Chingri (prawns) Malai Curry

Ingredients:
Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp, Salt-according to taste, Oil and ghee accordingly

Steps:
Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot.

Fried Hilsa

Ingredients:
Hilsa:6 pieces, Turmeric paste:1 teaspoon, salt, oil for frying.

Steps:
Heat oil till blue haze appears. In the meantime, coat the hilsa with turmeric paste and salt to taste. Fry in hot oil until crisp and well browned. Drain off oil and serve immediately.

Fish Orly

A Bengali meal without fish is incomplete. Fishes are prepared in the most nutritious as well as delicious way to complement any daily Bengali meal or occasion. There are some innovative recipes to bring variation in your meals and parties.

Ingredients:
Fillets of Vhekti (Betki) : 4, Paste of 1 onion, Paste of 5 cloves of garlic, Ginger paste : 1 teaspoon, Oil : 6 tablespoon, Wheat flour :2 tablespoon , Corn flour :2 tablespoons, Egg :1

Steps:
Marinate fillets with ginger, garlic, onion, salt and vinegar for 1 hour. Blend wheat flour, salt, corn flour egg and baking powder in a bowl of water. Dip the fillets in the mixture and deep fry in oil. Serve with chips and salad.