Lau Shukto (Bottlegourd / Lauki Curry - Bong Style)

 

           Shukto is a traditional Bengali cuisine and is considered as a delicacy. This is typically a mixed vegetable curry which has a fair amount of bitter gourd in it. It is had at the beginning of a meal as it is believed that the bitterness helps in purifying the blood. There are many versions to it. 

          It is sometimes cooked in a simple way or sometimes in a rich gravy. So check out my version of Shukto prepared with bottle gourd and minus the bitter gourd. You may add if you wish, but it is purely optional. Bori (dried lentil dumplings) is also added. However, I substituted it with few urad dal pakoras. Enjoy this regional dish with hot steamed rice. So check out a quick step by step pictorial recipe to prepare it.

1 medium bottle gourd

1/4 cup split balck gram (urad dal) soaked for 30 minutes

3 tbsp. mustard oil

1-2 bay leaves

1-2 dry red chilies

1 tsp. mustard seeds 

1 tsp. salt or to taste

2 green chilies, slit

1 tsp. ginger, grated

1 cup milk 

1 tsp. whole wheat flour / plain flour

1 tsp. ghee

1 tsp. panch phoron powder

               Peel the bottle gourd and slice them. Soak in water to prevent discoloration. 

              Mix the wheat flour with the milk and keep aside.

              Dry roast the 1 tsp. panch phoron and allow it to cool down. Then grind into a fine powder and keep aside. 

             Grind the soaked urad dal with a pinch of salt and some water into a smooth paste. Whisk this batter well and keep aside. 

             Heat oil in a pan and add small dumplings of the batter and fry them till golden in color. Drain and keep aside. 

             Temper the same oil with mustard seeds, dry red chilies and bay leaves. Sauté till it stops spluttering.

             Then add the sliced bottle gourd, green chilies and salt. Cover and cook till the moisture is almost absorbed and the veggie is tender.

             Then add the fried pakoras, grated ginger and the milk. Mix well and cook, covered on a medium flame for 2-3 minutes

            When done, add ghee and panch phoron powder. Give it a stir and switch off the flame. Serve with hot steamed rice.

Peel the bottle gourd and slice them. Soak in water to prevent discoloration.

Grind the soaked urad dal with a pinch of salt & some water into a smooth paste. Whisk this batter well and keep aside. Heat oil in a pan & add small dumplings of the batter & fry them till golden in color. Drain & keep aside. 

Temper the same oil with mustard seeds, dry red chilies & bay leaves. Sauté till it stops spluttering.

Add the sliced bottle gourd, green chilies & salt. Cover & cook till the moisture is all absorbed & the veggie is tender.

                    Then add the fried pakoras, grated ginger 

and the milk. Mix well & cook, covered, on a medium flame for 2-3 minutes.

When done, add ghee & panch phoron powder. Give it a stir & switch off the flame. 

                    Serve with hot steamed rice.

Mourola Macher Tel Jhal (Mola Carplet / Small River Water Fish Curry - Bong style)

 

           This is a traditional Bengali fish curry, where small river water fish is cooked in a simple onion-tomato based gravy. 'Tel' means oil and 'Mourola Mach' is small river water fish in the local lingo. I have no idea from where the name has come. But it sure tastes really yummy though it is cooked in a lot of oil. 

              My most favorite winter special lunch is and will always be fish curry and rice. All fish lovers will simply love this yummy dish. It is a very easy recipe with minimum effort but with maximum flavor. It particularly goes well with hot steamed rice. So give it a try by checking out the step by step pictorial recipe to prepare this awesome Bong delicacy.

• 300 gms. Mourola mach 
• 2-3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1 small onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 1 tomato, roughly chopped
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1 tsp. sugar
• 1 cup water
• 1 tbsp. coriander leaves, chopped
• 1 tsp. mustard oil to garnish

           Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes.

          Make a paste of the onion, ginger, garlic and tomato. Set aside. 

          Heat mustard oil in a pan and fry the marinated fish in batches till light golden in color. Keep aside.

          Temper the same oil with cumin seeds and sauté for a few seconds. 

          Add the ground paste, salt, turmeric powder and red chili powder. Mix well and sauté for 2-3 minutes. 

          Now add the roasted coriander and cumin powder. Simmer on a low flame till the oil separates. 

          Add the sugar, followed with 1 cup water. Simmer for 2-3 minutes. Then add the fried fish and green chilies. 

          Simmer further for 4-5 minutes or till you get a desired consistency. Garnish with chopped coriander leaves and mustard oil. 

          Serve with hot steamed rice for a comforting weekend lunch.

          

      Marinate the fish with a pinch of salt & turmeric powder for 5-10 minutes.

     Heat mustard oil in a pan & fry the marinated fish till light golden in color. 

        Temper the same oil with cumin seeds & sauté for a few seconds. 

Add the ground paste, salt, turmeric powder & red chili powder. Mix well & sauté for 2-3 minutes. 

                      Now add the roasted coriander & cumin powder. 

                       Simmer on a low flame till the oil separates. 

                         Add the sugar, 

                      followed with 1 cup water. Simmer for 2-3 minutes. 

Then add the fried fish & green chilies. Simmer further for 4-5 minutes or till you get a desired consistency. 

                 Garnish with chopped coriander leaves & add mustard oil. 

                Serve with hot steamed rice for a comforting weekend lunch.

          

Shorshe Ilish Begun Bhapa (Steamed Hilsa Fish & Eggplant in Mustard gravy - Bong style)

 

           Check out this irresistible Bong delicacy and my all time favorite comfort food, is this traditional Bengali delicacy where Hilsa fish is steam cooked in a yummy mustard-yoghurt-coconut sauce. However, I also added some sautéed eggplants to it for an interesting twist to the dish. Mustard oil is used for an authentic taste and flavor. It is best enjoyed with hot steamed rice.

          So this dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, a tinge of heat from the green chilies and some tang from the yoghurt.

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

         I always opt for this simple recipe whenever I need something quick as Ilish Maach, being my favorite, does not take too long to cook. 

         All that you need to do, is to blend a few ingredients to make a paste. This is then mixed along with the sautéed eggplant and raw Hilsa fish. Later it is steamed to perfection and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe too, when you have guests around.

• 2 pieces of Hilsa (a river water fish), washed well & drained
• 2 tbsp. mustard seeds
• 2 tbsp. yoghurt 
• 1 tbsp. fresh coconut
• 4 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 3 tbsp. mustard oil
• 1 tbsp. coriander leaves, chopped
• 1 long eggplant, cut lengthwise

         Grind the mustard seeds, 2 green chilies, turmeric powder, salt and fresh coconut into a smooth paste. Mix the yoghurt and transfer into a steel tiffin box. 

         Add coriander leaves, 2 tbsp. mustard oil and 1/4 cup water. Give it a stir. Add the fish and mix with this paste. 

          Meanwhile, marinate the eggplants with a pinch of turmeric powder and salt. 

          Heat remaining 1 tbsp. oil in a pan and sauté the eggplants till light brown. 

          Arrange the sautéed eggplants and remaining green chilies on the surface. Close the tiffin box with a lid.

         Pour little water at the bottom of a saucepan. Place a stand and over it the steel container. Close with a lid.

         Steam for 10-12 minutes on a low to medium flame. Serve with hot steamed rice for a divine experience.

                  Grind the mustard seeds, 2 green chilies, turmeric powder, 

                  salt & fresh coconut into a smooth paste. Mix the yoghurt 

                  and transfer into a steel tiffin box. 

                  Add coriander leaves, 2 tbsp. mustard oil & 1/4 cup water. 

                  Give it a stir.

                          Add the fish and mix with this paste. 

                   Meanwhile, marinate the eggplants with a pinch of turmeric

                   powder and salt. 

                 Heat remaining 1 tbsp. oil in a pan & sauté the eggplants 

                 till light brown. 

                   Arrange the sautéed eggplants & remaining green chilies 

                   on the surface. Close the tiffin box with a lid.

                   Pour little water at the bottom of a saucepan. Place a 

                   stand & over it the steel container. Close with a lid.

                        Steam for 10-12 minutes on a low to medium flame. 

                       Serve with hot steamed rice for a divine experience.

Bhetki Macher Dum (Bhetki Dum Fish - Bong Style)

 

            This is an ideal Bong style fish curry where I have used Bhetki fish, but you can experiment with any of your favorite fish. It is a very simple and an easy preparation of fish cooked with yoghurt in a dum style. It is a great party recipe that can be prepared during special occasions. Relish this delicacy with hot steamed rice. So check out the step by pictorial recipe to prepare this regional delicacy.

• 2-3 Bhetki fish pieces
• 3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 2 bay leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 cup yoghurt
• 1 cup water
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. raw mustard oil
• 4-5 green chilies, slit
• 1 tbsp. coriander leaves, chopped

          Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes. 

          In a bowl, mix together yoghurt and all the dry spices along with 1 cup water. Keep aside.

          Heat 3 tbsp. oil in a pan and fry the marinated fish till light golden. Drain and keep aside.

          Temper the same oil with cumin seeds and bay leaves. Sauté for a few seconds.

          Add the chopped onion and sauté till light brown. Add the ginger-garlic paste and stir fry till the oil separates. 

          Now pour over the yoghurt mix over it. Place the fried fish, green chilies and raw mustard oil. 

          Cover and cook for 10-12 minutes on a low to medium flame or till the gravy turns thick to a desired consistency.

  

           When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice. 

                         Marinate the fish with a pinch of salt, turmeric powder & red chili 

                         powder for 10-15 minutes. 

                      Heat 3 tbsp. oil & fry the marinated fish till light golden. keep aside.

                              In a bowl, mix together yoghurt & all the dry spices along with 

                              1 cup water. Keep aside.

                   Temper the same oil with cumin seeds & bay leaves. Sauté for a few seconds.

                              Add the chopped onion and sauté till light brown. 

                                 Add the ginger-garlic paste & stir fry till the oil separates. 

                     Pour the yoghurt mix. Place the fried fish, green chilies & raw mustard oil. 

                         Cover & cook for 10-12 minutes on a low to medium flame or till 

                            the gravy turns thick to a desired consistency.

                         When done, switch off the flame & garnish with coriander leaves.

                                  Serve with hot steamed rice.