Category: Fish

Challun (Bengali Shrimp Paste) | Traditional Chingri Pickle Recipe

Challun is a traditional Bengali shrimp paste made with tiny freshwater Shrimp, garlic, dried red chillies, and mustard oil. Popular in rural Bengal, it has been enjoyed for generations as a fiery accompaniment to hot steamed rice. Unlike the fermented shrimp pastes used in Southeast Asian cooking, Challun is freshly cooked and ground into a spicy paste that can be refrigerated or frozen for later use.

The story I have heard in my in-law’s place it that the fishermen would carry this Challun and some rice when they went fishing early in the morning, and they could happily finish a whole plate of rice with a little bit of Challun. Challun is a shrimp paste, but it is different from the Asian shrimp paste which is used in Asian cooking, that is fermented, and there are no chillies but Challun is more like a pickle, it can be kept in normal temperature for 3 or 4 days and in the fridge even longer. I usually freeze it, and since there is no water in it, I can take it out and eat it without defrosting.

We use the very small freshwater shrimps ( Kucho Chingri) in this recipe.They are available rather cheap and easily in the small towns and villages in Bengal, whereas in big cities like Delhi it is rare. The tiny tiny shrimp are difficult to clean as they are so small, plus it is a long and tedious process too, if you want to shell them. This recipe is the only way I have seen it being used.

First the shrimps are just washed very thoroughly to remove sand and other dirt. After the water drains out, it is fried in mustard oil with dry red chillies and garlic and then ground to a paste in a blender, or mixer. It turns out to be very hot due to the chillies.

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These are the tiny shrimp. I found a few other types of small fish mixed with the shrimp, but did not discard them used them too.

You can also use the smallest shrimps available to you. I have never used the frozen ones but it needs to defrost completely before frying, because there might be too much water and so make it difficult to fry.

These are the ingredients you will need.

First heat the oil and fry the garlic pods.

Then add the chillies and fry those too.

Keep these aside in a dish.

Then in the same oil fry the shrimp

It should look like this when fried.

The chillies, and garlic and shrimp are fried and now it needs to cool down

Once it cools down, transfer the fried shrimp, garlic and chillies to a grinder, add some salt and grind to a paste. Taste and adjust the salt.

This recipe is one of my favourites. It a very easy and in expensive to make, and is packed with flavour. It can be stored or frozen.

  • Refrigerator: up to one week.
  • Freezer: up to three months.
  • Use a clean, dry spoon every time.

Challun (Bengali Shrimp Paste) | Traditional Chingri Pickle Recipe

Challun is a traditional Bengali shrimp paste made with tiny shrimp, garlic, dried red chillies and mustard oil. This spicy family recipe is easy to prepare, freezer-friendly and delicious served with hot steamed rice.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: pickles and chutneys
Cuisine: Bengali., Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams Small shrimps
  • 3 Tablespoons Mustard oil
  • 10 Pieces Dry red chilies the hot variety ( you can make it less spicy by discarding the seeds)
  • 6 Pods Garlic the big variety. ( 12 of the small Indian garlic variety)
  • 1/2 teaspoon Salt ( adjust the salt quantity according to your taste)

Equipment

  • 1 Pan or Wok/ Kadai For frying
  • 1 Grinder or Traditional grinding stone

Method
 

PREPPING
  1. Wash the shrimp thoroughly. Put them in a colander and wash under running water so that there is no sand in it. Also sort out any twigs.
  2. Peel the garlic.
  3. If you want to make the Challun little less hot, remove the seeds from the dry chillies before frying them. I have kept the seeds, you can see the seeds in the photo because they didn’t grind in the grinder.
HOW TO MAKE THE CHALLUN
  1. Heat the mustard oil in a kadai ( wok) or pan
  2. Fry the garlic first till they are a little brown at the edges
  3. Add the chillies and fry them too, till a bit brown.
  4. Remove the garlic and the chillies from the pan with a slotted spoon and keep aside.
  5. In the oil that it left in the kadai fry the Shrimp till they are pink and crisp
  6. Once the shrimp and garlic and chillies and cool, put them in a strong electric grinder, add some of the salt and also if there is any oil left in the kadai.
  7. Grind to a paste. It may not grind smoothly in one go so you will have to remove the lid of the grinder and stir the mixture. You can add a little more oil if necessary.
  8. Taste to see if the salt is enough before taking the challun out of the grinder and serving.
  9. It is best eaten with cooked/steamed rice.

Notes

  • Wash the shrimp several times to remove all sand.
  • Don’t burn the garlic.
  • Let everything cool before grinding.
  • Add a little mustard oil if the paste is too dry.
  • Freeze in small portions.

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Authentic Doi Maach Recipe: Bengali Fish in Yogurt Gravy.

I have eaten Doi Maach in many places but this recipe which I got from the lady who cooked for my Mother-in-law is the one I prefer, and now I make Doi Maach with this recipe. Usually very fresh  Rui or Katla (Carp) pieces cut from a big fish are used for this preparation but some other fresh water fish like Tilapia can also be used. I have often added a couple of Kafir lime leaves to the gravy to give it a lovely flavor, but traditionally lime leaves are not added. In most Bengali Fish recipes the fish is fried a little to seal in the flavor and juices before cooking it in the gravy, but in this recipe the fish is not fried.

I have used only 4 pieces of Rui ( Raho, Carp) fish, for today.

Washed Rui ( carp) pieces.

For the Marinade

Onion ground, ginger garlic ground, salt and turmeric. Also need mustard paste ( sorry forgot the photo)

For the Gravy

sliced onion, yogurt (Dahi), Ghee (clarified butter), green chilies and raisins ( kismis)

For the Phoron (Tarka or seasoning)

Tejpatta ( bayleaf) ,Mirch (red dry chilies), piece of dalchini( cinnamon) few lobongo ( laung, or cloves), and Elach ( elaichi or green cardamom)

How to make Doi Maach.

First the fish has to be marinated with Yogurt, ginger garlic paste, mustard paste, salt, sugar and haldi, for an hour minimum or to up to 4 hours in the fridge.

Then heat the Ghee ( clarified butter ) in a wok or a pan . Add the Phoron ( seasoning) tej patta ( bay leaf), the dry red chilies, and cinnamon, cardamom, and cloves.

Add the sliced onions and fry till they are soft and slightly brownish.

Stir fry for a couple of minutes then add the fish with the marinade and 1/4 cup water.

Cover and cook on low flame for 5 minutes.

Open the lid flip the fish pieces carefully, then add slit green chilies and the raisins and let it simmer on medium heat till the gravy thickens and oil is seen on top and the sides. Transfer to a serving dish.

The fish marinated with Yogurt (dahi), salt, turmeric ( haldi), onion paste, ginger garlic paste, mustard paste and sugar.

This is what it will look like when the fish is ready. The oil will float on the top and the gravy will thicken

INGREDIENTS

For the Marinade

Rui or Rohu ( Carp) 4 pieces Approximately 400 grams

  • 1 cup Yogurt ( Doi)
  • 1/4 cup Ground onion ( piaj)
  • 1teaspoon Salt ( namak)
  • 1/2 teaspoon Sugar ( chini)
  • 1/2 teaspoon Yellow Mustard seeds paste ( sada sorshe)
  • 1/2 teaspoon Turmeric ( Holud)
  • 1/2 teaspoon Garlic paste
  • 1/2 teaspoon Ginger paste

For the Gravy

  • 1 cup Sliced onion ( piaj)
  • 1 Bay leaf ( tej patta)
  • 1 inch piece Cinnamon broken into bits ( dalchini)
  • 4 or 5 Cardamom ( elaich)
  • 4 or 5 Cloves ( lobongo)
  • 1/4 teaspoon Garam masala ( grind together 2cloves, 3 green cardamom and 1/2 inch piece of cinnamon.)
  • 2 Dry red chilies ( sukno lanka)
  • 4 Green chilies slit ( kancha lonka)
  • 10 or 12 Raisins ( kismis)
  • 1/4 cup Water
  • 2 Kafir lime leaves ( optional)

*To make Yellow Mustard seed paste, soak about 2 tablespoons of yellow Mustard seeds in a bowl with about 1/4 cup of water for 1/2 hour. Grind it in a mixer which grinds chutney etc. In case you dont have a strong grinder, you can use a coffee grinder. For the coffee grinder DO NOT soak the Mustard seeds, grind it dry into a powder then soak for half hour . Now use the amount required in the recipe.

Method

1 Wash and clean the fish.

2 Add the Yogurt, ground onion, salt, turmeric, ginger garlic paste and mustard paste and keep it covered to marinate for at least 1hour, or up to 4 hours in the fridge.

3 Heat the ghee in a pan or kadai and add the Tejpata ( bay leaf), whole elach,( green cardamom), Lavang (cloves), and Dalchini ( cinnamon) stick broken into pieces, and the dry red chilies.

4 Add the sliced onions and fry till they are golden brown.

5 Now add the fish with the marinade , and the water, cover with a lid and let it simmer on medium heat for 5 minutes. Take the lid off and flip the fish pieces carefully.

6 Add the slit green chilies and the raisins and let it cook couple of minutes till the gravy thickens and the oil floats up. I often add a couple of lime leaves at this point, since I love the flavor it gives. But this is optional.

7 Sprinkle a little ground garam masala. The Doi Maach is ready to be transferred to a serving dish once you see the ghee float on top like in the photo. Be careful when transferring or the fish may break.

Tastes best served with plain boiled rice (steamed rice).

Doi Maach ( Fish in yogurt gravy)

Doi Maach (Bengali Fish in Yogurt Gravy)

  • Servings: 4
  • Difficulty: Easy
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[recipe_description]
Doi Maach is a traditional Bengali fish curry cooked in a creamy yogurt gravy. Fresh Rohu (Rui) or Katla fish works best for this recipe. Unlike many Bengali fish curries, the fish is not fried before cooking. The fish is marinated in yogurt, mustard paste, and spices, then gently simmered with onions, whole spices, green chilies, and raisins until the gravy thickens and aromatic ghee floats on top.
[/recipe_description]

[recipe_ingredients]

For the Marinade

  • 4 pieces Rui or Rohu fish (about 400 g)
  • 1 cup yogurt (doi)
  • 1/4 cup onion paste
  • 1/2 tsp turmeric (haldi)
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp yellow mustard paste
  • 1/2 tsp garlic paste
  • 1/2 tsp ginger paste

For the Gravy

  • 1 cup sliced onions
  • 1 bay leaf (tej patta)
  • 1 inch cinnamon stick (dalchini)
  • 4–5 green cardamom (elaichi)
  • 4–5 cloves (lobongo)
  • 2 dry red chilies
  • 4 green chilies, slit
  • 10–12 raisins (kismis)
  • 1/4 cup water
  • 2 kafir lime leaves (optional)
  • 1/4 tsp garam masala
  • 2 tbsp ghee

[/recipe_ingredients]

[recipe_instructions]

  1. Wash and clean the fish pieces.
  2. In a bowl mix yogurt, onion paste, turmeric, salt, sugar, mustard paste, ginger paste, and garlic paste.
  3. Add the fish and coat well with the marinade. Cover and marinate for 1–4 hours in the refrigerator.
  4. Heat ghee in a kadai or pan. Add bay leaf, cinnamon, cardamom, cloves, and dry red chilies.
  5. Add sliced onions and fry until soft and lightly golden.
  6. Add the marinated fish along with the marinade and 1/4 cup water. Cover and cook on medium heat for about 5 minutes.
  7. Carefully flip the fish pieces. Add slit green chilies and raisins.
  8. Simmer until the gravy thickens and the ghee begins to float on top.
  9. Add kafir lime leaves if using and sprinkle garam masala.
  10. Transfer carefully to a serving dish.

Serve hot with plain steamed rice. Fresh Rohu or Katla fish gives the best traditional flavor.

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Chital maacher Muitha

Chital Maach is also known as Knife fish and they can weigh up to about 10 kilograms. It is found in India, Bangladesh, and some other southeast Asian countries. It has too many bones so it is better to buy a piece from a big Chitol , the smaller ones will have so many bones that it will be difficult to eat.

This fish is usually cut along the spine and then separated into the stomach side and the back. The stomach side has big bones and also fewer bones than the back. The stomach part is cut into pieces like steaks. It is called the Chital Maacher Peti. I have the recipe for the peti in this blog. https://dollylahiricooks.com/2020/06/26/chital-macher-peti/

The back portion of the fish is meaty but full of small bones, so usually the meat is scraped out leaving the bones. There is a simple way of taking out the meat . All we do is take a teaspoon and scrape out the meat. You have to scrape in the direction in which the bones are growing, NOT the opposite, the fish is soft and it comes out easily. Once all the meat from the fish is taken out, we throw away the skin and bones. This fish meat or fish mince( as some like to call it ) is what we use to make Muita.

Making the Muitha is simple, just add some boiled and mashed potato, and few spices to the fish mince . Mix all of it well and it will be like a sticky dough. Divide this mixture into equal portions, then roll it into sausage like long rolls. Boil these in water till the fish is cooked, then remove it from the water and cool . Once it is cold enough to touch, cut these into thick slices and deep fry them. Now we make a gravy with Onion ground and some spices. Once the gravy is ready and boiling we add the fried muithas to the gravy and boil it for a bit . Muitha is done.

This a piece of the back portion of the Chital Maach.

We have to scrape out the meat without taking out the bones. Take a teaspoon and scrape it in the direction in which the bones are growing. Like in the video below.

Ingredients

  • Fish meat/mince 2 cups
  • Mashed potatoes 1/2 cup
  • Salt 1 teaspoon
  • Jeera/ cumin powder 1teaspoon
  • Mirchi / chili powder 1/4 teaspoon
  • Haldi / Turmeric powder 1/4 teaspoon
  • Grated or ground ginger 1/2 teaspoon
  • Mustard oil 1/2 cup

You also need a big pan which is quarter to half full with water

Mashed potato is added to bind the fish a little better.

The spices that are added to the mince are

salt, jeera/cumin powder, haldi/turmeric powder,

mirchi/chili powder and ground ginger.

How to make the Muitha

  • First mix the spices and the mashed potato and the fish mince well.
  • Divide into 4 or 5 portions
  • Apply a little oil in you palms and then shape each portion into a sausage.
  • Once you have shaped all the sausages, put the pan half filled with water on the stove and bring it to a boil.
  • Once it starts boiling vigorously slide the sausages into the boiling water gently one at a time.
  • The sausages will sink to the bottom of the pan first and then after a few minutes they will start floating up. Let them cook for a couple of minutes.
  • Use a slotted spoon to take out the sausages from the water and keep it on a plate. Do not boil the fish too long or they will become rubbery.
  • Let the sausages cool down , then slice them into thick pieces.
  • Heat the mustard oil in a kadai or wok and fry the slices till they are golden brown. Remove from the kadai and keep it on a dish.
  • The Muithas are now ready to be added to the gravy.

Fish mince and mashed potatoes and the spices are mixed together.

then rolled into sausage shape and boiled till they turn opaque and float to the top

The sausages are removed from the boiling water then cooled.

then they are cut into thick slices.

Next these slices are deep fried.

To Make The GRAVY

I usually add potatoes to the curry with the Muithas. I used 2 medium size potatoes in this recipe, but you can add less. I peeled and diced the potatoes then fried them lightly before making the Gravy.

INGREDIENTS FOR THE GRAVY

  • Grated or ground onion 3/4 cups
  • Grated ginger 1/2 teaspoon
  • Tomato puree 1 Tablespoon or 1/2 cup of fresh tomatoes grated.
  • Salt 1 teaspoon
  • Sugar 1/2 teaspoon
  • Mirchi /chili powder 1/4 teaspoon
  • Jeera/ Cumin powder 1 teaspoon
  • Dhania / coriander powder 1&1/2 teaspoon
  • Water approximately 2&1/2 cups
  • Haldi / Turmeric powder 1/4 teaspoon
  • Garam masala ( click on the link for recipe) 1/2 teaspoon (https://dollylahiricooks.com/category/masalas/)
  • FOR THE TARKA (Seasoning the oil )
  • Tejpatta/ bay leaves
  • Red dry chilies 2
  • Whole Jeera / cumin seeds 1/4 teaspoon
  • Whole cinnamon 1/2 inch piece broken into small pieces
  • Cardamom 2
  • Cloves 4

Also need 2 potatoes peeled and diced

  • METHOD of making the gravy
  • Heat the Mustard oil and fry the potatoes and the Muithas, and keep it aside .
  • Keep about 4 tablespoons of oil in the kadai, this is all you need for the gravy, and pour out the rest in a bowl .
  • Now add the spices for Tarka or Seasoning, tej patta,whole cinnamon, cardamom and cloves, red chilies, and Jeera seeds to the oil in the kadai
  • Once the Jeera seeds are a little brown and you can get the aroma of the spices, add the onion.
  • Stir fry the onion till it becomes brownish and the raw smell of onion is gone.
  • Add the Tomato, Jeera, dhania, mirchi, haldi, salt and sugar, ginger and 2 tablespoon of water to the onion
  • Stir fry the masala till it is properly mixed with the onion. Keep stir frying till the oil separates around the sides of the mixture.
  • Add the water and mix the masala well with it , then bring it to a boil.
  • Add the potatoes and cover with a lid to let the potatoes cook.
  • After a few minutes open the lid and cut a potato with a spoon to see if it is soft enough.
  • Add the Fried Muithas once the potatoes are cooked and let it boil for a couple of minutes.
  • Sprinkle some garam masala on the gravy before taking it off the heat and transferring it to a serving dish.

The Spices used for Phoron/tarka that is seasoning the oil are Bay leaves, Dry red chili, Cinnamon, cardamoms, cloves and cumin seeds.

Ingredients for the gravy are, onion ground, tomato puree or fresh tomatoes grated, ginger paste, green chilies, gram masala and mustard oil

Dry spices used in the gravy are, Dhania/coriander powder, Jeera/cumin powder, mirchi/red chili powder, haldi/turmeric powder and salt and sugar ( optional)

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Kumro torkari Ilish er Matha, ba chingri diye (Pumpkin with hilsa fish head or shrimp)

ilish macher matha diye kumro

Kumro or Pumpkin that we use in Bengal is usually the ripe yellow one. They are a bit sweet and in this recipe with the Ilish (Hilsa) fish head or shrimp and lots of green chilies tastes sweet and spicy. We eat it with steamed rice. Ilish is a very bony fish and the art of eating it is something we learn as we grow up. The head of the fish is not very big, and has lots of bones, but there is also some meaty part near the neck.

This recipe is the same if you use small shrimp instead of fish head, and shrimp is easier to eat and most people love shrimp.

When we lived in the US Ilish was not easily available so we would eat Shad instead which is very similar to Ilish. Now days frozen Ilish is available in most Indian and Bangladeshi shops in the US and also in Australia. But shrimp is available everywhere. If you use shrimp use small or medium size shrimp.

Usually the whole Ilish fish is bought and the head, is kept aside to give a fishy flavor to Pui Saag Chachori or cooked with Kumro ( pumpkin). The head has to be fried before adding it to the chochori or kumro.

If you use Shrimp, peel and devein them first, then saute them in a little mustard oil before adding to the Kumro ( pumpkin).

The photos are of the kumro with fish head.

INGREDIENTS

Kumro ( The ripe yellow variety) peeled and diced 2 cups (250g)

Onion grated fine 1/2 cup

Garlic peeled and grated 1 Tablespoon full

Green chilies slit or chopped 4

Chili powder 1/4 teaspoon ( optional)

Salt 1/2 teaspoon

Turmeric powder 1/2 teaspoon

Mustard oil 2 tablespoons for the curry .

To deep fry the fish head about 1/4 cup Mustard oil.

Fish head ( Ilish macher matha) fried 1. ( or 150 g shrimp fried)

Water 1/4 cup

In this picture you see the fish head fried well. (I haven’t got a photo of shrimp but shrimp should not be fried too much, just sauteed in a little bit of oil.)

Pumpkin, which has been diced after peeling of the thick skin.

These are the ingredients I have used. There is chili powder and chopped chilies as I like hot and spicy food.

Method

  • Wash the fish head , sprinkle a pinch of salt and a pinch of turmeric and rub it on the fish .
  • Heat mustard oil in a kadai/wok/big pan, till it is smoking hot
  • Gently put the fish head into the oil and fry it till it is brown on both sides, then take it out with a slotted spoon and keep aside. Be careful it may splatter.
  • Now pour out or spoon out, most of the oil from the pan leaving only about 2 or 3 tablespoons full.
  • Add the garlic and chilies and then the onion and stir fry till the onion is a little brown.
  • Add the Kumro /pumpkin, then the fish head.
  • Add the salt and chili powder,and haldi /turmeric stir fry a little
  • Add the water, then cover with a lid and let it simmer on medium heat till the kumro is soft and cooked and the fish head is broken.
  • Stir fry till any the water that is still remaining is dried out
  • Stir fry on high heat so that the pumpkin and the fish becomes a mishmash.
  • Transfer to a serving dish and serve with steamed rice.

If you are using Shrimp instead of fish head, add the fried shrimp after the pumpkin is soft. Then stir fry the pumpkin and make it as dry as possible. This is the only difference.

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Pabda macher jhal

Pabda Maach is a variety of Catfish. They are usually found in fresh water, in ponds and lakes and rivers in India, Bangladesh and Nepal. They are not very big, about 6 to 12 inches in length. They do not have scales, so they are easy to clean. Pabda is very popular among Bengalis, and there are many ways of cooking it. I love it mainly for two reasons. One is for its taste, of course. The second reason is it does not have small bones. It is easy to eat even for my grandchildren.

This recipe is very simple and I think it is perfect for Pabda.

When I buy Pabda, it is usually gutted and cleaned already. All I have to do is wash it well. Then, I sprinkle some salt and turmeric powder on it. I let it marinate for a while, about half an hour. We put salt and turmeric powder on most fish just after washing it so that it does not spoil easily.

First thing we do is fry the fish a little not crisp though. When we make the fish curry with fried fish the fish do not break in the gravy . When frying Pabda please be very careful and stand a little away from the pan as it splatters a lot. Coating the Pabda with a little bit of flour before adding it to the hot oil reduces the splattering. I usually use a plate as as shield and partially cover the pan when frying.

Pabda is a soft fish and cooks very quickly. You have to heat the oil very well before you add the fish. After about 30 seconds, flip it to fry the other side. Then take it out and keep it on a plate. Pour out most of the oil and use only a little to make the gravy. Boil the gravy. Then slide the fried fish in. Let it simmer for a few minutes. Take it off the heat and put it into a serving dish.

INGREDIENTS

  • Pabda 2 pieces ( they weighed 175 g. together.)
  • Mustard oil 1/2 cup
  • For the Tarka ( seasoning) :
  • Mouri ( saunf, aniseed ) 1/4 tsp.
  • Kalojire ( kalonji, onion seeds)
  • Green chilies slit 2 or 3

For the Gravy

  • Mirchi (chilli) powder 1/4 teaspoon
  • Salt 1/4 teaspoon
  • Haldi (turmeric ) powder 1/4 teaspoon
  • Tomato puree ( canned) 1 tablespoon or 2 tablespoon of grated fresh tomato
  • Water 3/4 cup

Two pieces of Pabda maach which has been fried slightly

These are the ingredients for the Tarka or Seasoning. There is Lanka or green chillies, Mouri ( aniseed), and Kalojire, (Nigella seeds)

Ingredients for the gravy.

1 Tablespoon ofTomato puree,

1/4 teaspoon of each of these, salt, lanka (chili powder), and holud (turmeric powder).

I did not take a photo of the oil. Mustard oil

METHOD

  • First clean and wash the fish. Then, put some salt and turmeric powder on it. Rub the fish with the mixture. Keep it aside.
  • Take a small bowl and put the tomato paste/ tomato puree, salt, turmeric powder, chili powder and 2 tablespoons of water and mix it well and keep aside
  • In a kadai or pan or wok heat the mustard oil till smoking
  • Before adding the fish to the hot oil, sprinkle some maida (flour) on it. This step will stop it from splattering too much.
  • Fry the fish one at a time. Slide it into the hot oil. Flip it over after a minute or so to fry the other side. Take it out and keep it on a dish then fry the other fish.
  • If it splatters too much, reduce the heat a little. Use a lid as a shield to protect your face when flipping.
  • Once the fish is fried its time to make the gravy.
  • Drain out most of the oil into a bowl and keep about 2 tablespoons in the kadai for the gravy. This oil in the bowl can be used to fry fish later.
  • Add the Tarka (seasoning) ingredients to this oil in the Kadai. Then, include 1 green chili slit. Next, add kalojire (Nigella seeds) and Mouri (aniseed).
  • Let the chili and the mouri brown a little.
  • Add the solution of tomato puree which includes the gravy ingredients that you had made and kept aside in the bowl (Salt, Turmeric powder, chilli powder, and 2 or 3 tablespoons of water)
  • Stir fry till the raw small of tomato goes and the oil separates around the sides.
  • Add the rest of the water and bring it to boil.
  • Add the fried fish and and the slit green chili. Let the fish simmer in the gravy on low heat for about 4 to 5 minutes.
  • Your fish is ready to be served. Pour it into a serving dish and serve it hot, with plain steamed rice.
  • This dish can be reheated in the microwave oven easily.

Bengali Pabda Maach Jhal

  • Servings: 4
  • Difficulty: Easy
  • Rating: ★★★★★
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A light and flavorful Bengali fish curry made with pabda maach (catfish), loved for its delicate taste and bone-free texture.

Pabda Maach is a variety of freshwater catfish found in ponds, lakes, and rivers across India, Bangladesh, and Nepal. The fish is small (about 6–12 inches long), skinless, and very easy to clean.

It is especially popular in Bengali cuisine and is loved for its soft flesh and the absence of small bones, making it easy to eat for children and elders alike. This simple jhol highlights the natural taste of the fish.

Ingredients

  • 500 g pabda maach (cleaned and cut into pieces)
  • 2 tbsp mustard oil
  • 1 medium potato (cut into wedges)
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp red chili powder
  • 1 bay leaf
  • ½ tsp cumin seeds
  • 2 green chilies (slit)
  • Salt to taste
  • 2 cups water
  • Fresh coriander leaves (optional)

Directions

  1. Rub the pabda fish with turmeric and salt and set aside for 5 minutes.
  2. Heat mustard oil in a pan until smoking lightly, then reduce heat.
  3. Fry the fish pieces gently until lightly golden. Remove and set aside.
  4. In the same oil, add cumin seeds and bay leaf; let them splutter.
  5. Add potato wedges and fry for 2–3 minutes.
  6. Add turmeric, cumin powder, chili powder, and salt. Mix well.
  7. Pour in water and let the potatoes cook until tender.
  8. Gently add the fried fish and green chilies.
  9. Simmer for 5–7 minutes until the fish is cooked and the gravy is light.
  10. Turn off heat and garnish with coriander if desired. Serve hot with steamed rice.

Nutrition


Per serving (approx.): 220 calories, 12g fat, 8g carbs, 20g protein

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Bengali Chingri Cutlets: A Must-Try Dish

Chingri CutleT

Bengalis love their fish! There are some delicious fried fish preparations like Fish orli, or Fish kobiraji and of course the Kolkata fish fry, which are available in most Bengali restaurants. General rule for these fish fry dishes is to marinate the fish fillet and then fry it with a coat of egg and bread crumbs or dipped in a batter of spiced flour.

Chingri Maach or Shrimp/ Prawn cutlets are amazingly delicious, and very popular and easy to make.

For this you will need shrimp or chingri maach which are at least 3 or 4 inches long without the head. After cleaning out the black thread like thing on the back you need to wash it , and flatten it as much as possible. Then they have to be marinated with onion, garlic, lemon juice, salt and chili powder for at least 4 hours. Then the marinated chingri is dipped in egg then bread crumbs and again kept in the fridge for at least an hour for the coating to set. Next these are deep fried in vegetable oil to golden brown, and served hot with Kasundi ( Bengali mustard sauce).

I have made only 3 Shrimps for this recipe. They were about 4 inches on average. The head was removed but the tail was kept intact.

Ingredients for the marinade

onion grated 1/2 cup

green chili 1

chili powder 1/4 teaspoon

salt 1/2 teaspoon

lemon juice 4 tablespoons

garlic paste or grated 1 teaspoon

turmeric powder 1/4 teaspoon

For the marinade

Grind or grate the onion, grind or grate garlic, grind the chili. Or you can also chop the onion, peel the garlic, and put it in a grinder together with the green chili and make a paste. Now mix the onion, garlic, and green chili with the salt and chili powder, turmeric powder,and lemon juice.

Slit a shrimp ( chingri maach) then with a mallet flatten it as much as possible without breaking the fish. If you do not have a mallet you could use a rolling pin. Do this with all the shrimps, if it is flattened well then the shrimp curls less. You can also try stretching the shrimps gently with your fingers. Now rub the shrimp with the marinade and cover the bowl and keep in the fridge to marinate.

Chingri Maach
Flattened chingr

After approximately 4 hours you have to take the shrimps out of the marinade and coat it with egg and breadcrumbs and put it back in the fridge for the coating to set for at least an hour. Chingri and other shell fish go bad very quickly so it is better not to keep it out on the kitchen table for too long, especially if you live in a warm place .

For the coating I had 3 things set up. First the plate with some cornflour, then a bowl with egg white beaten with a pinch of salt, then another plate with the breadcrumbs. It is better to use the egg whites only, if you use the whole egg then the oil gets very foamy when you are frying the fish.

For the Coating
After the shrimp is coated

Take the marinated shrimp out of the marinade,pat it dry a little, put it in the cornflour and coat it well ( if you don’t have cornflour you can use plain flour), next dip it in the egg, then roll it in the breadcrumb, place it on a plate. When you have coated all of them cover the plate with a plastic wrap or another plate and keep it in the fridge for 1 hour at least or till you are ready to fry.

TIP: After coating I take a tooth pick or a thin skewer and carefully stick it along the middle lengthwise. Then after frying I take out the toothpick. This helps to keep the shrimp from curling.

Heat oil in a frying pan and fry the shrimp on medium heat till it is golden brown. Take it out with a slotted spoon and place it on a paper towel for a few minutes before serving. Serve with Kasundi or Tomato ketchup.

RECIPE

  • Chingri Maach / Shrimp 3 pieces which are about 3 to 4 inches long.
  • Onion 1 medium size or 1/2 cup grated onion
  • Garlic 2 or 3 cloves
  • Lemon juice 4 tablespoon
  • Green chilies 1 or 2
  • Salt 1/2 teaspoon
  • Turmeric powder 1/4 teaspoon
  • chili powder 1/4 teaspoon
  • Egg white 1
  • Bread crumbs 1 cup
  • Cornflour or plain flour/ Maida 1/2 cup
  • Oil for frying

Method

Grind onion, garlic , green chilies, together in a grinder, do not add water add the lemon juice if necessary.

Take out the black thread that runs along the back and wash the Chingri maach / Shrimp well.

Keep a shrimp on the cutting board, and make a deep slit along the back where the black vein was. Be careful not to cut it right through. Take a mallet or a rolling pin and beat it gently to flatten the shrimp as thin as possible without breaking the fish.

In the onion garlic green chili paste add the salt chili powder and turmeric powder. Mix well with with a spoon and transfer this mixture in to a shallow container and put the shrimp into it . Coat the shrimp well , and cover and let it marinate for at least 4 hours.

Take out the shrimp from the marinade and pat it dry with paper towels

Now Hold the Shrimp by the tail and dip it into the cornflour/ flour

Then into the beaten egg white

Then Roll it well in the breadcrumbs pat it to ensure the breadcrumbs sticks.

Keep it on a plate and do the same with the other shrimps. Once they are done cover the plate and put it in the fridge for at least an hour or till you are ready to fry and serve.

Heat some oil in a frying pan or wok and. Deep fry on medium heat till golden brown

Remove with a slotted spoon and place on a paper towel covered plate to absorb the oil before serving

Serve hot with Kasundi ( Bengali mustard sauce ) or Tomato ketchup .

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