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Bengali Ranna (Recipe)

Chingri Maacher Malaikari
Ilish Macher Paturi
Chilli Fish
Chicken Masala
Maacher Fry
Beguner Ghonto
Mangsher Jhol
Aloo Posto
Polao
Khichuri
Phulkopir Paratha
Maacher Muro Diye Dal
Rosogolla
Chum Chum

 Shibani's� Kitchen

Chilli Fish

Ingredients:
450-500 grams Fish (Use Carp or some seafish that does not flake easily). Cut into small (around 5cm long) pieces.
1 medium size (around 4 cm dia) onion, thinly sliced.
2-3 Green Chillies, (adjust the degree of hot taste you like, with the number of chillies) cut lengthwise.
1 Green pepper or Capsicum, sliced.
3-4 tablespoon Soyasauce of medium consistency.
1-2 tablespoon tomato sauce.
1 tablespoon Vinegar.
1/4 cup water.
Salt to taste.

Procedure: 
Rub the fish with salt and fry lightly. 
Heat oil in a pan and fry the onion slices lightly. 
Add the green chilli and the capsicum and stir fry for 1-2 minutes. 
Add the soya sauce and some water. 
Next, add the tomatosauce vinegar and salt. 
Add the fish to this mixture very carefully. 
Cook, covered for 3-5 minutes, and until the gravy is thick. 
Serve hot. 


I like this dish with Rooti or paratha, but goes with noodles as well.
The dish is HOT and there is no way to cook it without Chillies. 
 Use those portions of fish that have less bones.
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