ILISH TRAMFRADU

Ingredients:
4-6 pieces Hilsa darnes
50 gm onion, chopped
15 gm cashew paste
5 gm turmeric
100 ml coconut milk;
Salt to taste
Sugar to taste
2-3 whole pieces of cinnamon;
3-4 cloves
A mix of 50 gm onion, 20 gm ginger,
5 gm whole red chillies
Juice of 1 lime;
75 gm mustard oil
100 ml of water

Procedure:

Apply little salt and turmeric to the fish pieces. Set aside for 10 minutes. Heat mustard oil in a kadhai. Temper with whole spices. Add the chopped onions and saut� till transparent. Add the masala paste and cook well. Add turmeric and cashew paste and cook. Add 100 ml of water and add the marinated fish. Bring to a simmer, add the coconut milk, seasoning and cover. Check the fish to see if done, adjust the seasoning. As the gravy thickens add lime juice and remove. Serve with steamed rice.

ILISH MAACHER PATURI

Ingredients:
2 fillet pieces of Hilsa
35 ml lime juice
Salt to taste
60 gm mustard paste
25 gm green chilli paste
5 gm turmeric; 25 gm sour yogurt
35 ml mustard oil
4-5 pieces banana leaves

Procedure:

Apply half of the salt and lime juice to the Hilsa fillets and keep for 15 minutes. In a stainless steel mixing bowl, prepare a marinade by combining all the ingredients except the banana leaves. Apply the marinade generously over the Hilsa fillets. Wrap the fillets individually with banana leaves and steam for 20 minutes. Cool the fillets down, make long slits along the lateral lines of the fish and remove the bones with the tip of a sharp knife. Re-assemble the fish once all the bones are taken out. Re-wrap the fillets with banana leaves and steam for 5-8 minutes. Serve with steamed rice.

LEBUPATA KOROMCHA ILISH

Ingredients:

For the chutney
4-6 pieces of Hilsa darnes;
100 gm koromcha
4 gondhoraj lime leaves
4 green chillies, slit
5 gm turmeric;
10 gm red chilli powder
2 gm kalonjee; Salt to taste
30 ml mustard oil;
15 gm mustard paste
200 ml water
Procedure:
Cut the koromcha berries into halves, scoop out the bitter seed from inside with back of a spoon. Slice the gondhoraj lime leaves. Apply salt and turmeric to the fish pieces. Set aside for 10-15 minutes. Heat mustard oil in a kadhai, temper with kalonjee and slit chillies. Add the prepared berries and saut�. Add turmeric and red chilli dissolved in little water. Cook well. Add 200 ml of water and add the marinated fish. Cover and simmer till fish is half done. Add the mustard paste and seasonings. Add the sliced lime leaves and simmer till fish is cooked. The resultant gravy is a thin broth. Serve with steamed rice.

ILISHER ULLASH

Ingredients:

500 g/1 lb 2 oz assortment of seafood: 4-6 pieces Hilsa darnes;
50 ml malt vinegar
30 gm ginger paste;
20 gm garlic paste
5 gm turmeric;
10 gm red chilli
5 gm jeera powder; 20 gm dhania powder
Salt to taste;
Sugar to taste
5 gm mustard paste;
35 ml mustard oil
4-6 green chillies, slit;
60 ml water

Procedure:

Apply salt and turmeric to the fish. Set aside for 10 minutes. In a mixing bowl, mix all the ingredients except mustard oil and green chillies in 60 ml of water. Pre-heat the oven to 250c. Arrange the fish pieces in a small boiling tray. Strain the masala mixture in a muslin cloth and squeeze out the juices, discard the esidue. Pour the spice mixture over the fish pieces, pour the oil, and sprinkle the green chillies. Cover with foil and bake in the oven for 15-20 minutes. Serve with steamed rice.

DOI ILISH

Ingredients:

2 wild sea bass weighing about
4-6 pieces Hilsa darnes
5 gm turmeric;
Salt to taste
2 gm kalonjee;
5-6 green chillies, slit
100 gm sour curd, 25 gm mustard paste
50 ml mustard oil
15 gm green chilli paste

Procedure:
Apply salt and turmeric to the fish and set aside for 10-15 minutes. Heat mustard oil in a kadhai, temper with kalonjee and green chillies. Dissolve the mustard paste in water, strain and pour in the spluttering spice mix. Add the marinated fish, bring to a gentle boil. Add the green chilli paste and cook the fish. Whip the curd in a bowl, till creamy. Gently pour the beaten curd to the simmering gravy. Cover and cook till the fish is done and the gravy is reduced. Check for seasoning and add a little mustard oil. Mix and serve with steamed rice. green pepper and red chilli julienne.

ROASTED HOISON PORK WITH PAK CHOY

Ingredients:

200 gms pak choy
1 kg pork under cut (cleaned)
6 tbsps hoisin sauce
2 tbsps honey
2 tbsps mustard
2 tbsps light soya sauce
1 tbsp five spice powder (optional)
3 + tbsps oil

Procedure:
Marinate pork, preferably overnight in ingredients. Preheat oven to 200 C and roast pork for about 45 minutes to an hour. Remove. Saute pak choy with garlic for a few minutes. Add some soya sauce. Slice the undercut and place on top of pak choy and drizzle any left over sauce from baking dish.

SALAD WITH SMOKED SALMON & AVOCADO WITH A WASABI CREME FRAICHE DRESSING

Ingredients:

1 tsp chilli powder, 1/2 tsp turmeric powder
Mixture of Iceberg, rocket and leaves
1 packet Smoked Salmon
1 ripe avocado (peeled, pitted and sliced)
1 tbsp capers
2 boiled eggs crumbled
Dressing: � cup mayonnaise
3 tbsps lemon juice
1 clove garlic
1 tbsp wasabi
Salt and pepper
1 packet cream

Procedure:
Arrange smoked salmon and avocado on bed of leaves. Add eggs and caper and drizzle dressing. Season to taste. If you want to be very exciting. Sprinkle some caviar on the salmon.

CHICKEN WITH BLACK BEAN WRAPPED WITH BACON IN A CREAMY BLUE CHEESE AND CHIVE SAUCE

Ingredients:

4 chicken breasts, de-boned
1 packet bacon
2 tbsps black bean sauce
1 tbsp honey
1 tsp garlic
1 tbsp oil
Blue Cheese Sauce
50 gm of blue cheese
1 packet of cream
� glass white wine
Juice of one lemon
1 tbsp honey
Chopped chives
Blend all ingredients.

Procedure:
Marinate chicken with black bean garlic oil + honey for at least one hour. Wrap bacon around chicken and grill or saut� tiff done. Remove chicken and add blended ingredients for the sauce to pan for a few minutes. Season with salt. Add pepper. Add chicken to sauce and serve.

MEXICAN LAYERED RICE WITH BEANS, SALSA & CHEESE BAKED AND TOPPED WITH COLD JALAPENO SAUCE

Ingredients:

500 gms Basmati rice (washed and soaked)
6 tbsps oil; 2 onions chopped
4 tbsps garlic paste
4 tbsps chilli flakes
2 tbsps mixed herbs
1 tbsp chilli powder
200 gm tomatoes pureed
� packet tomatoes puree
Salt and pepper
For Beans:
200 gm rajma (soaked overnight and boiled)
1 onion; 2 tomatoes pureed
2 tbsps ginger-garlic paste
1 tbsp jeera; 1 tbsp chilli powder
For Jalapeno Sauce:
6-8 jalapeno (pureed); 1 cup hung yogurt
Juice of one lime
Salt and pepper and coriander to taste
1 packet good cheese grated
1 bottle salsa sauce; Chopped coriander

Procedure:
For the rice you saut� onions, add all the remaining ingredients and stir for 5 minutes. Keep adding water slowly till rice is cooked. Season to taste. For the beans, saut� onions and remaining ingredients for five minutes. Add Rajma and cook for at least 20 minutes till dry. Add coriander and lemon juice. Assemble dish just before you serve. Arrange rice, some rajma, salsa and cheese. Repeat and bake in oven or microwave for 10-15 minutes. Remove from oven and pour jalapeno sauce. Sprinkle with jalapeno and coriander for garnish.

CAJUN PANEER WITH ROASTED VEGETABLES

Ingredients:

4 thick steaks of paneer 1 tbsp paprika
1 tbsp cayenne
1 tbsp oregano
1 tbsp jeera Cajun rub
1 tbsp soya sauce
1 tbsp sesame oil
1 tbsp crushed garlic
1 tbsp salt
For the vegetables:
2 red bell peppers cut in chunks
2 yellow bell pepper
2 red onions cut into wedges
8 garlic cloves, crushed
1 courgette, sliced length wise
1 long thin egg plant sliced length wise
1 tbsp balsamic vinegar
3 tbsps olive oil
1 tbsp Cajun mix

Procedure:
Roast vegetables in oven for 25-40 minutes after pouring oil and vinegar and one tablespoon of Cajun mixture. Marinate paneer with Cajun rub. Grill paneer for 4-5 minutes. Serve topped with vegetables. Drizzle with oil and soya sauce.

GREEK SEA FOOD WITH GARLIC CHILLI AND FETA

Ingredients:

� kg prawn
2 fillets of fish
6 cloves of garlic (chopped)
1 tbsp chilli flakes
2 tbsp parsley
4-6 sun dried tomatoes (medium size)
8-10 black and green olives
One lemon juice
Crumbled feta

Procedure:
Season fish with salt and pepper. Saute in pan. Remove. Add oil and saut� garlic, chilli flakes and parsley and prawns. Add remaining ingredients and the fish. Serve with hot garlic bread.