Durga Puja 2018 Special: Two easy fish recipes you can try for the festive season

Indulge brings you two easy to make Bengali fish recipes for Durga Puja
Pur Bhora Bhekti
Pur Bhora Bhekti

Pujas are not complete without fish. Bengalis love their fish and so, Indulge brings some tasty and easy fish recipes for the readers to try during the Pujas.

<em>Pur Bhora Bekti</em>
Pur Bhora Bekti

Pur Bhora Bekti (serves two)

Ingredients:

Kolkata bekti fillet: 200 gm

Garlic: 20 gm

Ginger: 15 gm

Green chilli: 20 gm

Coriander leave: 25 gm

Lemon juice: 20 gm

Onion large: 60 gm

Cumin powder: 25 gm

Garam masala powder: 20 gm

One egg 

Refined flour: 60 gm

Black pepper powder: 15 gm

Refine oil: 150 gm

Salt to taste

Breadcrumbs: 100 gm

Method:

Boil small pieces of 100 gm bekti and mash it. Heat oil in a frying pan, add onion and cook it till it turns golden brown, then gradually add ginger and garlic paste, and mix it well. Add roasted cumin powder, add boiled, mashed potatoes and mix it well. Check the seasoning, add black pepper and chopped coriander leaves. Take the fish fillet and make thin slices. Marinate the slices with ginger garlic paste lemon juice and salt. Stuff the fish with prepared mixture, and dip it in a batter wrapped with bread crumbs. Deep fry and serve hot with kasundi.

<em>Mourola Machher Bati Chorchori</em>
Mourola Machher Bati Chorchori

Mourola Machher Bati Chorchori (serves two)

Ingredients

Mourola fish: 200 gm

Chopped onion: 90 gm                         

Green chillies: 40 gm

Potato: 100 gm

Turmeric powder: 20 gm

Mustard oil: 60 gm

Salt to taste

Lemon juice: Two tbsp

Method:

Take a little mustard oil in a frying pan and heat. Deep fry the fish and keep aside. Fry chilli and onion and when the onions turn golden, add julienne cuts of potato. Stir it and add haldi powder and two cups of water with salt according to taste. Cover and cook it in a low flame. When the gravy becomes thicker, add the fried fish and cover it and cook it in high flame for 2-3 minutes. Check the seasoning, add lime juice and mix it well. Serve with hot rice.

<em>Chef Bhaskar Das Gupta</em>
Chef Bhaskar Das Gupta

About the author:

Chef Bhaskar Das Gupta was a Junior Sous Chef in Astor Hotel and also worked in Hotel Hindustan International. Later, joined in Speciality Restaurants and was the chef-in-charge Of Oh! Calcutta in Delhi. Currently, he is a Chef in Sonar Tori, Kolkata, Ambuja Neotia Hospitality

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