Find two special desi recipes here. Shorshe Ilish - as I believe one of the most favorite dishes of both Bengal. While Tunduri Chicken has recently been made popular after Himesh Reshmia's 'Tanduri Night' - ha ha ha. Anyway, you'll like both items for sure - so enjoy:
Shorshe Ilish Recipe.
Ingredients:.
Medium sized Hilsha fish - 1.
Chopped onion - 1 cup.
Turmeric powder - ½ teaspoon.
Green chili - 7 to 8.
Mustard paste/powder - 3 tablespoons.
Salt - 1 teaspoon.
Oil - ½ cup.
Preparation:.
Wash the fish pieces in water and drain it all out.
Shorshe Ilish Recipe.
Ingredients:.
Medium sized Hilsha fish - 1.
Chopped onion - 1 cup.
Turmeric powder - ½ teaspoon.
Green chili - 7 to 8.Mustard paste/powder - 3 tablespoons.
Salt - 1 teaspoon.
Oil - ½ cup.
Preparation:.
Wash the fish pieces in water and drain it all out.
The fish may lose its taste if washed too thoroughly.
Heat oil in a pan and brown the onion.
After 2 to 3 minutes, add in the mustard paste and some water. Mix thoroughly.
Now add the turmeric and salt along with the fish pieces and mix well.
Keep stirring for a few more minutes.
Add ½ cup of water and green chili before covering the pan over low heat.
Keep turning the fish pieces over every 2 to 3 minutes.
Once the sauce thickens slightly, take off the heat and serve.
Tandoori Chiken Reicpe
Ingredients:
1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
Preparation:
Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.
In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.
The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position thegrill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.
Heat oil in a pan and brown the onion.
After 2 to 3 minutes, add in the mustard paste and some water. Mix thoroughly.
Now add the turmeric and salt along with the fish pieces and mix well.
Keep stirring for a few more minutes.
Add ½ cup of water and green chili before covering the pan over low heat.
Keep turning the fish pieces over every 2 to 3 minutes.
Once the sauce thickens slightly, take off the heat and serve.
Tandoori Chiken Reicpe
Ingredients:
1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
Preparation:
Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.
In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.
The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position thegrill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.
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