Shorse Parshe/Parshe ( Fish in Mustard Sauce )

This one is dedicated to all the bongs and their appetite for fish and mustard. Shorshe bata maach is one of my favorite dish. This is a typical Bengali dish, preferably prepared with sea fishes for their distinct flavor and soft  butter like texture. It can also be prepared with any other type of fish.

Last evening when I took a stroll around the fish market the sparkling silver color of  Parse fish attracted me and so here we are all set to make this super simple  Bengali dish.

Ingredients:

• 4-5 Parse Fish cleaned (any other fish can also be used)
• 1 tbs mustard paste
• 1 tbs poppy seed paste
• 4 tbs yogurt
• 4 tea spoon turmeric powder
• 2 tea spoon Orion seeds(kalonji/kalo jeera)
• salt to taste
• 8-9 tbs mustard oil
• 4 green chillies cut length wise

Marinate the fish with turmeric powder and salt. Leave it for a while. In the mean time heat 4 tbs of oil in a frying pan. When the oil is smoking hot put the fish in the oil and fry it till the fish turns golden. Remove them from the pan. Add rest of the oil and Orion seeds to it. After a few seconds, when the Orion seeds starts crackling, add the mustard paste, poppy seed paste,  and 1/2 cup of water and let this cook for 5 -7 mins. Add the yogurt, the green chills. Mix them well. Add the fried fish. Cook it on low flame for 7-8 mins.

It is ready to be served with white steamed rice.

Goan Fish curry

Goan Fish curry has originated from one of the smallest state of India…Goa, the land of sun, sand  & fun. Rice with fish curry is the staple diet in Goa. Goan cuisine is famous for its rich variety of fish dishes cooked with elaborate recipes.  The Goan cuisine is full of spices, coconut milk and flavours of a vibrant culture.  Today’s recipe is ‘Goan fish curry’ this spicy goan curry tastes best when served with steaming hot white rice. So go on and spice up your meal today with the magic of Goan fish.

Ingredients:

• 8-10 pieces of sea fish(black pomphret or snapper)
• 1 cup coconut milk
• 2 tbs grated green mango(in mango season) or tamarind pulp 2tbs
• 1 cup grated onion
• 4 green chilli cut from middle & seeds removed
• 3-4 tea spoon red chilli powder
• 2 tbs garlic paste
• 4 tea spoon turmeric powder
• 8-9 curry leaves
• 4-5 tbs edible oil
• salt to taste
• 1-2 tea spoon black mustard seeds

Wash the fish pieces. Pat dry and marinate them with grated onion,chilli powder,salt & turmeric powder.Keep it aside for 1 hour. Heat oil in a pan. When the oil is smoky hot add the mustard seed, curry leaves, green chillies & garlic paste. Fry them till they start to crackle, then add the marinated fish & grated mango/ tamarind pulp. Cook it in low flame for 20 mins. Add the coconut milk and mix well. Cook it for another 10 mins. Goan fish curry is ready to be served with white steamed rice.

Fish kofta

In India food habits of people changes with the climate, for example in winter  most of us enjoy biting into a hot “paratha” . Summer is the time for “lassi, aam panna” and the pit-patting of the rain drops bring forth the craving for deep fried “pakoras and koftas”.

As it is rainy season now and quite a large variety of sea fishes are available, its time for fish kofta!!!

Ingredients:

• 500 gm sea fish ( preferably Snapper, Black Promphret,Surmai) cleaned,skin and scales removed and cut into small pieces
• 2 medium size onion, finely chopped
• 7-8 cloves of garlic, finely chopped
• 2  green chilli
• 2 tbs all purpose flour (Maida) or Bengal gram flour (Besan)
• salt to taste
• 250 ml oil, for deep frying

Boil the fish pieces in bowl with around 1L of water and salt for 10 -15 mins. When the fish pieces are soft remove it from water. Pat them dry. Now it is very easy to remove the bones,if any, from fish pieces. After the bones are removed crush the fish pieces and make a fish dough. To the fish dough mix the chopped onion, garlic, chilli and salt to taste. Add two 2 table spoon of all purpose flour (Maida) or Bengal gram powder (Besan) to it and mix well. Make small balls, about 1inch in size. Heat the oil in the frying pan.When the oil is smoking hot put the fish balls in it and deep fry till they turn brown. Fish Kofta is ready to be served. You can serve it with tomato sauce or Parsley-Mint sauce.

Note: It goes well with ginger tea or coffee.

Prawn baked in Ginger-Parsley sauce

When guests arrive why not dazzle them with something which looks exotic & tastes delicious. Well this dish sure fits the bill and the icing on the cake is its rather simple to make. On top of it zero oil, keeps the calories in check.

Ingredients:

• 500 gms Jumbo Prawns  (cleaned, heads removed)
• 100 gms Ginger
• 100 gms Parsley
• 1 large lime
• Salt
• 1 large red Tomatoes (cut into small square pieces)
• 2  1/2 Tbs Curd

Grind and make a paste of the Ginger. Squeeze the ginger paste and take out the ginger juice in a cup. Put Parsley & curd into the grinder and make a smooth paste.  Add parsley paste & ginger juice to the prawns and mix well.  Leave to marinate for 2 – 3 hours.

Take a plate or shallow dish and place the prawns on it.  Take care that the prawns do not crowd each other up. Pour any extra marinate on top of the prawns.  Cook in the microwave for 10-12 mins.  Garnish the prawns with the cut tomato pieces and we are ready to serve.