chilli prawn

Materials

 200 gms of shrimp (washed off the head)

 1 egg,

 Like the amount of corn flower,

 Capsicum 1 (sliced),

 1 chopped onion,

 Half a teaspoon of crushed ginger,

 Half a teaspoon of crushed garlic,

 Half a teaspoon of raw chilli paste,

 Half a teaspoon of tomato ketchup,

 Half a teaspoon of oyster sauce,

 Half a teaspoon of white vinegar,

 1 teaspoon of ginger and garlic paste,

 1 small carrot,

 Like the amount of oil,

 Like salt,

 A little sugar,

 To garnish onion leaves,

 Method

 Make a smooth mixture by mixing eggs in corn flour.  Mix ginger, garlic paste and salt in it.  Marinate the shrimp in this mixture for one hour.

 After one hour, fry the marinated prawns in hot oil.

 Now heat 2 teaspoons of oil in another pan.  When the oil is hot, add onion and capsicum pieces.  Stir a little and mix well with carrot powder, ginger powder and garlic powder.  Then add a little chilli paste.

 When the oil starts to come out, add tomato sauce and oyster sauce.  Then mix well with the inside of the fried shrimp.  When all the spices are well mixed with the shrimp and vegetables, add white vinegar and a little sugar.

 Stir for a while and pour into a serving dish, garnish with chopped onion leaves and serve.

বেংগলী রান্না

1

Spicy yogurt hilsa

 Materials

 Hilsa 1 hour, (weighing one kg)

 Half cup of soybean oil,

 Half a cup of onion paste,

 Half a cup of onion,

 1 teaspoon of turmeric powder,

 1 teaspoon of chilli powder (if not given)

 2 teaspoons of coriander powder,

 Half a teaspoon of fried cumin powder,

 Ginger paste half a teaspoon,

 Like the amount of salt.

 Half a cup of sour or sweet yogurt

 Raw pepper- to taste

 Method

 -Hilsa fish should be cut into large pieces.

 - Heat oil in a pan and add onion.  Fry the onion a little and add all the spices except cumin and curd.

 - Beat the yoghurt well with a little water.  After a while, cover with 1 cup water and salt and cook on low heat.

 - When the curd is well cooked and spread on top of the oil, spread the fish pieces.  If you want, cover with a little water and cook.

 -Open the lid in the middle and turn the fish upside down and cover it with chilli.  If it is sour curd, add a little sugar.  Remove from the oven by roasting over low heat.

বেংগলী রান্না

0

Ruhi macher matha diye muri ghonto

Ruhi macher matha diye muri ghonto.

 Materials

 Big Rui fish head and tail (cut,

 Selected, washed and cleaned) 800 g,

 Half a cup of polao rice,

 Ghee quarter cup,

 Half a cup of oil,

 One cup of chopped onion,

 One tablespoon of crushed garlic,

 Two bay leaves,

 Six raw chillies,

 Cumin paste and a half tablespoons,

 Cinnamon four,

 Cardamom four,

 Clove three,

 One and a half tablespoons of coriander,

 Ginger garlic paste two tablespoons,

 Two teaspoons of turmeric,

 Two teaspoons of chilli guru,

 Half a teaspoon of pepper,

 Three tablespoons of onion paste,

 Sugar and salt to taste.

 Method

 Wash the rice, add water and fry well.  In half a cup of oil, fry two raw chillies and bay leaves with half a cup of onion and garlic.  Mix all the bata and powdered spices with a little water and salt and sugar.  Drain with a cup of water for another 15 minutes.  Remove the thorns and the tail part and just wrap it in it for two-three minutes.  Cover with two cups of water and cook over low heat.  When it is boiled, put it in a separate bowl, cover it with a little water for three minutes on low heat with tail and cut.  Break the wrap with your hands and put it in it.  Now gently mix it with the fried rice and cover it with four cups of boiling hot water on low heat for a while.  In another frying pan, fry the remaining onion with hot spices in the remaining half a cup of oil and stir in the raw chillies for a while and pour over the murighanta.  Shake the oil and fried onion lightly and mix well with the murighanta and cover.  Steam on low heat for 10-15 minutes.  When the oil rises, lower it and serve.

Traditional bengali food

0

Fish korma

Fish korma

 Materials

 Big Rui fish pieces - 8/9 pieces

 Turmeric - 1/2 teaspoon

 Salt - Guess what

 Yogurt - 100 grams

 Onion paste - 2 tbsp

 Adabata - 1 teaspoon

 Raisins - 2 teaspoons

 Cumin powder - 1 teaspoon

 White oil - 4 tablespoons

 Cream - 100 g

 Ghee - 2/3 teaspoon

 Hot spices - 1 teaspoon

 Sugar - 1 teaspoon

 Mauribata - 1 tablespoon

 Red chilli powder - 1 tsp

 Method

 Fry the fish with salt and turmeric  Add all the spices in the oil except cream, ghee and hot spices  When tanned, beat the curd well and add it to the tanned spices  After a while, give the fish fried in oil  Give 1 cup of water  When the water is dry, remove from the heat and add ghee, hot spices and cream

Traditional bengali food

1

special pomfret fish recipe

Pomfret Special

 Materials

 Pomfret fish washed and cleaned at 4 p.m.

 Tandoori spices 3 tablespoons,

 Salt to taste,

 2 tablespoons of lemon juice,

 1 tablespoon of garlic juice,

 2 tablespoons of melted butter.

 Method

 Clean the fish. Cut the fish 3 inches long with a sharp knife on both sides at a distance of one inch.  Marinate with lemon juice, salt and garlic juice, raw chilli paste, tandoori spices for 2 hours and grill at 180-200 degree Celsius for 12-15 minutes. Brush the butter. Serve hot with lemon slices on both sides of the fish.

Traditional bengali food

1

chili tomato crab curry

Chili-tomato crab curry

 Materials

 Crab - 500 grams

 Onion paste - 2 tablespoons

 Dried chilli paste - 1/2 teaspoon (you can increase the amount by eating more salt)

 Garlic paste - 1/3 teaspoon

 Ginger paste - 1/2 teaspoon

 Chili sauce - 1 tsp

 Tomato sauce - 3 tablespoons

 Fish sauce - 1 tsp

 Corn Flower - Guess what

 Salt - to taste

 Chili Flakes - 1 tsp

 Sugar - to taste (if needed)

 Oil - as needed (I took a little bit of oil as needed without using too much oil at once)

 Method

 Heat oil in a pan and fry the cut crabs till they turn red.  If you don't fry it all at once, you will need less oil if you fry it step by step.

 -When the crab is fried, fry it with onion paste in the same oil and add chilli paste, ginger-garlic paste and salt one by one and add a little water.  Then you have to give the fried crabs.

 - It should be mixed well with spices.  Then cover with a lid for 5/6 minutes.

 -Then add chili sauce, tomato sauce, fish sauce.  Try it a little, if the sauce is a little too sour, you can balance the taste with a little sugar.  Mix a little cornflower and then take it down with chili flakes.

 Tips:

 Cut the crab into pieces and wash well.  Now, of course, you can buy clean packaged crabs in super shops.  But if you buy fresh crab from the market and cook it with difficulty rather than packaged crab, then its taste will be incomparable and your trouble will be worth sixteen.

 If you want, you can use crushed ginger-garlic instead of bata ginger-garlic.  And if you are good at salty foods, you can also add some crushed red chillies.  Since a variety of sauces will be used in cooking, it is important to keep this in mind when adding salt.

Traditional bengali food

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