Tag: non veg

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 […]

 
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 tasty, it’s also sacred. Growing up, fish was a must have during exam times as it’s considered to bring good luck and success. Not only eating, even a sight of a fish just before the exam is considered lucky. As a child, whenever I refused to eat fish Maa said “mach ke na korte pare na” (you should not say no to fish). Also, fish is must in any Bengali wedding. In short, fish brings us good luck and to start anything good, we rely on our very humble fish.

See Other Fish Recipes Here

As I said earlier in my other posts, fish is kind of a regular thing in my home. While Rohu, Telapia or Tengra are some of the fishes that are available easily here, Aar is something which is not very easy to get. Often, the Aar we get here is not very fresh and this is one fish which you cannot and should not compromise with the freshness. Naturally, I avoid buying Aar. Today luck favoured and we got some super fresh Aar in the market and I instantly grabbed 500 gms of it. Happy me on a happy Sunday 🙂

Aar Mach can be cooked in a variety of ways, but one that I love the most is Aar Macher Jhol. This is a super easy and utterly delectable recipe where the humble Aar is cooked with our very mighty potato with a dash of basic spices. It is truly a bliss to have this with gorom bhat (steamed rice). Here I am sharing the recipe with you all and hope you will like it.

Ingredients:

  • 500 gm aar mach
  • 1 big sized potato, diced
  • 1 tomato, chopped
  • 1 big sized onion, roughly chopped
  • 5 green chillies, slitted from middle
  • 1 table-spoon ginger-garlic paste
  • 1/2 tea-spoon nigella seeds
  • 2 tea-spoon turmeric powder (1 + 1/2 + 1/2)
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1/2 tea-spoon Kashmiri red chilli powder
  • 1/2 tea-spoon sugar
  • 3 table-spoon mustard oil + as required to fry the fish and potato
  • 2.5 cup warm water
  • salt, according to taste
  • a handful chopped coriander leaves

Method:

  • Wash the fish and rub with 1 tea-spoon turmeric powder and little salt. Heat required oil in a pan and shallow fry until light golden. Remove and keep aside.
  • Rub the potato pieces with 1/2 tea-spoon turmeric powder and little salt. Heat required oil and shallow fry until golden brown. Remove and keep aside.
  • Blend the chopped onion and make a fine paste. Keep aside.
  • Now, heat 3 table-spoon oil and temper with nigella seeds. Allow them to splutter.
  • Add onion paste and ginger-garlic paste and sautè until the mixture changes colour to brownish.
  • Now, add 1/2 tea-spoon turmeric powder turmeric powder, cumin powder, coriander powder, Kashmiri red chilli powder and salt. Sprinkle some water and stir on medium flame for 2-3 minutes.
  • Add chopped tomato and stir until the tomato gets blended.
  • Now, add water and give a quick mix. Cover and bring it to boil.
  • Add the fried potato and cover the lid. On a medium flame, let it cook for 5 minutes.
  • Open the lid and add fish. Mix well and cover the lid. On a medium flame, let it cook for 10 minutes or until the fish and potato are properly done.
  • Once everything is nicely done, sprinkle the chopped coriander leaves and turn off the flame. If you don’t like coriander leaves, you can substitute with 1/2 tea-spoon garam masala powder.
  • Your “Aar Macher jhol” is ready to be served now.

This dish along with piping hot rice made my Sunday 🙂 Don’t forget to squeeze some lemon juice while eating. 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!!!

 
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 […]

 
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 other Bengalis, my love for mustard is eternal and thus, mustard seeds are always present in my kitchen. I use them in both veg and non-veg curries and madly in love with its pungent smell and taste. While cooking with mustard paste is quite easy, I always choose to add little bit of posto (poppy seeds) along with it. This is Maa‘s secret trick and believe me, it enhances the taste so well.

See Other Fish Recipes Here

I love fish and fish is a regular thing in my home. We the Bengalis can actually swear by fish and yes, we don’t only eat them, they are integral parts of some of our most sacred affairs – wedding, just to name one of them. Fish loving Bengalis actually keep on experimenting with their fish recipes and this is an age old practice. The reason that we have a huge variety of fish recipes is the experiments done by our moms and grandmoms. Even today, the foodies like me have been experimenting such things everyday – that’s a never ending process 🙂

Tangra fish belongs to the family of cat fish and is comparatively delicate than the big fishes. Care should be taken while cooking this and should never be overcooked as they are prone to breakage. This fish always taste great when you fry them before cooking the curry. Today’s dish, Shorshe Tangra, can also be cooked by adding potato or eggplant pieces. Just rub the vegetables with little turmeric powder and salt and fry before adding to the main curry. Also, while preparing the curry, add the fried vegetables before you add fish and let them get cooked properly.

My recipe contains no such vegetables. I always add tomato whenever I make any dish with mustard paste. The combination of mustard and tomato is iconic. Here’s the recipe for you all.

Ingredients:

  • 500 gm tangra fish
  • 4 table-spoon yellow mustard seeds
  • 1 table-spoon poppy seeds
  • 8 green chillies (3 roughly cut + 5 slitted from middle)
  • 1 tomato, chopped
  • 1.5 tea-spoon turmeric powder (1 + 1/2)
  • 1/2 tea-spoon fenugreek seeds
  • 2 dried red chillies
  • 6 table-spoon mustard oil (3 + 3)
  • 1.5 cup warm water
  • salt, according to taste

Method:

  • Soak mustard seeds and poppy seeds together for 30 minutes.
  • Now, make a fine paste of mustard-poppy seeds together by adding 3 roughly cut green chillies. Keep the paste aside.
  • Rub the fishes with 1 tea-spoon turmeric powder and little salt.
  • Heat 3 table-spoon oil in a pan and fry the fishes until they change colour to golden brown. Remove and keep aside.
  • Now, heat the remaining oil in the same pan and temper with dried red chillies and fenugreek seeds. Allow them to splutter.
  • Add tomato and stir until it becomes mushy.
  • Add the fishes and remaining turmeric powder and give a quick mix.
  • Now, add the mustard-poppy paste and add warm water. Add required salt and mix well.
  • Lower the flame, cover the lid and cook for 15 minutes.
  • Check on the gravy, it should not be very thick. If it is thick, add some more warm water and cook for another 5 minutes. Do not overcook.
  • Turn off the flame and your Shorshe Tangra is ready to be served now.

Serve this with piping hot rice (gorom bhat) and make your afternoon meal delightful with the extra kick of mustard. I love it and hope, you will love it too 🙂

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.

Happy Eating!!!

 
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. […]

 
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 this day with cakes, cookies and sweets, we (me and my valentine), prefer it to be with Maach-Bhat (fish and rice) – such mach pagol (fish loving) Bengalis we are.

We have a trip planned for coming days and we are starting on Valentine’s Day itself. Thus, I keep busy with washing cloths, ironing them and packing – hardly getting time to focus on cooking. But yes, I just can’t let go the Valentine’s Day without any celebration. Today morning, as we went to the supermarket, I selected some items for baking and instantly my valentine asked me, “what are you going to bake?”. I replied, “ofcourse, something for pre-valentine celebration”. He smiled and said, “if you are cooking for me exclusively, I would prefer to eat something special with mach (fish) rather than cakes and cookies”. I changed my plan instantly and on the way home, we stopped at the local fish stall and purchased jumbo sized freshly cut Katla Mach. I knew what I am going to make with it.

See Other Fish Recipes Here

The season of komola aka orange has come to an end, but, there are still few sweet oranges I have in stock. I made the best use of them and made this super delectable Komola Katla – a spicy and tangy fish curry that creates a blast of flavours inside the mouth. The fish gets slowly cooked in spices mixed with a dash of sweet orange juice and a few segments of orange – it tastes unbelievably tasty 🙂 There can’t be anything more romantic than this.

Also, the heart shape of the big Katla piece in red creamy gravy makes my heart go gaga over it. Love is in the air and so on my plate 🙂 Good food and pure love are the two things that make life worthy – lucky me, I have both. With that said, here is the recipe of this lovely Bengali dish called Komola Katla. Maa prepares it with no onion and no garlic, but, I used both and the outcome is super tasty.

Ingredients:

  • 6 large pieces of Katla
  • 1.5 cup (300 ml approx) cup orange juice
  • 1 large onion, roughly cut
  • 7 garlic cloves
  • 1 inch ginger, roughly cut
  • 5 green chillies, roughly cut
  • 1 tomato, chopped
  • 7 orange segments (open the sealed parts)
  • 1/2 tea-spoon cumin seeds
  • 1.5 tea-spoon turmeric powder (1 + 1/2)
  • 1 tea-spoon cumin powder
  • 1 tea-spoon coriander powder
  • 1/2 tea-spoon red chilli powder
  • 1/2 tea-spoon Kashmiri red chilli powder
  • 1/2 tea-spoon garam masala powder
  • 6 table-spoon mustard oil (3 + 3)
  • 2 cup warm water
  • salt, according to taste

Method:

  • Rub the fish pieces with 1 tea-spoon turmeric powder and salt.
  • Heat 3 table-spoon oil in a pan and shallow fry the pieces. Remove and keep aside.
  • Make a fine paste of onion, garlic, ginger and green chillies together and keep aside.
  • Heat the remaining oil in the same pan and add cumin seeds. Allow them to splutter.
  • Add onion mixture paste and sautè until the paste turns light golden and becomes thicker.
  • Now, add remaining turmeric powder, cumin powder, coriander powder, red chilli and Kashmiri red chilli powder, salt and chopped tomato. Stir until the tomato turns completely blended.
  • Add warm water and give a quick mix. Cover the lid and bring it to boil.
  • Now, add the fish pieces and mix well with the gravy. Cover the lid and cook for 10-15 minutes on medium flame until the fish is well cooked.
  • Open the lid and lower the flame. Add orange segments and orange juice. Give a quick mix.
  • Cover the lid again and cook for another 5 minutes on low flame. You should not cook for longer time once you add the orange juice.
  • Open the lid and add garam masala powder. Give a quick mix and turn off the flame.
  • The Komola Katla is ready to be served now.

This should be served hot and should not be reheated again and again as the orange juice loses its flavour this way. Serve it hot with piping hot rice and squeeze some lime juice while eating. Komola Katla is utterly romantic in taste and can be a very good choice for your Valentine’s Day lunch at home.

Do try this romantic dish and let me know in comments about how you like it. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy Valentine’s Day in advance!

 
Doi Chingri (Prawns Cooked in Yogurt)

Doi Chingri (Prawns Cooked in Yogurt)

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 […]