It’s Pujo time again! And that means catching up with friends and family, pandal hopping, and lots of delicious food. If you’re not in Bengal and are craving your favourite Pujo dishes, don’t fret. We have a wide range of rare Bengali fish available, and some recipes you can choose from! Order your favourites now and get cooking.
Topse Fish Fry/Mango Fish Fry Recipe
This signature Bengali fish delicacy is a deep-fried preparation. The fish is coated in a batter of gram-flour and fried. It is a great starter for your house-parties, or you can just serve it with rice for lunch. Topse Macher Bhaja, as called in Bengali, must be crispy when served.
Topse Fish Fry/ Mango Fish Fry
1hour 45 minutes
1. Marinate the fishes with lemon juice, salt and turmeric. Keep it aside for 60 minutes.
Take a bowl and mix gram-flour, garlic paste, ginger paste, onion paste baking soda, red chili powder, turmeric, onion seeds and salt. Add water to form a smooth batter.
Heat oil in a deep-frying pan.
Coat the marinated fishes with the batter and deep-fry in the pan.
Flip the sides of the fish, and fry until it turns golden-brown in color on both sides.
Take it out and serve it hot with your favorite sauce or dip.
Try this recipe at home and share the picture on our Licious Facebook page.
Spicy Bata Fish Curry Recipe
This spicy Bengali fish curry will tingle your palate. This mouth-watering dish is perfect for lunch and dinner parties at home. One of the favorite dishes of Bengal, Bata Fish Curry has the flavor of the panch phoran (five-spice blend) and is generally enjoyed with steaming hot rice.
Spicy Bata Fish Curry
Begin by cleaning the fish thoroughly and marinate with salt and turmeric powder for 15 minutes.
In a pan, heat a little oil and fry the fish till it is lightly browned on both sides.
After removing the fried fish and setting it aside, add panch phoran and green chilies in the remaining oil.
Now add a little water about 3-4 cup to the pan. Mix in cumin powder and mustard paste and stir them well.
Add the turmeric powder, red chili powder and ½ cup water and let everything cook together.
When the gravy starts to boil, add the fried fish and salt as required.
Cover and close for 5 minutes till the fish simmers. When the oil starts separating from the gravy, remove from flame and serve with steamed rice.
Daab Chingri Recipe
Daab Chingri is prawns cooked in mustard and panch phoron within a coconut shell. The shrimps absorb flavours and become very soft and aromatic as they cook. Just this dish and plain white rice is finger-licking good and will leave you feeling satiated and full. Enjoy the process of preparation as much as the dish itself, and you’ll wonder how you came to be so good!
Daab Chingri Recipe
Begin by scraping the coconut flesh properly, and making a smooth paste using the coconut-water.
Cut the bottom of the coconut and make it flat so that it can stand inside an oven or a pressure cooker.
Cut its head a little larger and bigger so the stuffing can be added easily added.
For the shrimp mixture
Add panch phoron masala and wait till it crackles.
Now add onion and garlic and fry well.
Take these cooked spices and mustard oil into a large mixing bowl.
Add mustard paste, chilli paste, turmeric, salt, coconut paste and coconut water.
Mix everything together, add shrimps to this paste and coat them well.
Stuff this shrimp mixture inside the scraped coconut shell and seal its lid with dough.
Preheat the oven to 220 degree and cook for about 45minutes.
Once done, let it cool down and empty the prawn mixture into a bowl.
Stuff the shrimp mixture inside coconut, seal the lid with dough.
Put the coconut inside pressure cooker.
Add some water to the cooker.
Close the lid and cook over medium heat, let the cooker whistle thrice.
Once the vapour gets released completely, remove from cooker and serve!