NANABHAI AND NANU
In this book, I aim to offer my readers a taste of the flavours that hold a special place in my heart. Sharing some of my favourite delicacies from my grandmother’s kitchen, who happens to be from the Sylhet district of Bangladesh.
LAI SHAG/MUSTARD GREENS MIX
লাই শাকের ভর্তা
SERVES
4
PREPARATION
20 Mins
COOKING
10 Mins
FISH MARINADE:
1 tablespoon oil
100 g ruhi fish
¼ teaspoon turmeric powder
¼ teaspoon dry chilli powder
½ teaspoon salt
1 টেবিল চামচ তেল
100 গ্রাম রুহি মাছ
¼ চা চামচ হলুদ গুঁড়া
¼ চা চামচ শুকনো লঙ্কা গুঁড়ো
½ চা চামচ লবণ
FOR THE MIX:
250 g Laishag (mustard green)
¼ cup shallots, chopped
1½ tablespoons green chillies, chopped
1 teaspoon salt
2 tablespoons mustard oil
২৫০গ্রাম লাইশাগ
¼ কাপ দেশি পেঁয়াজ, কুঁচি
1½ টেবিল চামচ কাঁচামরিচ, কুঁচি
1 চা চামচ ললবণ
2 টেবিল চামচ সরিষার তেল
DETAILS :
WASH and clean the fish. Marinate the fish with all the marinade ingredients for 10 minutes. Heat oil and fry the fish until tender. Debone the fish and keep them aside.
WASH and clean the laishag. Remove the hard stems from the middle and chop them finely. Squeeze gently and discard the liquid.
IN a bowl, combine shallots, green chillies, salt, and mustard oil. Mix well. Add the fish and the chopped lai shag. Mix everything together. Taste and adjust the seasoning. Serve with steamed rice.
