Roh Maacher Bhapa

Roh Maacher Bhapa which means Steamed Roh Fish made in mustard Sauce. This dish is actually made with Illish- a very popular fish to Bengalis and makes this dish the most mouth watering.
Any way using Roh fish too we can achieve this so lets explore it below.

What we need:
1. Roh Fish(Cut and washed)
2. White and black mustard seeds
3. Poppy seeds
4. Mustard oil
5. Onion, Green Chilly
6. Turmaric, Red Chilly powder
7. Salt and sugar
8. Coriander Leaves

How did I make it:

1. Grind the onion,mustard seeds and poppy seeds to make a smooth paste.

2. Add Turmaric, red chilly, salt and little sugar to the paste and blend it.

3. Now coat a with masturd oil and place the fish pieces in it.

4. Pour in the paste such that it gets equally spread.

5. Add some more mustard oil over it along with split chillies and chopped coriander leaves.

6. Closed the container tightly and place it on another vessel filled with water just enough for the container to float and boil the water.

7. Let it steam cook till the water reduces to 1/3. Open the container and check if the fish is soft enough else continue cooking by adding water to boil.

8. Once done you will get a strong mustard aroma and the fish will b soft when you open.

Your bhapa maach is ready which no less than Illish Bhapa. You can try the same process for Illish too.

Enjoy the steamed fish with hot stream rice.

Chicken Razala

This Eid, I wanted to celebrate it in a special and yummy wat so I made a special Bengali chicken dish with a Mughlai influence in it.

Ingridients:
1. Chicken
2. Curd
3. Dry red chilly
4. Bey Leave
5. Poppy Seeds
6. Onion paste(done in grinder)
7. Ginger Garlic Paste(done in grinder)
8. Cashews
9. Garam Masala, Zeera and Coriander Powder
10. Oil and Ghee
11. Salt and Sugar


1. In a bowl place the chicken pieces and add oil, garam masala,zeera, coriander powder,onion paste,ginger garlic paste,salt and a little sugar. Mix it well and keep it aside for atleast 30 min.

 

2. Grind the cashews and poppy seeds togather into a paste.

 3. In cup, pour in the curd;add a little salt and sugar and beat it well to make it smooth.

4. In a pan, heat a ghee and add dry chilly and the bey leaf. Fry it for few seconds.

 

5. Add to it the marinated chicken and continue frying and steering untill you see the oil seperating.

 

 

 6. Pour in the poppy seed and cashew paste and mix it well.

 

7. Now pour in the beated curd into it and continue steering until it is mixed evenly.

 

 



8. Put the gas in a medium flame and cook the dish covered for sometime till you feel the chicken is done and the gravy is thicken.

 

 

9. Once you achieve the required consistancy, off the gas and garnish it with ghee and fresh coriander if required.

 

 

Eid Special Chicken Razala is ready to be served with zeera rice.