Lau Chingri

 

Ingredients:

Bottle gourd (Lau/ Lauki): 500gms
Prawns (Chingri): 150gms, deveined and de-shelled
Green chili (Kancha Lanka): 3-4, longitudinally slit
Mustard oil (Sarser tel): 2 tablespoon
Nigella (Kalo jeera): 1 teaspoon
Turmeric powder (Halud guro): ½ teaspoon
Coriander leaves (Dhane pata): For garnishing (optional)

Preparation:

• Chop the bottle gourd into 2 inch by half-inch size pieces
• Wash and put it in a pressure cooker with water, just to cover the bottle gourd
• Allow two whistles in the pressure cooker before putting off the flame. Drain out the excess water
• Wash the shrimps well, and drain out the excess water
• Heat the oil in a wok and fry the shrimps gently till they turn a little hard, take out of flame and keep aside
• Into the same oil add the nigella seeds and wait till they start popping
• Throw in the half-boiled bottle gourd, green chili, turmeric powder and the fried prawns
• Put a lid over the wok and cook till the bottle gourd is cooked properly, stir at times
• Garnish with some chopped coriander leaves
• Take out of flame and serve with warm white rice

 

Fish Coconut Fry

Fish Coconut Fry

Ingredients

 I used tilapia fillet

• Fish 1lb

 To marinate the fish

• Turmeric powder- 1/3 tsp
• Pepper powder- 1/3 tsp
• Chilly powder- 1 tsp
• Ginger garlic paste- 1 1/2 tsp
• Lemon juice- 1 tsp
• Salt to taste
• Coconut oil for frying

For Frying

• Onion sliced- 1 medium
• Green chilly -1 
• sliced ginger- 1 tsp
• Coconut shredded- 3 tsp
• Fennel powder- 1/2 tsp
• Coriander leaves- a little

Method:

• Clean and cut fish into small pieces. Mix all ingredients listed under to marinate the fish into a paste and apply over the fish pieces and set aside for ten minutes. Fry the fish till it is done and drain the excess oil and keep aside. 
• In the pan add two tsps of oil(use the same oil used to fry fish drain off the excess oil) add onions, sliced ginger and green chilly and saute till changes color. Add coconut and continue to fry till onions and coconut turns golden brown. Add fennel powder, a pinch of chilly powder and coriander leaves.
•  Add the fried fish and gently toss till all the fish is coated with the masala. Serve with rice.

Pepper Fish Masala

Pepper Fish Masala

Ingredients:

• Fish - 1 lb
• Onions- 2 medium
• Tomatoes- 2 medium
• Ginger- 2 inch thick
• Sesame seeds  - 2 tsp
• Coconut grated- 2-3 tsp
• chilly powder- 1/2 tsp
• Pepper powder- 1 tsp
• turmeric- 1/3 tsp
• coriander  powder- 1 tsp
• Garam masala- 1/2 tsp
• Lemon juice-1/2 lemon
• coriander leaves
• Salt to taste
• oil for frying

Method:

• Marinate fish pieces with turmeric,salt, pepper powder and lemon juice for ten minutes and fry them till done and keep aside. Use boneless bite size pieces .  

• Roast sesame seeds and coconut till browned up and make it into a fine powder.

• In the same pan in which you fried fish add ginger and curry leaves  and saute till the raw flavor disappears.Saute onions till golden brown and add tomatoes and all the dry spices and salt to taste and roast them in low flame. Add three to four  tsp of water and slide in the fried fish and close the lid for a minute. Stir till completely dried up and sprinkle the sesame and coconut powder and garnish  with coriander leaves.

Prawn uth Tamarind Masala

  Prawn uth Tamarind Masala

Ingredients:

• Prawns 1/2 lb
• Onion ( finely chopped) 1/2 cup
• Garlic cloves(finely chopped) 1 big
• Red chilies (hotter the better) 6-7
• Tamarind Small lemon size
• Oil
• Salt

Method:

• Fry onions in oil till they become almost brown then add garlic fry for another one minute.

• Make paste of tamarind and red chillies and add this to onion mixture.

• Add very little water(but gravy should be thick). Now add shrimp and salt and boil till the shrimps are cooked.

• Serve hot.

Mutton Torcurry

Mutton Torcurry

Ingredients:

• 1 Kg. of Mutton
  
• 1 Tbsp Red Chilly Powder
  
• 1 Cup Oil
  
• 1 Tomato
  
• 4 Medium Size
  
• OnionCoriander Leaves
  
• 1" Ginger
  
• 8/10 Garlic Cloves
  
• 1/4 Tbsp Turmeric Powder
  
• 2 Tbsp Salt
  
• 2 Tbsp Sesame Seeds
  
• 4 Black Cardamom
  
• 2 Tbsp Fresh Coconut
  
• 2 Tbsp dry Coconut
  
• 1 Tbsp Coriander Powder
  
• 1 Tbsp Cumin Powder
  
• 3/4 Black Pepper
  
• 3/4 Cinnamon Sticks
  
• 4/5 Cloves
  
• 1 Tbsp Poppy Seeds
  
• 2 Tbsp Sesame Seeds
  
• 2 Tbsp Ghee
  
• 2 Tbsp Kolhapuri Masala
  

Method:

• Wash mutton pieces,mix them with turmeric powder,salt & ginger-garlic paste in a bowl.
  
• Marinate Mutton & keep it aside for an hour.
  
• Heat oil in a Pan.
  
• Add 4-5 cloves, 3/4 Black Pepper, 3/4 Cinnamon Sticks, Onion cut lengthwise, 2 Tbsp Sesame Seeds & Dry Coconut.
  
• Fry it until the onion becomes light brown. After that put this in a grinder & make paste ( Use little water ).
  
• Now take oil in a big pan & Heat it.
  
• Add bay leaves,cloves,cinnamon,pepper,poppy seeds,onion( finely chopped). Fry till light brown & Add tomatoes.
  
• Now add mutton & salt ,stir it . Cover pan with a lid , keep water onto lid.
  
• When water on lid starts boiling,add the water into the pan. Close lid ,let it cook for sometime.
  
• When mutton is half cooked (10 mins) add the grinded masala & Kolhapuri Masala. Mix it well.
  
• Add 2 Tbsp of Ghee.
  
• Close the lid & let it cook for around 20-25 minutes.
  
• Now switch off the gas , cover lid tightly for 15 mins.
  
• Garnish with freshly chopped cilantro.
  
• Serve it with Chapati's / Bhakri's with Dahi Kanda & Lemon Wedges.

Loitta Shutki Bhuna

Loitta Shutki Bhuna (Dried Loitta Fish)

 

 

 

Ingredients:

• Loitta shutki (dried) - 2 cups
• Small potatoes - 2
• Sliced onions - ½ cup
• Onion-1 paste
• Ginger paste - 1 teaspoon
• Garlic paste - 2 teaspoons
• Coriander powder - 2 teaspoons
• Cumin powder - 2 teaspoons
• Ground turmeric - 1 teaspoon
• Chili powder - 1 teaspoon(I use more to make it more hot)
• Green chili - 4 to 5
• Chopped garlic - 1 tablespoon
• Fried cumin powder - 1 teaspoon
• Salt - 1 teaspoon (as needed)
• Oil - ½ cup
  

Method

• Remove the heads and tails, and cut the fish into 1" pieces.
• Fry them slightly in a pan without any oil, and then soak the pieces in cold water for about an hour.
• While being soaked, wash the pieces thoroughly a few times in water to get rid of all the sand. Once cleaned completely, keep the loitta pieces aside.
  

• Peel and cut the potatoes into 1" pieces.
• Heat oil in a pan and brown the onions.
• Add ginger, garlic paste,onion paste, coriander, cumin powder, turmeric, chili powder and salt. Stir fry with a bit of water.
  

• Once mixed thoroughly, add the loitta pieces and saute over low heat.
• Add the potatoes, chopped garlic and green chili after 3 to 4 minutes. Continue to keep over low heat.
• Add ½ cup of water after another 3 to 4 minutes and cover the pan.
  

• Once the water dries up after 5 to 6 minutes, and the loitta pieces are lightly fried, turn off the heat.
• Sprinkle the fried cumin powder over before serving hot.
  

Lotiya Shutki -Sylheti Recipe

Lotiya Shutki

 

Ingredients:

• 200 gms of Dry Bombay Duck (Shutki)
• 1 cup potato, peeled and chopped into 1 inch square
• 1 cup pumpkin, peeled and chopped into 1 inch square
• ½ cup julienned onion
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 10 -12 cloves of garlic
• 1 tablespoon ginger garlic paste
• 4 tablespoon of mustard oil
• Salt to taste

Preparation:

• Roast the dry fish for a minute or two to get rid off the sand
• Keep the roasted fish in lukewarm water with ½ teaspoon salt for about 15min
• Cut the fish into 2 inch long pieces, discard the head and tail
• Heat the mustard oil in a wok
• Sauté the julienned onions, garlic cloves till the onions turn transparent
• Throw in the ginger-garlic paste
• Add the potatoes, pumpkin and fish along with the powdered spices and salt
• Cook till the vegetables soften
• Serve hot with warm rice and enjoy this Chittagong specialty