Eggplant Recipe-2

Recipe for Begun methi mashla:

Ingredients


Fenugreek leaves 2 bunches
Eggplants/ brinjals 6-8small, cut into 4
Onions 3 medium
Green chillies 3-4
Salt to taste
Red chilli powder 3 teaspoons
Oil to fry
Dry mango powder (amchur) 1/2 teaspoon
Gram flour (besan) 1 cup
Soda bicarbonate a pinch
Mustard seeds 1/2 teaspoon
Curry leaves a few
Ginger-garlic paste 1 1/2 tablespoons
Tomato puree 1/2 cup
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Fresh coriander leaves, chopped 2 tablespoons

Method

Clean, wash and chop the fenugreek leaves. Wash and slit the eggplants into four keeping the stem intact.Peel and chop the onions. Remove stem and chop green chillies.Apply salt, 1teaspoon red chilli powder and amchur to the slit brinjals and keep aside.Heat oil in a pan, add chopped green chillies and chopped onions. Sauté. Add chopped fenugreek leaves and salt and stir-fry on low heat for 5 minutes. Keep aside.Make a batter of gram flour, salt, 1 teaspoon red chilli powder add soda bi carbonate.Heat oil in a kadhai, dip the brinjals in the batter and deep fry till golden. Drain and keep aside.In another pan heat oil. Add mustard seeds, curry leaves, chopped green chillies, ginger-garlic paste and sauté. Add a little water so that the masalas do not stick to the bottom of the pan.Add chopped onion and sauté till translucent. Add tomato puree, red chilli powder, cumin powder, coriander powder and stir. Add turmeric powder, garam masala powder, water and cook for a while. Add salt and chopped coriander leaves and let the gravy simmer for some time.In a plate, put the methi mixture in the centre, arrange the fried eggplants all around and pour the gravy on top. Garnish with coriander leaves and serve hot.

Recipes with Egg plant for Shayema.......

Hope Shayema will no more be mad at me if I upload my photos...

Eggplant Curry recipe follows;

Ingredients


Eggplants/ brinjals 10-12 small
Yogurt 1 1/2 cups
Gram flour (besan) 3/4 cups
Salt to taste
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Ginger-garlic paste 1 1/2 tablespoons
Fenugreek leaves/ methi leaves/ spinach leaves, chopped 2 bunches
Onions, chopped 2 medium
Oil 1 tablespoon
Fennel seeds (gua mushuri) 1/4 teaspoon
Mustard seeds 1/4 teaspoon
Cumin seeds 1 teaspoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Onion seeds (kalojeera) 1/4 teaspoon
Whole dry red chillies 4
Curry leaves 5-6
Fresh coriander leaves, chopped
a few sprigs

Method

In a bowl mix yogurt, two tablespoons of gram flour, salt, turmeric powder, red chilli powder, half the ginger-garlic paste and two cups of water. Keep aside.In another bowl mix chopped fenugreek leaves, remaining ginger-garlic paste, chopped onion, remaining gram flour and salt. Mix and make pakoras. Heat sufficient oil in a kadai and deep fry the pakoras till golden. Drain onto an absorbent paper and keep aside.Deep-fry the eggplants in the same oil. Drain onto an absorbent paper and keep aside.In a pan heat one tablespoon of oil, add fennel seeds, mustard seeds, cumin seeds, fenugreek seeds and onion seeds. When the seeds start crackling, add the whole red chillies and curry leaves.Add the yogurt mixture and stir. Cook till the kadhi thickens, stirring constantly.Add the methi pakoras and fried brinjals and bring the kadhi to a boil again. Garnish with chopped coriander leaves and serve.

This is the 5th recipe I promised for this week-chicken malai kabab

This is a delicious little treat. You can use it as appetizer or to accompany the naan as a main dish. I like it as finger food with dhone pata (cilantro) chutney.

Ingredients & method:

Chicken breast piece cut into angle into 1 inch thick strips-2-3 breast pieces.

2 tsp white pepper powder. Use black pepper powder if you do not have the white,

1 tsp of meat tenderizer,

1 tbsp of ginger-garlic paste, ( squeeze out all the water and use dry portion of the paste)

Marinate the chicken piece in it and keep in the refrigerator for 30 mins.

Now, make another paste with, 2tbsp of cream cheese, ( I used Philadelphia cheese, light/less fat version), 2 tbsp full of sour cream, 1 tsp of corn flour, salt per taste, and crushed green chilies and cilantro leaves. mix the chicken pieces in the mixture and mix so that it is coated very well.

Again, cover and let it sit for an hour at least, preferably in the refrigerator.

When chicken is marinated enough, mix 1 tbsp of oil. Now pierce them in a bamboo skewer and place over a baking tray. Put the tray in a preheated oven (preheat the oven at a highest possible temperature), cook for 10 mins or until the chicken gets little browned. Now, turn it and cook another side until it looks well done.

Sprinkle some chaat masala/ lemon juice and enjoy with cilantro chutney and naan!

Have you ever thought of making NAAN @ home?.......yes you can!

I Never thought I could make naan at home. I tried after watching a video recipe. It turned out so good and easy. I was amazed. Now making a naan at home is as easy as making ruti/chapati.

Here is the recipe:

All purpose flour-2 cups.

Salt-1 tsp,

Sugar 1 tsp,

Baking powder-1/4th tsp,

Yogurt-2 & 1/2 tbsp,

Oil-2 tbsp+1 tbsp.

Ghee/butter/chili flakes/chopped garlic, etc-per taste.

Method:

Mix the dry ingredients, flour, salt, sugar, baking powder. Usually naan recipe calls for yeast but my husband can't stand the smell, so I do not use it. It worked well with baking powder.

Now mix the oil and yogurt, mix well, the dough will become crumbly at this point.

Now mix warm water to make a soft and very sticky dough. It will stick to your hand, unlike chapati ot parantha dough.

Now cover and let it sit for a while.

In the mean time, preheat your oven to highest temperature and in the broiler mode and place your oven rack to the highest place possible, as near as to the burner.

Now add 1 tbsp full of oil and knead the dough. at this point because of the oil, the dough will stop sticking. if it still stick, add some more flour. Be care full not to make the dough tough.

Divide the dough in 6 portions. It will still have little stickiness but manageable consistency.

Let the balls set again for 15 mints. Cover with a cloth while it sits.

Now, either flatten it by pressing with the hand like a pizza dough or roll out with a rolling pan, dusting frequently with flour. When rolled out just pull by holding one end to give it a tear drop shape.

Take a lightly greased baking tray, place 1 to 2 naan, sprinkle chopped garlic to make garlic naan, or chili flakes to make chili naan or the list goes on. Simple naan also taste great.

Put it in the oven. If the oven is preheated properly it will take 2 mins for one side, you will know by the look of brown spot appearing.

Turn and put another side for 30 more seconds.

Take out and brush with butter.

Serve hot!

Narikel kora die Murgi-Chicken with coconut........believe me and try it:

I usually do not like cooking with coconut, but now a days I have tried so many dish with coconut and every recipe tasted great. I always thought cooking with coconut will ruin the spiciness of the dish. But, i was wrong. The following recipe is a living proof. Try it, and if you think like me it will change your thinking too.
The picture did not come out great but taste is a real winner.
Recipe as follows:

Chicken, 1 inch pieces 1 kilogram Lemon juice 2 tablespoons Salt to taste Turmeric powder 1/2 teaspoon Oil 3 tablespoons Cinnamon 1 inch stick Cloves 4-5 Bay leaf 1 Curry leaves 10 Onions, chopped 2 medium Ginger, chopped 1 inch piece Garlic, chopped 5-6 Tomatoes, chopped 3 medium Turmeric powder 1/2 teaspoon Coconut, scraped 1 cup Fresh coriander leaves, chopped 2 tablespoons FOR THE MASALA Cinnamon 1 inch stick Cloves 3 Green cardamoms 3 Black peppercorns 5-6 Cumin seeds 1 teaspoon Coriander seeds 1 tablespoon Fenugreek seeds (methi dana) 1/2 teaspoon Poppy seeds (khuskhus/posto) 1 teaspoon ,red chillies 6-7, depending on the quality of your red chili you can increase or decrease the amount.

Method:
Marinate chicken with lemon juice, salt and turmeric powder for half an hour. For masala powder dry roast one inch cinnamon, three cloves, cardamom, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, Kashmiri and Madras red chillies. Cool and grind to a powder. Heat oil in a kadai. Add remaining cinnamon, cloves and bay leaf. Sauté for half a minute. Add curry leaves and onions and continue to sauté. Add ginger and garlic. Sauté for five minutes. Add chopped tomatoes and salt. Stir and mix well. Add turmeric powder and freshly ground masala powder. Add scraped coconut and stir for two to three minutes. Add chopped coriander leaves and mix. Add chicken and mix. Sauté for a while. Add a little water and bring it to a boil. Cover and cook over medium heat for ten to fifteen minutes. Serve hot.

A thrilling recipe with tongue twister taste.

We go to Hong Kong market for our monthly shopping, specially for fresh fish and fresh veggies. I like the fact that you get the freshest fish and they clean and cut it in front of you. This week me and my husband decided to buy fresh blue shell crab they were selling just for 1.99 a pound. They were so lively and fresh. We have always loved crab but never bought fresh one because I thought cleaning will be tough. But, I should warn you beforehand, if your husband likes to help you cooking in the weekend, then only you try buying it live, otherwise you can buy already cleaned crab in the freezer section, or if you think you are a brave lady........"geaux you". I think the crab tasted best, I have ever tasted crab, because of it's freshness. It was a lot of fun too. As, you have to make them unconscious by hitting on their head. some got unconscious very easily, some did not. One crab was so full of life, that my husband broke it's shell by hitting on it's head but it did not get unconscious.........it seemed little brutal to me. so I left.

I also tried to make one crab unconscious & as soon as I hit one crab it grabbed my knife with it's claw and turned 360 degree around and started starring at me. Trust me ...........I'm not exaggerating. I was so scared, I was screaming and ran of to the bathroom and closed the door. My husband had a issue now to make fun of it. So, he made jokes all day.................as usual. But whole thing was a fun with good and tasty new dish.

Here is a link on how to clean crab.http://www.youtube.com/watch?v=crSMzlPFXyc

Here is the recipe,

Ingredients:

Crabs 6 large Coconut, scraped 1/2 Garlic 8 cloves Whole dry red chillies 8 Cumin seeds 1 teaspoon Turmeric powder 1/4 teaspoon Oil 1 tablespoon Onion , sliced 1 large Tamarind pulp 1 tablespoon Salt to taste Garam masala powder 1 teaspoon.

Method:

Clean crabs and keep them aside, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating). Grind scraped coconut with garlic, red chillies, cumin seeds and turmeric powder to a fine paste. Heat oil on medium heat and sauté onion for two minutes. Add ground masala and sauté for a minute. Add tamarind pulp, (tamarind is optional, I cooked with and without, did not make any difference). salt to taste, crabs and one cup of water. Cover and simmer on low heat for fifteen minutes. Add little more water if necessary and cook till done. Sprinkle with garam masala powder and serve hot.

Bengali style fish curry.

This has been long time since I posted a recipe. It does not mean that I did not do cooking in the mean time. I did, but was being lazy to post the recipes. So, I promised myself, this week I am going to post at least five recipes.

I bought a big Rui mach this month. I tried a lot of fish recipes with this one. Almost all of them tasted great. The fish also tasted unbelievably fresh.

Let me start with the latest recipe I tried with the fish. this is a very simple yet very tasty recipe, as all my recipes are. If any recipe requires a lot of labour I prefer staying out of it. If you are like me, you are going to like the recipe.

Ingredients are as follows:

Rohu fish/rui mach, 1/2 inch slices 8
Lemon juice 2 tablespoons
Turmeric powder 1 teaspoon
Salt to taste
Mustard oil 4 tablespoons
Mustard seeds 1 teaspoon
Onion seeds (kalojeera) 1 teaspoon
Whole dry red chillies 4
Bay leaf 1
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Onions, chopped 3 medium
Mustard paste 1 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 2 teaspoons
Green chillies, slit 4
Fresh coriander leaves, chopped 2 tablespoons

Method

Marinate fish fillets with lemon juice, half a teaspoon of turmeric powder and salt. Set aside for thirty minutes.Heat two tablespoons of mustard oil in a pan and shallow fry fish pieces on both sides until slightly browned. Drain on absorbent paper and set aside. Heat remaining oil in the same pan, add mustard seeds, onion seeds, whole red chillies and bay leaf, cook for a few minutes till seeds crackle. Add ginger paste, garlic paste and cook again for a moment. Add chopped onions and cook until slightly brown in colour. Add mustard paste, red chilli powder, coriander powder and remaining turmeric powder. Stir and cook masala until oil starts separating. Add two cups of water and salt, bring to a boil and then add shallow fried fish. Add slit green chillies and cook on a low heat until fish is cooked and oil starts floating on top. Remove and garnish with chopped coriander leaves and serve hot with steamed rice.



Enjoy! Healthy eating.

A new Rainy day treat-kochur chorir bora.

Rainy day in Bangladesh means spicy jhalmuri, piazoo, bhuna khichuri, ilish mach, gorur gosto and etc. How about introducing a new dish on that line. I found the taste- new, tasty & spicy and very easy to make. When the rain starts, you can not expect to cook something that is time consuming. As you do not know how long it is going to stay. You have to be superfast, tell every one to gather around the balcony, by the time all of them are gathered & have started finding the topic for the debate, you should be ready with your hot n spicy boras. (patties)

Recipe follows:

Ingredients:

Kochur chora/ Taro root-6-8 in no.

2 small onions or shallot-grated,

Dried red chilli flakes- 1-2 tsp,

Whole cumin seeds-1 tsp,

Chopped curry leaves,

Salt -per taste,

1 Tbsp of maida/all purpose flour mixed with 1/2 tsp of baking powder,

Shrimp paste/chingri balachao-1 tsp, (available in grocery stores)

1 egg yolk.

Method:

Peel & grate kochur chora/Taro root with a peeler & grater. Use the bigger whole.

Grate onion, squeeze excess water & mix the onion with kochu.

Now mix the remaining ingredients very well.

Take only egg yolk & mix with the above mixture. Do not use whole egg as the mixture will become runny. But, if you are using double the no. of kochu, you can use the whole egg. Idea is to not the mixture runny.

Now mix 1 tsp of shrimp paste with the mixture. Be careful with the salt, as the store bought shrimp pastes usually are salty.

Now get a feeling of the mixture if they are ready to be fried, if it feels too runny, u can add flour to make it thicker until it holds well.

Now, heat some oil in a pan. deep fry the bora until golden brown & crispy.

Drain in a paper towel.

Serve with chili & tamarind sauce.

Enjoy, the rain!

A bye bye Shrimp recipe.

I just found out an Asian grocery near my house who sells live, fresh & giant shrimps just for $1.99 a pound. I was so happy about my new invention & bought couple of pounds of shrimp together. whole day I was searching for different shrimp recipes. Right after that, my husband came from office after their regular yearly health check up to tell me that his cholesterol is high & let me tell you one thing, I have seen a lot of patients in my clinic with very low good cholesterol, that is HDL,which in fact should be more than 40 & higher the better. His is lowest I have ever seen.

So, guess I will have to bade good bye to my new invention. But what to do with the shrimp I already bought? Go crazy for a day? OK, this is the recipe I made to wish good bye to buying shrimp to our house at least, temporarily. The shrimp returned the favour & tasted very good.

To share with you, the recipe follows;

Goanese shrimp curry:

Ingredients:

Shrimp- 1 lb (head off, tail on)

Grated coconut- 1 lb,

Finely chopped onion-1 cup,

Green chilies-chopped-1-2,

Ginger garlic paste-1 tbsp,

Cumin-1/4th tsp,

mustard seeds-1/4th tsp,

Salt-per taste,

Coriander powder-1 tbsp,

Turmeric pdr- 1 tsp,

Black pepper pdr-per taste,

Finely chopped tomato-1 cup ( I ran out of tomato & used tomato ketchup, the end product was good)

Vinegar 3tbsp,

Whole dried red chilies-2-3.

Method:

Break the red chillies in 3-4 & soak in the vinegar & little warm water.

Clean the shrimp.

Heat oil in a pan. fry the cumin seeds until fragrant.

Now fry the onion in medium flame until brown.

In the mean time, blend the red chili with vinegar & water, grated coconut, mustard seed, tomato/ ketchup to a fine paste.

Now, add 2-3 raw shrimp in the mixture & blend it again until very well blended & smooth,

Once the onion is brown, add turmeric, ginger-garlic paste, fry a little, add salt, add the masala blend. Cook in low flame until the oil oozes out. Now, add coriander powder, sprinkle a little sugar & pepper powder.

Once the mixture looks well cooked, add chopped green chilies, once oil comes to the top add 1/4th cup of water.

mix a little & add shrimps.

Let it simmer for a while until the oil comes to the top one more time.

Garnish with chopped cilantro.

Serve with white rice & onion raita.

Hansher Kalia- Duck @ it's best.

Now, let me confess that this is not a very healthy recipe. But, to be a successful dieter you should be allowed at least to skip one day in a month to indulge into some good cooking,may not be healthy enough. Just remember to minimize the amount you eat. That way, you can minimize the harm to your healthy eating habit.

My Husband loves to eat duck. We usually do not eat meat other than halal meats. The city we are living in, did not have any store that kept halal duck. So, my husband & another Bangladeshi bhai, our respected Azad bhai used to go to a local farmers market, buy the live Duck & bring home. They used to slaughter it & clean it in our backyard. Let me tell you one thing.............it was not easy as it sounds. But, they loved to take all these pain just to indulge on my Hansher kalia. My this recipe, never disappointed them. As, Azad bhai's wife did not like duck, he told us to keep it in my fridge, & I still remember both of them at work, used to call each other & drool over there cell phone just chatting on when they will come home & eat the duck.

This recipe is beaded with lots of good memories. hope it will make some for you too.

Ingredients:

1 duck with skin on- cut into regular/ small pieces.

Onion pate-1/2 a cup,

Ginger paste-1 tbsp,

Garlic paste-1 tsp,

Turmeric-1 tsp,

Red chili powder-1-2 tsp ( I use two tsp as I love the duck spicy)

Cumin powder-1tsp,

Coriander powder-1 tsp.

Black pepper powder-1/4 tsp,

Bay leaves-1-2,

Cinnamon sticks-2-3,

Cardamom-2-3,

Fenugreek seeds/ methi-1 tsp,

Curry powder-1 tsp,

1 small onion-smashed,

2 cloves of garlic-smashed.

Method:

One very important step in this recipe is to soak & make a rough paste of whole garam masals. It gives a very distinct aroma as well as taste. But, if you wish you can use whole garam masalas also. If you use whole garam masalas, use them during the 1st step. If you are using the paste, use during the frying step.

Put, duck & all the masala pastes, salt & whole garam masalas if you are using it,very little water & mix well. Cook covered until the duck is almost done.

Duck skin usually oozes a lot of it's own oil, so do not use any extra oil.

Once cooked, remove from the heat. Take a pan. Take some oil out from the cooked duck(Hansher tele Hansh ranna). heat the oil in the pan. Fry the methi seeds until fragrant. now put the smashed small onion (it's called shallot) & garlic & the garam masala paste, fry until onion & garlic are golden brown.

Now sieve the meat from the cooked juice & add to the pan. Fry until brown using little bit of juice from the cooked duck, once at a time until all the juice are used & the gravy becomes thick & looks well done. The colour will look like the picture.

Now, sprinkle some curry powder & simmer into low flame for few minutes, until the fragrance of the curry powder comes out.

Garnish with some fried onion/ beresta.

Serve with plain pulao/ bhuna khichuri/chaler roti/ simple roti/parantha along with a cucumber, tomato salad.

Beef Roast- the Healthy way.

Recently there is a buzz that, eating beef helps you loose weight. But, if you eat it with a right combination & cook in the right way.

Here is a healthy beef roast recipe. Combined with Salad or steamed or sauteed vegetable will make a great combination. not only that, you can use it to make a beef sandwich for your next day lunch.

Here in USA or any other country than Bangladesh, you can get different cuts of meat with fancy names. I believe in Bangladesh also you can make these cut if you can instruct your butcher to do so. Last Summer I went to home & I remembered my father bought all these special cut meat, as he himself instructed the butcher.

For these roast, you will need a tenderloin cut. It is the most tender part of meat that lies both side of the cows backbone. Follow the link to learn about different cuts of meat. http://www.seekingsources.com/cuts_of_beef.htm

Another thing you will need is a meat thermometer/cooking thermometer, otherwise you will have to do a lot of guess work.

Here is the recipe:

Ingredients:

2lb of beef tenderloin. ( remove all the whitish tough fascias, tendons, fat from the meat. It will be a clean cut meat only.)

Olive oil/ vegetable oil.

Cumin powder.

Coriander powder.

Salt per taste.

Red chili powder.

Ajwain/thymol.

Shahee Jeera

Clean the meat very well. With a kitchen towel, pat dry the meat until no water left.

Massage the meat with oil until oil incorporate very well in the meat.

Now, make a mixture of all the dry spices, along with salt & rub them all over the meat until very well coated & stuck to the meat. It will look like a skin to the meat, when well coated.

Now, cover with a plastic wrap & leave in the refrigerator, as long as you can. Better, if left in the freeze overnight.

Now, preheat the oven in highest temperature.

This part of meat usually comes attached with a thinner part of meat portion.

Tie the meat with threads in 2-3 sections 1 inch apart, so that the meat retains it's shape & don't curl up.

Now put the meat over a rack & place the rack over a baking tray.

Put into the oven on highest temperature, wait until the upper portion is browned.

Now change the side & brown the other portion.

Once both side browned, then lower the oven temperature to 350 & leave the meat until the thickest part of the meat reaches the desired temperature. Which depends upon how rare (reddish part) you want your meat inside.

Here is a guide for this purpose.

Tenderloin Roast,when well trimmed at 425°F oven temperature 2 to 3center cut, to make Medium Rare, it will take 35 to 40 minutes & thickest part of the meat will read 135ºF. For
Medium: 40 to 50 minutes, 150ºF , for a well done roast, that is not pink inside will give you a temperature reading of 145-150.

Once the roasting is done, take the meat out of oven & leave on the rack at least for 10-15 min. before curving, as it helps the meat to retain all the juices.

Now curve the meat with a sharp curving knife & slice it as desired.

Always serve beef with a lot of fibrous vegetables, as it added roughage to the food, & help cleaning out the meat end products after digestion.

Enjoy! healthy eating.

Whole fish- Thai style @ Bangladeshi kitchen

In US one fish is found in abundance & cheap is Tilapia. This is the fish, u can find anywhere in any style. Whole, cleaned, fillet & taste also do not differ much than the Bangladeshi tilapia.

I cooked this tilapias in every style, the one I liked most was the Thai style. By now, in most of our Bangaladeshi cook has cooked some or other Thai dish. Thai food is not only getting popular in restaurants but we are cooking thai foods in our kitchen too.

Following is a fish recipe I have tried with pomfret & Tilapia. Both was tasty. You can use Red Snapper, cat fish or any other fish of your choice, it will come out great.

The recipe calls for Banana Leaf for wrapping, I have tried the recipe in both Banana leaf as well as aluminium foil, I think the aluminium foil one turned out better & safe too. As, my banana leaf was burnt & started creating so much smoke that my smoke detector started alarming.

Any way, it will be your personal choice.

Recipe follows;

Ingredients:

1 whole Tilapia/ or fish of your choice

Oyster sauce-4 tbsp

Soya sauce-4 tbsp

Fish sauce-1 tbsp

Garlic-4 pods smashed & roughly chopped

Thai chillies/green chillies- smashed

Salt- just a little to wash the Tilapia. for the recipe, the sauces will have enough salt, there is no need to add extra salt.

Green onion-thinly sliced.

Vinegar-2 tbsp.

Aluminium foil/ Banana leaf.

Method:

Clean the tilapia/ fish & soak it with salt & vinegar. Leave the fish for 10-15 mins.

Wash the fish again very well. Make two- three deep slashes on each side, till the bone.

Make a marinade with oyster sauce, soya sauce, fish sauce, chili & garlic as well as sliced green onion. marinade the fish for 30 mins, using 1/2 of the marinade.

Wrap in a foil or banana leaf & steam the fish for 15-20 mins in a steamer. U can use a bamboo steamer for this purpose or steam basket. If you do not have any of these, just use a heavy serving dish ( cornigware/ Pyrex), put the fish in the dish. Take a pan big enough to fit the dish & put some water, 1/2 way to the dish, put on the stove & let the water be warm enough to create steam. Once steam starts coming out cover the pan with a lid. Steam for 15-20 mins.

The fat over the slashes will start appearing. be watchful to the water level as it may dry out easily. Add water as needed.

Now put the fish over a baking tray along with the foil, put the oven onto a broiler or the highest temp you have in your oven. put the remaining marinade over the fish & bake/broil until the skin becomes brown. Now, in Bangladesh we don't have these oven but many houses has toaster ovens available, you can bake it in that oven or grill it in the oven or just using a old oily korai & you can fry that. Any method you use end point will be a crispy brown skin on the fish. Turn the fish once to brown both side.

Serve over a bed of sauteed spinach. just brown some garlic clove in little oil & saute the spinach using some salt. you can also put some red chili flakes &/or a pinch of nutmeg. A bed of simple rice or steamed vegetable will also be nice.

Enjoy! healthy eating.