Showing posts with label Bengali fish curry. Show all posts
Showing posts with label Bengali fish curry. Show all posts

Sunday, 24 June 2018

Steamed Prawn or Vapa Chingri

14:45 by Sumana3 comments
Chingri or prawn is always favorite sea food for us. In Bengali cousin we have lot of famous dishes with prawns like Lou chingri, Chingri malaicurry, Vapa chingri, Dab chingri etc. Actually prawn has an awesome taste which can turn any dish a delicious one from a very average. And cooking time is also very short. In my blog you will get lots of recipe with prawn. This time I am sharing steamed prawn recipe which is one of our favorite prawn recipe.
I learned this dish from my mom and she learned from her friend. In this recipe I added coconut but my mom and aunt never added it. One of friend said they generally add poppy seed paste. But we don’t. Some people obviously will say no need to use chopped onion but I  used. If you want to skip coconut, onion you can. Even you can add poppy seed paste. But don’t replace mustard paste. Without mustard paste this dish will be incomplete. In most of the steamed recipe in Bengali cousin you will get use of mustard paste because of its pungent taste, which makes the dish more sumptuous. For more steamed fish recipe you can check vapa Ilish recipe in my blog.
The quantity of ingredients is for 2 persons.

prawn steamed with mustard paste - Bengali recipe
Steamed Prawn or Vapa Chingri

Ingredients:

Prawns – 15/20 medium size
Mustard paste – 1tbsp
Coconut paste – 1tbsp
Chopped onion – 1small size
Salt
Turmaric powder – 1 tsp
Mustard oil – 1and1/2 tbsp
Green chilli – 5/6pcs

Recipe:

Clean the prawns, deveined and deshell it. If you want to keep head portion you can keep.
Take a mixing bowl and put all ingredients except green chilli and oil.
Mix it and add ½ tbsp oil in it.
Now take a steel tiffin box and put the mixed prawn with spices.
Drizzle remaining oil on it and put green chillies.
Cover the box.
Now you have to steam it.
Take a large vessel and put some water.
Then keep a small stand in the vessel and keep the box on the stand.
Cover the vassal and steam it for 10 - 12 minutes.
Prawn cooks very fast.
When the water comes to normal temperature, remove the box and your steamed prawn is ready.
Serve with hot steamed rice and enjoy your meal.


Wednesday, 12 August 2015

Vapa Ilish (Steamed Hilsa) Recipe

21:26 by Sumana3 comments
Hilsa or Ilish is the most popular fish for Bengalis. This is the national fish of Bangladesh. Bengalis wait throughout the year and look forward to the rainy season for Ilish. I think Hilsa is most popular for its aroma and taste and also very easy to cook. Nowadays Hilsa is not so pocket friendly but the positive thing is that this fish is very light weight. Bhapa Ilish or steamed hilsa is one of the most popular hilsa dish in Bengal.
Bhapa Ilish or Steamed Hilsa is a popular Bengali hilsa recipe
Bhapa Ilish (Steamed Hilsa)

Ingredients:

Hilsa belly piece – 2pcs
Mastered paste – 3tbsp
Salt
Turmeric powder – 1 pinch
Mastered oil – 3-4 tbsp
Green chilli – 2-3 pcs

Recipe:

Marinate the fish with turmeric powder and salt.
Now take a bowl and mix mastered paste, 2-3 tbsp mastered oil and salt.
Now take a stainless steel tiffin box and arrange the fish. Pour mastered mix over the fish. Put green chilli. Cover the box.
Then take a vessel and fill half of it with water and keep the tiffin box in the vessel.
Now cook it for 10 minutes.

Your vapa ilish is now ready. Serve with hot steam rice.

Try my other Hilsa recipes

Hilsa In Mustard Gravy (Sorshe Ilish)
Hilsa In Curd Gravy
Butter Hilsa
Fish Paturi

Please let me know your feelings of relishing bhapa ilish or any other hilsa recipe with hot steamed rice with your near and dear ones. Happy cooking ... J

Wednesday, 4 September 2013

Butter Hilsa

19:42 by SumanaNo comments
Hilsa fish cooked with butter egg plant and mustard
Butter Hilsa

Ingredients:
Hilsa 2 round pieces
Brinjal long 4 pieces
2 tbsp curd
2 tsp mustard paste
Salt
Butter
Half sliced green chilli
Recipe:
Marinate the fish with salt. Heat butter in a pan and put the hilsa pieces and sauté it. Then take the fish out from the heat. Now, add brinjal pieces in butter and fry it in low flame till golden brown. Then add the fried fish pieces and little bit of water. Take a small bowl and mix mustard paste, curd, salt and add with the fish. Add sliced green chilli and cover it for 2-3 minutes. When the fish and the brinjal becomes tender, take out from heat. Serve hot with plain rice.

Saturday, 31 August 2013

Hilsa In Curd Gravy

20:49 by SumanaNo comments
Bengali fish hilsa cooked in mustard oil and curd
Hilsa in curd gravy

Hilsa or Ilish is the most popular fish for Bengalis. This is the national fish of Bangladesh. Bengalis wait throughout the year and look forward to the rainy season for Ilish. I think Hilsa is most popular for its aroma and taste and also very easy to cook. Nowadays Hilsa is not so pocket friendly but the positive thing is that this fish is very light weight. Learn how to cook Hilsa in curd gravy at home.

Ingredients:

Hilsa round pieces
Curd 100 gm
Sugar
Salt
Mustard oil
Green chilli
Red chilli powder (optional)

Recipe:

Marinade the fish with salt and keep aside for 5 minutes. Now heat oil in a pan and put the fishes for frying. Don’t fry it too much, just sauté it. Now take the fish out from heat. Add a little bit of water in the same oil, add sugar and salt. Mix well. If you want you can add a pinch of red chilli powder. Now put the fish in the gravy and add bitten curd with it in low flame. Cook for 2-3 minutes and when the gravy becomes thick take it from the heat. Garnish with green chilli.

Sunday, 18 August 2013

Hilsa In Mustard Gravy (Sorshe Ilish)

03:16 by Sumana4 comments
Hilsa cooked in mustard gravy, shorshe ilish, fish curry, ilish macher jhal
Hilsa in mustard gravy

Hilsa or Ilish is the most popular fish for Bengalis. This is the national fish of Bangladesh. Bengalis wait throughout the year and look forward to the rainy season for Ilish. I think Hilsa is most popular for its aroma and taste and also very easy to cook. Nowadays Hilsa is not so pocket friendly but the positive thing is that this fish is very light weight. Hilsa with mustard gravy (sorshe ilish) is an authentic Bengali dish and is very easy to cook.

Cooking time: 10 minutes.

Ingredients:
Hilsa: 2 round shaped pieces
4 tbsp Mustard oil
Salt
Kalinji seeds (onion seeds) - 1 pinch
Mustard paste - 1 tbsp
Turmeric powder - 1 tsp
Green chilli


Recipe:
Marinate the fish with salt and turmeric powder and keep aside for 5 minutes. Now heat oil in a pan and put the fishes. Don’t fry it too much, just sauté it. Now remove the fishes from fire and add a pinch of onion seeds in the same oil. When you start getting a nice aroma, add a cup of water, turmeric powder and salt and stir well. Now add thick mustered paste and put the fried fishes. Cover it with a lid for 2-3 minutes. When the gravy becomes thick take it out from the heat. If you wish you can spread a little bit of raw mustard oil as it enhances the taste and garnish with green chilli.
Serve with plain rice.
If you wish u can skip the frying process and use raw hilsa for mustard gravy.  Many people likes shorshe ilish in this process.

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