krishnokolee's kitchen: October 2010

Thursday, 28 October 2010

Smoked Hilsa, as it is there in Telegraph Magazine GRAPHITI, October24, 2010

Few months ago i posted a recipe of SORSE EELISH as its is cooked in my house. On of my bolgger friends UshnishDa asked for the recipe of SMOKED HILSA. I have tasted smoked hilsa in ITC Sonar, Kolkata last year but i did not have the idea to cook. Fortunately i have seen this recipe as it is published in the food column of The Telegraph Sunday Magazine GRAPHITI (dated 24th October, 2010) written by Rahul Verma. The Chef Mayank Kulshreshtha of ITC Sonar shared this authentic recipe of smoked hilsa with food journalist Rahul Verma of Graphiti.
I am sharing this recipe as it is told to Rahul Verma by the chef.

Steps:

Fillet the Hilsa Fish
Marinate with Kasundi(Mustard Paste), a smoked hickory flavoured liquor available in some stores, salt, pepper, lemon juice, mustard oil and some tabasco sauce.
Leave the marinated fillet overnight in a cool place.
Smoke it in a pan in a smoking chamber and debone.
The sauce is prepared by reducing the liquid left in the pan with tomato juice.
Serve the smoked hilsa with a salad of Arugula leaves tossed in extra virgin olive oil and the smoked sauce.

Hope my Blogger friend Ushnish Da will like it!!!

Tuesday, 26 October 2010

Becti Tef-flora (Bhetki paturi)

Ingredients:

Becti fish, cut into 4 in. x 4 in. thick fillets
Pui leaves or any other edible greens, excluding spinach (too soft!)
KK's Green-fish paste : made by coarsely pasted mustard, ginger, garlic, green chillies, coriander leaves, and a few spring onions.
Salt, a pinch of turmeric powder, lemon juice
Mustard oil for shallow frying

Procedure:

Marinate the Becti fillets with salt, turmeric powder, lemon juice, and the KK's special green-fish paste for at least two hours.
Take a wide-non stick (teflon coated) skillet, and grease it with 1 tsp mustard oil to allow seasoning.
Place each of the marinated becti fillet inside a green leaf (preferably Pui leaf), brush it with 1/2 tsp mustard oil, and fold the leaf in a triangular fashion (much like a betel leaf). Ensure that the leaf doesn't open up by pricking through the folds with wooden toothpick (plastic ones may melt). Place these folded fish fillets, four at a time, on the non stick skillet. Apply high heat initially, and then shallow-fry over a low flame. Turn over when the lower face is cooked. Ensure that the interior gets fully cooked WITHOUT the green colour fading away.
Serve with hot rice and mustard.

Note that the green leaf used here is edible, and so it can be consumed along with the fish unlike the paturi. Moreover the masala-tang, and the taste of the fish, along with the nutritional value is entirely preserved.