Something Fishy!


Clown Knife Fish dumplings are an exotic preparation enjoyed in Bangladesh. This is usually prepared on special occasions, as it is a lengthy process to remove the bones from the fish. But these days, you get ready-made filleted fish in supermarkets, so the process becomes much easier. This is usually served with plain white rice.


Filleted clown knife fish -2 kg
Garlic-ginger paste – 1 tbsp
Coriander powder – 1 tsp
Red chili powder – 1 tsp
Salt as needed
Coconuts -2
Water as needed
Vegetable oil -1 cup
Onion paste – ½ cup
Cumin powder – ½ tsp
Bay leaves – 3 - 4
Green chillies - 4-5
Cardamom-cinnamon powder – ¼ tsp
Fried golden brown onions - ½ cup


Wash the fish properly and then mash the boneless fish completely so that it turns into a paste.
Add just a pinch of garlic-ginger paste and mix well. Continue adding just pinches of coriander and red chili powders and salt to the fish paste. Grind the ingredients until completely mixed. Make small balls out of the paste and set aside.
Place the coconut flesh and coconut water in a blender, adding ½ cup of hot water. Blend until the coconut and water forms smooth slurry. Pour the coconut slurry on a sieve, and collect the coconut milk on a bowl. Squeeze the coconut flesh on to the sieve so that the coconut milk comes out as much as possible. Set aside the coconut milk on a bowl.
Boil some water in a pot and add the fish balls. Let the fish balls boil for 5 minutes. Take the fish balls out and set aside.
Heat some oil in a pan and add onion paste. Stir for a bit and add salt, garlic-ginger paste, coriander, cumin and red chili powder. Stir again and add bay leaves and a few drops of water. Stir regularly until the oil starts to simmer on top.
Add the fish balls and stir for a bit. Make sure that the fish balls do not break by stirring rigorously. Pour the coconut milk; sprinkle the green chilies and cardamom-cinnamon powder. Cook until the water dries and forms a thick gravy.
Garnish with fried golden brown onions.

Source –Wikipedia,,

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