Shorshe Ilish

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again. For us Bengalis, Ilish or Hilsa herring is an iconic fish. Ilish is the first preferred fish for most of the Bengali people. Today I am sharing a very common preparation of this fish in a Bengali kitchen.

So lets start with the recipe for preparing Shorshe Ilish.

Ingredients

Ilish/Hilsa herring fish 800 gram, cut into pieces such that each piece is about 100 gram weight

Green chilies 5 or 6

Mustard seeds 2 tbsp

Posto/khuskhus/poppy seeds 1 and ½ tbsp

Cumin powder ½ tsp

Kashmiri red chili powder ½ tsp

Turmeric powder 1 + ½ tsp

Black cumin seed/ kalonji/ kalo jeere ½ tsp

Salt as per taste

Mustard oil 2 + 1 + ½ tbsp

Procedure

  • Wash clean the pieces of fish and marinate these with 1 tsp each of turmeric powder and salt
  • Soak the mustard seeds and poppy seeds together in 3 to 4 tbsp of warm water for about 15 to 20 minutes and the grind it to a smooth paste along with 2 green chilies and salt as per taste. Do not strain out the soaking water. The paste should be of creamy texture and not runny.
  • In a small bowl take the remaining turmeric powder, cumin powder and red chili powder. Add about 1 tbsp of water and mix well and keep ready
  • Heat 2 tbsp oil in a pan or kadhai at high heat. Let the oil get smoking hot
  • Once heated, gently add the pieces of fish and fry these from both sides just for few seconds, until it turns light golden colour from both sides. Do not overcrowd pieces while frying, rather fry the pieces in batches.
  • Once fried, take out the fish pieces and keep aside, and reduce the flames to minimum
  • In the same kadhai, add 1 tbsp oil and let it get heated for a minute
  • Add the black cumin seeds and saute for few seconds and then, add the turmeric, cumin, red chili powder mixture and stir and roast the spice mix for about 15 to 20 seconds
  • Then add the mustard, poppy seed paste and mix well with the other spices. Keep roasting all the spices for a minute or until oil starts separating from the spices and then add 3/4th cup of water and mix well. Increase the flames to maximum and bring it to a boil
  • Once the gravy starts boiling, reduce the flames to medium low and cover and cook for 3 to 5 minutes
  • Then open cover and add the pieces of fish and again cover and cook for 2 minutes
  • Open cover and flip the pieces of fish. Slit the remaining green chillies and add these to the gravy. Cover and cook for 1 more minute
  • Finally open cover, spread the remaining oil on top of the gravy and switch off the flames
  • Allow it to rest for 5 minutes covered and then serve.
  • Serve Shorshe Ilish with plain rice or pulao and enjoy with your family and friends.

*This preparation is only done using mustard oil.

*After frying the fish if the oil gets burnt, replace it with fresh mustard oil rather than adding fresh oil to the burnt oil.


Fish head Spinach curry

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again.

Today I am going to share a Bengali style spinach curry. In this curry you can also use basale leaves. In that case, add 250 gm of basale leaves along with spinach. This curry could be cooked both way i.e with and without fish head. In case, you cook it without fish head, then skip the use of onion, garlic and garam masala. Rest all the procedure is same as given below.

So, lets go through the recipe for making Spinach fish head curry.

Ingredients

Head of about 1kg size Rohu fish 1 piece (cut into half)

Spinach 500 gm, roughly chopped

Fresh coriander leaves chopped ¼ cup

Potato 1 medium, cut into 1” size pieces

Pumpkin about 200 gm, cut into 1” size pieces

Brinjal 100 gm, cut into 1” size pieces

Onion half of 1 medium size, finely sliced

Garlic 2 cloves, crushed and minced

Green chilli 4 or 5 slit

Panchforan* 1 tsp

Turmeric powder 1 +1/2 tsp

Salt as per your taste

Sugar about ½ tsp or as per your taste

Garam masala powder ¼ tsp

Mustard oil 2 + 1 tbsp

*Panchforan is a mixture of whole spices used in various Bengali curry preparations. It is readily available is stores. You can also mix it yourself at home. Following are the whole spices that are mixed in equal proportions to make Panchforan:

  • Cumin seeds
  • Black cumin or kalonji
  • Mustard seeds
  • Fenugreek seeds
  • Radhuni or Ajmoda or Wild celery seeds

Procedure

  • Marinate the fish head with 1 tsp of turmeric powder and ½ tsp of salt
  • Heat 2 tbsp of oil in a kadhai at maximum flames. Once the oil is heated, reduce the flames to medium high, add the fish head pieces and fry until it turns golden brown in colour. Once fried take these out, further break these into smaller pieces and keep ready for later use
  • In the same kadhai, add the remaining oil and let heat for some time. Then, add the panchforan and the slit green chillies and saute for few seconds
  • Next, add the onion and stir fry until it turns golden brown in colour
  • Then, add the garlic and saute until its raw smell disappears.
  • Then, add all the veggies except the spinach, the remaining turmeric powder and stir and cook for 2 to 3 minutes
  • Add salt and mix well. Cover and keep on cooking the veggies for another 5 minutes
  • Next, add the spinach and mix well with the cooking veggies. Cover and cook at medium flames for about 12 to 15 minutes or until all the veggies are mostly cooked
  • Then, open cover and add the fish head pieces and mix well with the veggies.
  • Add about ¼ cup of warm water if the curry gets too dry and mix well. At this stage, add sugar and adjust salt if needed and mix well
  • Cover and cook for another 2 minutes. Then, add coriander leaves and garam masala powder and mix well
  • Switch off the flames and let the curry rest for a minute and then serve.
  • Enjoy Spinach fish head curry with plain rice with your family and friends.

Saffron rice

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again. If you are bored of eating the same plain rice every day, and wish to make it a bit more interesting, without making it spicy, then do try this recipe of Saffron rice. It is very easy to make and will give you a change of taste without much hassle.

Lets take a look at the simple recipe for making Saffron rice.

Ingredients

*1 cup = 250 ml

Basmati rice 2 cups

Cinnamon 1” stick

Cardamom 5 or 6

Cloves 5 or 6

Black pepper (whole) 12 to 15

Saffron strands 15 to 20

Milk (lukewarm) ¼ cup

Dry fruits 5 to 6 almonds sliced and 10 to 12 cashews halved (optional)

Oil 1 and ½ tbsp

Ghee 1 tbsp

Salt as per taste

Sugar as per taste

Procedure

  • Clean wash the rice grains and soak in 3 cups of water for about 20 minutes
  • After 20 minutes strain out the water and spread the rice grains on a flat surface and let dry for 15 to 20 minutes. If you are short of time then you can skip the drying part
  • Soak the saffron strands in the lukewarm milk for 15 to 20 minutes
  • Heat oil in a heavy and deep bottomed cooking vessel at medium high flames. Once the oil gets heated, add the whole spices and saute for few seconds
  • Then, add the dry fruits and fry these for few seconds. Do not let them turn brown
  • Now, add the rice grains and stir and fry for 5 to 7 minutes at medium flames. Do not let the grains change colour. Fry until the grains turns glazy
  • Then, add 4 cups of water, salt, sugar and mix. Put the flames at maximum. Do not stir repeatedly or else the grains might break
  • Once the water starts boiling, reduce the flames to minimum, stir once and then cover
  • Cover and cook for 7 to 10 minutes or until water is mostly soaked in
  • At this stage, add the saffron infused milk and ghee. Give it a light mix and again cover and cook for another 3 to 5 minutes at minimum flames and then switch off the flames.
  • Saffron rice is ready to be served. Serve it with any veg or non veg dish of your choice and enjoy with your family and friends.

** I don’t prefer to use food colour. If you wish to make the rice a bit more colourful, then add 2 drops of saffron colour to the milk along with the saffron strands.


Mutton Kosha

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again. Hope you all are in good health and doing great. I am back to share with you yet another special recipe. Today for the first time I am going to share a mutton dish. This is a slow cooking process where the mutton is cooked by roasting it with the masala for a longer period of time. In this recipe water is not used and the meat gets cooked in its own juices.

So friends lets start with the recipe for making Mutton Kosha.

Ingredients

Mutton 750 gm (medium pieces)

Onion 3 medium

Ginger 1” piece

Garlic 5 to 6 cloves

Ginger paste 1 tbsp

Garlic paste ½ tbsp

Curd 4 tsp

Dry red chili 1

Cinnamon stick 1”

Cardamom 4 or 5

Cloves 4 or 5

Kashmiri red chili powder 1 tsp

Red chili powder 1 tsp

Turmeric powder 1 tsp

Roasted cumin powder ½ tbsp

Nutmeg powder ¼ tsp

Garam masala powder ½ tsp

Salt as per taste

Sugar as per taste

Black tea liquor ¾ cup

Mustard oil 1+ 4 tbsp

Procedure

  • Roughly chop 1 onion. Grind the chopped onion along with the piece of ginger and garlic cloves to a paste
  • Clean wash the meat pieces and take these into a mixing bowl. Add the onion ginger garlic paste, 1 tsp Kashmiri red chili powder, curd, 1 tbsp oil, salt and mix and rub the masala with the meat pieces such that each piece gets well coated with the masala mixture.
  • Rest the marinated mutton overnight or at least for 6 hours
  • Finely slice the remaining 2 onions and fry them to make beresta
  • Now grind the beresta along with 1 tbsp of water to make a fine paste and keep ready
  • Heat 4 tbsp oil in a kadhai at medium high flames. Once the oil is hot, add the whole spices and saute for few seconds, add 1 pinch each of turmeric and red chili powder and mis well with the hot oil
  • Add the ginger garlic paste and saute until raw smell disappears
  • Then, add the remaining turmeric powder and red chili powder and 1 tbsp water and mix well
  • Then, add the beresta paste and mix well with the other ingredients. Roast the masala mixture for a minute
  • Then, add the marinated mutton, mix well with the masala and cook at high flames for about 5 minutes
  • Now cover and cook the mutton at medium low to low flames for about 40 minutes. Open cover and stir at regular intervals
  • After 40 minutes open cover, add nutmeg powder, roasted cumin powder, sugar and adjust salt if required and give it a good mix
  • Again cover and cook for another 40 minutes or until the meat is mostly cooked. Stir at regular intervals
  • Now, open cover, add the liquor black tea and mix well. Cook for another 5 minutes
  • Finally add the garam masala powder, mix well and switch of the flames
  • Rest it for 2 minutes and then serve with roti, paratha, puri, pulao, biryani or any flavoured rice.
  • Enjoy mutton kosha with family and friends.

** The time of cooking depends on the size of the meat pieces

** If you are using goat or lamb to prepare this dish, then marinate the meat with 1 tbsp of lime juice for half an hour prior to the masala marination


Chhoto aloo’r dum ( Dum aloo with baby potatoes)

A warm welcome once again to all my friends at my cooking corner, Dish Of Delight!

As I have mentioned earlier in my previous Dum aloo ( spicy potato curry) recipe, that I prepare dum aloo in several ways. Today I’m sharing another dum aloo recipe in which I have used baby potatoes.

Without much unnecessary lengthy writing, let’s move on to the main recipe.

Ingredients

Baby potatoes 400 gm, washed clean and cooked to 4 whistles at high flames and pealed

Green peas 3/4th of a cup

Chopped coriander leaves 2 tbsp

Ginger paste 1/2 tbsp

Green chilli paste 1/2 tbsp

Cumin powder 2 tsp

Coriander powder 1 tsp

Kashmiri red chilli powder 2 tsp

Turmeric powder 1/2 + 1/2 tsp

Bay leaf 1 + 1

Whole red chilli 1 + 1

Cumin seeds 1 + 1 tsp

Coriander seeds 1 tsp

Black peppercorns 10 to 12

Cinnamon 1” stick

Salt as per taste

Sugar as per taste

Ghee 1 tsp

Oil 2 + 3 tbsps

Procedure

  • Dry roast 1 bay leaf, 1 dry red chilli, 1 tsp cumin seed, 1 tsp coriander seeds, black peppercorns and cinnamon. Let it cool down and then grind it to a powder and keep aside
  • heat 2 tbsp oil in a kadhai at medium high flames. Once heated, add 1/2 tsp turmeric powder, stir well and add the potatoes
  • fry the potatoes from all sides untill it becomes golden yellow. Once done, remove them from the kadhai and keep aside
  • in a small mixing bowl, add the ginger paste, green chilli paste, cumin powder, coriander powder, remaining turmeric powder, red chilli powder, salt and mix well along with 1 tbsp of water to form a paste and keep aside
  • add the remaining oil in the kadhai. Once heated, temper it with the remaining bay leaf, whole dry red chilli and cumin seeds
  • once the cumin seeds starts spluttering, add the spice mixture paste and sauté untill oil starts separating from the spices. Add a little bit of water if the paste is too dry or else the spices may get burnt
  • add the potatoes and the green peas and roast them well along with the spices for about 5 to 7 minutes with occasional stirring. Add a little warm water and sugar in between the roasting process when the spices gets too dry
  • then add a cup of hot water, stir well and cover and cook for about 5 to 7 more minutes
  • remove cover and check the salt and consistency of the gravy. Adjust to your desired consistency by evaporating away or adding water
  • then add ghee and 1 tbsp of the roasted spices powder. Give it a good mix
  • finally add the coriander leaves mix well and switch off the flames. Cover and allow the gravy to rest for some time and serve hot with steamed rice or peas pulao or basanti pulao.