The fish and rice;
Bengalis trptite tongue like fish. And I wonder if
bhinnasbada than the daily cooking. See the recipes Shahnaz Parvin.
Clove-rui
Ingredients: Rui pieces of fish 5-6, 4-5 cloves, 1 bay leaf, 1 cup of thick coconut milk, onion, cut into thick 78ti, chili 5-6, 1 tablespoon flour, 1 teaspoon of sugar, ghee 1 tablespoon salt sbadamato, two tablespoons of lemon juice, olive oil and when needed.
Method: Cut the fish must be washed, salt and lemon juice for 5 minutes. The fish fry up should be light brown. Cloves and bay leaves 4 tablespoons oil in a pan and seasoning to give. Sugar and flour, fry the onions with a little light to fry. Coconut milk and chili will have to wait. Half a cup of boiling water into the fish can be given if needed. When the broth is thick and serve with butter.
Lime-pabada
Ingredients: pabada 78ti fish, lemon juice 1 tablespoon, lebupata two (to chop the tenor), two tablespoons onion paste, garlic paste, 1 teaspoon, half teaspoon cumin paste, half a teaspoon chilli powder camaca, half a teaspoon of turmeric powder, salt sbadamato, oil needed.
Method: Cut the fish pabada and keep stirring. The pot with oil, onion, garlic, cumin, turmeric, pepper, salt and a little water and a little spice to kasiye. Spice inflict a little sign with the pabada fish should be covered with 1 cup hot water. Garnish with the lemon juice and the lebupata makhamakha fish with lemon-pabada fish fun to take down.
Where's the fish paturi
Ingredients: where fish 4, two raw maricasaha mustard paste 1 tablespoon, coconut paste, 1 tablespoon garlic paste, 1 teaspoon onion, 1 table-spoon, pepper powder, slightly yellow powder half teaspoon cumin paste half tea-spoon, chili 4, laupata big 4, sbadamato salt, mustard oil when needed, amount of twist.
Method: Cut the fish is where the need to rinse. Smeared with oil and spices together and twist laupata except where fish should be marinated for 15 minutes. 4 stars laupataya a fish and covered it with a green pepper with a twist tie to be wrapped. Each tagged fish through the water like a fish to be cooked in the saucepan. When the water dried up, down, twist it off after five minutes and serve with hot rice where fish paturi amusing.
Katla Fish Kalia
Ingredients: 5 pieces of fish Katla, two tablespoons onion paste, ginger-garlic paste, 1 teaspoon, half teaspoon cumin paste, dhanegumra half teaspoon, half teaspoon chilli powder, half a teaspoon of hot spice powder , nut paste, 14-15, two tablespoons of tomato sauce, 1 tablespoon flour, egg half, cut the potatoes dumo two (medium), green pepper slice 4-5, sbadamato salt, butter or oil when needed.
Method: Cut and wash the fish Katla, chilli, ginger-garlic paste, salt, flour and the egg should be boiled and 5 minutes. Dubotele the fish fry will be delivered. Alugulo spice should be boiled and fried.
Pot with two tablespoons olive oil and 1 tablespoon of ghee and onion paste, ginger-garlic paste, paste, cumin, coriander powder, cashew nut paste, tomato sauce will take kasiye. 1 cup milk or water to inflict it with spices grilled fish and fried potatoes will. When the oil is hot spice powder and chili spread up to down.
Clove-rui
Ingredients: Rui pieces of fish 5-6, 4-5 cloves, 1 bay leaf, 1 cup of thick coconut milk, onion, cut into thick 78ti, chili 5-6, 1 tablespoon flour, 1 teaspoon of sugar, ghee 1 tablespoon salt sbadamato, two tablespoons of lemon juice, olive oil and when needed.
Method: Cut the fish must be washed, salt and lemon juice for 5 minutes. The fish fry up should be light brown. Cloves and bay leaves 4 tablespoons oil in a pan and seasoning to give. Sugar and flour, fry the onions with a little light to fry. Coconut milk and chili will have to wait. Half a cup of boiling water into the fish can be given if needed. When the broth is thick and serve with butter.
Lime-pabada
Ingredients: pabada 78ti fish, lemon juice 1 tablespoon, lebupata two (to chop the tenor), two tablespoons onion paste, garlic paste, 1 teaspoon, half teaspoon cumin paste, half a teaspoon chilli powder camaca, half a teaspoon of turmeric powder, salt sbadamato, oil needed.
Method: Cut the fish pabada and keep stirring. The pot with oil, onion, garlic, cumin, turmeric, pepper, salt and a little water and a little spice to kasiye. Spice inflict a little sign with the pabada fish should be covered with 1 cup hot water. Garnish with the lemon juice and the lebupata makhamakha fish with lemon-pabada fish fun to take down.
Where's the fish paturi
Ingredients: where fish 4, two raw maricasaha mustard paste 1 tablespoon, coconut paste, 1 tablespoon garlic paste, 1 teaspoon onion, 1 table-spoon, pepper powder, slightly yellow powder half teaspoon cumin paste half tea-spoon, chili 4, laupata big 4, sbadamato salt, mustard oil when needed, amount of twist.
Method: Cut the fish is where the need to rinse. Smeared with oil and spices together and twist laupata except where fish should be marinated for 15 minutes. 4 stars laupataya a fish and covered it with a green pepper with a twist tie to be wrapped. Each tagged fish through the water like a fish to be cooked in the saucepan. When the water dried up, down, twist it off after five minutes and serve with hot rice where fish paturi amusing.
Katla Fish Kalia
Ingredients: 5 pieces of fish Katla, two tablespoons onion paste, ginger-garlic paste, 1 teaspoon, half teaspoon cumin paste, dhanegumra half teaspoon, half teaspoon chilli powder, half a teaspoon of hot spice powder , nut paste, 14-15, two tablespoons of tomato sauce, 1 tablespoon flour, egg half, cut the potatoes dumo two (medium), green pepper slice 4-5, sbadamato salt, butter or oil when needed.
Method: Cut and wash the fish Katla, chilli, ginger-garlic paste, salt, flour and the egg should be boiled and 5 minutes. Dubotele the fish fry will be delivered. Alugulo spice should be boiled and fried.
Pot with two tablespoons olive oil and 1 tablespoon of ghee and onion paste, ginger-garlic paste, paste, cumin, coriander powder, cashew nut paste, tomato sauce will take kasiye. 1 cup milk or water to inflict it with spices grilled fish and fried potatoes will. When the oil is hot spice powder and chili spread up to down.
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