Fish dishes cost a penny in a country where it is one of the main components of its diet. However, there are some unique dishes, and here are two of those recipes.
Malabar Biryani Fish
Ingredients
1 kg of rui or ilish fish or lobsters
1 cup chopped onion
¼ cup onion paste
100 g green peppers
1 tablespoon of garlic paste
1 tablespoon of ginger paste
2 tablespoons of lemon juice
¼ cup cilantro leaves
½ cup of yogurt
Salt to taste
1 kg of aromatic rice
3 tablespoons of ghee
1 cup of cooking oil
1 cup of tomatoes
1 teaspoon of ground turmeric
2 tablespoons of broken cashews
3 cardamom pods
3 cinnamon sticks
tsp garam masala powder
Boiling water
Method
Heat the oil in a pan and sauté half of the onion until golden brown. Brown the cashews and set aside. Apply turmeric powder and salt to the fish. Heat 2 tablespoons of oil in a pan. Lightly brown the fish and set aside. In a heavy-bottomed container, heat 3 tablespoons of oil. Add the onion pasta and fry. Add ginger, garlic, chili peppers and mix well for 2-3 minutes. Add the tomatoes, yogurt and salt. Cook for a while or until the water evaporates. Add the pieces of fried fish, coriander leaves, lemon juice and a little water. Cook 2-3 minutes. Set aside.
For the rice
Wash the rice properly and let the water run out. Heat the ghee in a nonstick skillet. Add the remaining onion slices, cardamom and cinnamon sticks. Fry 2-3 minutes. Immediately add the rice. Stir and add the boiled water (1: 2 ratio) and salt. Cook over high heat until the water is absorbed by the rice. Keep the rice covered for 10 minutes. Sprinkle garam masala powder over the rice. Now take a container with a thick bottom and add the cooked rice in a single layer at the bottom. Add a few spoons of masala fish. Combine a little fried onion, nuts and cover with a layer of rice. Layer it, finishing with the toppings on top. Cover the container and simmer the biryani over low heat for 10-15 minutes. When it’s done, remove from the oven and serve hot.
Katol Macher Kofta
Ingredients
500 g katol fish
1 tablespoon of corn flour
1 teaspoon of ginger paste
½ teaspoon garlic paste
½ teaspoon garam masala powder
3 green chilli pastes
1 tablespoon of chopped onion.
½ teaspoon ground turmeric
1 teaspoon of roasted and powdered cumin seeds
½ teaspoon of salt
Oil for frying
Method
Cut and wash the fish. Mix the pieces of fish in a food processor. Separate the bones from the fish. In a bowl add all the ingredients except the oil. Mix well. Make small round balls or chops from the fish mixture. Heat oil in a skillet. Place the fish balls in the hot oil. Fry the kofta until golden brown. Remove from the oil and serve.
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