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Cuisine
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Kolkatans
are better known for their taste and choice for recipe. Although
Bengali dishes are very popular, yet preparations of various
countries and places in India have grown popular with the cosmopolitan
characteristics of the city. In this cuisine section, we are
trying to figure out some very special and delicious menu that
could be easily prepared at home. The recipe has been brought
in here from different sources and we thank them for their cooperation
in enlighten us with the special dishes.
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Chital
macher muithya
A
very delicious preparation out of the thorny part
of famous Chital maach. This is a renowned preparation
of erstwhile East Bengal now called a soveirgn
Country Bangladesh. Although it was popular in
East Bengal, yet gradually the preparation became
very popular amongst the Bengalis all over the
world. Once it was said that the thorny part of
the Chital Maach was of no use for recipe. Today
we are discussing about making use of the thorny
part of Chital maach.
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| Ingredients
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| Thorny
part of Chital Mach (Gada) |
1000
grams |
|
Potatoes |
4
moderate size boiled |
| Mustard
Oil |
100
grams |
| Onion
paste |
250
grams |
|
Garlic paste |
20
grams |
| Ginger
paste |
25
grams |
| Kismis |
20
grams |
| Ghee |
1.5
table spoonful |
| Tejpata |
5
pieces |
| Geera
powder |
1
table spoonful |
| Red
Chilly powder |
1
tea spoonful |
| Curd
(sour) |
100
grams |
| Garam
Masala |
½
tea spoonful |
| Sugar |
1
tea spoonful |
| Salt
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as
required |
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Preparation
- Take
out the skin and the thorns from the fish with the
help of spoon or machine that is available in the
market.
- Smash
the boiled potatoes.
- Mix
this smash with the fish.
- Add
half of onion & garlic paste, and salt to this
mixture
- Make
5/6 big balls out of the mix
- Put
sufficient water in a pan to boil the balls on oven
- Once
the mix is boiled, cool it.
- Cut
the balls into 15/16 square size pieces
- Put
the pan on the oven
- Put
oil in it
- Put
the rest of onion, garlic & ginger paste, Geera
powder and fry
- Once
this mix is fried to brown color, add curd, a bit
of Garam Masala, red chilly and sugar.
- Put
4 cups of water in it.
- Once
the water with the mix starts boiling, put the square
size fish mix in it.
Allow it to boil for 5 minutes.
- Then
add the ghee
- Bring
down the pan from the Kadai
The
preparation is ready to serve which is recommended to
be taken with hot rice.
- Jayasree Chakraborty
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Feedback:
For query on any recipe, please contact at feedback@kolkatainformation.com
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