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.
BANGLADESHI FAMOUS LOBSTER DOPIAZA
বাংবাংলাদেশেরর বিখ্যাখ্যাতত বড় চিংড়ি ভুনানা
SERVES
3
PREPARATION
20Mins
COOKING
30 Mins
1 kg lobster (about 3 to 4 pieces)
½ cup + 2 tablespoons oil
½ cup onion paste
2 tablespoons garlic paste
1 tablespoon ginger paste
2 teaspoons turmeric powder
2 teaspoons dry chilli powder
2 teaspoons paprika powder
2 teaspoons coriander powder
½ tablespoon roasted cumin powder
2 teaspoons salt
½ cup tomato, cubed
¼ cup caramelised onion
5-6 green chillies, halved
¼ cup coriander, chopped
১ কেজি গলদা চিংড়ি (প্রায় ৩ থেকে ৪ টুকরা)
½ কাপ +২ টেবিল চামচ তেল
½ কাপ পেঁয়াজ বাটা
২ টেবিল চামচ রসুনের পেস্ট
১ টেবিল চামচ আদা বাটা
২ চা চামচ হলুদ গুঁড়া
২ চা চামচ শুকনো মরিচ গুঁড়া
২ চা চামচ paprika, গুড়ো
২ চা চামচ ধনে, গুড়ো
½টেবিল চামচ ভাঁজা জিরা, গুড়ো
২ চা চামচ ললবণ
½ কাপ টটমেটো, কিউব করা
¼ কাপ ক্যারামেলাইজড পেঁয়াজ
৫-৬টি raw মরিচ, অর্ধেক
¼ কাপ ধনেপাতা, কুঁচি
DETAILS :
WASH the lobsters in cold water first. Remove the skin from the middle, and keep the head and tail. Using the tip of the knife, carefully remove the sand vein that runs along the lobster’s back. Cut the legs into pieces—it takes some work to remove the sharp surface!
HEAT oil in a wok, and add the paste of onion, garlic, and ginger. Fry until aroma develops. Add all the ingredients from turmeric powder to tomatoes. Add a little water to prevent it from burning. Mix well and add the lobster legs. Cover and cook for 5 minutes.
ADD the lobsters, and ½ cup of water, cover, and cook on medium-high heat for 7-8 minutes. Sprinkle caramelized onion and chillies. Cover and cook on low heat for 2 minutes. Add coriander leaves. Taste and adjust the seasoning. Remove from heat. Enjoy with steamed rice.
