If you are a true Bong minded person who loves tradition and culture of Kolkata, then you are bound to celebrate a Monsoon Bong Fish Fiesta, in the kitchen, during these July- August -September months. The abundance of fishes like Hilsa/Illish, Pabda/Butter Fish, Prawn and many more caught by our happy fishermen and the profound site of availability in the local market excite our taste buds to buy back home few variants and to cook in style for your guest and family members. Here, these recipes are helping hand for the preparation you wish to incorporate for separate fish. We can’t ignore the usual instinct of traditional Bengali cooking methods of Jhol/Jhal/Bhapa, but few addition of trendy ingredients sometimes can satisfy the excellent dining options at home itself.
Pabda Bori Masala
4 Pabda fish (100-150 grams each)
1/2 teaspoon Cookme Turmeric Powder
1/4th teaspoon Cookme Red Chilli Powder
50 grams Fulkopir Bori powder
1/4th teaspoon Cookme Kalonji seeds
5 Green Chillies
2 Red Chillies
3-5 tbsp Mustard Oil
2 teaspoon Fresh Cream
1/2 teaspoon Ginger paste
2 Garlic pod minced
1/4th cup warm Water
Salt as per taste
To make the Pabda Bori Masala, at first clean and dry the fishes. Season with salt and turmeric powder.
Heat a frying pan with oil and fry the fish for 1-2 minutes .Keep it aside.
Temper with kalonji seed red and green chillies. Add the ground bori powder and chilli powder to fry till just done in low flame.
Immediately add the ginger paste and garlic chops with 1/4th cup or less water.
Add the rest of the ingredients, arrange the fishes except coriander leaves.
Cook till almost dry. Check salt. Garnish with coriander leaves.
Serve hot with flavoured Peas Pulao or Steamed rice.