TREASURES FROM WATER
While growing up, I was made aware of a famous Bengali proverb describing Bengal as a land where there is always rice in the house and fish in the pond. This saying has lasted with time, more so when it comes to fish. The sight of a shining, silvery Hilsa is a treat to every Bengali eye. Added to it is the abundance of saltwater fish from the Bay of Bengal. I have a pond in my garden house. I am growing popular Bengali varieties of fish. Nothing can give me bigger pleasure than cooking with fresh fish from my own pond.
BANGLA-VIETNAM FUSION CLAY POT DELIGHT
SERVES
4
PREPARATION
20Mins
COOKING
20 Mins
SHRIMP MARINADE:
8 whole shrimps (about 500 g), with shells
1 tablespoon garlic paste
¼ cup onion, finely diced
1 tablespoon fish sauce
¼ teaspoon turmeric powder
¼ teaspoon roasted cumin powder
¼ teaspoon clove powder
½ teaspoon black pepper powder
৮ টি আস্ত চিংড়ি (প্রায় 500 গ্রাম), খোসা সহ
১ টেবিল চামচ রসুনের পেস্ট
¼ কাপ পেঁয়াজ, সূক্ষ্মভাবে কাটাটা
১ টেবিল চামচ ফিশ সস
¼ চা চামচ হলুদ গুঁড়া
¼ চা চামচ ভাজা জিরা গুঁড়া
¼ চা চামচ লবঙ্গ গুঁড়া
½ teaspoon black pepper powder
OTHERS:
1 tablespoon sugar + 1 ½ tablespoons water
1 cup water
1 teaspoon red pepper flakes
3 tablespoons oil
¼ cup onion, sliced
1¼ tablespoons fish sauce
2 teaspoons soya sauce
¼ cup red spur chilli, thinly sliced
150 g starfruit, cut into ¼-inch rounds
½ cup spring onion, cut into ¼-inch lengths
1 teaspoon freshly cracked black pepper
1 tablespoon sugar + 1 ½ tablespoons water
১ কাপপ জল
১ চা চামচ লাল মরিচের ফ্লেক্স
৩ টেবিল চামচ তেল
¼ কাপ পেঁয়াজ, sliced
1¼ টেবিল চামচ ফিশ sauce
২ চা চামচ সয়ায়া সস
¼ কাপ লাল মরিচ, পাতলা করে কাটা
১৫০ গ্রাম কামরাঙ্গা, ১/৪ ইইঞ্চি মোটা গোল টুকরো
½ কাঁপ পেয়াজপাতা, ¼ ইঞ্চি লম্বা টুকরো
১ চা চামচ কালো গোলমরিচ, আধ ভাঙ্গা
DETAILS :
PREHEAT oven to 200ºC. Marinate the shrimp with the marinade ingredients in a bowl. Set aside for 30 minutes.
IN a saucepan, combine sugar and 1 ½ tablespoon water, place over medium heat, and stir until the sugar dissolves and caramelises. Carefully add 1 cup of water. When the mixture stops spluttering, stir until the caramel becomes a smooth sauce. Add the roasted dry chilli, mix well, and remove from the heat.
HEAT the oil in a frying pan. Add onion and fry until light golden brown, add the marinated shrimp and fry on high heat for 2 minutes on each side. Add the caramel sauce, fish sauce, and soya sauce. When the liquid starts boiling, check the balance and adjust the seasoning.
REMOVE from the heat and transfer to a Clay pot. Cover with foil paper and place in the oven. Bake for 5 minutes. Remove the foil paper. Add spur chilli and starfruits. Bake uncovered until tender.
SPRINKLE the spring onion and the black pepper and
serve hot. Enjoy with steamed hot rice.
