Durga Puja » Durga Puja Recipe4

Durga Puja Recipes

Fried Masala Prawn

Ingredients :
Prawn: 500g
Tomato: 500g(slice)
onion: 3
Oil: 2 tablespoons
coconut: 1/2 cup(grated)
garlic cloves: 4
ginger: 1"
chilli powder(red): 1 tablespoon
turmeric: 1pinch of tweezer
pepper: 1 teaspoon
cumin(whole): 1 teaspoon
salt:acording to your choice
coriander leaf: 2 tablespoons(chopped)
water: 1/2 cup

Preparation :

Shell and wash the prawn throughly. Mix lime juice with it and leave it for 10 minutes. Put coconut,garlic, ginger, pepper, cumin in a mixie and make a paste of them. Fry onion until brown. Add the paste of mixture and tomato to it. Stir them together for 5-6 minutes. Pour in the prawns. Deep fry the whole thing in moderate heat. Add salt and water to it. Add chilli powder. When the mixture dries up sprinkle the chopped coriander leaves. Serve hot.

Steamed Hilsa

Ingredients :
6-8 pieces from a large hilsa fish
1 1/2 tbsp mustard seeds
2-3 green chilies
1/4 grated coconut
A pinch of turmeric
Mustard oil for frying
Coriander leaves for garnishing
Salt to taste.

Preparation :

Mix mustard seeds, green chilies, salt and make into a paste. Mix this paste with mustard oil, and turmeric. Take fish slices and cover them with the above paste. Put them in a greased dish, cover and cook over steam. This procedure can also be done in a pressure cooker. Steam this until mustard gives off a sharp aroma. Remove and sprinkle a little chopped coriander leaves and serve with hot rice.

Pabda Jhol (Butter Fish Curry)

Ingredients :
4 Butter fish (Pabda)
4 Table spoons of mustard oil
4 Table spoons of chopped coriander leaves
½ Tea spoon of black cumin
6 Sliced green chillies
Salt according to taste
2 Teaspoon of turmeric powder.

Preparation :

Take four Pabda fish, wash them clean. Remove the jaws of the fish. Sprinkle Salt and turmeric powder on the fish and leave them aside for a while. Heat four tablespoons of mustard oil in the pan, heat it, add the black cumin and turmeric powder, add some water, and add sliced green chilies. Now put the fish in the pan, Sim the flame. Let the fish boil and soften, turn the fishes softly on the other side, do it very carefully, so that the fishes does not break. Add salt, add coriander leaves profusely. See that the gravy do not dry up. Pour the fishes along with the gravy on a flat dish. Sprinkle mustard oil on it. Decorate the dish with more chopped coriander leaves and sliced green chillies.

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