Tag: Bengali cuisine

Mutton Liver Masala ( mete torkari)

Liver Masala or Mete Torkari is spicy Liver Curry. I have used Mutton (Goat) liver to make this curry. We used to eat this a lot in our childhood but now we eat it very seldom. This is a very easy dish and does not take much time. You can you other types of Liver, but I have only tried making it with Mutton Liver.

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Ingredients

Onions : I used red onions, as that is available in India.

Liver : This is Goat Liver, but you can use Chicken or Sheep liver for this recipe too.

Tomatoes : The Tomatoes that I used were the thin skinned round ones. You could use plum tomatoes, or even the canned whole tomatoes. But fresh is always better.

Ginger : Used root ginger which I peeled and Juliened some and grated some so you need quite a bit of Ginger.

Green chilies : The hot an spicy ones are preferred, but I depends on your Taste.

Chilli Powder : This dish is spicy so I used the hot chilli powder, not the Kashmiri Chilli powder which is mild but adds colour to the dish.

GARAM MASALA POWDER: Grind 4 or 5 Cardamoms, 4 or 5 Cloves, and an inch of Cinnamon. This is the Bengali garam masala powder. I have used 1/2 teaspoon of this powder in this dish.

Step by Step Guide

Heat the Wok/ kadai/ Pan , add the oil. When it is hot add the Whole Garam Masala: Black Cardamom, Green Cardamom, Cinnamon pieces, and a few cloves, and the Jeera ( cumin) seeds. This is the Tadka or seasoning.

After a minute, add the Sliced Onions and stir fry, till it is soft and opaque. Like the photo below.

Now add the Garlic and Ginger and stir fry till the raw smell of the Garlic is gone.

Add the Tomatoes, Salt , Coriander powder, Chilli Powder. Stir Fry till the Tomatoes are soft . For about 3 minutes.

Add the Liver pieces to this Tomatoes, and all the spices. Mix well .

Lower the heat, cover the wok and let it cook for 5 minutes. Do not add water.

After 5 minutes remove the lid and use a spoon to see if the Liver piece can be cut with the spoon. Also check the seasoning. If there is too much water, cook till almost dry. Like the photo above. Add a tablespoon of Ghee and Garam masala powder.

Transfer to a serving dish and Garnish With Ginger sliced thin, and slit green chillies and chopped Coriander leaves.

Serve Hot . Enjoy with Roti or Paratha.

Mutton Liver Masala ( Mete Torkari)

Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Bengali., Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams Mete or Mutton Liver
  • 1 medium sized Onions red onion
  • 1 Tablespoon Garlic grated or paste
  • 1 Tablespoon Ginger grated or paste
  • 5 grams Ginger cut into thin slices Julienne
  • 1/4 teaspoon Jeera seeds
  • 1 piece Black Cardamom
  • 2 or 3 pieces green / small cardamom
  • 4 pieces cloves
  • 4 Tablespoon Vegetable oil
  • 1 cup Tomatoes, peeled and chopped
  • 1 Teaspoon Coriander powder
  • 1/4 teaspoon Chilli powder
  • 4 pieces Green chillies slit (The spicy chillies)
  • 1 Tablespoon Chopped coriander leaves
  • 1 Tablespoon Ghee
  • 1/2 teaspoon Garam masala powder
  • 1 teaspoon Salt

Equipment

  • 1 Wok or Pan
  • 1 Knife, Spoons, grater

Method
 

Preparation
  1. Peel and slice Onions
  2. Peel and Grate Garlic and ginger
  3. Peel the skin of the Tomatoes and then cut into chunks
  4. Chop some coriander leaves and slit the green chilies for garnish
  5. Peel the Ginger and Julienne it
  6. Make Garam Masala powder by grinding 1 inch piece of Cinnamon, 3or 4 Green ( small)cardamoms, and 4 cloves. Uses 1/2 teaspoon of this powder.
  7. Wash and cut the Liver into bite sized pieces
How to Make the Mete Torkari/ Curry
  1. Heat a wok, kadai, or pan and add oil.
  2. When the oil is hot, add whole garam masala—black cardamom, green cardamom, cinnamon, cloves—and jeera (cumin seeds). This is the tadka or seasoning.
  3. After a minute, add the sliced onions and stir fry until soft and translucent.
  4. Add the garlic and ginger and sauté until the raw smell of garlic disappears.
  5. Add the tomatoes, salt, coriander powder, and chilli powder. Stir fry for about 3 minutes until the tomatoes become soft.
  6. Add the liver pieces and mix well with the tomatoes and spices.
  7. Lower the heat, cover the wok, and let it cook for 5 minutes. Do not add water.
  8. After 5 minutes, remove the lid and check if the liver pieces can be easily cut with a spoon. Also check the seasoning.
  9. If there is too much water, cook uncovered until almost dry.
  10. Add 1 tablespoon of ghee and garam masala powder.
  11. Transfer to a serving dish and garnish with thinly sliced ginger, slit green chilies, and chopped coriander leaves.
  12. Serve hot with roti or paratha.

Notes

Wash the liver very well
Cut into bite size pieces.

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Kosha Mangsho | Traditional Bengali Mutton Curry Recipe

Kosha Mangsho was cooked in my home on special days. Often when there was a dinner party. My Mother made Luchi ( A deep fried made with Maida / All purpose flour ) to accompany it most of the time, and the guests would focus only on the Kosha Mangsho.

Kosha Mangsho is a mutton curry which is slow cooked very patiently on low heat until the meat is tender and the gravy turns rich dark brown colour.

The Mutton ( goat meat ) that is used should have some fat , otherwise the rich taste is not achieved. Mustard oil is used in most Bengali recipes, in this case too Mustard oil gives the curry a special flavour. Ingredients used generally available in the pantry of Indian homes, so it can be made easily.

Preparation steps

  • Wash the Mutton pieces well, sprinkle 1/2 teaspoon of Salt and 1/2 teaspoon of turmeric powder, rub all the pieces with it and keep aside.
  • Slice the onions, ( I prefer red onions ).
  • Grate some Onion, Garlic and Ginger. Keep them in separate bowls.
  • Wash the Tomatoes, cut in big pieces and make a puree in your blender/ grinder
  • Measure out the masalas/spices and keep them ready

Ingredients for Kosha Mangsho

  • Mutton 1kg
  • Onion sliced 350 g
  • Grated Onion 40 g or 2 tablespoons
  • Grated Garlic 30 g or 1 teaspoon full
  • Grated Ginger 30g or 1 teaspoon full
  • Fresh Tomato pureed 250 g or Canned Tomato puree 1 tablespoon.
  • Garam masala powder 1 tsp
  • Kashmiri mirchi powder 1/4 tsp
  • Hot chilli powder 1/4 tsp or less
  • Salt 1 tsp
  • Haldi powder 1/2 tsp
  • Jeera powder 1/2 tsp
  • Dhania powder 1/2 tsp
  • Mustard oil 1/4 cup
  • Water 1 cup
  • Whole cinnamon 1 inch piece broken, 3 green cardamoms, 3 cloves 1 black cardamom

Tomato puree can be from a can too, I prefer the freshly made one. All you have to do is the run ripe tomatoes in a blender.

The grated onions give thickness to the gravy.n

Ginger and Garlic can be grated or ground , I use fresh Garlic and Ginger. The store bought Garlic and Ginger paste doesn’t taste the same.

The whole Garam Masala, 1inch cinnamon, 3 Green Cardamoms, 3 Cloves, and 1 black cardamom are used for the Tadka (seasoning the oil)

For the ground Garam Masala you just have to Grind some Cinnamon, Cardamom, and Cloves together, then add a teaspoon of the powder to the Mutton at the end.

Usually I buy Mutton with very little fat on the pieces for the everyday Manshor Jhol ( Mutton Curry) , but for this recipe you need the Fat. You could use less fatty pieces but then you may need more oil or ghee to get the right flavour and taste.

How to make Kosha Mangsho

  • Heat the oil in a Kadai/ wok,
  • When the oil is really hot add the Black cardamom first then the Cloves, green Cardamoms and the Cinnamon pieces to the oil
  • Stir a little, then add the sliced Onions. Then add the grated Onions and fry a little. After that, add the fresh Grated Garlic and Ginger. Keep frying on medium heat until the onions are brown.
  • Now Add the dry masalas/ spices : Salt, Turmeric powder, Chilli powder, Cumin and Coriander powders, stir fry for a minute or so
  • Add the Tomato puree. Keep stir frying until the raw smell of the masalas disappears. The oil should separate around the edges of the onion.
  • Add the Mutton pieces and stir fry till the onion and the rest of the masalas coat all the mutton pieces very well
  • Stir fry a little more and cover with a lid
  • Now you will have to cook on very low heat for a long time. Open the lid occasionally. Let the water that has accumulated on the lid drip into the mutton. Stir well and close the lid again. Keep repeating this, opening the lid and stirring the mutton after every 5 or 6 minutes. Mutton takes a long time to cook and this is the slow cooked method so it will take pretty long. It took about an hour for me. It depends on the quality of the meat.
  • In case the gravy get too dry and starts sticking to the bottom of the Kadai / wok , add a couple of tablespoons of water and continue the stir frying ( This is called Koshano in Bangla). The colour of the gravy will slowly turn a Dark Brown. Keep going till the mutton is soft enough to be cut by a spoon.
  • Add 1 full teaspoon of the Garam Masala powder, and mix it well with the curry.
  • The dish is done when the mutton is cooked and there fat floats round the gravy. There is very little gravy in this dish. You could add a few tablespoons of water. Add them in case you like a little more gravy.
  • Serve with Bengali Pulao, or Luchi /puri, Paratha or Roti

Step by step

  1. Heat the 1/4 cup of Mustard Oil in a Wok. Add 1 black cardamom when the oil is very hot. After a minute add the 3 Green Cardamoms, 3 Cloves and 1 inch piece Cinnamon broken.

2 After 1 minute, add the 350 g sliced Onions and Fry , Add the 40g of grated onions after a minute

3 Then add 30g Grated Garlic and 30g Grated Ginger. Stir fry till the onions are soft and brown

4 Now add the 1 teaspoon salt, Turmeric powder, 1/4 teaspoon Chilli powder, 1/2 teaspoon of Cumin powder and 1/2 teaspoon of Coriander powder. Stir fry for about 3 minutes.

5 Add the 250g of freshly made Tomato puree.

6 Keep stir frying with the Tomato puree and all the dry spices till it turns dark brown and some oil can be seen around the onions, as in the video

7 Now we can add the Mutton pieces to the onions and the spices.

8 Stir very well so that all the masala and the mutton are mixed well. This will take about 3 minutes.

9 Cover with a lid and reduce the heat to minimum.

10. After about 5 minutes, open the lid gently to one side. This ensures that the water on the lid drips into the Mutton curry. Add the Garam Masala powder.

11.Stir well for a minute and again cover with the tight lid.

Repeat the two steps, 10 and 11, until the mutton is soft. It should be tender enough to be cut with a spoon. Garam Masala i added only once though.

if at anytime there is very little gravy , or the Mutton is sticking to the bottom of the pan, just add a couple of tablespoons of water and cover.

The gravy in Kosha Mangsho is less, so add water a little at a time. I needed about 1/2 cup of water for this time. it depends a lot on the quality of the Meat.

The Kosha Mangho is ready when the Mutton is soft and there is oil floating around the meat.

Total time taken for cooking this dish was 2 hours, because it has to be cooked in low heat.*

Tips for best results

  1. * You could shorten the time taken to make this by using a Pressure Cooker to soften the meat. Repeat steps 10 and 11 few times. Then, transfer the mutton curry into a pressure cooker. add 1 cup water. Put the pressure cooker on high heat. After the first whistle, lower the heat to minimum. Let it cook for 6 to 10 minutes. Let the pressure cooker cool completely before opening the lid. Now transfer the mutton curry back to the Kadai. Let it cook on medium heat until the gravy is thick. The oil should be seen floating around the mMeat and Gravy.
  2. Buy the best quality fatty Mutton ( Khashir Mangsho).
  3. Use a heavy bottom pan with a well fitting lid, Dutch Ovens are great for this. I used a cast iron Kadai. Cast iron is excellent because the gravy’s colour becomes dark brown because of the Iron. My grandmothers always used Iron Kadais/woks for all their cooking. If you use Iron utensils, transfer the dish into a serving bowl right after cooking. Otherwise, it will become black.

Enjoy the Kosha Mangsho with Basanti Pulao, or Luchi or Roti.

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Kosha Mangsho | Traditional Bengali Mutton Curry Recipe

Kosha Mangsho is a traditional Bengali mutton curry where tender pieces of mutton are slow-cooked with onions, yogurt, and aromatic spices until the gravy becomes thick, rich, and deeply flavorful. This celebratory dish pairs wonderfully with luchi, paratha, pulao, or steamed rice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 5 persons
Course: Main Course
Cuisine: Bengali , Indian
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Kg Mutton ( The pieces should be big and have a bit of Fat on them )
  • 350 g Sliced onions ( Red Onions are best for this recipe)
  • 40 g grated onions ( 2 tablespoons )
  • 30 g Grated Garlic ( 1 teaspoon)
  • 30 g Grated Ginger ( 1 teaspoon )
  • 250 g Fresh Tomato Pureed ( or 1 Tablespoon of canned puree)
  • 1 tsp. Garam Masala Powder
  • 1/4 tsp. Kashmiri red chilli powder ( Degi Mirch)
  • 1/4 tsp. Hot chilli powder ( optioanal)
  • 1 tsp. Salt ( adjust to your taste later)
  • 1/2 tsp. Turmeric Powder
  • 1/2 tsp. Coriander powder ( Dhania Powder)
  • 1/2 tsp. Cumin powder ( Jeera Powder)
  • 1/4 Cup Mustard Oil ( any Vegetable oil will do too)
  • 1 Cup Water
  • Whole cinnamon 1 inch piece broken, 3 green cardamoms, 3 cloves, 1 black cardamom ( For the Tadka/ phoron or seasoning)

Equipment

  • 1 Heavy Bottom Pan or Kadai
  • 1 Knife, Grater
  • 1 Blender Grinder

Method
 

  1. PREPARATION
  2. Wash the Mutton pieces well, sprinkle 1/2 teaspoon of Salt and 1/2 teaspoon of turmeric powder, rub all the pieces with it and keep aside.
  3. Slice the onions.
  4. Grate the Garlic, Ginger, and Onions
  5. Wash the Tomatoes, cut in big pieces and make a puree in your blender/ grinder
  6. Garam masala – Grind 1inch piece of Cinnamon, 4 or 5 small cardamoms, 4 or 5 Cloves, and together and keep aside. We will use a little bit of this powder.
  7. Gather all the spices before starting.
  8. HOW TO MAKE THE MUTTON CURRY
  9. Heat the oil in a Kadai/ wok/ Pan. When the oil is really hot add the Black cardamom first then the Cloves, green Cardamoms and the Cinnamon pieces to the oil
  10. Stir a little, then add the sliced Onions. Then add the grated Onions and fry a little. After that, add the fresh Grated Garlic and Ginger. Keep frying on medium heat until the onions are brown.
  11. Now Add the dry masalas/ spices : Salt, Turmeric powder, Chilli powder, Cumin and Coriander powders, stir fry for a minute or so
  12. Add the Tomato puree. Keep stir frying until the raw smell of the masalas disappears. The oil should separate around the edges of the onion.
  13. Add the Mutton pieces and stir fry till the onion and the rest of the masalas coat all the mutton pieces very well
  14. Stir fry a little more and cover with a lid
  15. Now you will have to cook on very low heat for a long time. Open the lid occasionally. Let the water that has accumulated on the lid drip into the mutton. Stir well and close the lid again. Keep repeating this, opening the lid and stirring the mutton after every 5 or 6 minutes. Mutton takes a long time to cook and this is the slow cooked method so it will take pretty long. It took about an hour for me. It depends on the quality of the meat.
  16. In case the gravy get too dry and starts sticking to the bottom of the Kadai / wok , add a couple of tablespoons of water and continue the stir frying ( This is called Koshano in Bangla). The colour of the gravy will slowly turn a Dark Brown. Keep going till the mutton is soft enough to be cut by a spoon.
  17. Add 1 full teaspoon of the Garam Masala powder, and mix it well with the curry.
  18. The dish is done when the mutton is cooked and there fat floats round the gravy. There is very little gravy in this dish. You could add a few tablespoons of water. Add them in case you like a little more gravy.
  19. Serve with Bengali Pulao, or Luchi / Puri, Paratha or Roti

Notes

  1. Mutton should have some fat on the pieces. This is a rich Mutton Curry, if the Muttton is too lean you need to add more Oil or Ghee. 
  2. The gravy is Thick and Licious, not watery. ( called Makha- Makha in Bengali)

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Easy Shrimp and Vegetable Curry with Onion Stalks ( piajkoli diye chingri maach)

This an easy recipe for a mixed vegetable dish in which the Onion Floral Stalks are the main ingredients. Adding some fish to it makes it even more tasty. Tangra Maach ( dwarf striped catfish) or Chingri Maach ( Shrimp/Prawn) are the usual choices for this dish. The Recipe is the same for both of them. Probably other small fish can also be used, but I have not tried that.

Onion flower stalks, which are called Piaj Koli in Bengali are not available throughout the year. I find them in the market in the winter months. Unlike the Onion Leaves (Spring Onions), the flower stalks retains its shape when cooked . Also the stalks are hollow so the juices or gravy get in and tastes great. In the picture below you can see the difference between Piaj Koli ( Onion Floral stalk ) and Piaj saag ( Spring onion).

If the (Piaj Koli) onion floral stalks are not available, you can use the leaves, Spring Onion, ( Piaj Saag). The taste will differ slightly. You will need more leaves than floral stalks because the leaves wilt when cooked.

NOTE: The photos and videos are taken by me on my phone. The videos are a bit shaky unfortunately .

These are the vegetables used

Prepping

  • Potato, ( Aloo) – Wash and peel the skin. cut in half lengthwise and then make thick slices
  • Eggplant ( Begoon) – Wash and cut into 2 or 3 inch cubes. If you have the Japanese long eggplant the cut lengthwise then into 3 pieces each.
  • Onion floral stalks ( piaj koli) – Wash them, then discard any yellowed ones. I discard the bud and a bit of the bottom . Then cut into 2 inch lengths. If you are using Spring onion, first remove the yellowed and dried leaves. Then, cut the leaves into 2 inch lengths. You can chop up the white part or the the bulb into pieces and add them to the sliced onion.
  • Green chilies ( kancha lonka) – wash and slit each one.
  • Onions ( Piaj ) – Peel onions, make thin slices , and grate some of it too. Amounts are specified in the Ingredients
  • Shrimp ( Chingri maach ) . Remove the shell, except the tail. Clean the black thread like thing on the back. Wash well, drain out all the water. sprinkle some salt and turmeric powder on the shrimp , mix well.

Ingredients

  • Potatoes ( Aloo) Peeled and cut 175 g
  • Eggplant ( Begoon ) cut 135g
  • Onion floral stalk ( Piaj koli ) washed and chopped 135g
  • onion sliced (piaj ) peeled and sliced162g
  • onion grated (piaj bata )15 g or 2 tbsp
  • Water ( Jol) 1/2 cup
  • Shrimp ((Chingri maach) 250g ( after cleaning)
  • Salt ( noon) 1teaspoon
  • Turmeric powder ( holud ) 1/4 tsp
  • Chili powder ( lonka gudo) 1/4 tsp
  • Green chilies ( kancha lonka ) 5 or 6 slit
  • Mustard oil ( sorsher tel) 4 tbsp + 2 tbsp
  • Nigella seeds ( kalonji/ kalo jire) 1/4 tsp.
  • Garlic ( rosun) grated 15g or 1 Tablespoon.

Method

  • Heat a wok/ kadai or a pan and add the Mustard oil ( 4 tablespoon)
  • Fry the shrimp (250) in this hot oil till the shrimp get reddish. Take the shrimp out with a slotted spoon, onto a plate and keep aside
  • Add the Nigella seeds ( 1/4 tsp. ) and a slit 1 green chili to the remaining oil, and stir a minute. You can add couple of more teaspoons of oil to the Wok if necessary.
  • Add the Garlic,( 1 tablespoon) stir fry
  • Now add theground or grated onion ( 2 tablespoons ), stir fry till the raw onion smell is gone
  • Add the sliced onion ( 162 g ) to this and stir fry till they are soft.

Next, add the salt (1 tsp). Then, add Turmeric powder (1/4 tsp) and Chili powder (1/4 tsp). Stir fry for a minute.

Put the ,eggplant ( 135g), potatoes ( 175g), and the onion floral stalks ( 135g) in. Stir a while with the sautéed onion and spices already in the wok/ pan.

Add the remaining slit green chilies and the water ( 1/2 cup)

Cover with a lid and let it simmer.

After about 5 minutes, remove the lid. Check if the vegetables are soft. See if they are almost done or not.

If the eggplant is soft, add in the fried shrimps that you had kept aside .

Give it a stir then put the lid on again.

Let is simmer on low heat for 2 minutes.

After about 2 minutes, open the lid to check the potato. Make sure it is done. There should also be a little gravy.

The dish is ready, It should not be completely dry but should have a little gravy.

Transfer to a serving dish and serve with hot cooked rice or roti.

Leftovers can be kept in the fridge for a out 2 days. warm it up in the Microwave when you want to eat it again.

Variation to this recipe.

Tangra Maach piaj koli diye. ( onion floral stalks with Tangra maach)

Tangra Maach ( variety of catfish)

These are Tangra Maach that have been fried a little. The Vegetables are cooked exactly the same way as in the recipe above. The only difference is that, when the vegetables are cooked, the Tangra Maach is added. It is then simmered for a few minutes before taking it off the flame.

The Tangra with all the onion floral stalks and other vegetables

Tangra is a small ( dwarf) fish, a variety of catfish. It is a fresh water fish found in rivers and pond. Ones I have used are about 8 to 10 cms long.

Clean the fish, keeping the head. Add salt and turmeric powder and let them sit for at least 15 minutes before frying them.

The recipe for the vegetables are the same as above. After adding the fish, let it simmer for 5 to 7 minutes. This will make the fish soft and help it imbibe the taste.

Easy Shrimp and Vegetable Curry with Onion Floral Stalks (Piaj Koli Diye Chingri Maach)

  • Servings: 4
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Ingredients

  • Shrimp (Chingri Maach), cleaned – 250 g
  • Potatoes (Aloo), peeled and sliced – 175 g
  • Eggplant (Begoon), cubed – 135 g
  • Onion floral stalks (Piaj Koli), chopped – 135 g
  • Onion, thinly sliced – 162 g
  • Onion, grated – 15 g (about 2 tbsp)
  • Garlic, grated – 15 g (about 1 tbsp)
  • Green chilies, slit – 5–6
  • Water – 1/2 cup
  • Mustard oil – 6 tbsp (4 tbsp + 2 tbsp)
  • Nigella seeds (Kalonji/Kalo Jire) – 1/4 tsp
  • Salt – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Chili powder – 1/4 tsp

Directions

  1. Heat a wok or pan and add 4 tablespoons mustard oil.
  2. Fry the shrimp in hot oil until they turn reddish. Remove and set aside.
  3. Add nigella seeds and 1 slit green chili to the remaining oil. Stir briefly.
  4. Add grated garlic and sauté.
  5. Add grated onion and fry until the raw smell disappears.
  6. Add sliced onions and sauté until soft.
  7. Add salt, turmeric powder, and chili powder. Stir for 1 minute.
  8. Add potatoes, eggplant, and onion floral stalks. Mix well with spices.
  9. Add remaining green chilies and 1/2 cup water.
  10. Cover and simmer for about 5 minutes until vegetables are nearly cooked.
  11. Add the fried shrimp, stir gently, cover, and simmer on low heat for 2 minutes.
  12. Check that potatoes are fully cooked and there is a little gravy.
  13. Remove from heat and serve hot with steamed rice or roti.

Rita's Recipes1 Comment

Parshe Maacher Jhal (Bengali Mustard Fish Curry Recipe)

Parshe is a small, freshwater fish. It is also known as Indian White Mullet. It has a soft flaky texture, and earthy flavour. It does have scales and a few bones though. It is very popular in Bengal and Odisha. Parshe is cooked in various ways but the most popular and delicious is Parshe Maacher Jhal. This is a pungent , spicy dish with a mustard gravy. The recipe below is very easy, and if you cannot find Parshe, you can use Tilapia, or Tangra.

First the fish has to be cleaned and then washed very well before cooking. The fish is then fried or sautéed. The fish are fried briefly. It’s dropped in very hot oil and flipped over once. Then it is taken out of the oil and set aside. This is to seal in the juices, it also keeps the fish intact in the gravy, does not disintegrate. It is a spicy dish and is eaten with cooked rice.After frying, it is added into a gravy Mustard paste, salt , turmeric and chilli powder.

Jump to Recipe

INGREDIENTS

  • Parshe 6 pieces, ( approximately 500 gm) cleaned , gutted and washed
  • Mustard seeds 2 tablespoons yellow mustard and 1/2 tablespoon of black mustard seeds
  • Mustard oil 6 to 8 tablespoons
  • Water 1/2 cup
  • Yogurt 2 teaspoons
  • Turmeric pwd 1/4 tsp
  • Salt 1 tsp
  • Chilli powder 1/4 tsp
  • Nigella seeds ( Kalo Jire) 1/4 teaspoon
  • Green chilies slit 4 to 6

Prepping

  • Clean and gut the fish and wash well. Sprinkle 1/4 teaspoon of salt and 1/4 teaspoon of turmeric powder on the fish, set it aside.
  • Gather all the dry spices, salt, chilli powder and turmeric powder
  • Slit the green chillies
  • Soak the mustard seeds together in a cup with about 1/4 cup water for 30 minutes.
  • Strain the water out with the help of a sieve.
  • Put the mustard seeds in a grinder. Add a pinch of salt and 1 green chilli. Grind it to a paste.
  • Transfer the mustard paste into a small bowl and keep aside.

Method

  • Heat the 8 Tablespoons of Mustard Oil in a kadai / wok / frying Pan
  • Saute the Fish one or two at a time. Take it out of the kadai. Keep it on a dish. Fry all the 6 fishes.
  • Once the fish is fried there will be some oil left over in the Kadai. Use the same oil ( you can reduce the amount if you want ) to make the gravy
  • Temper the oil with 1 slit green chilli and the 1/4 tsp Kalonji ( Nigella) seeds
  • Add the yogurt, turmeric powder, salt, and chili powder to the mustard paste. Mix in a couple of teaspoons of water. Combine the ingredients to make a paste.
  • Once the green chili, turns a little brown, pour the mustard paste into the kadai.
  • Keep stirring , till the raw smell of the spices are gone and the oil separates around the edges.
  • Add the 1/2 cup of water, and the slit green chilies and bring the gravy to a boil.
  • Once it starts boiling add the fried /sauteed fish to the gravy.
  • Cover with a lid and reduce the heat.
  • Let it simmer for about 2 or 3 minutes on low heat. Taste and adjust the salt if needed.
  • Transfer to a serving dish and enjoy with hot cooked rice.

Parshe Maacher Jhal (Bengali Mustard Fish Curry Recipe)

A simple Bengali mustard fish curry made with Parshe fish and green chilies, perfect with steamed rice. Parshe is a delicate Grey Mullet fish considered a delicacy by Bengalis. The recipe involves cleaning, frying the fish, and creating a spicy mustard gravy with ingredients like yogurt, turmeric, and chilli powder. The dish is typically served hot with cooked rice, offering a flavourful dining experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 persons
Course: Main
Cuisine: Bengali , Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams Parshe Fish I got 6 pieces
  • 2 teaspoon yellow mustard seeds
  • 1/2 teaspoon black mustard seeds
  • 1/2 cup water
  • 2 teaspoons yogurt
  • 1 teaspoon salt plus more
  • 1/4 teaspoon turmeric powder ( holud) plus a little more
  • 1/4 teaspoon Chilli powder
  • 1/4 teaspoon Nigella seeds ( Kalo Jire)
  • 6 to 8 Tablespoons Mustard oil
  • 4 to 5 whole Green chillies spicy variety

Equipment

  • 1 Wok or Pan
  • 1 Grinder

Method
 

  1. PREPARATION
    Make the mustard paste – Soak the black and yellow mustard seeds in 1/2 cup of water for at least 30 minutes. Drain out the water with the help of a sieve. grind the soaked seeds in a grinder wit a pinch of salt and 1 green chilli. You may need to add a couple of spoonfuls of water to get a nice smooth paste.
    Clean the fish – Remove the gut and wash drain out the water and sprinkle 1/2 tsp Salt and a pinch of Turmeric powder on the fish. Coat the fish with I
    In a bowl mix the the Mustard paste, 1/4 teaspoon of Turmeric powder, and 1 teaspoon of Salt, and 1/4 tsp of Chilli powder, and 2 teaspoon of Yogurt with 1/4 cup of water. This is for the gravy.
  2. HOW TO MAKE THE GRAVY.
  3. Heat a wok or a big pan, add i=oil and let it be smoking hot.
  4. Add a fish ,to the oil, after a 2 seconds turn the fish over so that the fish get sauteed on both sides. Remove from the wok and keep on a plate. Fry all the fish this way and keep aside
  5. If there is more than 2 Tablespoons of oil left in the wok after frying all the fish then pour out some so that there is about 2 Tablespoons still remaining.
    TADKA ( PHORON) Add the Slit Green chillies, and the Nigella seeds to the hot oil
  6. After a minute or so, pour the mustard salt turmeric mixture you had made onto the Tadka. (phoron). Stir well
  7. Keep stirring till the oil bubbles around the mustard paste.
  8. Pour in the 1/2 cup of water, and Stir well. Add the slit green chillies. Let it boil for a minute or so
  9. Gently Drop the fish one by one into the gravy. Let it simmer for at least 3 minutes.
  10. The gravy will thicken as it boils. fish has to cook in the gravy for at least 3 to 5 minutes.
  11. Switch off the heat and transfer to a serving dish.
  12. Best served hot with hot steamed rice..

Notes

Adjust the number of green chilies according to your spice preference
Always use mustard oil for authentic Bengali flavour.
Do not fry the fish too much, as it can become hard.
Be very careful when frying the fish. It will splatter, so stand as far as possible or use a plate as a shield.
Adjust the number of green chilies according to your spice preference.

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Bhetki Maacher Paturi: Steamed Fish Wrapped in Banana Leaf

Bhetki is called Barramundi or Asian Sea Bass in English. We make various dishes with Bhetki. This dish, Bhetki Maacher Paturi is easy to make and is healthy and delicious. Basically a piece of fish and some mustard paste is wrapped in banana leaf and steamed. You could use other fish too if Bhetki is not available, like Red snapper fillet, or Tilapia fillet. If Banana leaf is not available you can wrap with Foil or Parchment paper, like in Fish en Papillote.

The steps are

  1. Cut the banana leaf into approximately 12 inch pieces
  2. Clean and filet the Bhetki, then cut into approximately 2 inch pieces.
  3. Make the mustard paste
  4. Wrap the fish pieces with a little of the mustard paste.
  5. Steam the parcels of fish.

Ingredients

  • Yellow Mustard seeds ( Sorshe, Sarason ). 4 Tablespoons
  • Bhetki fillet cut into 2 or 3 inch pieces, used 8 pieces
  • Turmeric powder ( Holud, Haldi ) 1/2 teaspoon
  • Mustard oil ( Sorsher tel, Sarason ka tel ). 2 tablespoons plus more for brushing the leaves with.
  • Coconut ( Narkel, Nariyal ) grated or pieces 5 tablespoons
  • Green chillies ( Kancha lonka, Hari mirch ) 10 pieces ( hot and spicy)
  • Salt ( noon, namak). 1/2 teaspoon and 1/2 teaspoon
  • Banana leaves ( kola pata, kela patta ) 8 pieces
  • Water ( Jol, Paani)b1/2 cup or just enough to make the mustard paste.
  • Twine or thread ( dhaga ). for tying the parcels

Prepping

Wash and marinate the pieces of fish with 1/2 teaspoon of salt and 1/4 teaspoon of turmeric powder. By the time the mustard paste is done the fish will be marinated.

If you get a whole Banana Leaf cut along the mid vein to get 2 long pieces, then cut each into 12 inch pieces. Wash well. Then soften the leaves. ( below is the video of How to soften the Banana leaf) )

In a bowl soak the mustard seeds with a little water for about 1/2 hour. After 30 minutes, drain out the water and grind it in a blender / grinder (or on a stone) with the 4 tablespoon of coconut grated and 1 or 2 hot green chilies. Add just enough water to be able to grind but just enough to make a paste, not a slurry.

Now we are ready to wrap the fish in the leaf

How to Soften the Banana leaves

The fresh Banana leaves cannot be folded because they tear along their veins. so we have to soften them.

1 Dip the leaves in boing water for just a couple of minutes. You will seethat the leaves will become soft and pliable.

2 The other way to heat it over a stove. Or heat it on a big pan for a few minutes.

Both methods work well but I prefer the First one.

1st method pf softening banana leaf
2nd method of softening the Banana leaf

Dry the leaf as much as possible before wrapping the fish in it.

How to Wrap

Add the Mustard oil, and salt to the Mustard paste, and mix it well. Taste it so that the seasoning is right. It should be a little spicy.

Take one leaf and put it on a plate with the right side up

Place 1 teaspoon of mustard paste ( use less if you prefer) in the middle of the leaf.

Place the piece of Fish on the Mustard paste and put a teaspoon of the mustard paste on the fish and top it with a Chili, ( slit the chili if you like very spicy)

Wrap the 2 long sides first over the fish, then wrap the other sides over.

Tie it with a piece of thread or twine. You can also use a toothpick to pin the folds if you want. 1 parcel made

Keep this on a plate. Finish wrapping all the fish pieces .

Place them in a steaming basket or whatever steamer you have, and steam for 5 to 6 minutes on one side the flip the parcels and steam for about 5 minutes.

To serve remove the string, and serve the fish in the banana leaf or you can remove the leaf and serve only the fish. I serve with the leaf but the string removed. This is best with hot cooked rice.

How to wrap the fish step by step photos

Bhetki Maacher Paturi (Steamed Fish in Banana Leaf with Mustard)

  • Servings: 4
  • Print

Ingredients

  • Bhetki (Barramundi/Asian Sea Bass) fillet – 8 pieces (2–3 inch pieces)
  • Yellow mustard seeds – 4 tbsp
  • Fresh grated coconut – 5 tbsp
  • Green chilies – 8–10 (adjust to taste)
  • Turmeric powder – 1/2 tsp (1/4 tsp for marinade + 1/4 tsp for paste if desired)
  • Salt – 1 tsp total (1/2 tsp for fish + 1/2 tsp for paste)
  • Mustard oil – 2 tbsp (plus extra for brushing leaves)
  • Banana leaves – 8 pieces (about 12 inches each)
  • Water – about 1/2 cup (just enough to grind mustard paste)
  • Twine/thread or toothpicks – for tying

Directions

  1. Wash the fish pieces and marinate with 1/2 tsp salt and 1/4 tsp turmeric. Set aside for 20–30 minutes.
  2. Soak mustard seeds in water for 30 minutes. Drain and grind with grated coconut and 1–2 green chilies, adding just enough water to make a smooth paste (not watery).
  3. Add mustard oil and remaining salt to the mustard paste. Mix well and taste for seasoning.
  4. Cut banana leaves into 12-inch pieces. Wash and soften them:
  • Dip in boiling water for 1–2 minutes, OR
  • Gently heat over a stove or pan until pliable. Dry the leaves before using.
  1. Place one banana leaf on a plate, shiny side up. Spread 1 teaspoon mustard paste in the center.
  2. Place one piece of fish over the paste. Spread another teaspoon of mustard paste on top and add a slit green chili if desired.
  3. Fold the long sides over the fish, then fold the shorter sides to make a sealed parcel. Tie with twine or secure with a toothpick.
  4. Repeat for all fish pieces.
  5. Arrange parcels in a steamer. Steam for 5–6 minutes on one side, flip carefully, and steam another 5 minutes.
  6. Remove from steamer. Untie and serve in the banana leaf or remove leaf before serving.

Serve hot with plain steamed rice.

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Aloo Jhinge Posto | Traditional Bengali Ridge Gourd and Potato with Poppy Seeds

Posto is a Bengali word for Poppy seeds. It is used in many Indian curries as a thickener. In Bengali Cuisine, poppy seeds are ground into a paste and cooked with vegetables. Sometimes we eat ground Posto with just mustard oil and salt. We add green chilies and mix it with a little cooked rice as a starter.

In this recipe I have used Jhinge or Ridge gourd with the Potatoes / Aloo. In Bengal, the weather is very hot and humid in the summer. We do not feel like eating spicy food then. That is foods cooked with onion, garlic, ginger, etc. So in the summer months we often make different types of Sabzis ( vegetable dishes ) with posto. Posto dishes are sometimes paired with a special Dal called Biuli Dal ( Urad In Hindi and Blackgram in English).

This dish Aloo Jhinge Posto is very simple and easy to make. However, there are two important things. One is mustard oil. The other is grinding the Posto poppy seeds properly. The only spice used is green chilies and salt, so the chilies have to be hot.

It is very easy to make this dish. In a kadai/ wok, heat some mustard oil. Drop a couple of slit green chilies in the oil. Then add the vegetables and stir fry a little. Add salt and cover the vegetables. Lower the heat. Let them cook until the vegetables are soft enough to be cut with a spoon. Ensure the water has almost dried out. Add the ground posto then stir to mix it in well. Let the water dry out as much as possible then take it off the heat.

Prepping.

Grinding the Posto /poppy seeds involves three techniques. One method is to soak the poppy seeds in some water for at least 30 minutes. Drain the water out and crush the poppy seeds with a green chili and a pinch of salt, on a Sheel Bata (a flat stone used for grinding spices). This is the traditional and the best way.

The next one is using a good electric blender/ grinder. First, strain the water from the soaked seeds using a strainer. Then put the seeds in the grinder. Grind them with a green chili, a pinch of salt, and a few tablespoons of water.

The third method is to grind the seeds first and then soak them. Any coffee grinder can be used. In this case you won’t be capable of grinding the green chili with the Posto seeds. When using the coffee grinder, you have to grind in intervals. The grinder becomes very hot, so you need to let it cool down before trying again. This takes a time as you have to grind the Posto/Poppy seeds to a paste. Then take the Posto paste out in a bowl. Add some water to it. Soak it for about half an hour.

Potatoes or Aloo : Wash the potatoes. Peel off the skin. Then, dice it as shown in the photos above.

Jhinge or Ridge gourd: wash the Jhinge. Peel only the ridges and some of the green skin . Then dice it like the photo below.

Green chilies: Wash and then slit them lengthwise.

Transfer to a serving dish and serve warm or at room temperature with boiled rice.

The Article below is about how the Opium Trade influenced our food, especially the use of Poppy seeds/ Posto.

THE STORY OF ALOO POSTO: A FOOD HERITAGE THAT EMERGED FROM HISTORY OF OPPRESSION by Tanuka Guria

Aloo Jhinge Posto | Traditional Bengali Ridge Gourd and Potato with Poppy Seeds

Aloo Jhinge Posto is a classic Bengali summer dish made with ridge gourd, potatoes, freshly ground poppy seeds, green chilies, and mustard oil. Light, comforting, and full of traditional flavour, it is best enjoyed with hot steamed rice on a warm day.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Main Course, Side Dish
Cuisine: Bengali , Indian, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 40 g posto or poppy seeds
  • 1/2 cup Water to soak the poppy seeds
  • 300 g Potatoes peeled and diced
  • 400 g Ridge gourd ( jhinge ) peeled and diced
  • 4 pieces the hot green variety. 1 for grinding with the poppy seeds and 3 for the curry
  • 1 tsp. Salt
  • 3 +1 Tbsp.. Mustard oil 1 Tbsp. oil for garnishing

Equipment

  • Grinder. either stone or electric grinder
  • 1 Wok/ kadai or a heavy bottom pan with a lid.
  • knife and Peeler

Method
 

Preparation

  1. How to Grind the Posto (Poppy Seeds)

    There are three ways to grind posto, each producing slightly different results.
    1. The traditional method is to soak the poppy seeds in water for at least 30 minutes. Drain the water and grind the seeds with a green chili and a pinch of salt on a sheel bata (a traditional flat grinding stone). This method produces the best texture and flavour and is the way posto has been prepared in Bengali kitchens for generations.
    2. A quicker alternative is to use a good electric grinder or blender. After soaking the seeds, drain them well using a strainer. Transfer the seeds to the grinder along with a green chili, a pinch of salt, and a few tablespoons of water. Grind to a smooth paste, scraping down the sides of the jar if necessary.
    3. The third method is to grind the poppy seeds before soaking them. A coffee grinder works well for this purpose. Since the seeds are ground dry, it is not possible to grind the green chili along with the posto.
    When using a coffee grinder, grind the seeds in short intervals, as the grinder can become quite hot. Allow it to cool down between sessions before continuing. This method takes a little time, as the poppy seeds need to be ground very finely to achieve a smooth paste.
    Once the seeds have been ground, transfer the posto paste to a bowl and add enough water to cover it. Let it soak for about 30 minutes before using it in the recipe.
  2. Jhinge or Ridge gourd: wash the Jhinge. Peel only the ridges and some of the green skin . Then dice it.
  3. Potatoes or Aloo : Wash the potatoes. Peel off the skin. Then, dice it .
  4. Wash and slit the Green Chillies.
How to cook the Aloo jhinge Posto
  1. Heat the Kadai/Wok.
  2. Add the mustard, and let ir become smoking hot
  3. Add 1 slit green chili as tarka,/ seasoning and let it brown a little
  4. Add the diced Potatoes and stir fry till they are slightly brown at the edges
  5. Now the ridge gourd / jhinge goes into the Kadai/ wok. also add the slit green chillies, and salt.
  6. Stir and cover with a lid and lower the heat.
  7. The jhinge/ Ridge Gourd releases a lot of water and the potatoes will cook in that water.
  8. Once the vegetables are cooked, and you can cut them with a spoon, take off the lid and let all the water evaporate.
  9. Add the Posto / poppy seed paste to the vegetables and stir fry till all the Posto and the vegetables are mixed nicely. Since Jhinge is a vegetable with a lot of water the Aloo jinge posto is not very dry.
  10. Sprinkle the 1 tablespoon of Mustard oil as a garnish and extra flavor before taking it off the heat .
  11. This is best eaten with Hot steaming rice. You can serve the alu Jhinge Posto Hot or at room temperature.

Notes

This dish needs the Mustard oil. There are no spices used other than Salt and Green chillies.
The Chillies have to be hot otherwise you don’t enjoy.
Mustard oil Garnish, is what my Grandmother used to do, and I follow her.

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