Try these traditional Bengali recipes for special meals with family & friends
With Durga Pujo just around the corner, the excitement is building & preparations are at their peak. And how could any Pujo celebration be complete without lip-smacking delicacies and meaty delights by Licious. Joseph Manavalan, Co-founder and Chief Innovation Officer, Licious, shares his pick of Pujo special recipes; delight your family & friends with Bengali delicacies of Doi Maach, Shorshe Maach and Kosha Mangsho.
Doi Maach
Ingredients:
For marination:
For the curry:
Process:
1. In a bowl add fish, turmeric, chilly powder, salt and a teaspoon of mustard oil to help the spices adhere to the fish. Gently massage the spices into the fish. Cover and keep aside to marinate for 15 minutes.
3. Now, whisk the curd well in another bowl and add the turmeric and red chilly powder. Keep aside.
For curry:
1. Heat a medium sized frying pan till hot and add the 2 tablespoons of mustard oil. Heat well.
2. Add the marinated fish pieces and fry them for a couple of minutes on each side till they are a golden brown around the edges.
3. When the fish is golden and 3/4 cooked through, remove them to a plate and keep aside.
4. Heat the same pan with the mustard oil once again and when the oil is hot, add the bay leaf, cumin seeds and whole spices, saute on a medium flame until they are fragrant and change colour.
5. Now, add the onion paste and saute it till it’s light golden brown, add the ginger and garlic paste and cook until it is light golden in colour and the oil has surface to the top.
6. Turn down the heat to medium low and add the whisked curd and spices (mentioned above) to the pan, stir gently and simmer the curd gravy for 10 to 15 minutes or until the oil surfaces and the gravy is a lovely rich mustard-golden-yellow in colour.
7. Add the pieces of fried fish, along with all their resting juices in the plate to the gravy and simmer it for another 10 minutes to gently poach the fish to perfection.
8. Squeeze over some lime juice.. Serve the doi maach with hot steamed rice.
Shorshe Ilish
Kosha Mangsho
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