Recipe – Bhapa Ilish

Bhapa Ilish (Steamed Hilsa)

Remit2Home Blog - Recipe – Bhapa Ilish

Recipe – Bhapa Ilish

Ingredients:
• Hilsa (ilish) 1/2 kilogram
• Salt to taste
• Turmeric powder 1 teaspoon
• Mustard seeds 1 teaspoon
• Green chillies 2 – 3 in number
• Ginger 1 inch piece
• Mustard oil 3 tablespoons

Method:
• Sprinkle fish slices with salt and half teaspoon turmeric powder.
• Make a smooth paste of yellow mustard seeds, black mustard seeds, green chilies, ginger, salt & the remaining turmeric powder.
• Take a pan and place the fish in it and place the pan on the ring in the pressure cooker.
• Spread paste liberally on fish.
• Pour mustard oil on top.
• Place ring in the pressure cooker.
• Pour three cups of water into the cooker and place the pan with the fish on the ring.
• Cover with lid and steam the fish for eight to ten minutes.
• Serve hot.

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Chingri Shutki Bhorta – Recipe

Chingri Shutki Bhorta (Spicy Dry Prawn Mash)

Remit2Home - Food from Bangladesh - Chingri Shutki Bhorta

Food from Bangladesh – Chingri Shutki Bhorta

Ingredients:

 120 gm dry small prawns
 2 medium sliced Onions
 2 tbsp thin sliced garlic
 2 green chillies chopped
 3-4 dry chillies
 2 tsp thin sliced onion
 1 tbsp chopped coriander leaves
 2 tbsp mustard oil
 2 tbsp oil
 Salt to taste

Method:

– Roast the prawns and grind them to powder.
– Fry dry chillies in oil and keep aside
– In the same oil fry 2 sliced medium onions till it becomes golden brown and keep aside
– In the same oil fry garlic and keep aside
– Now mix all the things with mustard oil
– Serve chingri shutki bhorta (spicy dry prawn mash) with hot rice

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Recipe – Bangladeshi Duck Curry

Bangladeshi Duck Curry

Bangladeshi Duck Curry

Ingredients:

• Serves 4-6
1 medium duck, cut into 16 pieces
3 onions, finely chopped
1 tbsp ginger-garlic paste (pound equal quantities of garlic and ginger with a little water)
1 tsp red chilli powder & 1 tsp ground cumin
1 tsp ground coriander & 1tsp curry powder
8-10 large cherry tomatoes, halved
2 tbsp finely chopped coriander & Salt as per taste

• For the garam masala paste

1 bay leaf & 10 black peppercorns
5 cm piece of cinnamon stick
6 green cardamom pods & 4 cloves
¼ tsp grated nutmeg & 1 blade of mace
2 garlic cloves, peeled & 1 tbsp vegetable oil

Method:

Blend or pound the ingredients for the garam masala with 50ml water to make a paste.
Set aside until required. Heat a non-stick pan and fry the duck over a high heat (you won’t need any oil as a lot of fat will come out of the duck during cooking). When the skin is browned but the meat is still pink, remove and set aside, reserving the fat. Brown the duck all over if you prefer it medium.

Heat 3tbsp of the reserved fat in a separate pan and sauté the onions to colour lightly. Add the ginger-garlic paste and sauté for 2-3min to cook out the raw flavours, then add the garam masala paste and some salt. Cook, stirring, for a further 3-4min or until fragrant.Add the ground spices and stir to mix. Pour in about 750ml water. Bring to the boil, then cook on a low heat until the sauce has thickened. Add the tomatoes and chopped coriander a few minutes from the end. Serve the sauce on plates, arranging the duck pieces on top and garnishing with a few salad leaves.

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Recipe of the Month – Chingri Dopayeza (Prawns Dopiaza)

Bangladeshi Dish - Chingri Dopayeza as known as Prawns Dopiaza

Prawns Dopiaza – Chingri Dopayeza

Ingredients:

1 tbsp oil
2 large onions, 1/2 chopped finely, rest sliced length-ways into thick slices
4 large tomatoes; blanched, and chopped finely
2 tbsp yogurt
4 cloves garlic; minced
2 inch ginger; grated
2 green chillies; minced
1/2spn turmeric
2 heaped tbsp coriander/cumin powder
1/4 tbsp garam masala
1/3 cup chopped coriander

Method

Heat the oil in a pan, add the finely chopped onions and fry until golden brown.
Add tomatoes, garlic, ginger and chilies. Stir and fry for 5 minutes, add the yogurt, mix and cook for a few minutes.
Add turmeric and coriander/cumin mixture fry for another 5-7 minutes, until it is homogeneous.
Add rest of the onions, mix and cook for a further 10 minutes.
Add prawns and salt, stir until they are coated with the tomato mix. Cook for about 5 minutes.
Add garam masala and coriander.

Serve hot