Prawn Curry

Ingredients 

Cooked king prawns (Fried) (250 gms)

Small onion finely chopped (2-3)

Bay leaf

Cumin seeds (1/2 tsp)

Sliced green chillies (4)

Turmeric (1/2 tsp)

curry leaves,

Coriander Powder (1/2 tsp)

Cumin powder (1 tsp) 

Red chilli powder (1 tsp)

Fresh chopped coriander

Salt 

Oil

Procedure

1. In a non-stick saucepan add oil and heat up.

2. Add the bayleaf and cumin seeds till it splatters

3. Add onions and cook until  soft and smooth

4. Add the powders mentioned above, mix and leave on medium heat for a few minutes until the raw smell goes away

5. Add the prawns and the sliced chillies and cook until the prawns have released all the water 

6. Add 1 very small cup of water and cook until it's all done

Garnish it with Coriander leaves or Curry leaves and have it with rice or chapati.

Masala Omlette

India is famous for its spices, and Indians are famous for putting spices in everything they eat. Even a simple dish like omlette can be spiced up a little. This Masala Omlette Recipe is a must thing to try for omlette lovers.

Though it may be the next easy thing to make after Maggi noodles, let’s take a look at the recipe. This menu also comes handy as a quick breakfast recipe.

Ingredients

2 Eggs ( 1 person ) 

1 Onion minced 

1 Green chilli chopped

¼ tsp black pepper powder

½ tsp coriander powder

½ tsp cumin powder

Salt to taste.

Preparation

1. Heat oil in a pan and add minced onion and green chillies. 

 Fry it till it is slightly golden brown

2. Add the black pepper powder, coriander powder, and cumin powder to it, pour two teaspoons of water and fry it in a low flame till it turns slight brownish.

3. once the masala is ready take it out in a bowl. 

4. Break two eggs in the same bowl, add a bit of salt to taste and whisk it

5. Add a little oil to the pan, and once heated pour the whisked egg with the masala into it, spread across and cook for 50 seconds in a medium flame. toss it and repeat it to cook the other side.

6. Roll it in two folds and serve it in a plate. 

7. sprinkle a bit of black pepper and serve hot with bread.

Hilsa Fish with Mustard (Shorshe ilish )

The bong culture has always been infected with food experimenting syndrome, and it won't be wrong to say that one of the greatest food revolution that has taken place in the bengali cuisine would be the preparation of Hilsa dishes, this dish is not only prepared with charm but also needs to be prepared with an exceedingly adroit techniques. Hilsa is not just the queen of fishes which is famous for its taste but has also emerged to be an identity of bengalis.

Coming down to the recipe, though it requires skill and efforts, it still is not that difficult to make.

Ingredients

• Hilsha/Ilish fish 5 or 6 pieces

• Mustard seed 3 tbsp

• Onion 1pc (finely chopped)

• Green chili 4 to 5

• Turmeric powder 1 tsp

• Salt (as per taste)

• Mustard oil

• Yogurt (whisked )

Preparation

Mustard paste: Soak the mustard seeds in water for atleast 1.5 Hours. Once done, grind it either in a mixer grinder or on a grinding stone with green chilly and pinch of salt.

1. Marinade the fish pieces, with salt and turmeric powder and keep it aside for atleast 15 minutes, this would help the salt soak inside it.

2. Pour some more oil in a pan and fry the pieces one by one for 2 minutes, please keep in mind do not crisp fry it.

3.  Remove the pieces, now in the same oil add the onions till it starts giving nice aroma, 

4. Add the whisked yogurt, turmeric and the mustard paste in a bowl, mix it properly and add the mixture to the pan, cook for sometimes in the low flame until the oil starts to separate.

 5. Add the fried fish pieces to the pan and toss it carefully to mix it properly with the mustard mixture. Cover the pan and let it cook for 10 minutes.

6. Garnish it with green chillies and serve it with white rice.