West Bengal is a fluvial state. You can find here different types of river fish. Among them, Ilish, Boal, Pabda, Bhetki are famous. Also, well-known are Rohu, Catla, Magur, Singh, Chital, Tyangra, Bata, Sarpunti, etc. The contribution of these fish to Bengali fish recipes is incomparable.
Bengalis have a different relationship with fish. It is difficult to find a Bengali who does not like to eat fish. Starting from fish chops with tea in the afternoon, the names of those who come up with different flavors of fish with rice they are Bengali. That’s why it doesn’t say — Bengali by fish and rice. Bengalis know how to cook a lot of Bengali fish recipes that are satisfying to eat.
Bengali means foodie. So it cannot be accepted that fish will not be on the list of Bengali food. No matter how royal the food maybe, if there is no fish, it will not be full. Bengali fish recipes can be made in a very easy and spicy way.
Also read: How To Make Salad Tuna
Rules For Buying Fish:
If you have not bought a fish before, keep these things in mind before buying a fish—
1. Fresh fish will not be hard and soft again. To get the fish, you have to look with your hands, if the abdomen is soft, then the fish was sluggish or stored for a long time. And if the abdomen is hard, then it was stored for a long time. Never take such fish.
2. Fresh fish is always shiny. Whatever is more formaldehyde in fish, the fish will be the sluggish and its brightness can be reduced.
3. Many people in the market buy fish to see if the gill-flap is red or not. But now the fish sellers put formaldehyde in the gill-flap so that it is red. You don’t have to judge just by looking at the red color, you have to see if the fish is slippery, then it is fresh fish.
4. When buying shrimp, you have to see, if the carapace of the fish is hard. If the carapace of the fish becomes soft then it is sluggish fish, and if the carapace is hard then it is fresh fish.
5. When buying fish kept alive, you have to see if the fish is moving, then always buy alive fish.
Bengali Fish Fry Recipe:
Fried fish is deeply intricate in Bengali life. Fried fish is also very delicious to eat. These fish are fried in different ways in different countries. However, most of the fish are eaten fried. Somewhere fried very crispy and somewhere or lightly fried. Bengali Fish Fry Recipes is one of the most delicious food in Bengali fish recipes.
Ingredients:
- The fish should be cut to specific size—8 pieces
- Mustard oil—50 gram
- Salt—1/2 teaspoon
- Turmeric powder—1/2 teaspoon
- Cumin powder—1/2 teaspoon
- Coriander powder—1/2 teaspoon
- Black paper—1/2 teaspoon
- A pinch of Chili powder
Processing:
- Mix each spice in the fish and leave it for 10-15 minutes.
- Now you have to warmth it well with mustard oil in a pan. Then you have to fry the fish one by one on a low flame. When frying fish, it is better to fry it over a low flame, it will not burn the fish and it will be better to fry.
Bengali Fish Recipes With Mustard:
Mustard has been a fundamental part of fish since ancient times. If you don’t give a little mustard oil or mustard paste to the fish, it doesn’t taste good. So now let’s take a look at how the Bengali fish recipe with mustard enhances the status of Bengali fish recipes.
1. Hilsa Fish with Mustard sauce:
Hilsa fish is a very conventional item in the food list of food-loving Bengalis. The mind of Bengalis wakes up with joy when the name of Hilsa fish is perceptible. Among the various item of Hilsa such as steamed Hilsa, mustard Hilsa, Hilsa dopeyaji, soup, taro stem with cooking Hilsa head, etc., mustard Hilsa is preferred by Bengalis.
Ingredients:
- Hilsa fish—6 piece
- Salt- to taste
- Turmeric powder—1/2 teaspoon
- Chili powder—1/2 teaspoon
- White mustard seeds—3 teaspoon
- Black mustard seeds—1teaspoon
- Green chili—6 piece
- Nigella—1/3 teaspoon
- Mustard oil—85 grams
How to make the mustard paste:
Mustard seeds should first be soaked for 15 minutes; the bitterness of mustard will go away. Then add 4 green chilies and a small amount of salt to the mustard. Now you have to paste them well.
Preparation:
- First, you will put mustard oil in a pan.
- When the oil is hot, you will use nigella for frying.
- Next, you must add some turmeric powder and red chili powder.
- Then add 1 cup (0.24 l) of water.
- Add salt to taste.
- Now you should give the fish.
- Then you should wait for 2 minutes with the lid to steam the fish.
- Now you have to turn the fish upside down and boil it for a while.
- Then you will cook it with a mustard paste with a little water.
- Now you have to cook it for a while with a little mustard oil and green chili.
- Now take it out of the oven and leave it for 5 minutes with a lid on and you can serve.
Making Time:
It will take you about 25 minutes to cook this. Then make it quickly without delay, mustard Hilsa with an impeccable taste.
2. Pomfret Fish with Mustard in Bengali fish recipes:
This Pomfret fish in silver color is as beautiful to look at as it is to taste. It is one of the popular Bengali fish curry recipes. However, this fish has several benefits, such as diabetes, depression, asthma, heart disease, etc. It is good. Take a look at a wonderful recipe made with this fish now.
Ingredients:
- Pomfret fish—4pieces
- Mustard seeds paste—2 teaspoon
- Turmeric powder—1/2 tbsp
- Cumin powder—1/2 tbsp
- Black cumin seeds—1/2 tbsp
- Salt to taste
- Mustard oil
- Sugar—1/2 tbsp
- Green chili—4 pieces
- Dry red chili—2 pieces
Preparation:
- First, you have to fry the fish with a little salt and turmeric.
- Then fry the oil with a little black cumin and dried chili.
- Now you will add mustard paste, salt, sugar, cumin powder, turmeric powder.
- Then add 1 cup (0.24 l) of water.
- Then you should give the fish.
- Add some green chili.
- Then cover and cook on medium heat for 10 minutes.
- After 10 minutes, open the cover and cook again for 5 minutes on high heat.
- Now it’s ready for serve.
Making Time:
It takes 30 minutes to make this dish. Cooking is very easy and great to eat. Guests at home can serve it effortlessly.
Bengali Rohu Fish Recipe:
In fish cooking, the pair of Bengalis is fair. And the cooking of any fish with hot rice is great to eat. Rohu, Catla, Magur, Singh, Chital, Tyangra, Bata, Sarpunti, etc. fish can be used in recipes of Bengali fish curry. Rohu fish is available all year round, so you can cook it whenever you want. The very simple methods of Bengali rohu fish recipes are discussed below.
1. Rohu Fish Kalia:
Among Bengali fish recipes, Rohu fish Kalia is very delicious. For any occasion starting from home, there is no comparison to this cooking for entertaining guests at home. Take a look at the recipe now and make it quick.
Ingredient:
- Rohu fish—500gm
- Mustard oil—100gm
- Tomato —1 piece
- Bay leaves—3 piece
- Cumin seeds—1/2 tbsp
- Dry red chili—2 piece
- Onion—2 piece
- Turmeric powder—1/2 tbsp
- Coriander powder—1/2 tbsp
- Salt to taste
- Red chili powder—1/2 tbsp
- Ginger garlic paste—2 tbsp
- Yogurt—50gm
- Hot spices—1tbsp
- Coriander leaves
Preparation:
- First, you have to fry the fish.
- In a pan, fry with mustard oil dried chili, cumin seeds, and bay leaves.
- Then you have to give the chopped onion.
- Then add ginger garlic paste.
- Now you will add turmeric powder, red chili powder, salt, and coriander powder.
- Then cook with the tomatoes for a while until the oil rises.
- Add yogurt and cook for 3 minutes.
- Now you should add 2 cups (0.47 l) of water.
- When the gravy boils, add hot spices.
- Now you will give the fish. And cook for 5 minutes.
- Then cook for 1 minute with chopped coriander leaves.
Making time:
The taste of rohu, catla, magur in Bengali fish curry recipes is impeccable. However, rohu fish recipes are known everywhere. It may take up to 40 minutes to cook. This dish is very nice to eat. It can be served on any occasion.
2. Rohu Fish in Yogurt sauce:
Our daily cooking list includes fish or meat. And Rohu fish is very well-known. But every day, take a look at a new recipe to change the taste a little without eating fried fish, soup.
Ingredients:
- Rohu fish—6pieces
- Turmeric powder—1/2 tsp
- Cinnamon—1inch (2.54 cm)
- Onion—2 piece
- Ginger-garlic—1 tsp
- Poppy seeds paste—1 tsp
- Mustard seeds paste—1tsp
- Sugar to taste
- Black paper—1/2 tsp
- Yogurt—1 tsp
- Green chili—4 piece
- Hot spices—1/2 tsp
- Butter—1 tsp
Preparation:
- First, you should saute the fish smoothly.
- Next saute the dry chili, bay leaves, fragrant cardamom, aromatic cinnamon, strong to the taste cloves, and cumin in a frying pan.
- Add some white onion paste.
- The important things Ginger-garlic paste and green chili. And prepare a few minutes.
- Next add a little salt, a little of sugar, and cumin powder.
- Later you will give favored poppy seeds paste.
- Add yogurt and cook in low flame for 2minutes.
- Now add 2 cups (0.47 l) of water and cook for 3 minutes.
- Add some crushed peppercorn and hot spices.
- After a few minutes, you will give fish pieces and cook with the wrapper.
- The gravy is a little darker and is ready when the oil is free.
Making time:
It will take you about 25 minutes to cook this. It is much uncomplicated to cook. And in a very short time, you can make a wonderful dish sitting at home. It is very acceptable for polao, fried rice, and plain rice.
Conclusion:
It’s hard to find someone who doesn’t like to eat fish. Fish contains calcium, protein, omega 3 which are very useful for your body and you need to have fish in your daily diet. But many of us don’t like to consume monotonous trawl cooked, so I have given some simple Bengali fish recipes to change the taste. Of course, you will try to make it at home; we hope you will like it too.
