Guest Post: Bangaliana for Noboborsho by Shohana’s Gourmet


Koi Fish Paturi
2 pcs koi fish
4 tbsp onion paste
½ cup diced onion
1/2 cup deshi mustard oil
1 tsp turmeric powder
1 tsp kashmiri red chili powder
½ tsp cumin powder
½ tsp coriander powder
5-6 pcs green chili
salt to taste
1 tsp fresh lime juice
6-8 pcs lau pata (bottle gourd leaves)
1 cup flavored rice


Bhapa Hilsha Fish
2 pcs hilsha fish
1 tbsp black mustard paste
2 tbsp yellow mustard paste
½ tsp turmeric powder
1 ½ tsp kashmiri red chili powder  (add more or less depending on preference)
salt to taste
3-4 pcs green chili
deshi mustard oil

Pan Fried Shrimp
12 pcs medium sized shrimps
1 tbsp garlic & ginger paste
4 tbsp butter
salt to taste
1 tsp ground pepper
2 tbsp soy sauce
1 tsp vinegar
1 tbsp honey
1 tsp kashmiri red chili powder
2 pcs of wooden skewers


Loaded Brinjal with Taki Macher Bhorta
300 gm taki fish
2 tbsp onion, garlic & ginger paste
1 tsp turmeric powder
1 tsp kashmiri red chili powder
2tbsp vegetable oil
salt to taste
1 ½ cup water
½ tsp ground pepper
½ shaped big size round brinjal
2 pcs tomato
1 cup minced onion
3-4 cloves minced garlic
3 tbsp vegetable oil
a handful of fresh coriander leaves
parmesan cheese
mozzarella cheese
3-4 pcs green chili
1 tsp oregano
1 pc egg
bread crumbs to taste

1 large onion (cut into rings)
2- 3 pcs green chili
2- 3 pcs red chili
3-5 pcs whole black peppercorns
mint leaves
banana leaves



Koi Fish Paturi
Put koi fish in a large bowl. Add salt and lemon juice and rub well. Set aside for 10 to 15 minutes. Combine onion paste, diced onion, deshi mustard oil, turmeric powder, kashmiri red chili powder, cumin powder, coriander powder and green chilis in a bowl and mix well. Add the mixture to the fish, mix and marinate in a refrigerator for 60 minutes. Wrap the marinated fish with lau pata (bottle gourd leaves) and bind it with a cotton thread.  Add 2 cups of water and rice into a large pan. When it comes to a boil and the rice has started cooking place the wrapped fish into the pan. Put the lid on and let it simmer for at least 25 minutes until the fish and rice are fully cooked.

Bhapa Hilsha Fish
Blend black and yellow mustard along with the green chilies into a smooth paste. Add the paste, turmeric powder, red chili powder, salt and mustard oil in a bowl and mix well. Put the pieces of fish in a small steel pot and add the spice mixture to it. Cover with foil to marinate for at least 30 minutes. To steam the fish, in a large cooking pot add enough water to submerge half of the smaller pot and place on the stove. When the water comes to a boil place the pot with the fish into the larger pot (leave the foil on). Put a cotton cloth on top of the foil to ensure that no steam can escape. The fish should be ready after steaming it this way for 20 minutes.

Pan Fried Shrimp
Take the shrimp and add the garlic & ginger paste, salt, ground pepper, soy sauce, vinegar and red chili powder. Combine well. Let it marinate overnight. Heat butter in a pan. Place the marinated shrimp and cook both sides till done. Serve shrimps on the skewers.

Loaded Brinjal with Taki Macher Bhorta
Take the taki fish and mix with onion-garlic-ginger paste, turmeric powder, red chili powder. Once combined pour into a small pan. Add the water and boil until completely cooked. Remove all fish bones and mash the fish into a bhorta. Cut the brinjal in half and scoop out the center. Chop up the brinjal that has been scooped out. Heat a pan, add some oil and saute theonions and garlic  for 2-3 minutes. Then add oregano, salt, ground pepper and mix well. Now add chopped brinjal and stir. Cook for about 10-12 minutes or until brinjal turns dark brown in color. Then add chopped tomato and taki fish bhorta into that mixture and stir. Transfer this mixture into a bowl, add 1 egg, fresh coriander and a bit of mozzarella cheese and mix well. Spread olive oil on a baking tray and place the half brinjal shells on top of it. Fill the brinjal shells with the mixture and put grated mozzarella and parmesan, and bread crumbs on top. Preheat the oven to 180°C. Bake for 50 minutes. This is my twist on this dish.

After completing the four fish dishes, serve using the garnishes. Be sure to enjoy this traditional dish with a small twist with your family and friends.

Recipe courtesy of Shohana’s Gourmet

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