Bengali Fish Curry is a world popular curry from Bangladesh. I ate this curry many time cooked by my Bengali friend living in Sher Shah Colony Karachi at least 20 years back. It is cooked in mustard oil and served with boiled rice.
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| Bengali Fish Curry |
Ingredients:
- Fish pieces 1 kg
- Mustard oil for frying
For Marination:
- Yoghurt 1-2 tablespoon
- Lemon juice 1 tablespoon
- Haldi powder 1/4 teaspoon
- Mustard powder 1 tablespoon
- Salt 1/2 teaspoon
- Cumin seed 1/2 teaspoon
For Curry:
- Mustard oil 1 cup
- Onion chopped 1-2
- Tomatoes chopped 2-3
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Yoghurt beaten 1/2 cup
- Green Chillies trimmed 3
- Fresh Coriander leaves for garnish
- Salt to taste
- Red chilli powder 1 teaspoon
- Haldi powder 1/4 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1/2 teaspoon
- Mustard powder 2 teaspoon
- Caraway whole 1 teaspoon
- Bay leaves 2
- Red Chillies whole 2-3
Procedure:
- Thoroughly wash and prepare the fish pieces for marination.
- Mix together marination ingredients and apply over fish pieces.
- Keep aside for 1 hour.
- Then fry marinated fish pieces in hot mustard oil and keep aside.
- Now in another pan take 1 cup mustard oil.
- Heat oil and add onion, fry till golden.
- Now add ginger garlic paste and fry for 1 minute.
- Then add tomatoes, yoghurt , green chillies and spices, and fry for another 5-6 minutes.
- Now add fried fish pieces carefully to avoid breakage of fish pieces.
- Cook on low heat for 5-8 minutes with shaking of cooking pan.
- Garnish with fresh coriander leaves and simmer for 3-5 minutes.
- Serve hot with boiled rice.
Dhaka Chicken is a tasty , tangy and crunchy dish from Bangladesh capital city Dhaka.
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| Dhaka Chicken ڈھاکہ چکن |
Ingredients:
- Chicken 8 pieces
- Oil for frying
- Eggs beaten for coating 1-2
- White sesame for coating 1/2 - 1 cup
Batter:
- Maida (wheat starch) 1/2 cup
- Corn starch 1 table spoon
- Yoghurt 1/2 cup
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Salt to taste
- Red Chilli cutter 1 teaspoon
- Black pepper powder 1/2 teaspoon
- Cumin seed powder1 teaspoon
- Baking soda 1/2 teaspoon
- Sugar 1 teaspoon
- Mustard powder 1 teaspoon
- Ajwain 1/4 teaspoon
- Chinese salt MSG 1 teaspoon
- Vinegar 1 tablespoon
- Soy sauce 1 teaspoon
Procedure:
- Mix all batter material in yogurt and mix well.
- Apply batter on chicken pieces and keep in a cool place for 2 hours to marinate.
- Now heat oil in a Karahi.
- Dip the marinated chicken pieces in beaten egg, then roll in sesame seeds.
- Deep fry in oil on medium flame till chicken is tender and golden.
- Delicious Dhaka Chicken is ready to serve.
Kosha Mangsho is a very delicious Mutton dish of Bengal বাঙ্গালা . Bangladesh (East Bengal) and West Bengal of India. It is served on weddings and ceremonies. I dedicate my this recipe to the Bengali speaking community of Karachi.
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| Kosha Mangsho |
Ingredients:
- Mutton 1/2 kg
- Mustard Oil (সরিষা তেল) 1 cup
- Onion chopped 2-3
- Tomatoes chopped 2
- Potatoes halved 3-4
- Yoghurt 1/2 cup
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
Powder Spices:
- Salt to taste
- Red Chillies powder 1 teaspoon
- Turmeric powder 1/2 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1 teaspoon
- Garam Masala 1/2 teaspoon
Whole Spices:
- Cloves whole 5-6
- Black pepper whole 10-12
- Cinnamon sticks 2
- Cardamom green 4
- Bay leaves 2
- Red Chillies whole 3
Procedure:
- Add powder spices, 1/2 quantities of ginger garlic pastes to the yoghurt and make a paste, then coat on mutton and leaves in a cool place to marinate for 2 hours.
- Fry potatoes in oil till golden, keep aside.
- Now fry onion in oil till golden brown.
- Add remaining ginger garlic paste and fry for 2 minutes.
- Add tomatoes and fry for another 5 minutes.
- At this stage add marinated mutton and whole spices and fry for 5 more minutes then lower the flame and cook on simmering heat till mutton is tender (45-60 minute). Lid should be on during simmering.
- Evaporate water on high flame till oil separates out.
- Delicious Kosha Mangsho is ready.
- Serve with luchi/boiled rice and salad.
Bengali Channa is a mouth watering snack, It is an important snake during ramadhan, not only in Bangladesh but also in India and Pakistan.
http://commons.wikimedia.org/wiki/File:Channa_Fry.JPG
Igredients
- 1. Kala Channa (Bengal gram) soaked overnight with 2 teaspoon of baking soda 250 g
- 2. Garlic crushed 1 small pod
- 3. Ginger crushed 2 inch long piece
- 4. Onion chopped 2 medium size
- 5. Tomatoes chopped 2 medium size
- 6. Tamarind 25 g soaked in water (Remove seeds)
- 7. Lemon juice for garnish 2-3 teaspoon
- 8. Green coriander leaves/Mint leaves a few for garnish
- 9. Tomotoes/onion 1 each small size finely chopped for garnish
- 10. Green chillies chopped for garnish
- 11. Spices: Salt to taste, Chilli 1 teaspoon, turmeric 1/2 teaspoon, cumin powder 1/2 teaspoon, coriander powder 1/2 teaspoon, garam masala 1/2 teaspoon, black pepper 1/2 teaspoon
- 12. Oil 2-3 tablespoon
Cooking procedure:
- 1. Boil soaked channa with garlic, ginger, onion, tomatoes, Tamarind water and spices with enough water (2 - 3 glass) on medium flame (45-90 minutes)
- 2. When channa becomes tender evaporate water on high flame, then add oil and fry for 3-4 minutes while stirring.
- 3. At last sprinle garnish and simmer for 2-3 minutes.
- Delicious and tangy Bengali channa is ready to serve.
