Bengali Recipes
AMER MISHTI ACHAR RECIPE
INGREDIENTS
1 tsp mustard powder
1/4 kg sugar (powdered)
1 tblsp red chilli powder
100 gm mustard oil
1 tsp ginger paste
1/2 kg raw mangoes (peeld and cut finely)
salt to taste
How to make amer mishti achar :
- Mix the salt, sugar and mangoes and leave it in the sun for a couple of days or till the mangoes are tender.
- After sun drying the mangoes mix in the ginger paste, tamarind pulp, chilli powder, mustard powder and oil and stir fry on low heat up till it reaches a one-thread consistency.
- Take off from heat.
- Cool and store.
BENGALI FISH CURRY RECIPE
Ingredients:
2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets8
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)
How to make bengali fish curry :
- Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
- Keep aside for 30 minutes.
- Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
- Take off and keep aside.
- Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
- Mix in cut onion and stir fry until slightly brown in colour.
- Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
- Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
- Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
- Take off and decorate with cut green coriander leaves.
CHINGRI MACHER KOFTA RECIPE
Ingredients:
for kofta
2 big size onions (finely chopped)
salt to taste
500 gms prawns (small)
2 tblsp breadcrumbs
2 tsp mustard oil
4 green chillies (finely chopped)
2 tblsp ghee
2 bay leaves
1/2 cup coconut
1 tblsp coriander leaves chopped
1 egg
Grind To A Paste
1 large Onion
2 ” Turmeric
1 ” Ginger
How to make chingri macher kofta :
- Shell, de-vein and wash the prawns.
- Then boil them.
- When cooked, grind to make a smooth paste.
- Mix in the salt, onions, green chillies and cut coriander leaves.
- When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in bredcrumbs.
- Fry in hot mustard oil.
- Keep aside.
- Extract milk from the coconut.
- Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.
- Heat up oil in a saucepan.
- When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes, stirring all the time and adding a little water to keep the spices from scorching.
- Gradually stir in the coconut milk extract and a little salt.
- Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick.
- Pour out pure ghee on top just before serving.