Fish Bangladesh style

                                                                                Receta en Español

Fish is a staple ingredient in Bangladesh dishes, it is because there are a lot of rivers and km of coast in this country.
I saw this recipe at this Bangladeshi blog:  http://zuranazrecipe.com/rui-mach-fulkopi/

This recipe is made with a fish called Rui or Rohu very common in Bangladesh coasts, it is difficult to find in Spain so I used hake instead given that it has a similar texture.

You must accompany this fish by rice, as in every Bangladeshi dish.

Ingredients (4 people):

-  500 grams fish (Rui or hake).
-  150 grams chopped onion.
-  2 tablespoons chopped onion.
-  1/2 garlic clove.
-  1 teaspoon ground cumin.

-  1 teaspoon ground paprika.

-  1/2 teaspoon ground turmeric.

-  1/2 teaspoon ground coriander.

-  Oil.

-  Salt.

-  200 grams basmati rice.
-  2 tomatoes cut in pieces.
-  150 grams cauliflower.
-  100 grams green beans.
-  40 grams green peas.
- 1 green chilli.

Method:

1- Wash fish , sprinkle some salt and turmeric over both sides.

2- Put some oil in a frying pan, fry the fish.

3- Salt cauliflower, green beans and peas, steam them in a pressure cooker. Put some water on the bottom of the cooker, and place the vegetables in a steel basket. 
Close the pressure cooker , put on a high heat. Once the steam starts to come out,  put on a low heat and cook for 3 minutes.

4- Put a tablespoon of oil, chopped onion,coriander and cumin in a mortar. Pound well until you obtain a paste.

5- In a frying pan with oil, sauté 150 grams of chopped onion. Add the paste of step 4 and tomato cut in pieces, add salt, mix well and cook for 3 minutes at medium heat.

6- Add to the frying pan the fish and vegetables, mix well. Cover and cook for 6 minutes at medium-lower heat.

7- Serve accompanied by basmati rice, sprinkle some ground cumin and chilli over the fish.
You can see how to cook basmati rice in my explanation for this other recipe from Bangladesh: Palong Shak Daal

My comments to this Recipe

It is very easy to prepare, and the result is always good. The mixture of the spices match perfectly the fish. 
Besides, it is a healthy dish that you can consume whether you are on a diet or not.
The following day after the preparation of the dish , it is even taster.

Bangladesh

Palong Shak Daal (Spinach Daal)

                                                                                                                                                                                                                              Recipe in Spanish

Daal o Dal is a word used in Bangladesh or India to name the legumes that have their skin removed. They can be beans, peas or lentils, although the most popular are lentils, it is also a popular dish due to its high nutritional value and low cost.
In India and Bangladesh lentils have different colours; White, green, red, yellow...
We are going to use in this recipe Moong Dal or Mung Dal, which are yellow lentils without skin.

Dishes made with this kind of lentils look like puree and are usually accompanied by white rice.

I found this recipe at this web:

http://zuranazrecipe.com/palong-shak-daaldaal-palongspinach-daal/ Where you can find recipes from Bangladesh, India, Thailand and China.

Ingredients (4 people):

-  200 grams of Moong dal (yellow lentils) or Masoor dal (red lentils).
-  100 grams of spinachs.
-  oil.
-  1 onion.
-  1 dry red chilli.
-  1 teaspoon cumin seeds.

-  1 teaspoon ground ginger.

-  1/2 garlic clove.
-  1/2 teaspoon ground turmeric.

-  1/2 teaspoon ground coriander.

-  1/2 teaspoon ground pepper.

-  Salt.

-  200 grams basmati rice.

Method:

1- Wash and cut into pieces some spinaches. Cook spinachs so that they lose the oxalates that are harmful for our health.
Put some water in a casserole, bring it to a boil , once it reaches boiling point add spinachs, cook them for 2 minutes. After that, take out spinachs from water.

2- These are the lentils I used:

You can cook them in a pressure cooker or in a casserole.
Be careful with the pressure cooker, these lentils produce a lot of foam and this can block the vent pipe.
It is better to cook them in a casserole, besides, you can easily see when the lentils are done.

Put the lentils in a casserole and add 4 cups of water , salt and cook for 20 minutes.

If you cook them in a pressure cooker , use 3 cups of water, salt and
put on a high heat.  Once the steam starts to come out,  put on a low heat and cook for 8 minutes.

3- Now we make garlic and ginger paste. 
Put garlic, ground ginger and some oil in a mortar. Use the pestle to crush and mix everything until you get a paste.

4- Now chop some onion and sauté it in a frying pan together with some chilies.

5- Use the same oil to fry some cumin seeds , then add  the ginger paste and 2 tablespoon of water.
Mix it with coriander and turmeric, sauté for 2 minutes.

6- Add the paste of step 5 to the casserole of the lentils , add spinachs and some water if necessary.
This is how lentils should look like:

7- Cover with a lid and cook for 10 minutes at medium heat, once the mixture has thicken, put the fire off.

8- Serve hot, sprinkle onion and chilies. accompany by basmati rice.

9- To do basmati rice , wash it three times in cold water.

10- Sauté onion and rice some minutes.

11- Add three times the quantity of rice of water, cover with a lid and put on a high heat until it boils.
Let boil for 5 minutes.
Put on a low heat and cook for 10 more minutes.

Where to buy the Ingredients

I bought these lentils in Madrid, at 'Sabores del Mundo' 

 Dr. Gómez Ulla, metro Manuel Becerra.

There you can find a lot of spices.

* This is a Vegan recipe

Bangladesh

Belgium

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Belgian endives with ham au gratin 

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Belgium