Recipe of the day: Fish-Cutlet-Fingers

Hello lovely foodies! First of all, I want to wish you all

EID MUBARAK

May the choicest blessing of Allah fill your life with joy and prosperity!

It’s a day, we all enjoy with our family together! To make more spacial the day, I have innoveted a special dish and named it ‘Fish-Cutlet-Finger’! Try it as a starter at your Eid-party. Hope you like it………

Fish-Cutlet-Fingers

  

 

Ingredients:

1. Fish (any big fish):                            1/2 kg
2. Fish Fillets (Bhetki or Sheephead):   300 grams
3. Bread:                                               2 slices
4. Onion (big):                                       1 piece
5. Ginger (chopped):                              1 tablespoon
6. Garlic (chopped):                               2 tablespoon
7. Green chili (chopped):                       8-10 pieces 
8. Ginger paste:                                     1 tablespoon
9. Garlic paste:                                      1 tablespoon
10. Lemon juice:                                       2 tablespoons
11. Coriander powder:                              1teaspoon
12. Turmeric Powder:                               1 tablespoon
13. Garam Masala Powder:                        1 teaspoon
14. Bread crumbs:                                    2cups
15. Egg:                                                    1 or 2 piece
16. Refined Oil:                                        ½ lit.
17. Salt:                                                   to taste

Method:

 

After Fried

Before Fried

 

 

 

 

 

 

• Cut the fish fillets into three inches by half inch by half inch fingers.
• Marinate the fish fillets in a mixture of ginger paste, garlic paste, salt and lemon juice for half an hour.
• Medium boil the fish (500gm.) with turmeric powder and salt. Remove the bones and skin from the fishes and keep only the fleshes aside.
• Deep the bread-slices into water and then squeeze them very well. Take them aside.
• Now hit oil in a pan and sauté onion till it becomes soft. Add chopped ginger, green chilies in it and fry another 2 minutes.
• Add salt, coriander powder, turmeric powder & garam masala and mix well. 
• Now add boiled fish and the soft breads in it and mix well. Stir for 5 minutes & remove from the flame.
• Allow the mixture to cool.
• Once it becomes cool, take a part of it. Give it a rectangular shape and place a marinated fish finger in the middle of it and rape. Now roll it into finger shape.
• Beat the egg.
• Dip each finger in egg & roll with bread crumbs.
• Deep fry in oil.
• Serve hot with tomato sauce, salad.

 

 
 

 

Recipe of the day: Kofta Curry with Green Banana

Hello foodies! How are you in this Mansoon? Hope you all are enjoying rain with your family! We all prefer spicy dishes in this season; isn’t it? Try this weekend a special Bengali delicacy! I think, you will enjoy it! ‘Kanchkolar Kofta Curry’ is a traditional Bengali recipe. Kanchkola or Green Banana is cooked almost in every Bengali household. We use it to make Fish curry, Sukto and so many delicious dishes! Kofta Curry is one of them. This goes well with hot rotis, chapattis or plain hot rice.

Let’s go to kitchen……….

Kofta Curry with Green Banana

 

Ingredients:

For Kofta:

1. Green Banana:-                    4 piece
2. Potato(big size):-                  1 piece 
3. Green chili (sliced):                2pieces 
4. Onion Paste:-                      2tablespoon 
5. Ginger paste: -                    1teaspoon 
6. Coriander Powder:-                1/2teaspoon 
7. Ghee:-                              1tablespoon 
8. Salt:-                               to taste

For Curry:

1. Potato(big size):-                  3 pieces 
2. Onion (slice in fine pieces):-      3pieces 
3. Ginger paste: -                     1teaspoon 
4. Garlic paste:-                       1 teaspoon
5. Red Chili Powder (if you want):-  1teaspoon 
6. Kashmiri red Chili Powder:-        1 teaspoon 
7. Cumin Powder: -                    1teaspoon 
8. Coriander Powder:-                 1teaspoon 
9. Turmeric Powder:-                  1/2teaspoon 
10. Bay leaves:-                         2pieces 
11. Cumin Seeds:-                       ½ teaspoons 
12. Garam Mashala (powder):-         1/2teaspoon 
13. Curd (Dahi) (blended):-             100gm. 
14. Mustard / Refined Oil: -           to need 
15. Sugar:-                               1teaspoon  
16. Ghee:-                                1teaspoon 
17. Salt:-                                 to taste

Process:

 

For Kofta:

 

Kofta, before fried

• Boil the potato and green bananas and great them finely. Mix them together.
• Heat the ghee in a pan and add the onion paste, ginger paste and Coriander Powder.  Mix well and cook for 1min.
• Now, add the green chilies, sugar and salt and mix well.
• Add the mixture of green bananas and potato. Stir well.
• Take it off the flame when it becomes dry.
• Now, make balls from this mixture like lemon and deep fry in oil. Roll the Koftas in cornflower before putting them in oil.
• Your Kofta is ready now.

Kofta, after fried

  For curry:

• Cut the potatoes in square pieces.
• Heat the oil in a heavy bottom pan and fry the potatoes with salt and a pinch of turmeric powder till it become brownish.
• In the same oil, pour in the bay leaves and cumin seeds and fry till it smells.
• Add the onion paste, ginger paste, cumin powder and Coriander Powder, curd, turmeric powder, sugar and salt and mix well. Cook for 2-3min. and doesn’t stop stirring.
• When it become dry, add the fried potatoes and 1/2cup of water. Cook more 2min and continue stirring.
• Add sufficient water (as the Koftas absolve much water). Cover and let it cook for 10-15 minutes on medium flame.
• Add the Koftas when the potato well cooked and let it cook for 5 minutes on low flame.
• Take it off the flame when the Koftas become soft and absolve water.
• Drizzle spoonful ghee and garam mashala powder just before serving.
• Serve hot with Rice or plain Roti or Paratha.

** If you want to get a Bengali flavor, add boiled Rohu or Sheephead (Bhetki) fish with the mixture of potato and green bananas; rest of the recipe remain same.