If you are a Bangladeshi fish fan you know you love Ilish Mach Bhaja. It is one of the famous and most expensive fish in Bangladesh. Frying ilish mach has the most simple recipe.

Ingredients:

• Hilsha Fish - 6 pcs
• Vegetable Oil - 6 tablespoons 
• Green Chilli (Kacha Morich) - 10
• Turmeric Powder (Holud) - 1 tablespoon
• Red Chili Powder (Gura Morich) - 1 tablespoon
• Salt (Depends on you)

Direction:

• Marinate the fish pieces with all of the above ingredients and leave it for 10 minutes
• Heat up the frying pan and use little more vegetable oil and fry the marinated fish for 5 to 8 minutes on each sides. Once the first side is done make sure you to put the green chili's on the pan too. If you think the fishes are getting stuck sprinkle some water.
• Now its ready to serve. Do not over cook. Frying hilsha fish should not take more then 10 minutes. 
• Once you are done serve it with rice, green chili and onion.

Ingredients:

• Kochur Loti- 200g,(1-1/2" long pieces)
• Shredded Coconut- 4tbsp
• Finely Chopped onion- 1 small
• Diced tomato-1 small
• Black Zeera- 1/4 tsp
• Green chillies, slit- 3-4
• Turmeric powder- 1/4 tsp
• Red Chili powder- 1/4 tsp
• Coriander powder- 1/4 tsp
• Salt to taste
• Oil- 2 tbsp
• Water- 2 cups

Procedures:

1. Bring water to boil, add Kochur Loti, 1/2 tsp salt, a pinch of turmeric. Cover and boil for 10-12 minutes. Drain water thoroughly.
2. Heat oil in a pan, add black zeera and green chilies, then add chopped onion. Saute till golden brown.
3. Add Kochur Loti and fry for 8-10 minutes on medium heat.
4. Add diced tomato, shredded coconut, turmeric, coriander powder, red chili powder, add salt. Saute for 5-7 minutes or until Kochur Loti is completely covered with all masala and coconut. Cover to cook on medium low heat for 5-7 minutes. stir occasionally to ensure that the vegetable does not stock to the bottom of the pan. (This dish is dry and does not need water).
5. Serve hot with roti (chapati) or rice.

Ingredients:
   -- For Kofta Curry:

• Basmati rice- 500 grms
• Lamb/ beef or chicken mince- for kofta curry
• Chopped onions - 3 
• Garlic paste- 2 tbsps
• Ginger paste- 1 tbsps
• Garam masala- 2 tbsps
• Tomato ketchup- 3 tbsps
•  Coriander leaves- 1/2 cup chopped fine
• Tomato cut in cubes- 4
• Chili powder-1 tsp
• Cumin powder-1 tsp
• Turmeric powder- 1/2 tsp
• Oil- 5 tbsp

--To Garnish:

• Large onion sliced finely- 1
• Saffron strands- 1 tbsp
• warm milk-3 tbsp
• Fresh Chopped Coriander- 3-4 tbsp

Procedures:

1. Wash the rice, soak them in warm water for 30 minutes, cook the rice till almost it almost done.
2. drain remaining water and keep them aside.
3. Add the 2 chopped onion, garlicpaste, ginger paste, garap masala, tomato ketchup, coriander leaves into meat mince, mix them in a large bowl.
4. Heat the oil in a pan and fry the sliced onion in it till crispy and golden.
5. Keep the golden onion aside for garnish.
6. In the same oil add the rest of the chopped onion, fry till they are golden, then add the ginger and garlic paste.Fry for few minutes.
7. Add all other spices and fry for 2-3 minutes.
8. Add the tomatoes and mix well. Fry the masala till the oil seperates from it.
9. Add 1cup of warm water to the masala and season with salt to taste.
10. Gently add the meat balls, do not stir for about 5 minutes. stir gently so as not to break the meatballs. 
11. Cook uncovered till the the meatballs are done. there should not be 1 to 1/2 cups gravy left at th end of this stage. Soak the saffron strands in 2-3 tbsps of warm milk.
12. In a large baking dish grease lightly with oil, layer the rice and koftas as follows: rice-koftas-rice-koftas-rice. End with a layer of rice.
13. Pour the Saffron infused milk all over the top of the last layer of rice, garnish with the crispy fried onions, chopped coriander leaves. cover the dish and seal tightly. bake in a hot oven for 30 minutes.
14. Serve hot with raita and green salad of your salad.