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Photo Essay: Where size matters

Photo Essay: Where size matters
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First Published: Sat, Oct 04 2008. 12 30 AM IST
Updated: Mon, Nov 03 2008. 10 43 AM IST
ELISH DIME BHAPA
Ingredients:
2 roe of elish
3 tsp mustard paste
1 tsp green chilli paste
15ml mustard oil
1 pinch onion seeds
1 pinch turmeric powder
1 tsp ginger paste
1 tsp garlic paste
1 banana leaf
4 tsp curd
Salt to taste
Method:
Mix the mustard paste, green chilli paste, mustard oil, onion seeds, turmeric powder, ginger paste, garlic paste, lemon juice and salt in a bowl. Marinate the roe of elish with the above mixture, and wrap in a banana leaf. Heat the steamer, then steam the wrapped roe for 8-10 minutes. Remove from steamer and serve hot with mustard paste.
DOODHE ELISH
Ingredients:
400g elish
1 lemon
150g onion paste
1 tsp ginger paste
1 tsp green chilli paste
75g ghee
2 green cardamoms
2 cloves
1 small piece cinnamon
200ml fresh coconut milk
Salt to taste
Method:
Cut the fish. Marinate with lemon juice. Heat ghee in a pan. Add the onion paste and stir properly till the paste starts to turn pink. Then add ginger paste, garlic paste and chilli paste, and cook. Add coconut milk and a little water. Add the fish. When cooked, remove from heat. Serve hot with steamed rice.
Text and photographs by Indranil Bhoumik/Mint
Recipes by Rupam Banik, executive chef, The Peerless Inn, Kolkata
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First Published: Sat, Oct 04 2008. 12 30 AM IST