Tag: non veg

Rui Macher Rosha (Rohu Fish Spicy Curry)

Rui Macher Rosha (Rohu Fish Spicy Curry)

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 […]

 
Niramish Mangsho / Bengali Bhoger Mangsho (No Onion No Garlic Bengali Mutton Curry)

Niramish Mangsho / Bengali Bhoger Mangsho (No Onion No Garlic Bengali Mutton Curry)

With the advent of festive season many new flowers bloom, many new crops grow, our hearts deck up with new hopes and dreams and not to mention our kitchens – they just keep of spreading new aromas. There are actually some dishes which we specifically […]

 
Chingri Macher Malaikari / Chingri Macher Malai Curry (Bengali Style Prawn with Coconut Milk)

Chingri Macher Malaikari / Chingri Macher Malai Curry (Bengali Style Prawn with Coconut Milk)

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 goes fantastically well with gorom bhat (steamed rice). The mild yet rich taste of this curry happened to be the hot favourite of Britishers as well. Since the spiciness is drastically mellowed down with coconut milk, this dish does not taste as hot and spicy as any other typical Bengali dish.

See Other Prawn Recipes Here

It is said that chingri mach (prawn or shrimp) is for Ghoti (origin of West Bengal) and Ilish or Hilsha is for Bangal (origin of East Bengal). But this is not true always. I, being a hardcore Bangal, is a die-heart fan of chingri mach. I love chingri mach in any form or on any day and every day. Though, words fall short when I describe my love for Ilish mach, but, I love chingri as well.

“Malai” actually means “cream”, but, this dish does not contain any cream rather than the creamy coconut milk. It is said that this dish has its origin in Malaysia and the term “malai” is actually “malay” of Malaysia. This is a traditional dish and often cooked in Bengali weddings and festivals. Though this curry can be prepared with any type of prawn, but, the most preferred are large and medium sized prawn. Pishimoni used to add grated coconut in this curry while Maa cooks it only with coconut milk. I like Maa‘s version more and thus, I always cook it the way Maa does. Also, I have seen Maa using posto bata (poppy seed paste) and thus, I follow the same.

Today, I made this amazing dish on my sister’s demand and as usual, she loved it. You can make this curry with or without gravy. Adjust the water accordingly. I like it with gravy and thus used a little more water while making it. With that said, here’s the recipe of Chingri Macher Malaikari for you all.

Ingredients:

  • 500 gm prawn (jumbo or medium)
  • 1 cup (200 ml approx) coconut milk
  • 3 table-spoon posto bata (poppy seed paste)
  • 1 large onion, finely chopped
  • 6 green chillies, slitted from middle (adjust according to your tolerance)
  • 1 tea-spoon ginger paste
  • 1 tea-spoon garlic paste
  • 1.5 tea-spoon turmeric powder (1 + 1/2)
  • 1 tea-spoon coriander powder
  • 1 tea-spoon cumin powder
  • 1/2 tea-spoon red chilli powder (optional)
  • 1/2 tea-spoon Kashmiri red chilli powder
  • 1/2 tea-spoon garam masala powder
  • as required oil (any oil) to fry the prawns
  • 3 table-spoon mustard oil
  • 1 table-spoon ghee
  • 1.5 cup warm water
  • salt, according to taste

For Tempering:

  • 2 bay leaves
  • 1 cinnamon stick (1 inch)
  • 4 cardamom, crushed
  • 4 cloves
  • 1 javitri

Method:

  • Cut the prawns keeping the head and tail intact. However, the choice is all yours. If you want you can discard these parts.
  • Wash and rub the prawns with 1 tea-spoon turmeric powder and little salt. Marinate for 30 minutes.
  • Heat oil in a pan and fry the prawns until they turn golden yellow. Remove and keep aside.
  • Now, heat mustard oil and ghee together in a pan and temper with the ingredients mentioned in For Tempering section. Allow them to splutter.
  • Add chopped onion and sautè until it turns golden brown. (Tips: while sauteing the onion, add few pinches of salt or sugar to make it brown fast).
  • Now, add ginger-garlic paste, 1/2 tea-spoon turmeric powder, coriander powder, cumin powder, red chilli powder, Kashmiri red chilli powder and required salt. Sprinkle a little water and stir for 3 minutes on low flame or until you stop getting the raw smell of the spices.
  • Add posto bata and mix well.
  • Add warm water and cover the lid. On a medium flame, bring it to a boil.
  • Now, add the fried prawns and give a quick stir.
  • Add coconut milk and again, mix well. Cover the lid and lower the flame. On a low to medium flame, cook for 10-15 minutes or until the prawns are done properly. Do not overcook the prawns.
  • Open the lid and sprinkle garam masala powder. Turn off the flame.
  • Your Chingri Macher Malaikari is ready to be served now.

If you wish you can garnish it with 1 table-spoon fresh coconut milk just before serving. Serve this dish with piping hot rice. I have seen people eating this with roti/chapatti, though, I don’t recommend it. This goes best only with gorom bhat.

Enjoy this authentic 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!!!

 

 
Aar Macher Jhol (Bengali Style Ayer Fish Curry)

Aar Macher Jhol (Bengali Style Ayer Fish Curry)

“Mache Bhate Bangali” (Bengalis by fish and rice) is a saying which is as true as “The Sun Rises in the East”. We have a kind of relation with fish which is beyond just loving it for our meals. For us, fish is not only […]

 
Posto Murgi or Posto Chicken (Chicken Cooked in Poppy Seed Paste)

Posto Murgi or Posto Chicken (Chicken Cooked in Poppy Seed Paste)

Posto Murgi or Posto Chicken is a delectable Bengali traditional dish. Bengalis love posto and it has been used in a wide range of our vegetarian and non vegetarian dishes. Posto Murgi has a mild taste and is a complete bliss if you have this […]

 
Macher Shukto (Bengali Style Mixed Veg with Fish) – Thakurbarir Ranna

Macher Shukto (Bengali Style Mixed Veg with Fish) – Thakurbarir Ranna

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.

See Other Fish Recipes Here

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.

Ingredients:

  • 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

Method:

  • 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.

Happy Eating!!!

 
Shorshe Tangra (Cat Fish Cooked in Mustard Sauce)

Shorshe Tangra (Cat Fish Cooked in Mustard Sauce)

Shorshe Tangra, also known as Shorshe Tangrar Jhal, is tangra mach (cat fish) cooked in a sauce made of yellow mustard paste. This is one of the most easy yet delectable Bengali style fish curry and absolutely needs no special occasion to be cooked. Like many […]

 
Chicken Chaap – Kolkata Style

Chicken Chaap – Kolkata Style

Chicken Chaap is traditionally a Mughlai dish brought to Bengal by the Mughals straight from Awadh. A large portion of Bengal’s traditional non vegetarian Muslim dishes have Awadhi influence on them and thanks to the Mughals for that. A lot of Mughlai dishes got a […]

 
Mete Chorchori (Lamb Liver Stir Fry)

Mete Chorchori (Lamb Liver Stir Fry)

Mete is the Bengali word for liver (chicken or mutton) and chorchori usually referred to a dish that is stir fried with minimum or no gravy. Mete Chorchori is a traditional Bengali delicacy which is prepared often in Bengali households with great love and care. In my family, this is Baba‘s favourite and he loves to have it with ruti (phulka/chapatti). Like Baba, I am also a big fan of this dish, but, while he prefers ruti with it, I prefer bhat (steamed rice). Actually, bhat is the one thing that complete my meals.

See Other Mutton Recipes Here

Packed with many amazing health benefits, lamb liver is a rich source of protein, iron and vitamin A. That means, your overall health, including your bones and eyes, will thank you for having it. This Bengali style dish is one of the most delicious and easy ways to get your dose of nutrition. This dish should be cooked with minimum or zero water.

I have prepared Mete Chorchori today as a part of my celebration on the eve of International Women’s Day. On this day and everyday, women deserve the best of everything. And, if the woman is a foodie like me, this is what she can treat herself with – she is going to love it absolutely, I bet. I celebrate life with good food and strive to spread the food-vibe to everyone with the best possible way I can.

While my celebration is still on, you can quickly check on the recipe of this amazing dish. Here’s it.

Ingredients:

  • 500 gms mete (lamb liver)
  • 1 potato, diced
  • 1 big sized onion, finely chopped
  • 4 green chillies, finely chopped
  • 1/2 cup tomato puree 
  • 1 tea-spoon ginger paste
  • 1 tea-spoon garlic paste
  • 2 bay leaves
  • 1 cinnamon stick (1 inch)
  • 5 green cardamom, crushed
  • 5 cloves
  • 1 star anise
  • 1 mace
  • 1.5 tea-spoon turmeric powder (1/2 + 1/2 + 1/2)
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1/2 tea-spoon red chilli powder (optional)
  • 1/2 tea-spoon garam masala powder
  • 1 tea-spoon sugar 
  • 1/2 cup warm water
  • 5 table-spoon mustard oil (2 + 3)
  • salt, according to taste 

Method:

  • Rub the mete with 1/2 tea-spoon turmeric powder and salt. Keep aside.
  • Rub the potato pieces with 1/2 tea-spoon turmeric powder and salt and shallow fry in 2 table-spoon (heated) mustard oil. Fry until the potato pieces turn light golden yellow. Remove and keep aside.
  • Now, heat the remaining oil and temper with bay leaves, cinnamon, cardamom, cloves, star anise and mace. Allow them to splutter.
  • Add chopped onion and sautè until it becomes translucent.
  • Now, add green chilli, ginger-garlic paste, remaining turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Sprinkle little water and stir for 2 minutes on low flame.
  • Add tomato puree and stir until the mixture starts separating from oil.
  • Now, add fried potato and marinated mete. Give it a quick mix.
  • Add water and mix again. Cover the lid and cook on medium flame for 15-20 minutes or until the mete is well cooked.
  • Open the lid and sprinkle garam masala. Mix well.
  • Your Mete Chorchori is ready to be served now.

Serve it hot with gorom bhat (piping hot rice) or roti/chapatti/naan/paratha. As I say always, squeeze a piece of lemon to enhance the taste.

Enjoy this authentic 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!

 
Komola Katla (Catla Fish Cooked in Orange Juice)

Komola Katla (Catla Fish Cooked in Orange Juice)

No love is greater than the love for food and to a Bengali like me, food is synonymous to fish 🙂 Valentine’s Day is here and to celebrate this day of love, I can’t think of anything else than fish. When the world is celebrating […]