Indian cuisine is varied. There is not only a variety of food but even the ingredients used in different parts of the country are so different, sometimes ending up being downright conflicting. Take fish and curd for example. Bengalis swear by it. I posted a recipe before, Doi Maach, that combined these 2 ingredients. But these same ingredients together in one dish is taboo in South India. It’s the same with various other ingredients too. So funny really.

Back to our recipe, I was updating the blog today with a new theme and ended up using a theme from Studiopress. That was when I noticed, how slacky we have been with the blog. It was then that I decided that regular updates will be a part of this blog now. So when Sumi made this delicious recipe for the evening I just had to post it. This was the first time we actually got fresh fillet directly from the market. We usually have fresh water fish. But fishes like Rohu and Catla we get here in Bangalore are not fresh and tasty like in Kolkata. Hence we have moved towards sea water fishes like Emperor and Salmon which mostly have a neutral taste and smell. I hope you enjoy the recipe.

Ingredients

To Marinade Fish

• 2 big fillets (approx 400 gm each) of Emperor Fish or salmon fish
• 1 1/2 tsp salt
• 12 peppercorns crushed
• Juice of half lemon

• 150gm thick Yoghurt
• 100 ml fresh cream
• 1/3 tsp salt
• 1/2 tsp garam masala
• 1/2 tsp grounded black pepper
• 1/2 tsp red chilli powder
• 1/2 small onion thinly sliced
• 2 cloves of garlic minced

• A non-stick pan
• 100gm butter
• 2 tbs vegetable oil
• Parsley for topping (1 tbsp)

Method

If you like this post please post your comment by going to the original post here Fish Fry with Yoghurt Sauce

© Copyright Enjoyable Recipes - Simple everyday recipes with bits of this and that and a touch of Bengali-ness

Fish is compulsory on the dining table of any bengali. We literally start our life with a fish preparation:) And suffice to say I love it too. This recipe is not exactly mine or Boombooms. It was made by my mother-in-law. Both my mom and mom-in-law make it a different and both taste heavenly. I wish one day I can say that for my own recipe Though whenever I tried it Boomboom told its very good. But I never believed him.

Ingredients

• 500gms Rohu Fish cut into medium sized pieces
• 1 medium sized onion chopped
• 1tsp mustard seeds
• 4-5 green chillies slit lengthwise
• 1/2tsp turmeric powder
• 1tsp ginger garlic paste
• 1tsp red chilli powder
• 300gms curd
• Oil as needed
• Salt to taste
• Coriander leaves for garnishing

Method

Wash the fish, mix salt and turmeric powder together and apply it on each of the pieces. Let it marinate for 15 mins.

Now shallow fry each of the pieces’ both sides till they turn light golden brown. Set it aside.

Add little oil in a wok, add the mustard seeds, green chillies, ginger garlic paste, onion, salt and chilli powder. Stir in high flame.

Add around 50-100ml of water to the mixture and let it boil in high flame.

Take around half of the curd (150gms), whip it light so that water doesnt go out of it and add it to the contents in the wok.

Now add the fish to the wok and cook it in low flame for 1 min. Turn the pieces to the other side and repeat.

Now put the remaining curd, add little bit sugar and salt. Make sure the curd remains thick so do not over cook.

Lay the fish in a dish and garnish with fresh coriander leaves and 1tbsp of raw mustard oil.

If you like this post please post your comment by going to the original post here Doi Maach

© Copyright Enjoyable Recipes - Simple everyday recipes with bits of this and that and a touch of Bengali-ness