Niramish Maach (নিরামিষ মাছ)

 **Niramish Maach** (Vegetarian Fish) is a Bengali dish where a fish-like preparation is made using ingredients such as plant-based proteins (soya, raw banana, etc.) or vegetables instead of real fish. Here’s a simple recipe using raw banana and potatoes to replicate the texture of fish.

### Ingredients:

For the "fish" pieces:

- 2 raw bananas (plantains)

- 1 large potato

- 1 tablespoon ginger paste

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- Salt to taste

- 2 tablespoons chickpea flour (besan)

- Oil for frying

For the gravy:

- 2 tablespoons mustard oil

- 1 bay leaf

- 1 teaspoon cumin seeds

- 1 large onion (finely chopped)

- 1 tablespoon ginger paste

- 2 tomatoes (pureed)

- 1 teaspoon turmeric powder

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- 1 teaspoon red chili powder

- 2 green chilies (slit)

- Salt to taste

- Fresh coriander leaves for garnish

### Instructions:

#### Step 1: Preparing the “fish” pieces

1. **Boil the raw bananas and potato** until soft. Peel and mash them together into a smooth mixture.

2. **Add spices**: Mix in ginger paste, cumin powder, coriander powder, red chili powder, turmeric, and salt. Adjust seasoning to taste.

3. **Bind with chickpea flour**: Add chickpea flour (besan) to the mixture to help bind it. Mix well.

4. **Shape the mixture**: Take portions of the mixture and shape them like fish fillets or cutlets.

5. **Fry the pieces**: Heat oil in a pan and fry the shaped “fish” pieces until golden brown. Remove and set aside.

#### Step 2: Making the gravy

1. **Heat mustard oil** in a pan until it starts smoking. Add cumin seeds and bay leaf.

2. **Sauté onions**: Add finely chopped onions and cook until golden brown.

3. **Add ginger paste** and cook for another minute.

4. **Tomato puree**: Add the pureed tomatoes and cook until the oil separates.

5. **Spices**: Add turmeric, cumin powder, coriander powder, red chili powder, and salt. Cook the spices well for a few minutes.

6. **Add water**: Pour in some water to make the gravy and let it simmer for 5-7 minutes.

7. **Green chilies**: Add the slit green chilies to the gravy.

#### Step 3: Final Assembly

1. **Add the fried “fish” pieces** into the gravy and cook for another 3-4 minutes on low heat, allowing the pieces to absorb the flavors.

2. **Finish with garam masala**: Sprinkle garam masala and garnish with fresh coriander leaves.

Serve your Niramish Maach hot with steamed rice or chapati.