Tag: Bengali food

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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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.
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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.

Rita's Recipes2 Comments

Light and Aromatic Rui Fish Curry Recipe. ( Rui Maacher Patla Jhol)

This Dish is made with very few spices and only a few vegetables. It is something we have when recovering from an illness. We also enjoy it on very hot summer days. It is light, and aromatic and easy to digest, with protein and vegetables in one dish. I have used Rui Maach (or Rohu, Carp in English). Rui is a fresh-water fish, not fatty but has bones. Tilapia or Snapper can be used instead of Rui . Aloo ( Potato) and Potol ( or Pointed Gourd ) are the vegetables I have used. If Potol is not available, then you can use Begoon ( Eggplant ) and Jhinge (Ridge gourd). You can even use Sem (Broad Beans).

Jump to Recipe

The Fish: Rui maach and Katla Maach (or Carp ), are both fresh water fish. They can grow big . For this Jhol it is best too buy the small one. The older the fish the more fatty the fish gets, and that is not suitable for this dish. Another fish that can be used is Magur Maach, ( walking Catfish) a freshwater air-breathing fish scientifically known a (Clarias batrachus).

Potol or Pointed Gourd: this vegetable is avaiable in the summer months in India.

Aloo or Potato.

Ginger : It is essential to use fresh ginger. It is the most important ingredient in this recipe.

Fresh Coriander leaves/ Cilantro.

Mustard oil: Most Bengali food is cooked in Mustard oil, but in this recipe you can you can use vegetable oil too.

To make this Jhol

First we Fry or saute the fish a little and keep aside in a dish

Next sautee the Aloo and Potol in the oil left over from frying the fish. Remove from the wok and keep aside in a dish.

In the oil that is left, add the Tadka / Phoron ( seasoning).

Then add the spices / masalas to the tadka and

Then add the vegetables and water, cover and cook the vegetables bore adding the Fish.

Light and Aromatic Rui Fish Curry Recipe. ( Rui Maacher Patla Jhol)

A traditional Bengali Rui Fish Curry (Rui Maacher Patla Jhol) made with Rohu fish, potatoes, pointed gourd, and a few simple spices. This light, aromatic, and comforting curry is perfect for everyday meals and is best enjoyed with steamed rice.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Bengali , Indian
Ingredients Equipment Method

Ingredients
  

Tadka/ Phoron or Seasoning
  • 4 Pieces Rui / Rahu ( Carp )
  • 10 t0 12 seeds Methi ( Fenugreek ) seeds
  • 1/4 Teaspoon Sorshe (Mustard ) seeds
For the Jhol ( Gravy )
  • 1/2 Cup Sorshe tel (Mustard oil )
  • 1 or 2 Aloo ( Potato)
  • 4 or 5 Potol ( Pointed Gourd )
  • 1 Tablespoon Ada bata (Ginger paste or grated)
  • 1 teaspoon Dhone (Dhania or Coriander powder)
  • 1 teaspoon Jire ( Jeera or Cumin powder)
  • 1/2 teaspoon Noon (salt)
  • 1/4 teaspoon Holud (Haldi or Turmeric powder) 1/4 teaspoon
  • 1 to 1 &1/2 cups Jol (water )

Equipment

  • 1 Kadai/wok or pan
  • 1 Grinder
  • Peeler, Knife and cutting board

Method
 

Preparation
  1. Wash the fish and drain out all the water. Then sprinkle a pinch of salt and Turmeric (Haldi powder) and rub it all over the pieces. Let the fish marinate while you get all the other ingredients.
  2. Peel and cut each potato into 4 pieces
  3. Partially peel the Potol, cut off the tips then slice them into approximately 4 disks ( if the potol is small the just half it)
  4. Finely grate about 1 inch piece of Ginger. Ginger is added toward the end of the cooking
  5. Gather all the Tadka ingredients in a plate
  6. In a bowl mix the Coriander powder, Cumin powder Haldi Powder, and salt with 4 tablespoons of water.
  7. Chop the Coriander leaves, and Slice the lemons or limes and keep aside
How to make the Jhol/ Gravy
  1. Heat the oil in a Kadai / wok or a pan.
  2. When it is smoking hot, drop the fish pieces in and reduce the heat a little. Be very careful as the oil may splatter
  3. After about 2 minutes, you flip them over. Wait a minute or two, then remove it from the oil. Keep it on a plate.
  4. In the same oil add the Potol and Aloo pieces and fry it a minute or two. [This step is optional], Take out the Aloo and Potol pieces and keep aside on a plate.
  5. Lower the flame and Pour out some of the oil into a small bowl. We will use only about 2 Tablespoons of the oil for the jhol.
  6. To the remaining hot oil gently add the Tadka/ Phoron/ seasoning of 1/4 tsp of Mustard seeds and 10 t0 12 Methi seeds. The mustard will splutter, and the Methi will turn a dark brown, DO NOT let the Methi turn black.
  7. Add the spice mixed with water to the Tadka in the Kadai.
  8. Stir till the raw spice smell goes and the oil separates around the masala
  9. Add the Potol and Aloo pieces to the masala in the kadai and stir fry a minute or two
  10. Add the water and cover the kadai, let the vegetables simmer on low heat for about 8 to 10 minutes.
  11. Take off the cover and check to see if the vegetables are soft and can be cut with a spoon. if not soft then cover and simmer a couple of minutes more.
  12. Once the vegetables are done, add the ginger paste. Add the fish pieces to the gravy in the kadai. Simmer for 3 to 4 minutes and then switch off the flame.
  13. Transfer to a serving dish , sprinkle some coriander leves on top before serving.
    14. This Jhol or Fish curry is best eaten with plain cooked rice. Place a piece of fish on a serving of cooked rice. Add a couple of pieces of vegetables, specifically Potol and Aloo. Then squeeze a few drops of lime or lemon juice on the Rice and Jhol. Enjoy!

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Paanch Misali (Panch Mishali Torkari) – Bengali Mixed Vegetable Curry

Paanch misali torkari is basically a Bengali Mixed vegetable dish. Paanch means Five, so it means a mixed vegetable using Five Types of Vegetables. My mother and my grandmother would make this dish to use up the few leftover vegetables, like there is 1 eggplant, and a couple of potols, and a small piece of pumpkin, and some other vegetables they would cut these up add a potato and make Paanch Misali , a traditional. vegetable recipe. In the Paanch Misali Torkari recipe below I have used the 5 basic ones that are easily available in the markets. This dish needs only a few spices and very little oil and is Vegan. The vegetables I have used are Pumpkin ( Kumro), Ridge gourd( Jhinge), Pointed gourd (Potol), Eggplant (Begoon) and Potato (Aloo). When I lived in the US , I would use Bottlenut Gourd instead of Pumpkin, Eggplant, Zucchini, Potato, and the stalks of Broccoli, sometimes I also added a few leaves of Kale or Mustard Greens.

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Ingredients in pictures

Potol or Pointed gourd is partially peeled and then cut in halves then in quarters.

Kumro or Pumpkin is diced after the thick rind is removed.

Jhinge or Ridge gourd. Peel off ridges, then peel some off the thick green skin and then cut it lenght wise and then into pieces.

There are various kinds of Eggplants ( Begoon) available in the market I have used the Japanese long eggplants. Rinse and then cut them lengthwise the into pieces as shown in the photo. You can use any other variety of eggplants if these are not available.

Potatoes or Aloo are Peeled and washed and then diced.

Spices for Phoron/ Tarka /seasoning the OIl before adding the vegetables.

Paanch Phoron ( 5 spices), Hing ( asafoetida), and Dry red chilli.

These are the spices to add to the Vegetables. They are Sugar, Salt, Turmeric powder, and mustard oil or any white oil. You can add Chilli powder too, it definitely adds a zing.

Tip to making this Paanch Misali Torkari

Paanch Misali torkari is simple and easy to cook and yet it is so delicious. The main trick of making this delicious dish is to NOT ADD ANY WATER to the vegetables. They are cooked on low heat with a fairly tight cover. The vegetables used release enough water to cook them. As the vegetables cook on low heat, the water from the vegetables becomes steam and rises up , the steam condenses on the lid and the water drips back into the pan or wok so there is enough water for the vegetable to cook.

After adding the seasoning the vegetables are added, and also the spices. Vegetables are stir fried for a few minutes and the covered with a well fitting lid.

As the vegetables cook on low heat, the steam rises and condenses on the lid. The drops of water formed drips back into the wok.

Traditional Bengali VegetableGood Substitute (Australia, USA, UK & Other Countries)
Potol (Pointed Gourd)Zucchini or small summer squash
Jhinge (Ridge Gourd)Zucchini or yellow squash
Kumro (Pumpkin)Butternut squash, Kent pumpkin, or sugar pumpkin
Begun (Brinjal)Eggplant (Aubergine)
ShalgomTurnip
BarbotiLong beans
Mulo (White Radish)Daikon radish

Note: Traditional Bengali recipes are wonderfully adaptable. If you cannot find every Bengali vegetable, use fresh seasonal vegetables that are similar in texture. The flavour may vary slightly, but the essence of the dish remains the same.

We can add more vegetables to the Mixed vegetable, some others that i often add are Sonje danta. (moringa fruit) , White radish ( daikon)

few Broad beans or Long beans, sometimes I have added a few Kale leaves too. Need not be only 5 types of Vegetables.

Paanch Misali (Panch Mishali Torkari) – Traditional Bengali Mixed Vegetable Curry

Paanch Misali (Panch Mishali Torkari) is a traditional Bengali mixed vegetable curry made with five seasonal vegetables, lightly spiced with panch phoron and cooked slowly without adding water. This simple home-style dish is healthy, naturally vegan, and delicious served with steamed rice.

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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course: Main Course, Side Dish
Cuisine: Bengali , Indian
Ingredients Equipment Method Notes

Ingredients
  

for the Phoron/ tadka/ seasoning
  • 1/4 tsp Asafoetida ( Hing) powder
  • 1 piece Dry red chilli ( lSukhno Lal lonka)
  • 2 Tablespoon Mustard oil ( Sorsher Tel )
  • 1/2 tsp Paanch Phoron Paanch Phoron – Mix 1 Tablespoon of Methi (Fenugreek) seeds, and 2 Tablespoons each of Jeera (Cumin) seeds, Kalo Jeera ( Nigella) seeds, Mouri ( Fennel) seeds, Radhuni ( Celery) seeds. If you can’t find Radhuni use Mustard seeds instead. Store in a small container. Usse some for the Paanch Misali, and the rest can be used later.
For the Torkari/ vegetables
  • 1 medium size Potato ( aloo)
  • 2 long ones Eggplant ( begoon) ( i used the long thin variety also called the Japanese Eggplant )
  • 2 pieces pointed gourd ( potol)
  • 1 piece Ridge Gourd ( Jhinge)
  • 300 g Pumpkin (Kumro)
After peeling and cutting the vegetables they all together weighed 900 grams. So I have used spices accordingly.
  • 1/4 tsp Turmeric powder/ Holud/ haldi.
  • 3/4 tsp salt / Noon / Namak
  • 1/4 tsp Sugar/ Chini
  • 1/4 tsp Chilli powder / lonka gudo / mirchi powder( optional, but recommended)

Equipment

  • 1 Kadai or Wok or A saucepan
  • knives and peeler

Method
 

Prepping
  1. Peel and dice the Aloo (Potatoes)
  2. Peel and cut the Jhinge (Ridge gourd )
  3. Chop the Begoon ( Eggplant )
  4. Partially peel and cut the Potol. (Pointed gourd )
  5. Peel and dice the Kumro ( Pumpkin )
  6. Try to keep the amount of each vegetable about the same.
  7. Wash the vegetables and drain out the water.
How to make the Paanch Misali
  1. Heat a wok or pan which can hold the vegetables.
  2. Add the 2 Tablespoons of Mustard oil, when it is hot add the 1/4 teaspoon of Hing ( Asafoetida ), then the Dry red chilli.
  3. When the chili browns a bit add the 1/2 teaspoon of Paanch Phoron ( 5 spice mix)
  4. After a minute or 2 add the vegetables to the Wok / Kadai.
  5. Add Salt, Sugar, Chili powder, Turmeric powder then cover the vegetables with a lid that fits well. We need a lid that will not allow much steam to escape.
  6. Lower the heat to low
  7. Once in a while Open the lid and stir the vegetables
  8. When opening the lid do it in a way that the what that has condensed on the lid falls back into the wok. We do not add water to cook these vegetables in the Paanch Misali, if you add water the taste is not the same. Kepp repeating the covering , then opening the lid after a few minute and stirring till the potatoes and other vegetables are soft and cooked
  9. When the vegetables are cooked, take off the lid and stir- fry well till all the water is dry.
  10. Now your Paanch Misali torkari Is ready to be served. Serve with Hot Cooked rice.

Notes

We can add more vegetables to the Mixed vegetable, some others that i often add are Sonje danta. (moringa fruit) , White radish ( daikon) few Broad beans or Long beans, sometimes I have added a few Kale leaves too.
One of the secrets to a good Paanch Misali is patience. Resist the temptation to add water. The vegetables slowly release their natural juices, creating a light, flavourful gravy while retaining the individual taste of each vegetable. This traditional Bengali technique gives the curry its unique character.
 

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Authentic Bengali Shorshe Chingri Recipe | Mustard Paste Shrimp

Chingri or Shrimp with mustard paste is spicy dish with a distinct taste of mustard, it is an easy and quick dish to make and is delicious eaten with some boiled rice. You can use any kind of Shrimp you have, big or small. In this recipe I have used medium sized shrimp.

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*How to make the mustard paste:

Soak 2 tablespoons of yellow mustard seeds in half a cup of water, (or you can take half yellow and half black mustard seeds if you like more pungent flavour of mustard) . Drain out the water with the help of a sieve before grinding .

Put the mustard seeds into a grinder with 1 green chilli and a pinch of salt, add 2 tablespoons of water and grind it into a thick paste. Then use the amount given in the recipe.

If you don’t have a grinder that can grind with liquid you can use a coffee grinder. For the coffee grinder you have to Grind 3 tablespoons of mustard seeds first into a powder and then soak it with about 2 or 3 tablespoons of water for at least 15 minutes,to make a paste before using it

The Shrimp or Chingri

Whether you use small shrimp or the bigger ones, the first thing we do is clean and wash them very well. First remove the shell keeping the heads and the tail on. Then cut out and discard the antennas and the legs. Or you can discard the whole head. Along the centre back of the shrimp’s body you will see a black line, make a slit along the line and remove the thin black thread like thing. Now wash the shrimps thoroughly. Drain out as much water as possible and sprinkle some salt and turmeric powder on the shrimps, rub the salt and turmeric powder all over the shrimp and cover and keep aside . OR you can buy already cleaned Shrimps which you only need to wash and add the turmeric powder and salt to it.

Ingredients

  • Chingri or Shrimp. 200g
  • Sorshe tel or Mustard Oil 2 to 3 Tablespoons
  • *Sorshe bata or *Mustard Paste 1&1/2 Tablespoons
  • Noon or Salt 1/2 tsp
  • Holud or Turmeric powder 1/4 teaspoon
  • Knancha lonka or Green chilies 2 slit

Method

  • In a microwave safe dish arrange the shrimps or chingri maach.
  • Add the Mustard paste, salt and turmeric powder, and slit green chillies. Pour in the mustard oil.
  • Mix all the paste etc with the shrimps well. All the pieces should be covered with it. If you want extra gravy you can add 2 tablespoons of water. I usually don’t because there is water in the paste.
  • Cover with a plastic wrap and put it in the microwave . Cook on full power for 3 minutes, then take the dish out of the microwave, take off the cling wrap and flip the shrimps. Put the wrap back on and pop the dish into the microwave again for 2 minutes.
  • The Shorshe Chingri or Shrimp in mustard sauce is ready. Serve with some plain boiled rice.

Authentic Bengali Shorshe Chingri Recipe | Mustard Paste Shrimp

This is flavourful shrimp dish, Chingri or Shrimp with mustard paste, is quick and easy to prepare. Soak mustard seeds, grind with green chilli and salt to make the paste. Clean and season the shrimp with turmeric and salt, then mix with mustard paste, turmeric, salt, green chilies, and mustard oil. Microwave for a delicious meal.
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Prep Time 1 hour
Cook Time 5 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings: 2 persons
Course: Main, Main Course
Cuisine: Bengali , Indian, Bengali., Indian
Ingredients Equipment Method

Ingredients
  

  • 200 grams Shrimps or Chingri Cleaned and washed
  • 3 Tbsp Mustard oil or Shorshe tel
  • 1&1/2 Tbsp Mustard Paste or Sorshe Bata
  • 1/2 tsp. Salt
  • 1/4 tsp. Turmeric powder
  • 4 or 5 whole Green Chillies slit the chillies

Equipment

  • 1 Grinder
  • 1 microwave safe dish with lid

Method
 

  1. *How to make the mustard paste:
  2. Soak 2 tablespoons of yellow mustard seeds in half a cup of water, (or you can take half yellow and half black mustard seeds if you like more pungent flavour of mustard) . Drain out the water with the help of a sieve before grinding .
  3. Put the mustard seeds into a grinder with 1 green chilli and a pinch of salt, add 2 tablespoons of water and grind it into a thick paste. Then use the amount given in the recipe.
  4. If you don’t have a grinder that can grind with liquid you can use a coffee grinder. For the coffee grinder you have to Grind 3 tablespoons of mustard seeds first into a powder and then soak it with about 2 or 3 tablespoons of water for at least 15 minutes,to make a paste before using it
preparation steps
    Whether you use small shrimp or the bigger ones, the first thing we do is clean and wash them very well. First remove the shell keeping the heads and the tail on. Then cut out and discard the antennas and the legs. Or you can discard the whole head. Along the centre back of the shrimp’s body you will see a black line, make a slit along the line and remove the thin black thread like thing. Now wash the shrimps thoroughly. Drain out as much water as possible and sprinkle some salt and turmeric powder on the shrimps, rub the salt and turmeric powder all over the shrimp and cover and keep aside . OR you can buy already cleaned Shrimps which you only need to wash and add the turmeric powder and salt to it.
      How to make the sorshe chingri
      1. In a microwave safe dish arrange the shrimps or chingri maach.
      2. Add the Mustard paste, salt and turmeric powder, and slit green chillies. Pour in the mustard oil.
      3. Mix all the paste etc with the shrimps well. All the pieces should be covered with it. If you want extra gravy you can add 2 tablespoons of water. I usually don’t because there is water in the paste.
      4. Cover with a plastic wrap and put it in the microwave . Cook on full power for 3 minutes, then take the dish out of the microwave, take off the cling wrap and flip the shrimps. Put the wrap back on and pop the dish into the microwave again for 2 minutes.
      5. The Shorshe Chingri or Shrimp in mustard sauce is ready. Serve with some plain boiled rice.

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