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.
CENTURY-OLD GREY FEATHERBACK FISH FRY
ফলি মাছের কোপ্তা
SERVES
6
PREPARATION
2Hrs
FRYING
8 Mins
2 kg grey featherback fish
½ cup boiled rice
1 tablespoon ginger paste
1 ½ tablespoons garlic paste.
2 teaspoons dry chilli powder
2 teaspoons coriander powder
1 teaspoon turmeric powder
2 teaspoons roasted cumin powder
½ cup shallot, chopped
2 tablespoons green chillies, minced
½ cup coriander leaves, chopped
½ teaspoon cinnamon powder
1 tablespoon lemon zest
2 teaspoons salt
2 cups oil, for frying
২ কেজি ফলি মাছ
½ কাপপ সেদ্ধ চাল
১ টেবিল চামচ আদা পেস্ট
1 ½ টেবিল চামচ রসুনের পেস্ট।
২ চা চামচ শুকনো লঙ্কা গুঁড়া
২ চা চামচ ধনে গুঁড়া
১ চা চামচ হলুদ গুঁড়া
২ চা চামচ ভাজা জিরা গুঁড়া
½ কাপ পেঁয়ায়াজ, কাটা
২ টেবিলল চামচ কাঁচা মরিচ, কিমা
½ কাকাপ ধনেপাতা, কাটা
½ teaspoon cinnamon powder
১ টেবিল চামচ লেমমন জেস্ট
2 teaspoons salt
২ কাপ তেল, ভাঁজার জন্য
DETAILS :
WASH and clean the fish. Cut from the anal opening to the head of the fish. The guts will come out. Make sure the skin is intact.
WITH a sharp knife, cut open the fish from head to tail. Discard the head. Take out the fish meat with the help of a spoon as much as possible. Remove all the skinny bones from the skin and the fish meat. Set aside the skin. In a food processor add the fish meat and the rice, and process until a smooth and sticky paste is formed.
IN a mixing bowl, add all the ingredients from ginger paste to salt along with the fish paste, and mix well. Fry a small amount of the fish mixture to taste and adjust the seasoning.
SPREAD the fish skin on a tray and cover one side with the fish mixture lengthwise. Cover with the other side and make a fish shape. Repeat with all the skin. Leftover filling can be made into koftas.
HEAT the oil and deep fry the stuffed fish skins until light golden brown. Serve hot.
