Showing posts with label baked fish. Show all posts
Showing posts with label baked fish. Show all posts

Sunday, 24 June 2018

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


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


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

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)


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


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

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

Saturday, 17 January 2015

Grilled fish recipe|Grilled Bhetki Recipe|Tawa tossed vegetables

I love grill and not only me; my whole family loves grill.  The aromas of grilling chicken or fish attracts me so much that wherever and whenever I get the aroma, I start filling hungry. J

This grilled fish recipe is very easy and you can make it in a jiffy. Actually I love to cook those dishes which are very simple and easy; even a novice can prepare it. My second priority is time. I like recipes which can be prepared in a jiffy as nowadays no one has enough time to go for a lengthy procedure.

And for this recipe if you think you a grill pan is must to get the nice dark stripes of grill, you can very well use grill pans available in the market. But you do not have a grill pan, not an issue. I have a trick to get grill mark without grill pan. Take a nonstick pan and place 2-3 wooden ice-cream sticks and place the fish pieces. When cooking is finished; you will get the same grill marks in your fish fillet.

Any good fish fillets can be grilled. Here I have used bhetki fillets as this is one of my favorites. Though salmon can be irresistible, it is not widely available in India. Sole fish is also very widely used in Indian restaurants. Pomfret/paplet is commonly used here for grilling whole fish. To view my pan fried tandoori pomfret recipe, click Pan fried tandoori pomfret.

Bhetki fish grilled in tawa and vegetables tossed in tawa
Grilled Fish With Tossed Vegetables

Grilled fish recipe:

What you need to make grilled fish:

Fish fillet (bhetki) – 4 pcs
Ginger-garlic paste - 1tsp
Chopped celery – 2 tbsp
Chilli flakes – 1 tsp
Honey – 1 tbsp
Lemon juice – 1tbsp
Red bell pepper
Yellow bell pepper
Baby corn
Olive oil – 3 tbsp

How to make grilled fish in tawa with tossed vegetables:

Ø  Take all vegetables and cut them into uneven shape.
Ø  Now take a mixing bowl and mix the oil, ginger-garlic paste, chopped celery, salt, chilli flakes, honey, and lemon juice. Marinate the fish in the mix for 15-20 minutes.
Ø  Now take a pan and place it over the gas and heat it. Then place the marinated fish fillets in the pan in high flame. After 2-3 minutes, carefully flip the fish using a spatula with thin edges.
Ø  Cook the other side for 2 minutes. Now shift the fish from the pan.
Ø  In the meantime, when the fish is in the pan, put the vegetables except lettuce into the same mixing bowl where you marinated the fish fillets. Now put the vegetables in the pan in high flame and toss it for 2-3 minutes.
Ø  Now take a serving plate and place the fishes. Place the vegetables and lettuce on the other side of the plate.
Ø  Your dish is now fully ready to serve.

NB: An important point to remember is that it takes very little time to grill fish. So keep checking the doneness. The fish should be properly cooked but not over cooked. If it is overcooked it will be tough and will break.

Tuesday, 30 December 2014

Easy pan fried tandoori pomfret recipe
Tandoori Pomfret


Pomfret – 2 pcs
Tandoori masala – 1 tbsp
Lemon juice – few drops
Red chilli powder – 1 tsp
Hung curd – 1 tbsp
Ginger garlic paste – 1 tsp
White oil


Marinate pomfrets with a few drops of lemon juice and salt and keep aside for 10 minutes. Then add all ingredients except oil in the marinated fish and again marinate it for 2 hrs. 

Now grease a flat pan and put the marinated fish. Keep it for 5 minutes. When one side is done, turn over the fish and cook for another 2-3 minutes. 

Your pan fried tandoori pomfret is now ready. Serve hot with salad. 

Saturday, 23 February 2013

Fish Paturi

Paturi is a very traditional Indian, particularly Bengali recipe. Paturi means something wrapped by leaves. Generally banana leaves are used to make paturi for its aroma. Leaves of bottle gourd are also used to make paturi. The main difference is bottle gourd leaves are also eatable but banana leaves are not eatable. Even though Bhetki Paturi is most popular, many people love Hilsa Paturi also.

Bhetki macher paturi, baked fish wrapped in banana leaf
Fish Paturi
Fish Paturi - Ingredients:
Bhetki fillet - 4 pcs
Coconut paste – 4 tbsp
Mustard paste – 2 tbsp
Turmeric powder – 1 ½ tbsp
Mustard oil – 4 tbsp
Salt – as per taste
Green chilli – 4 pcs
Banana leaves – 4 pcs (10”x10”)

Fish Paturi - Preparation:
At first clean the fish and dry it for some time. In a bowl make a smooth paste of coconut, mustard, turmeric powder, salt and mustard oil. Place the fish pieces in the mustard mixture and coat them well with the paste. Now blanch the leaves so that it does not tear easily. Brush the leaves lightly with oil. Now place the fish pieces in each of the leaves along with a green chilli. Fold the leaves properly and tie them with thread. Now put some oil in a pan and fry the paturis. After 4-5 minutes turn them upside down and fry for another 4-5 minutes. Your delicious fish paturi is now ready. Serve them hot with rice. Serve paturis along with the leaves, as it is cooked, at most just cut the threads. Unwrapping it before serving will cause loss of aroma.