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Bengal and Fish

Fish, Bengal, Fish dishes, Fish eating, Recepie,cooking,fish cooking, spicy cooking,

Bengalis as a race are prone to fish eating. Fish eating is a religion practiced by majority of the Bengalis. In any corner of the globe, Bengalis would never leave a chance to have the taste of fish. Naturally, they have their own style of cooking fish, a typically Bengali type. Cooking designs vary from district to district of Bengal for the same kind of fish. Here you will find that many successful professionals in other fields have a special knack of preparing fish dishes in their own style learnt from their ancestors. I personally know of some renowned singers, literary stalwarts, reputed medical experts and famous actors and actresses to be superb cooks. I will put here two different fish recipes smelling typically of Bengal.

Ilish –Doi-Posto

(A combination of ‘Ilish or Hilsa’ fish, curdled milk or yoghurt with poppy seeds.)

Ingredients:

1 kilogram fish size cleaned and sliced

100 grams plain curdled milk

150 grams mustard seeds to grind for paste

150 grams poppy seeds to grind for paste

100 grams mustard oil

Salt to taste

7 – 8 pieces. Green chilies

Procedure:

Mix all the paste including the yoghurt and mustard oil and rub on the fish pieces adding salt to taste. Put the entire mixture in a container and spread the green chilies on them and close the lid. Keep water in a large tumbler like utensil and put it on the oven. Finally put the closed container on the water with low flame of the oven for15 – 20 minutes. The Ilish-doi-posto is ready to serve. Serve with plain boiled rice or you can enjoy it with roti (Indian bread) or even bread.

Daab Chingri

(A combination of Tiger prawns in green coconut.)

Ingredients:

15-16 pieces of medium sized tiger prawns deveined and cleaned

3 pieces of normal size green coconuts with pulps to be grated

½ teaspoonful of turmeric powder

Salt to taste

100 gms. Vegetable oil

2-3 bay leaves

¼ teaspoonful garam masala powder

3-4 pieces of green chilies

1 table spoonful onion paste

¼ teaspoonful ginger paste

½ teaspoonful of cumin powder

1 tomato grated

Procedure:

Rub the fish with half of the turmeric powder and salt. Make the oil ready in a pot and start heating on the oven. Drop the bay leaves, spices mixture powder and green chilies. Add the onion paste, ginger paste, the rest of turmeric powder, the cumin powder and the grated tomato pieces and gently stir till they mature. Add the fish and fry till brown and then pour to make a paste with addition of the grated coconut pulp for 10-15 minutes. Take out the preparation and put it into the coconut cups already prepared in halves. Take ‘Dab Chingri’ with either rice or bread.
Published: 2008-12-12
Author: Birendra Mohan Bhattacharjee

About the author or the publisher
I am a freelance article / content writer trying to learn the art of article writing. Presently I am engaged in writing articles on a variety of subjects for companies in INDIA and abroad meeting the time deadlines.
I am a retiree with a background of marketing of pharmaceuticals and hospital brands and created product brochures, training manuals and allied papers.
At 59, I am still young at heart, young at observing things around me and with a positive conviction to get a job done.

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