বেলে মাছ / Scribbled goby

Gobies are fishes of the family Gobiidae, one of the largest fish families comprising more than 2,000 species in more than 200 genera.[1] Most of them are relatively small,

typically less than 10 cm (3.9 in) in length. Gobies include some of the smallest vertebrates in the world, such as Trimmatom nanus and Pandaka pygmaea, which are under 1 cm (3⁄8 in) long when fully grown. Some large gobies, such as some species of the genera Gobioides or

Periophthalmodon, can reach over 30 cm (0.98 ft) in length, but that is exceptional. Generally, they are benthic, or bottom-dwellers. Although few are important as food for humans, they are of great significance as prey species for commercially important fish such as cod, haddock, sea bass, and flatfish. Several gobies are also of interest as aquarium fish, such as the bumblebee gobies of the genus Brachygobius. Phylogenetic relationships of gobies have been studied using molecular data.

Nutrition Facts

Generic - Bisi Bele Bath

Per 100 g 

Calories                                 199    

Sodium                                  922 mg

Total Fat                                5 g     

Potassium                             0 mg

Saturated                             1 g     

Total Carbs                           33 g

Polyunsaturated                 0 g     

Dietary Fiber                        10 g

Monounsaturated             0 g     

Sugars                                   7 g

Trans                                      0 g     

Protein                                  8 g

Cholesterol                           0 mg               

Vitamin A                              85%   

Calcium                                 8%

Vitamin C                              58%   

Iron                                        24%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Regular consumption (one to three times per week) of fish can reduce the risk of

various diseases and disorders. Selected research findings include:

Asthma – children who eat fish may be less likely to develop asthma.

Brain and eyes – fish rich in omega-3 fatty acids can contribute to the health of brain tissue and the retina (the back of the eye).

Cardiovascular disease – eating at least two serves of fish per week reduces the risk of heart disease and stroke by reducing blood clots and inflammation, improving blood vessel elasticity, lowering blood pressure, lowering blood fats and boosting ‘good’ cholesterol.

Dementia – elderly people who eat fish at least once a week may have a lower risk of developing dementia, including Alzheimer's disease.

Diabetes – fish may help people with diabetes manage their blood sugar levels.

Eyesight – breastfed babies of mothers who eat fish have better eyesight, perhaps due to the omega-3 fatty acids transmitted in breastmilk. Eating fish two or more times a week is associated with reduced risk of age-related macular degeneration.

Inflammatory conditions – regular fish consumption may relieve the symptoms of rheumatoid arthritis, psoriasis and autoimmune disease.

Prematurity – eating fish during pregnancy may help reduce the risk of delivering a premature baby.

BELE MACHER JHURI

Ingredients:

• 700 grams fish

• 1 large onion finely chopped

• 1 tablespoon garlic chopped or crushed

• ½ teaspoon turmeric powder

• 4-5 green chillies chopped

• 1 tablespoon coriander leaves chopped

• Salt to taste

• 1 and ½ tablespoon oil

How to make:

1. Clean the fish and cut the head. We don’t need head in this recipe.

2. Wash fish with salt. Be careful to wash.

3. Boil fish turmeric and 1 teaspoon salt for 6-8 minutes.

4. Strain the water and debone the fish.

5. Heat the pan with oil and when oil is ready, add onion and garlic.

6. Fry till onion becomes soft. Add fish and chillies.

7. Sauté it on medium heat till it becomes lite golden brown. Don’t forget to stir it in every 30 seconds.

8. Add coriander leaf, stir it and check salt.

Bele Mancher Jhaal

Ingredients :

500 grm small bele fish

1 ½  tbsp poppy paste

½  tbsp mustard paste

1 cup tomato chopped

1 big onion thickly sliced

¼  cup fresh green peas ( optional)

1 tsp red chilly powder or to taste

½ tsp turmeric powder

4 tbsp mustard oil

1 tsp mustard oil

2 tbsp finely chopped coriander

¼ tsp garam masala powder

Salt to taste

Methods 

Wash the fish well and then rub the fish with salt and little turmeric powder. Now heat oil in pan then fry the fish till light golden. Keep aside the fried fish. In that oil add chopped tomato and few sliced onion and green peas. Add salt, turmeric powder and cilly powder. Fry this till the tomatoes are well mashed and fried. Now add the mustard and poppy paste. Stir and cook till it is well fried. Now add the fish. Mix well with the masala. Sprinkle 2 to 3 tbsp of water. Mix well. Now add rest of the chopped onion and freshly chopped coriander and garam masala and sprinkle raw mustard oil. Mix well and put off the flame. Your spicy bele mancher jhal is ready. Serve with hot steamed rice.

Bele Fish Chochchori

Ingredients

Serves: 5

250 gram ( 7-8 pieces) Bele Mach ( Bele Fish)

As needed Salt

2 tablespoon Vegetable or Soyabean oil

1 to 1/2 cup Sliced onions

1/2 tablespoon Turmeric powder

1/2 tablespoon Red chill powder

One handful Coriander leaves

5-6 Green chillies cut in half along the length

2 cups Water

For garnishing, 2-3 Dry red chillies

For garnishing, 5-6 Cucumber slices

Directions

Wash Bele Mach ( Bele fish) with salt and cold water and set aside on a plate.

Snapshot of spices and basic ingredients.

On a pan, pour oil, add sliced onions, turmeric powder, red chill powder, salt, coriander leaves and green chillies. Turn on the heat and stir and mix well over medium heat.

Add two cups of water ( you can add one or two cups more of water if you want the gravy to be watery) and simmer until the water boils. It should take around 30 minutes.

Garnish with red chillies and sliced cucumbers.

Bele Macher Paturi / Fish cooked in Banana Leaf

Ingredient:

• 500 grams Fish

• 1/3 cup onion sliced

• 2 tablespoon onion paste

• ½ teaspoon turmeric powder

• 1 teaspoon chilli powder

• 4-5 Green sliced chillies

• 1 teaspoon chopped garlic

• 2 tablespoon chopped coriander leaves

• 2 and ½ tablespoons oil(mustard oil preferable)

• ½ tsp Salt or to taste

• Banana leaves (wide, whole leaf)

How to make:

1. Clean fish; if you have big fish, cut it into 2″ pieces.

2. Marinate the fish with all ingredients and keep aside 1 tables oil.

3. Cut banana leaf, as big as you pan. We need 7-8 pieces of banana leaf.

4. Grease the two leaves with few drops of oil and place marinated fish pieces on one and cover with other one. Add 2 more leaves underneath and one more on it.

5. Place in a pan and cook it medium heat half hour under closed lid or till it dries up and gets little bit crust.

6. Flip it over and add rest of oil. If you need, you can change or add leaves on the top and cook 10-12 minutes.

7. Take out Bele Macher Paturi / Fish cooked in Banana Leaf from heat.

8. Serve Bele Macher Paturi / Fish cooked in Banana Leaf with plain rice.

Bisi Bele Bath Recipe

INGREDIENTS

for the rice

1 cup regular rice i used sona masuri rice

cup ¼raw peanuts

tsp ¼rock salt

2.5 cups water for cooking the rice.

for the dal

cup ¾arhar dal/tuvar dal/pigeon pea lentils

tsp ½turmeric powder

2 cups Water For the vegetables

1 medium carrot 100 to 120 gms

18 to 20 french beans 80 to 100 gms

cup ½peas 60 to 70 gms

3 to 4 gms small brinjals 80 to 100 gms

1 medium onion or 3 to 4 shallots 80 to 100 gms

1 medium tomato 80 to 100 gms

1 cup tbsp tightly packed seedless tamarind soaked in ½ or ⅔water

2 cups to 2.5water for cooking the vegetables

1 cup water added later

3 cup tbsp bisi bele bath masala dissolved in 1water

tsp ¼rock salt for cooking the vegetables

1 tsp rock salt added later or add as required

2 tbsp unsweetened desiccated coconut

For tempering

3 tbsp to 4ghee or oil

1 or 2 marathi moggu optional

1 tsp mustard rai or sarson

2 to 3 dry byadagi/bedgi chilies or dry red chilies

12 leaves to 15 curry kadi patta

tsp ¼asafoetida hing

18 to 20 cashews kaju

Bisi-Bele-Bath-Recipe

INSTRUCTIONS

cooking the rice

Wash the rice and peanuts then add 2.5 cups water.

Soak the rice and peanuts for 20 to 25 mins. Add salt to taste.

Cook the rice.

if required, then you can add some more water while cooking the rice.

Bring to a boil and then lower the flame. simmer till the rice grains are cooked well. the peanuts would also cook well. cover and keep aside.

preparing the lentils and veggies

soak 1 tbsp tightly packed tamarind in ½ or ⅔ cup warm water for 25 to 30 mins.

later squeeze and extract the tamarind pulp.

in a pressure cooker, add rinsed tuvar dal/pigeon pea lentils, turmeric powder and 2 to 2.5 cups water.

pressure cook for 8 to 9 whistles or till the dal is cooked soft.

once the pressure settles down on its own, mash the dal and keep aside.

in another pan, take the chopped veggies and ¼ tsp salt. pour 2 cups water and stir.

cover and allow the veggies to cook till they are cooked and still retain their shape.

mixing

now in the cooker with the mashed dal, add the cooked rice and peanuts.

then add the cooked vegetables along with its stock. stir lightly.

add 1 cup water. add tamarind pulp. mix everthing well taking care the rice grains do not break.

now in another pan or bowl, take the 3 tbsp bisi bele bath masala and 1 cup water.

stir very well. the masala tend to stick to the back of the spoon while stirring, so scrape it off and add to the mixture.

now add this bisi bele bath + water mixture in the cooker.

add desiccated coconut. add 1 tsp salt or as required. stir well.

keep the cooker without the lid on the stove top and simmer on a low flame for about 20 to 25 mins. add more water if required. keep on stirring often. the raw aroma of the tamarind has to go away and all the flavors should be blended well. cover and keep aside once done.

Tempering

In a another pan or the tadka/tempering pan, heat ghee or oil first. crackle the mustard seeds and then temper the curry leaves, marathi moggu, dry red chilies, cashews and asafoetida till the dry red chilies change color and the cashews turn a light golden. don't burn the spices.

pour this tempering in the prepared bisi bele bath. stir and cover the cooker with its lid for about 5 mins, so that the tempering flavors infuse in the bisi bele bath.

Later serve the bisi bele bath with potato or banana chips/wafers or fried papads. while serving bisi bele bath you can top with some ghee if you prefer.