GANGA JAMUNA PABDA (PABDA OR CATFISH IN BOTH MUSTARD AND TAMARIND GRAVY )

Pabda is one of the popular fish that Bengalis love to eat. It’s a very delicate fish and tasty also.
In English, it is called Catfish. Pabda Dorset Khalifa means Pabda fish cooked in Mustard gravy is a very popular authentic bengali dish.Here I did a twist with this popular dish, I cooked this fish in both mustard and tamarind gravy.

The name Ganga Jamuna calls to mind two prominent rivers of India - The Ganges and its tributary river Yamuna. The reason behind the name of the dish  is  the unique way of preparation. Two kinds of gravies are made - one tamarind based; another mustard based. One side of the fish,  is immersed in tamarind based gravy while the  other side is in  mustard based gravy.
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Author - Moumita 
Preparation Time - 5 Minutes 
Cooking Time - 15 Minutes 
Servings - 2 
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INGREDIENTS 
Pabda Mach or Catfish-2 (descale and cleaned)
Onion-1 (small) paste
Ginger Paste-3/4 teaspoon
Garlic Paste-1/2 teaspoon
Red Chilli Powder- 1 teaspoon
Coriander Powder- 1 teaspoon
Cumin Powder-1/2 teaspoon
Turmeric Powdet7-1/4 teaspoon
Tamarind Water -2 teaspoons (diluted into warm water for 30 minutes, mash the tamarind properly. .add strain the water into a bowl)
Green Chillies -2
Mustard- 2 teaspoons
Oil-1/4cup+1/2 teaspoon
Salt to taste


METHOD 

Marinate the fishes with turmeric powder and salt, keep aside for 15 minutes.

Grind mustard seeds in mixer on low speed, then add little bit water and green chillies to make a fine paste.Keep aside.

Heat oil in a  big frying pan,as this is very big fish and delicate  also..so if you take small pan..fishes will may get broken.

 Add fish pieces and fry until light brown...remove from heat and keep them aside. Remove little bit oil also from heat and keep aside.

Add onion paste into the remaining oil, sauté till light brown, add ginger garlic paste...Cook until oil gets separated.

Add Cumin,  1/2 portion turmeric , coriander and red chilli powder and little bit salt. ..mix well..continuously stirring for 1-2 minutes.

Add tamarind water, bring it to boil, when the water starts boiling, simmer the gas arrange the fish pieces into the pan carefully as 1/2portion of the fishes is in the gravy.cook it for another 2 minutes until gravy is dries up.

Heat oil in some other pan, add mustard  green chilli paste, remaining turmeric powder and little bit salt ..add  1/4 cup water..bring it to boil..when the water will start boiling, simmer the gas. ..Cook it until gravy dries up.

Take the fishes from tamarind gravy carefully and arrange the fishes untouched side on mustard gravy...Cook till gravy dries up a bit.

Take a plate, pour some tamarind gravy,.put the fishes on this gravy..now pour some mustard gravy of these fishes..garnish with chopped coriander leaves and green chillies.

Serve with hot steamed  rice.

NOTE:-  if you do not get Pabda or Catfish..you can make this preparation  using any other  fish.                                                                       

                                                                            

MACHER OR FISH CHOP OR BENGALI STYLE FISH CROQUETTE

Macher chop.....it is a  Bengali style fish croquette. It is a perfect tea time snack. Generally it is made with some popular Bengali fishes like Rohu  or Rui,Bhetki or Barramundi,Katla but it can made with some other fishes which have less bone or are boneless.If you some fish fillets in  your fridge. .hen you can also make it.It is served with some raw onions  ring and kasundi  or Bengali  style mustard sauce..you can also  use english mustard  here.

INGREDIENTS  FOR FISH  CAKE

Boneless Fish or Fish with less bone or Fish Fillets -250 gm
Onion Chopped-1
Garlic Paste-1 tsp
Ginger Paste-1tsp
Chopped Green chillies -2
Mashed Potatoes -1(Big)
Turmeric powder -1/2 tsp
Roasted Cumin Powder - 1 tsp (dry roast the cumin powder,then grind to make a fine powder )
Garam Masala powder -1tsp
Coriander Powder - 1tsp
Red chilly powder -1tsp
Salt to taste
Oil-1 cup +1tbsp


INGREDIENTS FOR  OUTER COATING

Besan or Gram Flour-1cup
Water-1/2cup (it require,you can add  more...just make sure the batter should not be very thin or thick )
Salt to taste
Breadcrumbs -1cup

METHOD 

Clean the fish pieces. In a deep pan add water, cleaned fish pieces, turmeric powder, bay leaf and salt...let it boil on medium flame.

 cook until fish pieces with  are cooked.

Switch off the gas. With a spatula  take out the fish from the broth. Strain the broth.

Let the fish pieces cool down. If you are using fish with bone, then discard skin and fish bones, mash the fish.

Mix the mashed fish with mashed boiled potatoes.

 In a pan heat 2 tbsp oil, when the oil is hot add chopped onion. Cook untill golden brown.

Add ginger garlic paste, chopped green chillies. .and mix all together. Cook until the raw smell of masala paste goes away.

Add mashed fish and potatoes.. cook for 2-3 min, add salt, roasted cumin powder, red chilly powder,garam masala powder, coriander powder  and cook for 2-3 min until  a nice aroma comes out.

Switch off the heat, let the mixture cool down.

Take some portion and make flat round patties from the mixture.

Take a bowl,add besan and  gramflour,salt and water..mix well to  make a batter...then dip all fish patties  into batter...coat with breadcrumb. . keep them on a plate..and put it in the fridge  for 10 minutes


Heat oil in kadai...add pinch of salt..(when you deep fry something. .add pinch of salt in oil....it absorb lees oil)

Add 4 to 5 coated fish pieces(according to the size of your kadai ) in oil...and deep fry on mefium flame until golden brown colour...Take them out from kadai...and place them on kitchen Paper

Your Macher Chop  or Bengali  Style Fish Croquette is ready. ..serve it with mustard sauce and onions ring .

Steamed Fish or Bhapa Mach

                                                                   

    Steamed Fish....Bhapa Mach

It is said that Ilish or Hilsa is the queen of  fish in Bengal...we make different tasty recipe with Ilish. ..among them Steamed Hilsa or Ilish Bhapa....this time i bought 1.5 kgs Bhetki ....thought of making Steamed Bhetki  or Bhetki Bhapa  .Bhetki is called Barramundi in english....If you dont have Bhetki or Hilsa...you can make this dish with any fish...like Basa....


                                                              

  
Preparation Time -10 minutes
Cooking Time  (very on different  mode of cooking )
Servings -2


INGREDIENTS:

• Bhetki Fish(Barramundi ) 4 medium pieces
• Turmeric powder1/2sp
• Salt to taste
• Oil-3tbsp(Mustard Oil  Preferably )
• Green chilli paste-1tsp
• Green chillies-4cut into slits
• Beaten curd -1tbsp
• Mustard paste-2tbsp(Soak 1tsp yellow and 2tsp black mustard in water for 30 minutes. ..then grind adding with required water to make s fine paste...u can add little bit salt...adding salt prevent thr bitterness of mixture)
• Cashew paste - soak 5 to 6 cashews in water for 15 minutes ..then grind)
• Finely grated coconut -2tbsp
• water...as requirement of gravy

METHOD

• Wash fish pieces and marinate with  a pinch of salt  and turmeric powder for 5 minutes
• Heat oil  in a pan. ..and shallow fry the fish pieces ...keep aside
• Take a big bowl....you can keep all the fish pieces in s single layer
• Add all the masala paste and powder ..grated coconut...salt...beaten curd...oil...green chillies. And mix them properly. ..add fish pieces ... mix the fish pieces with this mssala...and keep aside for 30 minutes...

Gas Stove Method...

• Take a small steel tiffin box...place the marinated  fish in it...spread remaining  paste on fish..cover with lid.
• Pour mustard oil on top
•  Take a pressure cooker...place  ring in the  pressure  cooker 
• Pour 3 cups of water into the cooker and place the pan with the fish on the ring.
• Cover with lid and steam the fish for eight to ten minutes (do not put weight)
• Serve hot with steamed rice. 

Microwave  Method

• Take a microwave safe  bowl with lid...add 1tsp mustard oil...and microwave  on medium powder  for 30 seconds...take it out
• Put the fish pieces  with  marination masala..mix well
• Add slited green chillies 
• Pour 2tsp mustard oil on top
• Put in the microwave  and cook for 5 minutes...take out the bowl...turn the fish very carefully. ..then again cook for 5 minutes...keep on checking  that gravy  should not get very dry...

Serve hot with steamed rice

Oven Method 

• Take a oven proof pan 
• Add marinated fish pieces  with  marination  masala
• Pour 2tsp mustard oil on top...mix well
• Add slited green chillies 
• Cover the  bowl with Aluminium  foil....and bake on a preheated  oven  at  240 degree C or 350 F  for 25 -30 minutes.
• Serve hot with steamed rice 

                                                

                       
                                                                          

 

Golda Chingri r Malaikari or Bengali Style Prawns cooked in Coconut Milk Gravy

                               

Golda Chingri r Malaikari or Bengali Style Prawns cooked in Coconut Milk Gravy 

Chingri  Maacher Malaikari is a signature dish from West Bengal. Golda Chingri or jumbo prawns are cooked in a creamy sauce made with thick coconut milk. It is prepared in every household since ages.Every house of bengal  has its own recipe  with slight variations.    It is enjoyed best with warm white rice. 
Preparation Time - 10 minutes
Cooking Time - 20 minutes
Servings - 2

Ingredients

Golda chingri/Jumbo Prawns big size -4,
Cumin seeds - 1 tablespoon
Onion - 1 medium size paste
Ginger garlic paste - 2 tablespoons
Tomatoes - 1 chopped
6-7 cashew paste (soak in water..then grind to make a fine paste )
Coconut milk - 1 cup(fresh or store bought )
Salt & sugar as per taste
Turmeric - 1 teaspoon
Red chili powder - 1 teaspoon
Oil - 4 tbsp (Preferably Mustard oil )
3-4 Green Cardamom pods
1" long Cinnamon stick
Bay leaves 2
Ghee - 1 tablespoon


Clean the prawns very well and wash them & mix the prawns with salt & turmeric for 15 minutes.

Now heat oil in a non-stick pan and lightly fry the prawns  until light brown  and keep aside.

In that remaining oil add whole cumin seeds, bay leaf, cardamom pods, cloves & cinnamon sticks and fry till fragrance comes out from them.

Now add the onion paste and fry till light brown , add ginger & garlic paste and fry with onion. Now add turmeric powder & cumin powder to it and stir fry with 2 tablespoons of water.

When oil start separating from the masala add salt, sugar, cashew paste & tomato and cover the pan to make the tomato soft & pulpy.

When the tomatoes become pulpy star frying again till all the masala becomes dry. Now add fried potato to the masala and fry for couple of minutes and then add the coconut milk & fried prawns to it and cover the pan and cook on low flame for about 15 minutes.

Check if the potatoes are cooked or not. If the potatoes are cooked then off the oven and pour the "Prawn Malaikari" in a large bowl and garnish with ghee & fresh cream.

Serving Tips