Bengali Fish Curry

Ingredients :
4 slices fresh carp or striped bass
2 tbsp mustard seeds
2 jalapenos
½ tsp panch foron
½ tsp turmeric
2 tbsp oil

Method :
Apply salt and ¼ tsp of the turmeric to the fish.
Now heat oil in a non-stick pan and fry the fish till it turns golden brown on both sides.
Remove the fish and keep aside.
In a blender, make a paste of the mustard seeds, the jalapenos and ½ cup water.
In the remaining oil add the panch foron and add this mustard paste.
Fry for 4 to 5 minutes and then add the fish, turmeric and salt.
Cook for 10 minutes till it is cooked.
Garnish with cilantro.

Chicken Cutlet

Ingredients
oil - 2 tbsp
onion - ½ cup,
mincedgarlic - 2 tsp,
mincedginger - 1 tsp,
mincedchili powder - ½tsp
turmeric powder - ½ tsp
chicken mince - 500 gm
garam masala powder - 1 tsp
coriander leaves - 1 tbsp,
choppedmint leaves - 1 tbsp,
choppedbread -
2 slicesegg and bread crumbs to coat
oil to deep frysalt to taste

Method:
Heat the oil in a kadai.
Fry onion, garlic and ginger till fragrant.Add chili and turmeric powder, chicken mince and Salt.
Fry for 2-3 minutes.
Cover and cook on low flame till the chicken is tender.
Add garam masala, coriander and mint leaves.
Stir till the excess moisture is dried.
Break the bread into very tiny pieces and add to the chicken mixture.
Stir well and let the mixture cool.
Shape the mixture into cutlets, coat with egg and bread crumbs.
Deep fry in hot oil till golden brown.
Drain on kitchen paper and serve hot.

Crab - Peas Curry

Ingredients
1/2 kg crab meat
1/4 kg snow peas
1 tsp shredded ginger
2 tbsp peanut oil
1/2 cup chicken broth
1 tbsp onion paste
1/4 tsp garlic paste
1/2 tsp white pepper powder
1 tbsp soy sauce
1 tbsp cornstartch dissolved in 1/4 cup water

Method:
Heat oil very hot.
Saute crab meat for 2 minutes.
Add ginger, onion paste, and garlic.Saute for another minute.
Add snow peas and remaining ingredients.Cook for 7-8 minutes, till gravy thickens.
Serve hot with rice.