I said many times earlier, yet again I am telling, I Love Fish. Fish curry is my ultimate go for dish. We Bengalis believe that every day is a fish day. We need fish for any occasion, we need fish for any mundane day. We […]
Rui Mach (Rohu Fish) is probably the only fish that is available in abundance anywhere in India and my Bengali heart thanks the suppliers for that. This is the frequently bought fish in my home and I actually love to cook it in different ways […]
Kajoli Mach, also known as Gangetic Ailia, is a fresh water fish and belongs to the catfish family. This fish is typically available and popular in Indian subcontinent. This fish is relatively small and cooked whole in various delectable forms. Happen to be one of my personal favourites, I have been deprived from this since quite a long time as this fish is not easily available in this part of South India where I currently stay. Recently, I saw the fish listed online and in no time I ordered for the same 🙂 My Sunday lunch was truly soul-satisfying with my favourite Kajoli Mach pairing with piping hot rice – a true Bengali delight!
Back home, Kajoli Mach had never been treated so specially as it was available in abundance. Baba used to bring this often and Maa cooked the best. Today’s recipe is actually Maa‘s speciality. This is a super simple and utterly delicious dish where the fish gets along with mustard and poppy seed paste with a dash of kalojira (nigella seed) and creates the magic.
Please note that Kajoli Mach is a very delicate fish and very much prone to breakage. You need to be very careful while cooking as a little bit of overcooking can break the fishes. Also, like most of the freshwater catfishes, Kajoli Mach can be cooked with or without frying. For me, it tastes even better if cooked without frying and so I never fry them. Yes, Bengalis fry their fish while cooking but Kajoli Mach, Pabda Mach and many such catfishes are exceptions. Here’s is the recipe for you all.
- 500 gm kajoli mach
- 2 table-spoon mustard seed
- 1 table-spoon poppy seed
- 6 green chillies (2 + 4 slitted)
- 1 tomato, chopped
- 1/2 tea-spoon nigella seed
- 1/2 tea-spoon turmeric powder
- 2-3 table-spoon mustard oil
- 1.5 cup warm water
- salt, according to taste
- a handful of chopped coriander leaves
- Clean and wash the fish and rub with few pinches of turmeric powder and salt. Keep aside.
- Grind mustard seed, poppy seed and 2 green chillies together to make a fine paste. Keep the paste aside.
- Heat oil in a pan and temper with nigella seeds. Allow them to splutter.
- Now, add slitted green chillies and tomato and stir until the tomato turns mushy.
- Lower the flame and add mustard-poppy paste, turmeric powder and salt. Stir for 1 minute.
- Now, add water and cover the lid. On a medium flame, cook for 5 minutes.
- Open the lid and add the fishes one by one, very carefully. Gently stir and let the gravy cover all the fishes.
- Cover the lid and cook for 7-8 minutes on low to medium flame. The fishes should be well cooked by then. Do not overcook.
- Open the lid and add chopped coriander leaves. Turn off the flame and cover the lid again. Rest for 5 minutes.
- Your Kajoli Macher Jhaal is ready to be served now.
If you wish you can also add some more slitted green chillies at the last stage with coriander leaves and this will give a distinct aroma to the dish. Serve this amazing dish with hot steamed rice.
Enjoy this authentic Bengali fish curry and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
Often cooked with Golda Chingri (jumbo prawn), this malaikari or malai curry can be cooked equally well with small or medium sized prawn as well. This is a royal and rich dish with coconut milk that plays the trick. This dish is creamy and flavorful and […]
This is another delicacy of Jorashako Thakur Bari, the house of Rabindranath Tagore. Also, this is the second recipe of my newly introduced Thakurbarir Ranna series. I proudly and happily can say that I have done a proper justice to this dish and also, given a few twists of my own to this very innovative dish.
Shukto or Shuktani, having its origin in Portuguese cuisine, is a traditional Bengali dish and a star of every Bengali vegetarian kitchen. Shukto can be termed as a very interesting vegetable medley cooked in the paste of mustard and poppy seeds. Both of these seeds are integral parts of Bengali cuisine, and so is Shukto. It is also considered as a sattvic aahar as it contains no onion or garlic.
Our very humble and pure vegetarian Shukto got this non vegetarian twist in the kitchen of Tagores. The medley can be created with any vegetable of your choice. While bitter gourd is almost a must for the vegetarian version, this is not the same with the non vegetarian version. Also, the original recipe has only two vegetables, but, I have added my very favourite potato. Instead of grated ginger, I have used finely chopped ginger and believe me, it turned out to be delicious.
The fun of experimenting with food has its own charm and it’s addictive. Though sometimes this fun costs you and I too have the experience of few kitchen disasters while doing the experiments. But, the obsession of creating something new always drives me crazy and also helps me keep going with my experiments. This recipe is one such. I was very unsure about the result as this is not something I grew up eating. But, after cooking it in my own way and having it I can say that this is a worth trying recipe. Here’s it for you all.
- 4 big slice fish (I used Rohu)
- 3 long brinjal, chopped to 1 inch pieces
- 2 medium sized ridge gourd, chopped to 1 inch pieces
- 2 potato, vertically diced
- 3 table-spoon mustard seeds
- 1 table-spoon poppy seeds
- 1/2 table-spoon panch phoron
- 6 green chillies, slitted from middle
- 2 dried red chillies
- 1 table-spoon chopped ginger
- 2 tea-spoon turmeric powder (1/2 + 1/2 + 1/2 + 1/2)
- 1/2 tea-spoon cumin powder
- 1/2 tea-spoon coriander powder
- 2 table-spoon + as required mustard oil to fry the vegetables & fish
- 1 tea-spoon sugar
- salt, according to taste
- Heat a pan and dry roast mustard seeds, poppy seeds and panch phoron together. Let them cool down and then grind to powder. Add water to the powder mixture and keep aside.
- Rub fish with 1/2 tea-spoon turmeric powder and salt. Shallow fry in required quantity of oil.
- Now, break the fish pieces and take out the bones carefully. There should not be any bones left. Mash the fish little bit and keep aside.
- Heat required oil again and shallow fry brinjal and ridge gourd together by adding 1/2 tea-spoon turmeric powder and little salt until the vegetables turn soft. Remove and keep aside.
- Heat oil again and shallow fry potato by adding 1/2 tea-spoon turmeric powder and little salt. Fry until potato turns golden yellow. Remove and keep aside.
- Now, heat 2 table-spoon oil and temper with dried red chillies and ginger. Allow them to splutter.
- Add cumin powder, coriander powder, turmeric powder and salt. Sprinkle some water and stir on low flame for 2 minutes.
- Now, add fish and again stir for 2-3 minutes.
- Add the mustard-poppy-panch phoron powder soaked in water to the fish and mix properly. Cover and let it cook for 5 minutes on low flame.
- Add the vegetables and green chillies. Give a quick mix.
- Now, add warm water and cover the lid. On a low to medium flame, cook for 15 minutes or until the vegetables are done properly.
- Check on the consistency. It should be on thicker side. If water remains then cook for some more time after opening the lid. Once it becomes thick, it’s done.
- At last, add sugar and give the whole thing a proper mix. Turn off the flame.
- Your Macher Shukto is ready to be served now.
Serve this hot with gorom bhat (rice) and enjoy this authentic Thakurbarir dish.
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.
This is Maa‘s absolute favourite recipe. Maa loves moong dal (yellow lentil) and back home, this is the most popular dal that she cooks often. I am not a big fan of moong dal, though, don’t mind having it sometime. Simple and plain moong dal […]
Doi aka Yogurt/Curd is used in various dishes, both veg and non veg, in Bengali cuisine. We Bengalis love our Mishti Doi (sweet yogurt), but we have immense love for the sour version as well. Doi Chingri is a traditional Bengali non vegetarian delight where prawns are cooked in a mild, thick and not-too-spicy yogurt gravy. This dish is indeed healthy as it is filled with the goodness of yogurt and prawns; this is equally easy to make, aromatic and utterly delicious.
I am a big fan of Chingri Mach (prawns/shrimps) and Doi Chingri and Chingri Posto are my all time favourite. I also love Chingri Macher Malai Curry, but, as Golda Chingri or Giant Prawns are not found in this Southern part of the country, where I stay, I hardly make it. So, the above mentioned two Chingri dishes are my best options. I prefer mostly Doi Chingri for it has a creamy and mild taste and believe me, when it mingles with piping hot rice, it tastes outstanding.
People cook this dish in various ways keeping the basic intact which is yogurt. While Maa cooks it with onion paste and tomato puree, I prefer chopped onion and chopped tomato. I also add potato as it always enhance the taste of any Bengali dish and also, I love potato. So, here’s my easy and delicious Doi Chingri step-by-step recipe for you all.
- 800 gm medium sized prawns (cut and cleaned, keeping the head intact)
- 1.5 cup yogurt
- 1 big sizes potato, diced
- 2 onions, finely chopped
- 1 tomato, chopped
- 4 green chillies, slitted from middle
- 1 table-spoon ginger-garlic paste
- 3 bay leaves
- 1 cinnamon stick (1 inch)
- 2.5 tea-spoon turmeric powder (1/2 + 1 + 1/2 + 1/2)
- 1/2 tea-spoon red chilli powder
- 1/2 tea-spoon garam masala powder
- 1 tea-spoon sugar
- 5 table-spoon mustard oil (2 + 1 + 2)
- 2 cup warm water
- salt, according to taste
- Add 1/2 tea-spoon turmeric powder and few pinches of salt to the yogurt and whisk properly until no lumps remain. Keep aside.
- Rub the prawns with salt and 1 tea-spoon turmeric powder.
- Heat 2 table-spoon oil in a pan and shallow fry the prawns until they turn light golden in colour. Remove and keep aside.
- Rub the diced potato with salt and 1/2 tea-spoon turmeric powder.
- Heat 1 table-spoon oil and shallow fry the potato until it turns light golden brown. Remove and keep aside.
- Now, heat the remaining oil in the same pan and temper with bay leaves and cinnamon stick.
- Then, add chopped onion and saute until it turns translucent.
- Add the remaining turmeric powder, green chillies, red chilli powder, ginger-garlic paste and salt. Stir for 2 minutes.
- Now, add chopped tomato and stir until the tomato gets completely blended.
- Add the whisked yogurt and mix properly. Stir until the yogurt starts separating from the oil.
- Add water and bring to boil.
- Now, add the potato and the prawns and give a quick mix.
- Cover the lid and cook on low to medium flame for 15 minutes or until the prawns and potato are well cooked.
- Open the lid and sprinkle the garam masala powder and sugar. Mix well.
- Cover the lid again and let it set for 5 minutes.
- Your Doi Chingri is ready to be served now.
This dish is best served with piping hot rice. While eating, squeeze a quarter piece of Gondhoraj lebu (lemon) to enhance the taste.
Enjoy this super tasty Bengali delicacy and do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy eating!
Lai Shak aka Mustard Greens are widely used in the cuisines of Northeastern part of India. This is also famous in Bangladesh, specially in Sylhet. My ancestors hailed from that part of the globe an thus, many dishes that we prepare have the influence of […]