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.

Chicken korma

Ingredients 

Chicken 600 gm cut into medium sized pieces

Curd 1/3rd cup

Onion 1 medium (roughly chopped) and 1 large (finely sliced)

Ginger 1”piece

Garlic 4 to 6 cloves

Green chilli 4 or 5

Whole coriander seeds 1 tbsp

Bay leaf 1

Whole dry red chilli 1

Cinnamon 1” stick

Cardamom 4

Cloves 4 to 6

Salt as per taste

Oil 1 + 3 tbsp

Fresh cream 2 tbsp

Procedure 

  • Roughly chop the medium sized onion to large pieces and grind it to a smooth paste along with the ginger, garlic and green chili
  • Now take this paste in a mixing bowl, add salt and 1 tbsp of oil and mix well
  • In this add the chicken pieces and coat them well with the masala. Allow the marinated chicken to rest for about an hour
  • Dry roast 1 tbsp of coriander seeds and grind them to a coarse powder
  • Slice the large onion to fine slices. Heat the 2 tbsp oil in a kadhai at medium flames. Once heated add the sliced onion and fry them until golden brown
  • Now remove the fried onion from the kadhai. Take the curd and the fried onion in the grinder and grind them together to make a smooth paste
  • In the same kadhai, add the remaining oil and let it heat. once heated, add cardamom, cinnamon, cloves, the bay leaf and whole dry red chili and sauté for about few seconds
  • Then add the marinated chicken and roast and cook for about a minute. Now cover the chicken and cook for about 5 to 7 minutes. At this stage, the chicken will release its juices
  • Open cover, and increase heat. stir and cook the chicken without cover, until most of the juices evaporates
  • Add 2 tsp of the coarsely ground coriander seeds and stir and cook uncovered for another 2 minutes
  • Then, add the onion curd mixture and mix well with the cooking chicken. Stir and cook for a minute
  • Then take 1/2 cup water in the grinding jar and wash the left out curd mixture and then add it to the chicken. Mix well and cover and cook for another 5 to 7 minutes or until the chicken gets cooked well
  • Then, open cover, adjust salt if required and then add the fresh cream. mix well and switch off the heat
  • Serve hot chicken korma with some flavored rice and enjoy with your family and friends.
https://youtu.be/FTA1Nd5aofg

Palak Prawns

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!

Today’s post is about a side dish, that I have made with prawns. You will generally not find this dish in any restaurant but its taste is such that it can challenge any side dish served at the restaurants. Palak prawns is a delicacy in which, prawns are cooked in a green gravy. I made this green gravy using fresh spinach and coriander leaves and have used minimum spices in making this dish.

So, lets go through the detailed recipe for making Palak prawns.

Ingredients

Prawns 500 gm (de shelled and clean washed)

Fresh spinach leaves 250gm

Fresh coriander leaves a handful of

Onion 1 medium chopped

Tomato 1 medium chopped

Green chili 2 or 3 chopped

Ginger paste 1 tsp

Garlic 3 to 4 cloves chopped

Turmeric powder 1+ ½ tsp

Red chili powder 1 tsp

Coriander powder 1 tsp

Kasuri methi powder 1 tsp

Whole cumin 1 tsp

Whole dry red chili 1

Cooking vinegar 1 tsp

Fresh cream 2 tbsp

Salt 1 tsp + as per taste

Sugar 1 pinch

Mustard oil 2 + 2 tbsp

Procedure

  • Take the prawns in a mixing bowl, add 1 tsp turmeric powder, 1 tsp salt and vinegar and mix well. Rest the marinated prawns for 15 min
  • Now boil about 4 cups of water and add the fresh spinach leaves for blanching. Strain out the spinach leaves and keep aside for cooling
  • Once it has cooled down, take the spinach in a grinder, add the coriander leaves, 2 tsp water and grind it to a smooth paste
  • Now, place a kadhai at medium high heat and then add 2 tbsp of oil in it. Once the oil is heated, add the prawns and shallow fry these until light golden in colour and then keep aside
  • Now add the remaining 2 tbsp oil in the same kadhai and let it heat. Once heated, add the cumin seed and dry red chili and saute for few seconds
  • Once the cumin starts spluttering, add onion and stir fry them until these turns light golden in colour
  • Then add the ginger paste and garlic and saute until the raw smell disappears
  • Then, add the tomato and stir and cook until these turns mushy
  • Add remaining turmeric, red chili powder, salt and mix well. Add 1 tbsp water and keep on roasting the masala until oil starts separating
  • At this point add the spinach coriander paste and mix well. Stir and roast the masala mixture at medium heat, until oil starts separating
  • Now, add sugar and mix well. Take ½ cup water in the grinder, wash the left spinach paste and add this water to the cooking gravy and mix well
  • Once the gravy starts boiling, add the prawns, mix well and cover and cook for 5 to 7 minutes at medium low heat
  • Then, remove cover and check and adjust salt at this stage.
  • Add kasuri methi powder and mix well. Cook for another ½ a minute
  • Then add the fresh cream, mix well and then switch off the heat.
  • Serve hot Palak prawns with some flavoured rice and enjoy with your family and friends.
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White Chicken Curry

Ingredients

Chicken 700gm cut into medium-sized pieces
Onion 1 large or 1 and 1/2 medium sliced
Ginger 1″ piece
Garlic 4 to 6 cloves
Green chilli 4 whole
Lemon juice 2 tsp
Curd 3/4th of a cup
Cashew 10 to 12
Garam masala powder 1/2 tsp
Black pepper powder 1 tsp
Kasuri methi powder 1 tsp
Cinnamon 1″ stick
Cardamom 4 to 5
Cloves 4 to 5
Black peppercorns 10 to 12
Salt 1 tsp or as per taste
Sugar 1/4th of a tsp
Oil 1 + 2 tbsp

Procedure

  • In blender, blend together curd, Ginger, garlic, cashew and the green chilli
  • Now empty the mixture of the blender in a mixing bowl and add in the garam masala powder, lemon juice and salt and mix well
  • Now dunk in the chicken pieces in the mixture and rub the pieces well with the masala mixture
  • Finall add in the kasuri methi powder and 1 tbsp oil and once again give a good mix and let the marinade rest for about an hour
  • After an hour separate the chicken pieces from the marinade and keep aside
  • Now heat a non stick kadhai and once it is hot add the remaining oil and let heat at medium high flames
  • Once the oil gets heated, add in the cardamom, cinnamon, cloves and black peppercorns and saute for few seconds
  • Then add in the onion slices and fry them till the onions start changing colour. Do not let onions turn brown
  • At this point add the chicken pieces one by one in a single layer and let them
    fry from one side at medium flames for 2 to 3 minutes. Do not stir in between
  • After 2 to 3 minutes turn the chicken pieces to the other side and again let them fry for about 2 minute without stirring. Do not allow the chicken to turn brown
  • Now add in the remaining marinade and the sugar and give a light mix
  • Now cover and let cook for about 7 to 10 minutes or till the chicken gets cooked well
  • Now remove the cover and check with the consistency of the gravy. Since, it is a thick gravy curry, if there is more liquid then increase the flames to evaporate the excess water
  • Once you get the desired thickness of the gravy, switch of the oven and let the curry sit for about a minute. Your white chicken curry is ready to be served.

Fish head moong dal

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
I am back with another mouth watering delicacy from the Bengali cuisine. Fish head moong dal or Machher matha diye moonger dal, as we call in beangli, is a special dal cooked in a Bengali kitchen during occasions or get togethers. Fish head moong dal is a must side dish if we are planning to cook a traditional Bengali thali. In this dish, moong dal is cooked along with fried fish head. To cook this dal we can use fish head of either Rohu fish or Hilsa fish or Katla fish. However, I follow a little different recipe when I cook dal with Hilsa fish head.
So, lets start with the recipe to cook fish head moong dal.

Ingredients

Moong dal 1 cup of cup size 120ml
Rohu fish head 1 large cut into halves
Raisins 2 tbsp ( optional)
Onion 1 small or ½ of a medium sized, sliced
1 small chopped
Green chilli paste ½ tbsp
Ginger paste ½ tbsp
Garlic 2 or 3 cloves crushed
Turmeric powder ½ + 1 tsp
Kashmiri red chilli powder 2 tsp
Cumin powder 2 tsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Bay leaf 1
Dry red chilli 1 large or 2 small
Cinnamon 1” stick
Cardamom 3 or 4
Cloves 3 or 4
Cumin seeds 1 tsp
Salt as per taste
Sugar as per taste
Ghee 1 tsp
Mustard oil 2 + 1 tbsp

Procedure

• Dry roast the moong dal at medium flames until their colour starts changing but do not let them brown.
• Wash the lentils and then pressure cook it along with 3 cups of water and a little bit of salt to 1 whistle at medium flames.
• Rub and coat the fish head pieces with ½ tsp turmeric powder and a little salt
• Heat 2 tbsp oil in a kadhai at high flames. Once the oil is hot enough, gently add the fish head pieces and fry until it turns golden brown in colour
• Strain out the fried fish head pieces from excess oil and keep aside
• In a small bowl take the remaining turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, salt and sugar and mix well along with 2 tbsp water to make a fine paste and keep ready
• Add the remaining oil in the same kadhai and let it heat at medium flames. Once heated, temper it with the whole spices
• Add onion and fry until it turns golden brown in colour
• Add ginger, garlic, green chilli paste and sauté until their raw smell disappears
• Add the prepared spices mixture paste and sauté and roast the spices until oil starts separating
• Add the fried fish head pieces, raisins and roast along with the spices for about a minute. Add little water if the spices gets too dry
• Fish head moong dal is ready to be served. Serve it hot with plain rice and enjoy.
• Add the cooked dal and mix well. Add ½ to ¾ cups water as per you choice of consistency of the dal and bring to a boil by increasing the flames
• Once the dal starts boiling, reduce the flames to medium low and cook covered for about a minute
• Open cover, add ghee and garam masala powder and mix well. Cover and then switch off the flames. Let the dal rest for a minute or two. Serve hot dal with plain rice and enjoy.