It is mainly the food of Bagerhat region. It is a very rich but fun food. In the Khulna region, the big shoal is called gajal fish.
So it can also be called spider biren (biryani).
(Recipe Credit: Shamima Sultana)
Shoal fish: one and a half – weighing two kilograms
Onion chop: 2 cups
Onion paste: 1 cup
Garlic paste: 2 tbsp
Ginger paste: 2 teaspoons
Turmeric: 2 teaspoons
Chili powder: 3 teaspoons
Cumin powder: 3 teaspoons
Coriander powder: 2 teaspoons
Bay leaves: 2 p.m.
Oil: 1/2 cup
Raw chillies (whole): 8-10
Coconut milk: 4 cups
Sugar: 2 teaspoons
First I will cut the shoal fish, wash and clean it and cut it into small pieces.
Fry the fish in oil with salt and turmeric over medium heat (it will not be hard fried).
I will remove the fish from the oil. Now I will fry the onion in that oil and take it out.
This time I will give onion paste, garlic paste, ginger paste in oil.
I will fry the spices, when fried I will give a little water.
I will spice the rest of the powder. I will fry the spices again, when fried I will give coconut milk.
When the coconut milk boils, I will give pieces of fried fish and bay leaves. I will cook over medium heat.
When the vegetable oil is boiled, I will add raw chilli and sugar.
After 2/3 minutes I will give half barista. Cover and cook again for 2/3 minutes.
This time, before unloading, I will shake the rest of the barista and take it down