Vetki bone less fillet marinated with coriander, pudina, green chilly, onion garlic, ginger paste & pepper powder dipped in arraroot, egg mixture & crumbed. Deep fried till golden brown.
Vetki fillet dipped in milk & then rolled on seasoned flour. Then dipped in egg & crumbed. Deep fried till golden brown. Served with maitre d’ hotel butter ( creamed butter with lemon juice & chopped parsley & garnished with juliene potato.
Vetki fillet coated with seasoned flour & deep fried. Served with meuniere butter ( melted butter with lemon juice & chopped parsley )
Same as fish batter fry. Only difference is of shape & size. While batter fry is long & thin, fish orly is short & thick.
Boiled vetki fillet tossed with onion, ginger, garlic paste, cumin powder, sugar, salt green chilly powder & mashed. Fish mixture is then dipped in egg arraroot batter & crumbed & then deep fried.
Vetki fillet marinated in sour curd, mustard oil, red chilly powder, cumin powder, garam masala, nutmeg, mace meetha aatar, chatu . Baked in tandoor or charcoal bed bar be que.
Cubes of boneless vetki dipped in egg, cornflour, pepper powder, soya sauce batter stir fried in oil chopped chilly, vinegar, soya & chilly sauce. Ajinamoto is used to enhance taste.consistency can be either dry or gravy.
Same as fish paturi, only the fish is different.
Prawn slit from the back & beaten with the back of the knife. Stuffed with chopped shrimp( seasoned & spiced). Dipped in egg arraroot batter & crumbed & deep fried till golden brown.
Same as fish kalia, only difference is gravy consistency is sticking. Coriander garnish.
Ruhi fish cooked in charmagoj, posto pista paste, green chilly. Nowadays pista paste is replaced with cashew paste because of cost factor. To give pista colour to gravy either green food colour or spinach is added.cooked in slow cooking method (dum .
Hilsa cooked with sour curd, green chilly, turmeric, mustard. Oil. Flowingconsistency gravy.
Pabda cooked in mustard oil with kalojeera, garlic, ginger, & tomato garnished with green chilly.
Ruhu fish cooked in sour curd, green chilly, mustard oil gravy.
Ruhu fish preparation. Gravy is prepared with charmagoj, posto, onion, garlic, ginger, tomato puree. Cooked in slow cooking process (dum ). Garnished with either grated hard boiled egg or grated mewa( khoa) or chopped coriander leaves.
A bengali delicacy, rarely prepared by caterers today. The portion (gada ) which is not used in chitol peti preparation is scraped & de boned, mixed with mashed potato with cumin & garam masala. Crouqet is formed & boiled in water. Boiled crouqets are dipped in rich gravy & served.
Golda or tiger prawn is usually used. Gravy consists of onion, garlic, ginger, charmagaj, posto cashew paste, sour curd, coconut extract(milk). Topped with double cream.
Bengali delicacy. Koi fish is cooked in mustard oil with onion, turmeric, red chilly paste, ginger etc.
Thin fillet of vetki stuffed & rolled with stuffing made from boiled fish, shrimp, onion ginger paste garlic, salt, sugar & chilly powder rolled fish is then dipped in egg – arraroot batter & crumbed & deep fried till well done.
Vetki boneless rectanguar fillet marinated in salt & lemon juice dipped in flour, arraroot, egg, green chilly, pepper powder, & mustard powder batter & deep fried till crisp.
16 pcs per kg size boneless vetki fillet ismarinated with mustard seed paste (both white & black ), green chilly paste, ginger, garlic, onion paste, grated coconut, mustard oil & then packen in steamed banana leaf & tied with string. It is either steamed or deep fried.
Vetki fillet stuffed with grated coconut, green chilly paste, chopped coriander leaves, pudina, citric acid, sugar & salt & fold. Dipped in batter & deep fried till crisp.
Vetki fillet cut into 16 pcs size. Marinated with onion, garlic, ginger paste, pepper powder, ajowan, citric acid amchoor & chatu is added as binder. Deep fried till crisp & golden brown. Hot & sour in taste.
Same as fish paturi except the marinade. Marinade is made of coriander leaves green chilly paste, pudina, cumin powder onion, garlic, ginger paste.
Same marinade like fried fish. Crumbed like fried fish, but the crumbed fry is again dipped in egg arraroot baking powder batter & deep fried in toie ( wok for frying jalebi ) so that the fry becomes fluffy.
Whole topsey fish fried in besan, kalojeera baking powder, red chilly powder batter.
Bengali ruhi fish preparation. Gravy is prepared with plenty of onion, garlic, ginger, sour curd. Flavoured with garam masala, cumin powder & ghee.
Pabda cooked in mustard oil with green chilly, kalojeera & brinjal flowing consistency gravy.
Hilsa is marinated with mustard oil, green chilly paste, both black & white mustard paste, salt, sugar & then steamed in double boiler. Garnished with slitted green chilly.
16 pcs per kg size vetki fillet is dusted with seasoned flour & deep fried. Gravy is prepared with charmagoj posto, cashew paste, red chilly paste. Hot gravy is poured on fried fish garnished with grated mewa (khoa).
It can be prepared with either vetki fillet or ruhu fish. Gravy is prepared with tomato puree, onion, ginger, garlic & tomato sauce. Garnished with strips of tomato & capsicum.
A bengali rare delicacy. Only a particular portion (peti) is used with plenty of onion, garlic, ginger & tomato. A rich gravy. Flavoured with plenty of ghee & garam masala. Garnished with leaves.
Pabda cooked in mustard oil with both black & white mustard seed as base with green chilly. Garnished with chopped coriander leaves.
Bagda variety is used. Boiled prawn stir fried in tomato puree & worchestershire sauce with carrot capsicum, beens, cauliflower potato. To enhance taste ajinamoto is used.
Bagda variety is used. Prawn is marinated with coconut milk, green chilly, both black & white mustard seed paste marinated prawn is put inside green coconut sheel & steamed. Served on coconut shell with plain rice.
Small prawns are stir fried with mustard oil, green chilly, onion, garlic, ginger & tomato.