Baishakh Special Recipe
Nazia Farhana, an established culinary artiste and Aessesor of Bangladesh Technical Education Board (BTEB). Cooking was her passion since her chidhood but nowadays that passion turns into obsession as well as profession. Though she is masters in English but to know about the cooking in details she has completed several courses such as Catering and Food Preservation from National Women Organization, Diploma in Food and Bevarage from Food Cadets,Food Hygine and safty control and Cooking and baking course from Bangladesh Porjaton Corporation (NHTTI).
Ilish (Hilsa) 4-6 pieces
Onion, chopped ½ cup
Onion paste 3 tbsp
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red chili powder 1 tbsp
Green chili 2-4
Mishti Doi (sweetened yogurt) ¼ cup, whisked well
Coconut milk 1 cup
Ghee (clarified butter) 3 tbsp
Salt 1 tbsp
For Pulao Rice:
Kalijira Rice 2 cup or 500g,
Coconut milk 1 cup
Green chili 1-2
Ghee (clarified butter) 1 tbsp
Salt 1 tsp
Warm water 3 cup
Whole Garam Masala:
Bay leaf 1
Cinnamon stick 2"
Green cardamom 4-5, crushed
Clove 5-6, pounded
1. This recipe calls for only 5 mins prep work and that washing and cleaning the rice. Then soak rice in water for 20 mins. Begin with this step so that by the time fish will be done, the rice will be ready to cook.
2. The cooking begins with Ilish. Heat 3 tbsp ghee in deep bottomed wok and fry chopped onion until onion turns translucent and pale golden in colour.
3. Add onion, ginger, and garlic paste with red chili powder and fry until oil separates. Sprinkle water in between if required.
4. Once masala is ready add whisked mishti doi, salt and stir well to mix with the masala.
5. Pour half of coconut milk and stir quickly to incorporate everything.
6. Add raw fish pieces into the gravy very carefully in a single layer without overlapping the fish.
7. Add green chili and cook for 4-5 mins, depending on fish size.
8. Flip Ilish pieces gently as hilsa is extremely delicate and fragile.
9. Add rest of the coconut milk and cook for 10 mins with cover or until fish is cooked thoroughly.
10. Once done keep the fish covered until needed. Otherwise gravy will be dried out.
11. Now it's time for the rice. Heat 1 tbsp ghee and add whole garam masala to tamper oil.
12. Now add half of the gravy from hilsa along with warm water. Bring the mixture to boil.
13. Add previously soaked rice into the mixture and let it cook for 10-12 mins. or until rice is half cooked.
14. Add coconut milk, salt and cook with cover for another 10 mins.
15. Now arrange the ilish pieces on bed of rice and pour the gravy on it. Add green chilies. Cover and cook for 5-7 mins on simmer.
16. Once done, remove from flame but keep the Ilish Polaw covered. Only remove the lid once ready to serve. Enjoy!
Ingredients:Peeled pumpkin 500 gm
Peeled prawns 100 gm
Green chillies 4-6
Onion sliced 1 large
Coriander leaves (chopped) 1 tbsp
Oil 3 tbsp
Mustard Oil (optional) 1 tbsp
Salt to taste
1. Boil the pumpkin. I love to use microwave for this.
2. Heat the pan with oil and fry the onion till it becomes light brown.
3. Add prawn and chillies and fry it about 2 minutes.
4. Remove from heat and let it cools dawn.
5. Put the prawn onion mix in a food processor and make smooth paste.
6. Add boiled pumpkin and make smooth paste.
7. In the same pan pour the paste and mustard oil and cook it about 3-4 minutes.
8. Add chopped coriander leaves and remove from heat.
9. Serve Pumpkin Mash / Kumra Bhorta with hot plain rice.