Gang Mourollar Baguni Jhal TOP -20- FISH & MEAT MOUTH WATERING DISHES

Gang Mourollar Baguni Jhal

Introduction:    Gang Mourolla or small fish in river Ganges from Bengal .Mourolla macher jhal or deep fry both are authentic Bengali dish.

Ingredients:

• 200 g Gang / Ganga / Ganges mourolla / small fish
• 1 cup of brinjal egg plant cut into length wise  
• 1 medium size tomato paste 
• 1 tsp black cumin
• 1/2 tsp each red chilli, cumin. &turmeric powder 
• 2 tbsp chopped cilantro
• 2 slitted raw red chillis
• Salt and sugar as per taste
• 1/2 cup of mustard oil for cooking and frying 

  

Procedure:

Marinate the fish with salt and turmeric powder

and keep aside for 1/2 an hour .

Marinate the brinjal / egg plant with salt and 

turmeric powder. Keep aside for 1-2 mins.

Heat oil in a kadai / wok  and add marinated brinjal
and fry till light golden brown.

After frying take out the fried brinjal in a bowl 
and keep aside.

Now heat the remaining oil and add black cumin,

and toss the marinated fish in it. 

After that make a thick past with tomato paste
 and all powder masalas.

Now add the masala mix on top of the fish and mix
 well carefully, after that add fried brinjal / egg plant.

Now add salt and sugar as per taste and 1/2 cup

 of water and cook for 2-3 mins on high flame 

without lid. 

Now add red chilli and chopped cilantro.Put off

 the gas, curry is ready. 

Now ready to serve Gang Mourollar Baguni Jhal With Hot Rice.

Serves: 3-4

Next Roasted Murgh Makhani-----> 

Koi Mourier Jhal TOP- 20 - FISH & MEAT MOUTH WATERING DISHES

Koi Mourier Jhal

Introduction:    The "Koi" word comes from Japanese. Simply meaning "carp".                                

Ingredients:

• 5-6 pieces of koi fishes cleaned and washed
• 2 tbsp mouri bata /fennel seed paste 
• 2 tbsp ginger paste 
• 1 big size /  4-5 tbsp tomato paste
• 1 tsp read chilli powder
• 1/2 tsp turmeric powder
• 1 tsp cumin powder 
• 1 tsp garam masala powder
• Salt & sugar as per taste
• 1/2 tsp fennel seed & 2 bay leaves                                         
• 1/2 cup mustard oil for cooking & frying
• 1 tbsp chopped cilantro for garnish
• 2-3 silted green chillies 

                                                                                                                                                                                                                                             

Procedure:

Marinate the koi fish with salt and turmeric

 powder for 10 -15 mins.  

Now heat oil in a wok / kadai and add 2-3 fish and

 fry them until light golden color from both side.

Now take out all fried fish ina bowl / plate and

 keep a side .

Now Heat that remaining oil and add bay leaves

 and fennel seed .

When they stop crackling then add tomato paste

and stir for 1-2 mins .

   

After that add ginger and fennel seed paste and  stir
for 1 min on simmer way.

Then add red chilli, turmeric, and cumin powder  
and salt and sugar mix well and cook until  oil 
comes on top.
  

After that add all fried fishes and coat the masala
with fishes carefully. Then add garam masala, green
 chillis and 1/2 cup of lukewarm water and cover the
 presser pan with lid for 2 whistle.

After that open the lid and garnish with cilantro.

Now ready to serve Koi Mourier Jhal With Hot Rice.

Serves:  5-6

Next Chicken Rezala------> 

Chicken Rezala Royal Style TOP -20- FISH & MEAT MOUTH WATERING DISHES

Chicken Rezala Royal Style

Introduction:     Chicken Rezala or rezala is a Bengali dish. Its influenced by Royal Mughlai  cuisine.                         

Ingredients:

• 1/2 kg chicken cut in to medium size
• 1/2 cup of beaten yogurt
• 1/2 cup of poppy & cashew paste
• 3-4 tbsp onion paste
• 1 tsp each ginger-garlic paste
• 1 big size onion cut into round shape
• 4-5 slitted green chillis
• 2-3 dry whole red chillis
• 2 bay leaves &1 inch each, 2 cinnamon sticks
• 5-6 each clove & green cardamom
• 1 tbsp broken black pepper 
• 1 pinch of saffron
• Salt- sugar as per taste
• White oil & ghee for cooking

Procedure:

Clean and wash the chicken cubes carefully and drain 
 extra water .

 Now marinate the chicken cubes with ginger-garlic
paste, onion paste and salt. 
   

And keep aside for 1/2 an hour.

After 1/2 an hour add with marinated chicken 
beaten yogurt and mix well and keep for 15 mins.

Now heat 50-50 oil and ghee 1/4 cup in a pressure
pan and add all whole spices, red and green chillis.

When they stop crackling then add marinated

 chicken and stir for 2-3 mins on low flame.

After that add cashew-poppy paste, salt &sugar 

to taste and mix well.

After that add 1/2 cup of lukewarm water and
onion rings and cover with lid for 2 whistle on
high flame.
  

After 15 mins open the pressure cooker and add 
saffron and cook for 1-2 mins with cover.

Chicken rezala is ready .

Now Chicken Rezala is Ready To Serve With Romali Roti or Paratha. 

                                                                                    

Serves: 4-5

Next  Gang Mourollar Baguni Jhal--->