an eastern state in India, is famous for fresh water fish. Being a Bengali
I am a born fish lover. I learnt cooking from my mother who is a superb
cook. My father would often joke and tell her that she won his heart through
2. Chicken Kasturi Kebab: Take 300 gms boneless chicken, cut into small pieces. Wash and pat dry. . With a fork prick the meat several times. Rub lemon juice, garlic paste, and salt on the chicken. Keep aside for ½ hour. Beat 100 gms yoghurt and mix with the chicken. Add 2 tbsp. cashew nuts paste, 1 tsp green chilli paste, 1.4 tsp each of cinnamon powder, and nutmeg powder,, ½ tsp honey , and salt. Let it stand for a few hours. Put the pieces in a skewer, and roast in a grill, basting with oil from time to time. Turn sides and cook till light brown. Remove and serve hot as starters.
Fish Tikka:Take 300 gms fish, cut them into small pieces. Wash
and pat dry. Rub them with little oil, lemon juice, ½ tsp. Black
pepper powder and salt. Meanwhile mix 150 gms yoghurt, 25 gms besan, ½
tsp red chilli powder, a pinch of saffron sprigs, ¼ th tsp. nutmeg
powder and salt. Keep aside for a few hours. Arrange the fish on a skewer
and put it in the grill. Baste the fish from time to time with oil. Cook
till the fish turn light brown on all sides. Remove from the skewer and
serve hot with Parathas.