon
1/2 tsp of fresh ginger paste
1/2 tsp of turmeric
1/2 tsp of red chilly powder
2 tbsp of mustard oil
salt & sugar to taste

Clean & wash prawns. Heat oil in a pan. Add bay leaf, green cardamoms, clove, cinnamon. When it stops spluttering add onions.When the onions are light brown add ginger paste, red chilly powder & turmeric. Fry a little bit & add prawns.Fry a little bit & add coconut milk. Add salt & sugar.Bring to boil & take it out from heat. Its ready to serve. Do not boil it too much, the prawns will become hard & the taste will not be good. Best with rice.

Steamed Sweet Curd (Bhapa Doi)

Ingredients:
1 cup curd beaten
1 cup milk

1 tin condensed milk(sweetened)
4or 5 almonds blanched & sliced
9 or 10 pistachio nuts/ cashew nuts sliced
4 or 5 raisins
2 cups of water

Beat curd , milk & condensed milk till well blended. Add almonds, pistachios/ cashew nuts & raisins. Mix well. Pour the mixture into a 1 litre pudding mould. Cover mould tightly with grease-proof paper securely tight. Pour water into pressure cooker. Place the mould on the grid. Bring to full pressure on high heat. Then reduce heat & cook for 20 minutes. Remove from heat & allow to cool naturally. Take out & uncover the mould. Let it cool in room temperature & then refrigerate till you serve.

Mushrooms with onions

Ingredients:
200 gms fresh mushrooms
2 green chilies chopped
1 small green capsicum cut into thin long strips
1 medium sized onion shredded into long pieces
5 flakes of garlic crushed
2 tsp coriander powder
1 tsp red chilly powder
a pinch of sugar
2 cloves crushed
1/2 cup fresh curd beaten
salt to taste
 Wash & cut mushrooms into small pieces. Heat oil in a pan. Add crushed garlic, cloves. keep it for 1minute.

Add onions & saute till they r light brown. Add mushrooms. Add coriander powder, chilly powder, green chilies, salt, sugar & cook on low flame till mushrooms are done. Add curd Stir fry till it dries & coat the mushrooms. Serve hot.

Mushroom with cabbage & onions

Ingredients:
1 pkt fresh mushroom (200gms)
2 medium sized onions sliced finely
2 green chilies chopped finely
1 small cabbage chopped coarsely
1" piece of ginger sliced finely
1/2 tsp red chilly powder
1 tsp coriander powder
1tsp garam masala
3/4 cup fresh curd
1 tsp ajwain(carom seeds) crushed
salt to taste

Wash & cut mushrooms in small pieces. Heat oil in a pan. Add ajwain.keep it for a minute. Add onions, green chillies & ginger. Cook till onions turn brown.Add mushrooms & cabbage. Add chilly powder & coriander powder. Cook in medium heat till mushrooms are done.Add beaten curd, garam masala& salt. Cook till curd dries up & coats the mushrooms. Serve hot. You can have this dish with rice or chapatis.