Till Maas ( Sesame Fish)

This one seems to be having hundreds of variety. So giving you the 'my way'.
This is for 4 pieces and you can add quantity as you like. The kinds of fish you can use are: Rahu, Xingi, Magur, Kawoi, Xol, Bhakuwa and similar kinds.

Ingredients:

1. 4 big pieces of fish. Cleaned.
2. Salt and Turmeric
3. Green Chilly
4. Mustard oil.
5. Potato - 2 small, boiled and peeled.
6. Onion - 1 small finely chopped.
7. Black Sesame paste -  About 4 table spoon.
8. Hot water - 500ml


Method:

1. Fry the fishes, say 80% and not half, with salt and turmeric.
2.  In the same left over oil , not more then 1 spoon, add onions. Fry till golden.
3. Add the boiled potatoes and break.
4. Add chilly, salt and turmeric. Fry for a minute.
5. Add sesame paste to this and immediately add hot water.
6. Let it boil on full heat.
7. Once it boils, add the fish.
8. Keep boiling till this becomes a thick gravy on minimum flame.
9. Adjust salt and taste.
10. Serve hot with steam rice.


PHOTO Courtesy, Bipul Sarma Barua on Face Book. Could not find the profile link.

Misa Masor Bota ( Ground Prawns)

So since I do not have pictures and people did not tell me what to do.. here I go with a few quicks.

Ingredients:

1. Tiny prawns, the ones you do not know how to eat :). -- Say 250 gms
2. Oil - 2 spoon veg and few drops of mustard oil.
3. Onions - 1 small finely chopped.
4. 2 cloves of garlic and 2 green chillies.
5. Salt to taste
6. Green Coriander.

Method:

Wash the prawns and make sure they are extremely clean.
Heat a wok and put the veg oil into it. Put the prawns shell and all. Keep stirring till they become almost red in color. Take it off the heat.

Mix the prawn and rest everything and grind into a fine paste. Yummy with any deal and sabji and steam rice.

NOTE: add any fish you want, the requirement is for them to be super tiny.