Sanoli's Kitchen: Fish
Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts

Monday, December 1, 2014


After a long gap, today I come here with a super delicious Bengali delicacy "Macher Polao" (fish in rice), which I made with Rohu, a fish of sweet water. I told earlier also, 'Bengali meal is incomplete without fish'. In this cuisine, you can get variety of fingerlicking good fish dishes. Rohu Rice is delicately cooked with basmati rice, rohu fish and spices, which is ever yummilicious and mouthwatery, just tryout and relish! 


400 gm Rohu Fish / Rui Mach (cleaned, washed and cut into 4 pieces)
1&1/2 Cup Basmati Rice (washed and soaked in water for 30 minutes)
1 Bay Leaf
1 tsp Ginger Paste
1 tsp Red Chilli Paste (or as desired)
3/4 Cup Thinly Sliced Onion
3 Pods of Garlic (finely chopped)
1/2 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
(Dry Roasted & Pounded Spice Mixture of green cardamom, cinnamon, nutmeg, mace, clove, caraway seeds & white pepper)
4-5 tsp Clarified Butter (ghee)
Salt to taste
Cashewnuts & Raisins As Required
2 tsp Sugar
2&1/2 Cup Warm Water
Oil for Deep Frying


Wash rice and soak it in water for 30 minutes.
Marinate fish with salt and turmeric powder for 15-20 minutes. Deep fry fish pieces and keep those aside.
Heat 2 tsp clarified butter (ghee) in a deep frying pan. Add chopped garlic, saute for 20 seconds, then add sliced onion. Fry till onion turns into golden brown.
Add bay leaf, chilli paste, ginger paste and 1/4 tsp garam masala powder; saute for 2 minutes on medium low heat. Mix fried fish pieces into this spice mixture and fry for another 2-3 minutes, remove from pan and set aside.

Add remaining 2 tsp clarified butter (ghee) in the same pan. Add 1/4 tsp garam masala powder, turmeric powder, cashewnuts, raisins, rice and salt in it. Fry for 2-3 minutes on low heat.
Add warm water in it and give a nice stir. Higher the flame till it starts to boil. Simmer the stove, cover and cook exactly for 15 minutes.

Switch off the heat now. Arrange fried fish pieces, sugar and onion mixture on the top. Cover it for another 10 minutes.
Serve warm with any curry or raita. 
Enjoy this lucious essence of Bengal, "Macher polao" (Rohu Rice)!!!

Wednesday, January 29, 2014


In my childhood days, my mom used to make this fish curry specially on Winter days when fresh cauliflower and bhetki mach were easily available in markets. Still I remember the taste and flavor of this fish curry and I made exactly like my mom’s way. Bhetki is my favorite fish as it is soft and with very less bones. If you like fish then definitely you love to have this light fish curry with loads of tender cauliflower, new potato, juicy tomato and the touch of coriander leaves, which is always flavorsome and luscious with plain boiled rice.


7-8 pcs Barramundi Fish (bhetki mach)
2 Medium Sized Potatoes, Peeled & Cut Each Potato in 4 Cubes
8-10 Florets of Cauliflower
1 Finely Chopped Onions
2 tsp Ginger Paste
1 tsp Garlic Paste
1 Medium Tomato (chopped)
Whole Garam Masala (1-2 Bay Leaves, 1/4 tsp Caraway Seeds, 3 Cardamoms, 4 Cloves)
2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 tsp Freshly Pounded Cumin Seeds
½ tsp Garam Masala Powder
1 tsp Sugar (optional)
2 tsp Clarified Butter (ghee)
2 tbsp Finely Chopped Cilantro (coriander leaves)
½ Cup Mustard Oil
Salt to taste


Wash fish pieces nicely and make those pat dry. Marinate fish with little salt and 1 tsp turmeric powder. Mix well and set it aside for 15-20 minutes.
In the mean time, add cauliflower florets in boiling water. Cover and cook for 3 minutes. Drain the excess water. Wash cauliflower once again in cold water, drain water completely and set it aside.
Heat 4 tbsp mustard oil in a wok or kadai. When it is smoking hot, carefully place 2-3 fish pieces on it. Fry till golden brown on each side, it will take 3 minutes to fry each side. Remove from oil and keep those aside. Continue the process with remaining fish pieces.
Smear potato and cauliflower florets with salt and little turmeric powder. Add potato in the same oil and sauté for 4-5 minutes on medium flame. Once potato done, drain those from the oil and add cauliflower florets in the remaining oil. Fry for 2-3 minutes again drain those florets and keep aside.
Heat remaining oil in the same pan. Add bay leaf and whole garam masala in it. Saute for 30 seconds, till a nice aroma comes out. Mix onion in it, fry till it turns golden brown. Add ginger-garlic paste, sauté for 2minutes, mix cumin paste and sauté for another 2 minutes.
Add chopped tomatoes, salt and  red chili powder. Fry till tomato turns mushy and leaves oil from the sides. Add sugar, clarified butter and 1&1/2 cup of warm water. Fold well. Let it boil. Amount of water depends on the amount of gravy you want to be on the dish.
Now add fried potatoes, cover and cook for 5 minutes. Add fried fish pieces and cook for 3 minutes more. Add fried cauliflower, cover and cook for 2 minutes. Finally switch off the heat now. Sprinkle coriander leaves and garam masala powder on the top. Cover the lid and leave it for 5 minutes.
Serve warm with steamed rice.
Sending to:  Holiday Recipes ~ 3rd Blog Anniversary Event

Saturday, January 18, 2014


Sri Lankans are mad on snacks. It may be tea-time snacks or any party dish. Fish cutlets are another personal favorite among Sri Lankan cuisine. They are small golf-ball sized portion of joy, dip in egg and rolled, lightly breaded and deep fried........absolutely divine.
(For 20 cutlets)
15 OZ Canned Tuna Fish (may use salmon or jack macherel)
2 Medium sized Potatoes (parboiled)
1/2 of a large Red Onion, finely chopped
1" Ginger (minced)
5-6 Curry Leaves (shredded)
3 Green Chillies (finely chopped)
1/2 tsp Red Chilli Powder (as per taste)
1/2 tsp freshly pounded Black Pepper powder
1 tsp Mustard paste (optional)
1 tbsp Lime juice
2 tbsps Corn Flour
1 Egg (beaten)
1/2 Cup Breadcrumbs
Salt to taste
Oil for deep frying

Peel potatoes and cut in cubes.
In a large bowl, combine potato, onion, mustard paste, ginger, curry leaves, green chillies, red chilli powder and black pepper powder. Mash every thing roughly.
Drain tuna fish. Add tuna and corn flour in potato mixture. add salt and lime juice in it.
Mix nicely by using your hands, should not be any lump within the mixture. (Corn flour binds mixture well)
Now time to shape the cutlets. Take about a golf-ball sized amount of mixture, little press from the up and down to give a shape like flatten disc. Next dip the flatten disc into the beaten egg and then into the breadcrumbs. Keep aside on a plate.
I made shapes of cutlets flatten dish with half portion of the mixture and with another half part I gave golf-ball shaped. Because both look very nice.
Heat oil in a frying pan. When the oil is enough hot, add 5-6 fish balls in it. Don't over crowd. Fry the cutlets both sides till golden brown. Follow the same for the remaining cutlets.
Garnish with onions/salad. Serve hot with chilli tomato sauce or mustard sauce as you like.

Linking to:  Chandrani's Holiday Recipes

Tuesday, January 7, 2014


Today I am here with a mouth-water fish dish from Bengali cuisine. Truly speaking, a Bengali meal is incomplete without fish. Fishes are prepared in the very delightful ways in Bengali daily meal or occassion. But those Bengali kids, who brought up in abroad are hard for them to cop up with fish bones. This recipe is the great solution for those kids, who avoid fish scaring of fish bones. Tryout once, you will never forget its taste.


FOR KOFTAS (I made 18 koftas):

500 gm Medium Sized Pieces of Rohu Fish (you may use Catla, Buffalo Carp, Bhetki or Barramundi or Pomfret)
1/2 tsp Turmeric Powder
1 Medium Onion (finely chopped)
3 Finely Chopped Green Chilies
2 Slices of Bread
2 tbsp Finely Chopped Coriander Leaves / Cilantro
1/2 tsp Garam Masala Powder (freshly pounded)
Salt to taste
3-4 tbsp Oil to shallow fry koftas


1/2 Cup Freshly Grated Coconut
2 tbsp Onion Paste
1 Medium Onion (finely chopped)
1&1/2 tsp Ginger Paste
1 Bay Leaf
1 tsp Dry Roasted Cumin Seeds (powdered)
1 tbsp Red Chili Powder
1/2 tsp Turmeric Powder
1&1/2 tsp Coriander Powder
1/4 tsp Powdered Nutmeg & Mace
2 tbsp Finely Chopped Fresh Coriander Leaves / Cilantro
3 tbsp Oil
1 tsp Clarified Butter (ghee)
Salt to taste



Wash fish pieces nicely and make those pat dry. Marinate fish with turmeric powder and salt. Keep aside for 15-20 minutes. Fry fish pieces nicely (both sides) and remove from oil.
Discard bones and skin from the fish.
Take fish, onion, bread, coriander leaves, chilies, garam masala and salt in a bowl. Mash and mix everything well.
Form the fish mixture in small balls, shallow fry them both sides slightly till those turn into golden brown. Keep them aside.


Add chopped onion in hot oil, fry till it changes its turns translucent. Add onion paste, ginger paste, chili powder, turmeric powder, grated coconut, coriander powder, nutmeg-mace, bay leaf and salt one by one. Fry the spice mixture for 2-3 minutes.
Add 2 cups or enough warm water to cover the koftas. Bring it to boil. Add the koftas, lower the heat and cook it covered for 2 minutes. Turn the koftas. Sprinkle coriander leaves, clarified butter (ghee) roasted cumin powder. Remove from heat.

Serve hot with steamed rice or pulao or biryani. Have this toothsome dish on your lunch or dinner table and enjoy Bengali delicacy!!!
Sending to: Cook with Comfort ~Blog Anniversary EventHoliday Recipes ~ 3rd Blog Anniversary Event

Sunday, January 5, 2014


This is a classic fish recipe, which is pretty simple but tastes delectable. While making butter sauce, take care of not to burn the butter. It looks golden still tastes nutty. Fish cooked with lemon & butter is yummy and flavorful, very easy to cook.
1lb 4OZ  Salmon Fillet (may take Tilapia, Bhetki, John Dory or any white fish fillet)
1 parboiled Potato
1 medium Onion
2 tbsps crushed and minced Garlic
2 tsps Ginger juice
1 tsp Black Pepper powder
1&1/2 tsp Paprika flakes/powder
3 tbsps fresh Lemon juice
3 tsps all purpose flour
4 tbsps Olive oil
2 tbsps finely chopped Parsley
150ml warm water
1 tbsp Butter
Salt to taste

Cut fish fillet in cubes, marinate with 1 tbsp minced garlic, ginger juice, 1/2 tsp black pepper powder, 1/2 tsp paprika, 1 tbsp lemon juice, little olive oil and salt. Keep refrigerated for 30 mins to 1 hour.
In the mean time, cut potatoes and onions into thick slices. Set aside.

Dry roast flour for 2-3 minutes, keep stirring, don't burn it. Remove from heat and keep aside. Let it cool.

Heat 3 tbsps olive oil in a non-stick pan. Add fish pieces in it, keep the juice of marination aside. Fry fish pieces till those turn into light brown from both sides. Remove fish pieces from the heat.
Now mix potatoes and onions well with the remaining juice of marination. Add potatoes and onions in hot oil, fry for 3 minutes on high heat, so that potatoes and onions get crisp and flavored with the spices too. Remove potatoes and onions from the pan, leave aside.

Now, heat remaining 1 tbsps olive oil in same pan. Add flour, 1/2 tsp black pepper powder, 1 tsp paprika in it.  Fold well. Add 150ml warm water in it. Stir continuously for 2 minutes, so that no lumps formed within gravy. Put fried fish pieces, parsley, 1 tbsp minced garlic, 2 tbsps lemon juice and butter in it. Add salt to taste. Cook for another 2 minutes on low heat. Dont heat for prolonged time. Once everything mix nicely and gravy is thicken, remove it from heat.
Pour gravy along with fish pieces on the center of a palate and arrange fried potatoes and onions surrounded to it. Serve immediately.
Serve hot with pasta/spaghetti or simply with rice as a side dish.
Sending to:  Chandrani's Holiday Recipes

Tuesday, September 10, 2013


Today I am going to post this recipe to Kolkata Food Blogger's event - "Know Your Kolkata Food Bloggers". It is my immense pleasure to introduce our lovely friend, Kamalika Chakraborty. 'Kolkata Food Bloggers' was the brainchild and created by Kamalika Chakraborty of Silence Sings. She is a passionate home maker, a great cook, designer, amazing baker and has her own company - IKa's Cakes & Chocolates. Other than that, she runs jewellery business too. It is her passion to make a bond within bunches of food bloggers who are from Kolkata and form a group. We exchange our experiences with each other, having lots of fun, reviewing restro and doing different activities.

First time, I met her at our group's first bloggers meet. I was too excited before meeting these bunches of co-blogger friends. Today, we are the proud members of Kolkata Food Blogger's and the credit goes to her only. She is very co-operative, creative in nature, genuine, friendly and a very intelligent person. According to this event, this week we have to choose one of her yummilicious recipes and post it on our respective spaces. And I choosen one of her delightful Hilsa Fish dish for today. Lets come to the recipe...

4 Blocks Hilsa Fish (illish mach)
200 ml Coconut Milk
1 Medium Onion
2 Bay Leaves
1" Cinnamon, 2 Pods of Cardamoms, 2 Cloves
1/2 tsp Turmeric Powder
1/2 tsp Kashmiri Red Chili Powder
4 Green chilies
1 tbsp Finely Chopped Coriander Leaves / Cilantro
Salt to taste
3 tbsp Mustard Oil
1/2 tsp Clarified Butter (ghee)

Wash hilsa pieces nicely and make those pat dry. Marinate fish with little turmeric and salt. Set aside for 15-20 minutes. Grind or grate onion with 2 green chilies. Keep it aside.

Heat oil in a wok / pan. Shallow fry the fish and reserve.

In the same oil, add cinnamon, cloves, cardamoms and bay leaves. Wait to splutter. Add onion, fry for 3-4 minutes, till onion turns brown.

Add coconut milk, turmeric powder, kashmiri red chili powder and salt.

When it starts to boil, pour 1/2 cup warm water in it. Let it boil for a minute or two. Add fried fish in it. Boil till as much thick consistency you want. Before taking off from heat, add remaining green chillies (cut in slits), coriander leaves and clarified butter. Serve warm with steamed rice or pulao.
Enjoy this scrumptious Hilsa dish...:)

Monday, August 12, 2013


All Bengalis love fish and most of them can't deny as they want 'Macher Jhol' (fish curry) atleast everyday. We can use fish head in fish curry as well as in seperate recipes with vegetables, where fish head added some extra aroma and essence. There are so many recipes cooked by using fish head and this is one of the very luscious, adorable and traditional Bengali delicacy, " Illish macher matha diye kochu shak" (taro / colocasia greens with Hilsa fish head). Illish mach (hilsa fish) has its own taste, smell and flavor. This is a very simple dish, yet fabulous! Best goes with steamed rice only.

750 gm Taro Greens, soft stem of taro / colocasia plant (kochu shaak)
1 Hilsa Fish Head, cleaned, washed and cut vertically into two pieces
1 Bay Leaf
½ tsp Panch phoron (mixed spices of mustard, cumin, fenugreek, fennel & nigella seeds)
Handful of Black Chickpeas (kala chana), overnight soaked in water 
1 tsp Red Chilli powder (as per taste)
2-3 green chillies (chopped)
1 tsp Ginger Paste
1 tsp Cumin Paste (you may use cumin powder, but paste of cumin seeds give a wonderful flavor to this dish)
½ tsp Turmeric powder
1 tsp Sugar (for flavor only not for sweetness)
5-6 tbsps Mustard Oil
Salt to taste


Peel and cut taro greens in 1&1/2” pieces. Immediately submerge the pieces in water, otherwise black stain will come on its body.

Boil taro greens with little salt for 10 minutes. Drain water completely and keep it aside.

Marinate fish head with little turmeric powder and salt. 

Heat oil in a pan/wok. Fry both sides of the fish head nicely. Break it into small pieces and set aside. Temper with panch phoron and bay leaf in the same oil. Sauté for few seconds. Add ginger paste, cumin paste, red chili powder, turmeric powder, green chilies and salt in it. Fry for 2-3 minutes. 

Add boiled taro greens in it. Fold nicely.

And add black chickpeas now. Mix well.

Now taro green releases water, let it evaporate completely. Add broken fish head in it. 

Fold well and keep stirring continuously for 3-4 minutes. Add sugar in it. Fry for a minute and turn off heat now. 

Serve with hot steamed rice and its yummilicious! Enjoy your lunch palate with a traditional Bengali delicacy.
Sending to:  Virtual Eid Potluck Party 2013