Bengali Fish Curry

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.

Dhal

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 1 cup (300g) red lentils, rinsed well
• 3cm fresh ginger, sliced
• 2 bay leaves
• 1 cinnamon stick
• 2 tbs (40g) butter
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 tsp turmeric
• 1 tsp cumin
• 1/2 tsp garam marsala
• 1/2 tsp chilli flakes
• 2 tbs lemon juice
• 1/2-1 tsp salt
• 1 tbs chopped coriander leaves
• Naan bread or pappadums, to serve

Method

1. Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside.

2. Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and season to taste with salt.

3. Add the lentils to the pan and mix well. Cook for a further 3 minutes, stirring constantly. Remove from the heat. Stir in coriander and serve hot with naan bread or pappadums.

Vegetable Korma

Ingredients:

• 100 gm Green peas • 50 gm Beans • 1 Small cauliflower • 1 Potato • 1 Big carrot • 1/2 tsp Aniseed • 1 Big onion • Garlic as required, slit into long pieces • Fresh coconut milk as required • 2 Green chillies, slit into long pieces • 1 Inch ginger, slit into long pieces • 1/2 tsp Chilly powder • 1-1/2 tsp Coriander powder • 1/2 tsp Turmeric powder • A pinch garam masala • Salt as required • Coriander leaves for garnishing • 1 tbsp Oil

How to make Vegetable Korma:

• Wash and cut the vegetables. • Cook green peas, carrot, beans and potato along with the salt and water until it is almost done. • Steam the cauliflower separately for about 5 minutes. • Heat oil in a pan and add aniseeds, garlic, ginger and green chillies to it. • When it is done, combine onions with it and sauté until golden brown. • Combine all the powders with it and sauté for a while. • Add a little salt and all the cooked vegetables to it. • Pour coconut milk and when the bubbles start coming, remove it from the heat. • Sprinkle garam masala powder. • Garnish Veg Korma with coriander leaves and serve.