Bengali food that originated in the region of West Bengal situated in the eastern subcontinent of India is rich and varied in its platter starting from snacks to main courses to sweets. The kitchen not only marks an important spot in a Bengali household but also probably remains the busiest section of the house since dawn.
Rumki Paul, a cook, writer, and photographer of Rumki’s Golden Spoon, was born in India in a small town in Assam in the realms of the great Brahmaputra river and has spent most of her childhood there in an amalgamated culture of Assam and West Bengal. A series of events led her to start food experiments later her husband encouraged her to start a blog after observing her deep passion for cooking over the years. Since then there has been no looking back.
Rumki shares her 5 Bengali recipes that very well go along the festive season:
Bengali Fish Fry Recipe
INGREDIENTS
- 3 Fish fillets cut into 2 pieces (Bhetki / Basa / Tilapia / Cod / Swai)
For 1st marination
- 1 Lemon, freshly squeezed juice
- 1 teaspoon Salt
For 2nd marination
- ½ medium Onion
- 2 large cloves of Garlic
- inch Ginger, medium cubes
- 2 green Chillies
- 40 grams of Coriander leaves
For the coating of the Bengali fish fry
- 1 Egg + ½ teaspoon Black pepper powder + ¼ teaspoon Salt
- ¼ cup all-purpose Flour
- 2 cups Breadcrumbs + ½ teaspoon Black pepper powder + ¼ teaspoon Salt
- 2 Eggs + ¼ teaspoon Salt
- 400-500ml Oil to deep fry the fish fry
INSTRUCTIONS
- First, cut each of the fish fillets into two rectangular pieces and wash it thoroughly. Then pat dry them with kitchen tissue or towel.
- For the first marination, add 1 teaspoon salt, and lemon juice and rub on each piece evenly. Then cover the fish pieces and keep them aside for 30 minutes.
- Now take a jar of a grinder and add 1/4th of a medium-sized onion, 2 garlic cloves, 1-inch ginger, 2 green chilies, 40 grams of washed coriander leaves, and close the lid. Pulse the whole content into a smooth paste.
- Pour the paste into the fish fillets and mix them evenly for the second marination. Cover the fish pieces and refrigerate for 2 hours.
- Now crack an egg into a bowl and mix ¼ teaspoon salt and ½ teaspoon black pepper into it. Mix it thoroughly.
- Pour the egg mixture and ¼ cup all-purpose flour into the marinated fish fillet and mix it for a thick coating and the masala can stick to the body of the fish fillets.
- Take 2 cups breadcrumbs on a plate and add ¼ teaspoon salt, and ½ teaspoon black pepper powder into it and mix it well. Keep it aside.
- Crack two eggs in a shallow plate and mix ¼ teaspoon salt in it and keep it aside.
- For the coating, put the fish fillet (Step 6) into the egg mixture and then place it on the breadcrumbs and coat it evenly either with a spoon or using a dry hand. Then again put the coated fish fillet into the egg mixture and coat it once more with breadcrumbs.
Note: Always handle breadcrumbs with dry hands or else with wet hands they will stick to each other and make lumps.
- Place the double-coated fish fillet on a flat surface. Take a knife or scraper and push against each side of the coated fillet for straight edges and perfect corners. Then press it on the top gently for the flat top and bottom.
- Repeat the whole process with the rest of the fillets and keep them aside on a clean dry plate or tray. Now refrigerate the shaped Kolkata fish fry for at least 1 hour in the refrigerator so that the coating gets set. This step is important to avoid any crack during the time of deep frying the fish fry.
- Take a deep pan and add enough oil to deep fry the Bengali fish fry. 175°C-190°C is the perfect temperature for the oil to fry the Kolkata fish fry.
- Once the oil is hot enough, add the coated fish fillet into the hot oil and fry them over medium flame for 2-3 minutes evenly till crispy and golden brown in colour. Don’t overcrowd the pan and turn the fish fry carefully. Drain the Bengali fish fry from oil and keep them on a tissue-lined plate to absorb excess oil.
- Repeat the process with the rest of the coated fish fillets and fry them.
