Milky Mutton Curry

 

          Summer is here. So how about trying something light that is just perfect for this season? I introduce you to ...... Milky Mutton Curry, my take on an old Bengali recipe that is inspired by a confluence of cultures. Its uniqueness arises from being cooked in milk, thickened with sesame seeds paste and flavored with saffron, rose water and kewra, besides the usual seasonings. 

           I tried this out for the first time and it was really delicious. Would highly recommend all, to give this a shot. I assure, you will not be disappointed. Its thickened soupy texture allows you to enjoy it with whatever you like, whether its steamed or jeera rice or even naan or tandoori roti. So enjoy this dish to your heart's content for a weekend lunch or as a party recipe.

       

Marination - 

• 500 gms. mutton with bones, curry cut 
• 1/2 cup yoghurt 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. ginger-garlic paste
• 1 tsp. green chili paste
• 1 tsp. coriander-cumin powder

Other ingredients - 

2 tbsp. ghee

1 tbsp. oil

2 onions, sliced

1" cinnamon stick

2 green cardamoms 

4 cloves

2 tbsp. sesame seeds paste

2 green chilies, slit

1 cup milk

1 tsp. rose water

few drops of kewra essence

pinch of saffron

1 tbsp. coriander leaves, chopped

          Marinate the mutton with all the mentioned ingredients overnight.

          Heat oil in a pan / kadai and fry one onion till golden brown. Keep aside.

          Heat 1 tbsp. ghee and sauté the remaining onion till light brown. Add the marinated mutton and cook, covered till the oil separates. 

          Add 1 cup water and pressure cook till it is tender. Keep aside to cool down.

          Add the remaining ghee and temper with cinnamon, cloves and cardamoms. Sauté for a few seconds.

          Now add the cooked mutton and bring it to a boil. Add the sesame seeds paste and the slit green chilies. Simmer for 2 minutes.

          Then add the milk and give it a stir. Simmer for 2 minutes. Add the rose water, saffron and kewra essence. Switch off the flame and transfer to a serving dish.

          Garnish with the coriander leaves and fried onion. Enjoy with steamed rice, jeera rice, naan or tandoori roti. 

Prawn Zafrani

          If you wish to give a bit of a Royal touch to your dish during your diwali party, then go ahead and prepare this delicacy which is a must try. It is very delicious, divine and apt to be served during special occasions. This particular recipe is cooked in a milk-saffron based gravy and is relished with only plain steamed rice. So check a quick step by step pictorial recipe to prepare it.

• 250-300 gms. prawns, cleaned
• 3 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1-2 bay leaves
• 1 tsp. cumin seeds 
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 1-2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin-coriander powder
• 1 cup milk
• 1/4 tsp. saffron
• 1-2 slit green chilies
• 1 tsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes. Grind the onion, ginger, garlic and green chilies into a smooth paste. Keep aside. Add the saffron to the milk and keep aside.

          Heat 1 tbsp. oil in a pan and fry the prawns till it changes colour. Drain and keep aside. Add remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds. 

          Add the ground paste and all the dry spices. Stir fry till the oil separates. Add the saffron-milk and green chilies. Bring it to a boil.

           Add the fried prawns and simmer, covered for 2-3 minutes. Add the coriander leaves and switch off the flame. Serve with hot steamed rice.

                      Heat 1 tbsp. oil & fry prawns till it changes colour. Drain & keep aside. 

                     Add remaining oil & temper with bay leaves, cinnamon, cardamoms, 
                     cloves & cumin seeds. Saute for a few seconds. 

                      Add ground paste & all dry spices. Stir fry till the oil separates. 

                     Add saffron-milk & green chilies. Bring to a boil. Add fried prawns &
                     simmer, covered for 2-3 minutes. 

Add the coriander leaves and switch off the flame. 

                                Serve with plain steamed rice.

Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bong Style)

          Ilish Maach (Hilsa Fish) is undoubtedly the most favored and popular fish among most of the Bengali crowd. Various types of recipes can be dished out with it. Durga Puja calls for something different - a bit of a Royal touch. 

          So prepared this delicacy called Zafrani Ilish, which is a must try. It is very delicious, divine and apt to be served on special occasions. This particular recipe is cooked in a milk-saffron gravy and is relished with only hot steamed rice to enjoy it's true flavour. 

• 2 pieces of Ilish Maach (Hilsa Fish)
• 3 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1-2 bay leaves
• 1 tsp. cumin seeds 
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 1-2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin-coriander powder
• 1 cup milk
• 1/4 tsp. saffron
• 1-2 slit green chilies
• 1 tsp. coriander leaves, chopped

          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Grind the onion, ginger, garlic and green chilies into a smooth paste. Keep aside. Add the saffron to the milk and keep aside.

          Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Add the ground paste and all the dry spices. Stir fry till the oil separates. Add the saffron-milk and green chilies. Bring it to a boil.

           Add the fried fish and simmer, covered for 2-3 minutes. Add the coriander leaves and switch off the flame. Serve with hot steamed rice.

    

Doodh Ilish (Hilsa Fish in Milk Gravy - Bengali Style)

          This extremely flavourful Hilsa fish is very popular among most of the Bengalis, including me. Protein rich with omega 3 fatty acids, it is prepared in many ways. This is one way where it is cooked in milk which is very light on the tummy. 

          Extremely yummy, it is best had with hot steamed rice. The addition of  raw mustard oil to the end product makes it more appetizing. If Ilish (river water fish) is not available, it can be prepared with prawns. This recipe is apt for any special occasions. So give it a try by checking out the step by step pictorial recipe to prepare it.

• 2 pieces of Ilish Mach (Hilsa Fish)
• 1 tsp. nigella seeds(kalonji)
• 1 tsp. cumin seeds
• 1" ginger
• 1-2 green chilies
• 2-3 tbsp. mustard oil
• 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 cup milk
• 2 green chilies, slit
• 1-2 tsp. raw mustard oil to drizzle
• 1 tsp. coriander leaves, chopped

          Grind together nigella seeds, cumin seeds, ginger and green chilies to a fine paste. Keep aside. 

          Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in a pan and shallow fry the marinated fish till they are slightly brown. Drain and keep aside.

          Temper the same oil with panch phoron. Saute for a few seconds and then add the ground paste along with turmeric powder. Fry on a medium flame till it leaves the sides of the pan. 

          Add the milk, slit green chilies and salt. Bring it to a boil and then add the fried fish. Simmer for 2-3 minutes. 

          When done, add the coriander leaves and switch off the flame. While serving, drizzle some raw mustard oil and enjoy with hot steamed rice.

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

                     Heat oil & shallow fry marinated fish till light brown. Drain & keep aside.

                      Temper the same oil with panch phoron. Saute for a few seconds.

                     Add ground paste & turmeric powder. Fry on a med. flame till it leaves
                     the sides of the pan. 

                      Add milk, slit green chilies & salt. Bring to a boil.

                      Add fried fish & simmer for 2-3 minutes. 

                      Add coriander leaves & switch off the flame. 

                   While serving, drizzle some raw mustard oil & enjoy with hot steamed rice.