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delicacy.
Ingredients:
1
2
1
2
1
8
lb. fish, cut into pieces
tbsp. oil
tsp. turmeric powder
tbsp. mustard powder
tsp. salt
green chillies
Method:
Make a paste of mustard in an equal amount of water. Heat oil in a non-stick frying pan and fry
the mustard paste for half a minute, and add 3 cups of lukewarm water. Bring to a boil and add
fish, turmeric and salt and green chillies. Cook on medium low heat for half and hour.
Chilli Fish
The Bengali passion for fish inspired this Indo-Chinese invention(don't try looking for it in
Chinese restaurants outside Calcutta - you won't find it! However, anyone who has visited a
Chinese restaurant elsewhere in India will recall the Indo-Chinese chilli chicken - a dish that is
essentially based on the same set of spices).
Ingredients:
1
4
1
1
lb. fish, cut into pieces
tbsp. chopped garlic
green bell pepper thinly sliced into long strips
onion thinly sliced into long strips
Salt and pepper to taste
Soy sauce to taste
1
tbsp. oil
Method:
Heat oil in a non-stick frying pan and fry the fish seasoned with salt and pepper on medium high
heat for ten minutes on either side. Remove fish, add green bell pepper and onions and salt and
cook until crisp but not wilted, about ten minutes. Mix with the fish and season with soy sauce.
Fish Fry
(Matcher Fry)
Another testimony to the Bengali passion for fish- this dish is seldom to be found outside
Bengal.
Ingredients:
1
1
lb. fish fillet, cut into pieces
tbsp. garlic paste
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31 -
1
tsp. onion powder
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