Fish
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Fish Menu
Fried Fish
Bekti bone less fillet marinated with coriander, pudina, green chilly & pepper powder dipped in arraroot, egg mixture & crumbed.
Fish Colbert
Bekti fillet dipped in milk & then rolled on seasoned flour then dipped in egg & crumbed.
Fish Paturi
16 pcs per kg size boneless bekti fillet ismarinated with mustard seed paste (both white & black ).
Fish Orly
Same as fish batter fry. only difference is of shape & size. while batter fry is long & thin, fish orly is short & thick.
Fish Tanduri
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.
Hilsha Paturi
Same as fish paturi, only the fish is different.
Chilly Fish
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 Cutlet
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.
Fish Dum Pista
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.
Fish Masala
Same as fish kalia, only difference is gravy consistency is sticking. coriander garnish.
Doi Hilsa
Hilsa cooked with sour curd, green chilly, turmeric, mustard. oil. flowingconsistency gravy.
Pabda Jhal
Pabda cooked in mustard oil with kalojeera, garlic, ginger, & tomato garnished with green chilly.
Fish In Tomato
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.
Chitol Peti
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.
Chitol Macher Muitha
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.
Prawn Malai Curry
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.
Tel Koi
Bengali delicacy. koi fish is cooked in mustard oil with onion, turmeric, red chilly paste, ginger etc.
Fish Roll
Thin fillet of bekti stuffed & rolled with stuffing made from boiled fish, shrimp, onion ginger paste garlic, salt, sugar & deep fried till well done.
Fish Batter Fry
Bekti boneless rectanguar fillet marinated in salt & lemon juice dipped in flour, arraroot, egg, pepper powder, & deep fried till crisp.
Fish Meuniere
Bekti fillet coated with seasoned flour & deep fried. served with meuniere butter (melted butter with lemon juice & chopped parsley).
Fish Chop
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.
Topsy Fry
Whole topsey fish fried in besan, kalojeera baking powder, red chilly powder batter.
Fish Kabiraji
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.
Patrani Machi
Same as fish paturi except the marinade. marinade is made of coriander leaves green chilly paste, pudina, cumin powder onion, garlic, ginger paste.
Fish Kala
Bengali ruhi fish preparation. gravy is prepared with plenty of onion, garlic, ginger, sour curd. flavoured with garam masala, cumin powder & ghee.
Pabda Kalojeera Kacha Lanka
Pabda cooked in mustard oil with green chilly, kalojeera & brinjal flowing consistency gravy.
Steamed Hilsa
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.
Fish Begum Bahar
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).
Prawn Jhal Freizi
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.
Doi Pona
Ruhu fish cooked in sour curd, green chilly, mustard oil gravy.
Sarson Pabda
Pabda cooked in mustard oil with both black & white mustard seed as base with green chilly. garnished with chopped coriander leaves.
Parsey Jhal
Same as pabda jhal.
Dap Chingri
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.
Chingri Macher Bati Charchari
Small prawns are stir fried with mustard oil, green chilly, onion, garlic, ginger & tomato.
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