Bengali Fish Fry Recipe | Food Diaries | Zarnak Sidhwa | Bengali Food

Method:
In a blender puree the onion, green chilies, ginger, garlic and salt. Marinate fish with it. Dip each side of it into the flour patting to coat evenly so no onion mixture is exposed. Then the egg and finally the breadcrumbs. Fry in hot oil, until you have golden brown and crisp fish fillets. You may also grill the fish.

Method:
Grease a loaf tin with oil, then line with baking parchment. To make the purée, blitz the strawberries in a blender, then pass through a fine sieve into a saucepan. Gently reduce the purée on a low heat until the color has intensified and the purée has reduced to about 200ml. Remove from the heat and leave to cool. Beat the egg yolks and sugar in a glass bowl over a pan of simmering water for 10 minutes until the eggs are pale, thick and doubled in volume. Next, put the sugar in a saucepan with 2 tbsp water and heat until the syrup reaches 120C on a thermometer. Whisk the egg whites simultaneously. Once the sugar has reached 120 degrees C, carefully pour onto the egg whites and whisk until the whites are cool. In another bowl, whisk the cream until it has soft peaks. Add the purée and chopped pistachios, then fold in the yolks. Once combined, fold in half the whites. Add the strawberries with the remaining whites, gently fold together, then pour into the lined loaf tin. Put in the freezer overnight. The next day, remove the parfait from the tin. Cover it completely in the blitzed pistachios, freeze for a while and serve sliced.