Noakhali r Macher Steam ( Steamed Fish from Noakhali)
This is one of my favorite fish preparations
by my didon (grandmother). And it is
very typically ‘Noakhailla’. There are two
secret of this recipe: the use of oil. The more you use it the better it tastes.
And ‘sukno lanka bata’ ( paste of dry red
chili).
However, I am not using dry red
chili paste, as I do not have a mixture now. I am also not using as much oil as
my didon or ma uses. So as it should be- it does not taste as good as it tastes
when cooked my ma or didon. But chalta hai!
Without much ado .. let me just
give you the recipe
Ingredients
4-slices
of Rahu/Katla/Curp/Sea bream/Sea bass, cleaned
1/2-teaspoon
turmeric
½-teaspoon
red chili powder (Kashmiri if you like) or more depending on your taste
½-cumin
powder
1-bayleaf
5/7-fenugreek
seed
Salt
to taste
Sugar
little bit
Oil
as much as you like
Method:
1. Sprinkle all
the powdered spices on the fish
2. Add lots
of oil and rub the fish
3. Add salt
too
4. Heat oil
in a karahi and add fenugreek seed and bay leaf
5. Add sugar
in the oil
6. When the
smell of fenugreek comes out, add the fish
7. Fry both
side of the spiced up fish until light brown
8. Wash the
dish(where you had the spiced raw fish) with little water and add the water to
the frying fish
9. And boil until
fish is cooked and gravy is dry and oil has separated
10. Serve
with warm white rice and Gondhoraj lebu
Note: this dish
does not taste good if it is not little hot, the color bright red and cooked without
lots of oil.
Hope you like the
recipe. Why don’t you cook and send your recipe and snap to me, which I can
upload as guest post. Also have look at my Facebook pagePet Pujo and Adda and click ‘like’ . Follow me at Pet Pujo and Adda
About the Author
1 comments
Liked the simplicity of the recipe. I am sure it tastes awesome as the way it looks. Will have to ask my mom, who is a noakhailla, about this dish.
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