As Eid approaches, it's the perfect time to indulge in traditional Bengali flavours. From the rich Machher Lej Bhorta to the delectable Fish Glassy, these festive recipes are a celebration of hilsa and other beloved fish varieties. Whether you're serving them with rice or khichuri, these dishes bring the family together, combining spices, textures, and love into a memorable Eid feast. Get ready to enjoy a true culinary celebration this festive season!
MACHER LEJ BHORTA
Ingredients
4-5 hilsa fishtail
5 onions
3-4 green chillies
Few coriander leaves
1 tbsp lemon juice
8-10 whole red chillies
1 tsp turmeric powder
1 tsp red chilli powder
4 tbsp mustard oil
Salt to taste
Method
Wash and clean the fishtail. Rub turmeric powder, red chilli powder and salt. Leave for 15 minutes. Heat 3 tablespoons of oil in a pan, and fry the tail until crisp. Keep the remaining oil in the pan. Switch off the flame and wait until the fried fish pieces cool down completely. Take the fried fishtail and remove all the bones.
Now, thinly slice the onions. Dry roast the red chillies and allow it to cool. Once cooled down, make a coarse powder of the roasted red chilli. Take the sliced onions, chilli powder, and salt in a bowl. Mix properly and add lemon juice. Now add fish and mix again. Finally, add chopped green chillies, chopped coriander leaves, mustard oil and the remaining oil from the pan. Mix again to complete the bhorta. Serve with rice.
HILSA FISH CURRY WITH NIGELLA SEEDS (KALO JEERA ILISH)
Ingredients
6 pieces hilsa fish
1 tsp kalo jeera (Nigella seeds)
2 tbsp mustard oil
2 tsp red chilli powder
1 tsp turmeric powder
¼ cup onion paste
3 green chillies
Salt to taste
Method
Cut and wash the fish thoroughly. Marinate the fish pieces with salt and a pinch of turmeric powder. Allow it to rest for 15-20 minutes. In a wok, add oil. Once the oil begins to smoke, add kalo jeera and roast on a low flame. Add onion paste and fry until light brown. Add a little water and mix well. Add red chilli powder, turmeric powder, and salt. Cook for a few minutes or until oil floats on top. Now add 1 cup of water, the marinated fish pieces, and green chillies. Cover and allow to cook until the gravy reaches the desired consistency. Switch off the flame and allow it to rest. Serve hot with khichuri or rice.
LOITTA MAACHER JHURI
Ingredients
250g loitta fish
1 cup chopped onion
1 tsp chopped garlic
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp cumin powder
5-6 green chillies
¼ cup oil
Salt to taste
2 tbsp coriander leaves
Method
Cut the fish into pieces and remove the bones. Wash the fish pieces with salt. Strain and keep it aside. Heat oil in a pan. Fry the onion and garlic until light brown. Add red chilli powder, turmeric powder, cumin and salt. Mix well and add boneless fish pieces, and green chillies and cook. Don't use extra water as the fish will release some. Cook on medium heat until the water dries up completely and the oil floats to the top, separated. Add coriander leaves and cook for one minute. Remove from heat and serve.
FISH GLASSY
Ingredients
1 kg fish (big curry cut)
½ cup onion paste
1 tbsp ginger paste
½ tsp garlic paste
1 tbsp cashew nut paste
1 tbsp raisins
2 tbsp ghee
2 green cardamoms
1-inch cinnamon stick
¼ tsp nutmeg powder
1 floret mace
2 cup milk
½ cup sliced onions
5-6 green chillies slit
2 tbsp oil
Salt to taste
Method
Dry roast cardamom, cinnamon stick, cloves mace, nutmeg, and grind the spices to a fine powder. Clean and wash fish, add onion paste, ginger-garlic paste, ground spices, milk, cashew nuts paste, raisins, salt, and oil. Let the fish marinate for 1 hour. In a pan, add ghee, and fry onions until golden brown. Add marinated fish and stir for 1 minute. Add 1 cup of water. Cook the fish covered for 10 minutes. Remove the lid and add green chillies. Cook for another 5 minutes. Check the seasoning, and turn off the flame. Garnish the fish glassy with fried onions and serve.
VERMICELLI-COATED FISH CHOP
Ingredients
500g fish (cut into fillets)
1 lemon juice
1 tsp ginger garlic paste
1 tsp chilli powder
½ tsp turmeric powder
½ tsp green chilli paste
1 cup flour
2 eggs, beaten
1 cup crushed vermicelli
Salt to taste
Method
Marinate the fish with lemon juice, ginger garlic paste, chilli powder, turmeric powder, green chilli paste, and salt for about 15 minutes. Now take a fish fillet and roll it in flour and dip it in the beaten eggs and finally coat it in the crushed vermicelli. Keep it in the refrigerator for 30 minutes. Now heat the oil in a pan. Fry the fish fillet until golden brown and crisp. Serve hot.
KAJOLI/BASHPATA MAACHER JHAAL
Ingredients
250g kajoli fish
1 tsp red chilli powder
½ tsp turmeric powder
2 onions, chopped
½ tsp garlic paste
½ tsp cumin powder
3 tbsp mustard oil
2 green chillies
Salt to taste
1 tbsp coriander leaves
Method
Cut, wash and then marinate the fish with a pinch of salt and turmeric powder for 15 minutes. Heat oil in a pan. Add the onion and garlic paste, sauté till light brown. Now add all the dry spices mixed with a little water. Fry the spices on low flame until the oil separates. Add 2 cups of water and bring it to a boil. Gently add the fish and simmer for 10 minutes or till you get the desired consistency. Add coriander leaves and remove from heat. Leave them for 10 minutes. Serve with hot plain rice.
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