OFFAL ADVENTURES A FAMILY FAVOURITE
Offal is the collective term for the internal organs and entrails of a butchered animal. Some cultures strongly consider offal as food to be ‘taboo’, while others use it as delicacies. Such as foie gra, pate, and haggis—are internationally regarded as gourmet food in the culinary arts. Fish offals can be very tasty. Delish is the word for offal dishes for me. It is precisely because of this I have included a separate chapter on offal dishes in this book. I would recommend using fresh ‘offals’ for cooking.
FISH GUTS AND EGG DOPIAZA
মাছের অন্ত্র ও ডিম ভুনা
“ For this recipe, I would highly recommend using the catch of the day, because “ fish guts are sensitive to handle. Find out just how palatable fish guts are!”
SERVES
4
PREPARATION
20 Mins
COOKING
20 Mins
250 g fresh fish guts
250 g fresh fish eggs
¼ cup oil
1 cup onion, sliced
2 tablespoons garlic, sliced
7 green chillies, halved
1 teaspoon dry chilli powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon salt
¼ cup pitted green olives
Serve with pitted black olives and red birds’ eye chillies
২৫০ গ্রাম তাজাজা মাছের অঅন্ত্র
২৫০ গ্রাম তাজা মাছের ডিম
¼ কাপপ তেল
১ কাপ পেঁয়াজ, কাকাটা
২ টেবিল চামচ রসুন, কাটা
৭ টি raw মরিচ, চিরে নেওয়া
১ চা চামচ শুকনো লঙ্কা গুঁড়া
১ চা চামচ হলুদ গুঁড়া
১ চা চামচ ধনে গুঁড়া
১ চা চামমচ salt
¼ কাপ বীচি বিহীন ছোট সবুজ জলপাই
পরিবেশন করুন, বীচি বিহীন ছোট কালো জলপাই ও লাল বার্ডস আই চিলি দিয়ে।
DETAILS :
TO REMOVE THE FISH GUTS: Rinse fish in cold water. Scale the fish by scraping the side with the back of your knife. On a stable cutting surface, line your fish up so that the belly is facing you. Slide the tip of your filet knife into the anal portion of the fish and continue cutting until you have reached beneath the fish’s mouth. Spread the two sides of the fish open 2–6 inches at the vent. Gently pull the fish organ out from the root. Reach towards the tail of the fish and slowly pull out the guts and entrails. Cut the bitter greenish pouch and discard. Wash and clean the fish guts.
CLEAN the eggs and cut them into small pieces. Wash and drain.
HEAT oil in a wok, add onion, garlic, and green chillies. Stir fry until light golden brown. Add all the ingredients from dry chilli powder to salt. Add the fish eggs and cook for 5 minutes, and then add the fish guts, and mix well. Pour in ½ cup water, cover, and cook on medium heat for 7 minutes. Add the green olives and cook for 2 minutes. Taste and adjust the seasoning. Serve with black olives and chillies. Enjoy with steamed rice.
