Noboborsho specials

Fried hilsa with pantha bhaatRecipe by chef James Rozario, Spice & Rice RestaurantIngredients: 120gm hilsa fish 100gm onions 75gm tomatoes 25gm green chillies 30gm bunch of coriander leaves 15gm turmeric powder 15gm chilli powder 10gm coriander powder 15gm cumin powder 25gm salt 50ml mustard oil 200ml soya bean oil 100gm lemon 30gm chaat masala 35gm ginger 35gm garlicDirections:Cut the hilsa fish into medium sized pieces. Wash thoroughly and then drain the water. Put the fish pieces in a bowl, add ginger and garlic pastes, turmeric powder, chilli powder, salt, mustard oil, lemon juice, then mix together and leave to marinade for a while. Take some of the remaining oils and dry chilli and place in a non-stick frying pan and bring the oil up to medium heat on the fire. Gradually add the marinated fish pieces into the hot oil and fry until golden brown. Slice some onions, tomato, green chillies, coriander leaves and mix with salt, chilli powder, lemon juice, turmeric powder, then stir fry in a pan for a few minutes. For the panta bhaat, soak some cooked rice in a bowl for two hours. Garnish dish with chopped coriander, slices of lemon, and local condiments. Radisson Blu DhakaDuck Vindaloo Recipe by chef James Rozario, Spice & Rice RestaurantIngredients:200gm duck, cut bone-in 50gm ginger 50gm garlic 200gm onions 50gm tomatoes 25gm chilli powder 50gm tomato paste 10gm Kashmiri chilli paste 10gm cumin powder 10gm coriander powder 10gm garam masala 25gm unsweetened yoghurt 20gm cashew nuts 5gm bay leaves 10gm cinnamon quills 5gm green cardamom pods 80ml soya bean oil 40gm salt 100ml white vinegarDirections:Cut the duck into 3cm size pieces and wash thoroughly. Heat the oil in a pot. Fry the onion in the oil on medium heat until softened. Add cinnamon stick, green cardamom, bay leaves and fry until fragrant. Then add ginger and garlic pastes, and cook until the spices turn a brown colour. Add the red chilli and tomato paste, green chilli and vinegar, cumin powder, coriander powder and garam masala and salt. Continue cooking on low heat until the meat is tender. Serve with good quality steamed rice or naan. Radisson Blu DhakaChana borfi Recipe by chef Alauddin, Water Garden BrasserieIngredients:1kg chana daal 1kg sugar 300gm ghee 20gm cardamon powder 100gm milk powder 50gm pistachiosDirections:Wash the chana daal and soak in water for two hours. Then bring the water to boil until the daal is soft, then strain. Blend the daal into a fine paste, then add ghee cardamom, milk and sugar. Stir the mixture continuously over heat. When chana mixture thickens slightly, pour into a thin tray which has been well greased with ghee. Flatten and smooth out with a rolling pin and sprinkle toasted, chopped pistachio nuts on top. Allow to cool, then cut into even squares and serve.