1. Fish Hingli (Fish Cooked with Raisins)
   Serves 6
   Ingredients :
   Magur (cat fish) or Firm white fish - 1/2kg
   Raisins - 200gms
   Mustard oil - 1/4cup
   Ghee - 1/4cup
   BayRosogolla
   Ingredients :
   Milk - 1litre
   Citric acid - 1/2tsp
   Sugar - 1tsp
   For Syrup :
   Water - 5 cup
   Sugar - 11/2 cup
   Vanilla essence (optional) - 1/2tsp
   Method of Preparation :
   Boil the milk and add the citric acid to make the paneer. Once the paneer separates from the whey, strain and wash it thoroughly. Tie the paneer in a muslin cloth and squeeze out the excess water. Add 1tsp sugar to it and knead the paneer well. Divide the paneer dough into small balls and keep aside.
   Make syrup with the sugar and water, then add the balls while the syrup is boiling. (Add vanilla essence if necessary) Cover with a lid and continue to boil it for 15 minutes. Remove from heat and keep to cool. leaves - 2nos
   Peppercorns - 6nos
   Asafoetida - a pinch
   Ground ginger - 1tbs
   Chilli powder - 1/2tsp
   Curd - 1tbs
   Sugar - 2tsp
   Salt - to taste
   Method of Preparation :
   Slice fish into large pieces. Wash and keep aside. Grind the raisins.
   Heat oil and ghee together. Season with bay leaves, peppercorns and asafoetida. Add ground raisins, ginger and chilli powder and fry for 2 minutes. Pour curd and fry for some time. Add fish, 3/4cup water, sugar and salt.
   Cook on medium flame and remove when the fish is done and the gravy thickens. Serve with rice or pulao