Bangal Ghoti Ilish Chingri: An Exclusive Recipe From The Kitchen Of Chef Rangon Neogi
Madbangles always brings to you something interesting yet simple recipes for your gluttonous tongue. This week, we have collected an awesome recipe from our beloved Chef Rangon Neogi who has his own catering business. Without wasting time, here is the recipe in his own words for your tummy to smile with the divine taste of Ilish and Chingri.
From the horse’s mouth-
“My new recipe dedicating the battle East Bengal & Mohun Bagan & keeping in mind the traditional fight between the people of East Bengal (Bangal) & the people of West Bengal (Ghoti).
Here’s the recipe :
This recipe is my own creations so please don’t copy -paste it but cook this delicious dish & surprise your guests.
Bangal Ghoti Ilish Chingri;
- Hilsa – 4 pcs
- Prawn – 4 pcs
- Mustard Oil – 50 gms
- Coconut ( grated) – ½ pcs
- Green Chilly – 2 pcs
- Green Chilly paste – ¼ tsp
- Khoa kheer – 50 gms
- White mustard seeds paste – 25 gms
- Black mustard seeds paste – 25 gms
- Salt – to taste
- Black mustard seeds – 10 gms
- Sugar – 10 gms
Heat Mustard Oil , fry Prawn & Hilsa separately.
Remove from the flame , set aside. Squeeze out coconut milk from grated coconut by adding warm water to it.
Heat mustard oil . add Mustard seeds, fry till mustard seeds crackle. Add coconut milk, bring to boil, boil for 5 minutes. Add salt, both the mustard seeds paste.add grated Khoa kheer. Cook for another 5 minutes , add prawn & Hilsa simmer for 2 minutes. Add sugar, remove from flame add dash of raw mustard oil. Serve hot with steamed rice.”
Let us know what it would taste like and share with our readers here!