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.
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.
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.
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