Bekti bone less fillet marinated with coriander, pudina, green chilly & pepper powder dipped in arraroot, egg mixture & crumbed.
Bekti fillet dipped in milk & then rolled on seasoned flour then dipped in egg & crumbed.
16 pcs per kg size boneless bekti fillet ismarinated with mustard seed paste (both white & black ).
Same as fish batter fry. only difference is of shape & size. while batter fry is long & thin, fish orly is short & thick.
Bekti fillet marinated in sour curd, mustard oil, red chilly powder, cumin powder, garam masala, nutmeg, mace meetha aatar, chatu . baked in tandoor or charcoal bed bar be que.
Same as fish paturi, only the fish is different.
Cubes of boneless bekti dipped in egg, cornflour, pepper powder, soya sauce batter stir fried in oil chopped chilly, vinegar, soya & chilly sauce. ajinamoto is used to enhance taste.consistency can be either dry or gravy.
Prawn slit from the back & beaten with the back of the knife. stuffed with chopped shrimp( seasoned & spiced). dipped in egg arraroot batter & crumbed & deep fried till golden brown.
Ruhi fish cooked in charmagoj, posto pista paste, green chilly. to give pista colour to gravy either green food colour or spinach is added.cooked in slow cooking method.
Same as fish kalia, only difference is gravy consistency is sticking. coriander garnish.
Hilsa cooked with sour curd, green chilly, turmeric, mustard. oil. flowingconsistency gravy.
Pabda cooked in mustard oil with kalojeera, garlic, ginger, & tomato garnished with green chilly.
It can be prepared with either bekti fillet or ruhu fish. gravy is prepared with tomato puree, onion, ginger, garlic & tomato sauce. garnished with strips of tomato & capsicum.
A bengali rare delicacy. only a particular portion (peti) is used with plenty of onion, garlic, ginger & tomato. a rich gravy. flavoured with plenty of ghee & garam masala. garnished with leaves.
A bengali delicacy, rarely prepared by caterers today. the portion which is not used in chitol peti preparation is scraped & de boned, mixed with mashed potato with cumin & garam masala. crouqet is formed & boiled in water and dipped in rich gravy & served.
Golda or tiger prawn is usually used. gravy consists of onion, garlic, ginger, charmagaj, posto cashew paste, sour curd, coconut extract(milk). topped with double cream.
Bengali delicacy. koi fish is cooked in mustard oil with onion, turmeric, red chilly paste, ginger etc.
Thin fillet of bekti stuffed & rolled with stuffing made from boiled fish, shrimp, onion ginger paste garlic, salt, sugar & deep fried till well done.
Bekti boneless rectanguar fillet marinated in salt & lemon juice dipped in flour, arraroot, egg, pepper powder, & deep fried till crisp.
Bekti fillet coated with seasoned flour & deep fried. served with meuniere butter (melted butter with lemon juice & chopped parsley).
Boiled bekti fillet tossed with onion, ginger, garlic paste, cumin powder, sugar, salt green chilly powder & mashed. fish mixture is then dipped in egg arraroot batter & crumbed & then deep fried.
Whole topsey fish fried in besan, kalojeera baking powder, red chilly powder batter.
Same marinade like fried fish. crumbed like fried fish, but the crumbed fry is again dipped in egg arraroot baking powder batter & deep fried in toie so that the fry becomes fluffy.
Same as fish paturi except the marinade. marinade is made of coriander leaves green chilly paste, pudina, cumin powder onion, garlic, ginger paste.
Bengali ruhi fish preparation. gravy is prepared with plenty of onion, garlic, ginger, sour curd. flavoured with garam masala, cumin powder & ghee.
Pabda cooked in mustard oil with green chilly, kalojeera & brinjal flowing consistency gravy.
Hilsa is marinated with mustard oil, green chilly paste, both black & white mustard paste, salt, sugar & then steamed in double boiler. garnished with slitted green chilly.
16 pcs per kg size bekti fillet is dusted with seasoned flour & deep fried. gravy is prepared with charmagoj posto, cashew paste, red chilly paste. hot gravy is poured on fried fish garnished with grated mewa (khoa).
Bagda variety is used. boiled prawn stir fried in tomato puree & worchestershire sauce with carrot capsicum, beens, cauliflower potato. to enhance taste ajinamoto is used.
Ruhu fish cooked in sour curd, green chilly, mustard oil gravy.
Pabda cooked in mustard oil with both black & white mustard seed as base with green chilly. garnished with chopped coriander leaves.
Same as pabda jhal.
Bagda variety is used. prawn is marinated with coconut milk, green chilly, both black & white mustard seed paste marinated prawn is put inside green coconut sheel & steamed. served on coconut shell with plain rice.
Small prawns are stir fried with mustard oil, green chilly, onion, garlic, ginger & tomato.