Aam Kasundi Chingri Bhapa (Steamed Mango Mustard Prawn Curry - Bong style)

 

          Check out this traditional & an irresistible Bong delicacy of Prawns delicately steam cooked in a yummy raw mango-kasundi gravy. My all time favorite, this dish is a total amalgamation of the pungency from the bottled mustard paste, the tanginess from the raw mango and the heat from the green chilies. 

          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 prawns being my favorite, does not take too long to cook. 

         All that you need to do, is to mix together a few ingredients along with the prawns and then steam it. Voila!! the dish is ready. 

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

          Hilsa fish, a very popular and yet another delicacy of all Bengalis is also cooked in the similar way. However, you may try with Pomfret or Bhetki too. 

          If kasundi is unavailable, then go ahead and ground 1 tbsp. mustard seeds along with 2 green chilies and salt to taste and proceed with the recipe. So Happy Cooking!!!

• 10-12 medium size prawns, cleaned, deveined and rinsed well
• 2-3 tbsp. kasundi (bottled mustard paste)
• 2-3 tbsp. raw mango paste
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard oil
• 2 tbsp. coriander leaves, chopped
• 2 green chilies (opt)

          In a bowl, mix all the above mentioned ingredients along with the prawns. 

          Transfer the contents to a steel container with a lid. Place 2 green chilies on the top if you wish. 

          Pour some water in a pan and place a stand over it. Place the closed steel container over it. 

          Cover the pan and steam cook for 12-15 minutes. When it cools down a little, open the lid.

          While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

In a bowl, mix all the above mentioned ingredients along with the prawns.

Transfer the contents to a steel container with a lid. Place 2 green chilies on the top if you wish. Pour some water in a pan & place a stand over it. Place the closed steel container over it. 

                  Cover the pan & steam cook for 12-15 minutes.

                     When it cools down a little, open the lid.

While serving, drizzle some extra mustard oil if you wish & serve with hot steamed rice. 

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.

Chicken Kasundi (Mustard Chicken - Bong style)

 

          Here is my version of a very easy and equally delicious chicken curry in mustard sauce. It will really hit the spot for lovers of the traditional Bengali mustard condiment. I used the bottled kasundi paste and if you do not have one, you can add some homemade ground mustard paste. The end result was a yummy chicken gravy which can be relished either with hot steamed rice, plain biryani, pulao, jeera rice, chapatti, paratha or naan. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken, curry cut
• 1 cup yoghurt
• 2-3 tbsp. kasundi (bottled mustard paste)
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 2+2 tbsp. mustard oil
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 large onion, chopped

          Marinate the chicken with ginger-garlic paste, yoghurt, 2 tbsp. oil, kasundi and all the dry spices overnight or for a minimum of 3 hours.

          Heat remaining oil in a pan and temper with bay leaf, cardamoms, cinnamon and cloves. Sauté for a few seconds. 

          Add the onion and fry till light brown. Then add the marinated chicken and cook, covered on a medium flame till dry. 

          Add 1/2 cup water and continue to simmer, covered, till the gravy thickens to a desired consistency and the chicken turns soft.

          Serve either with hot steamed rice, jeera rice, plain biryani, pulao or any Indian bread.

                     Heat oil in a pan & temper with bay leaf, cardamoms, cinnamon & cloves. 

                     Sauté for a few seconds. 

                                  Add the onion and stir fry till light brown.

                   Add the marinated chicken & cook, covered on a medium flame till dry. 

                                   Add 1/2 cup water.

                       Simmer, covered, till the gravy thickens to a desired consistency & the 

                       chicken turns soft.

                 Serve with hot steamed rice, jeera rice, plain biryani, pulao or Indian bread.

Kumro Patay Chingri Paturi (Prawns steam cooked in Pumpkin Leaves - Bengali Style)

 

          Paturi typically is a traditional Bong delicacy were fish of any kind is steam cooked. It is sometimes steamed in banana leaf or pumpkin leaves. So this is the latter version, which is an age old recipe, not much heard of. However, such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. 

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. You also get to eat the leaves as well. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So check out the step by step pictorial recipe to prepare this classic humble dish.

• 15-20 prawns, cleaned & deveined 
• 2-3 tbsp. fresh grated coconut 
• 2 tbsp. mustard paste
• 2 green chilies, chopped
• 1-2 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. mustard oil
• 1/4 tsp. turmeric powder
• salt to taste
• extra fresh green chilies
• extra mustard oil
• few pumpkin leaves, washed & pat dried

            Marinate the prawns with the mustard paste, yoghurt, salt, turmeric powder, mustard oil, coriander leaves, coconut and chopped green chilies for 10 minutes.

           Take 2-3 pumpkin leaves, (depending on their size). Place little of the prawn mix in the centre along with a chili on the top. 

          Gently fold it into a parcel and tie with a thread. Do the same with rest of the prawn mix.

          Arrange the parcels on a greased steamer and steam on a medium heat for 15 minutes. When done, discard the string and open the parcels. 

          Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.

                    Mix the prawns with the mustard paste, yoghurt, salt, turmeric powder, 

                    mustard oil, coriander leaves, coconut & chopped green chilies. 

                       Take 2-3 pumpkin leaves. Place little of the prawn mix in the centre along 

                       with a chili.

                                 Gently fold it & tie with a string.

                                 Steam for 15 minutes. When done, discard the string.

                  Serve with hot steamed rice with a drizzle of extra mustard oil if you wish.. 

Echore Bata (Raw Jackfruit Chutney - Bong style)

 

            This is a homemade Bong style chutney made of raw jackfruit (kathal). It may sound weird to many, but it is quite an amazing chutney. This simple and easy recipe is a far cry from all the restaurant style food. Very few ingredients are required to dish out this chutney and is sautéed in mustard oil for an authentic touch. It goes best only with hot steamed rice and a drizzle of some raw mustard oil. So time to try out this rustic, village style regional delicacy. 

• 2 cups raw jackfruit, chopped & boiled
• 3-4 garlic cloves
• 2-3 green chilies
• 2+1 mustard oil
• 1 tsp. nigella seeds
• 1/2 tap. turmeric powder
• salt to taste 
• 1 tsp. coriander leaves, chopped (opt)

          Blend the boiled raw jackfruit, garlic and green chilies with just enough water in a mixer into a smooth paste.

          Heat 2 tbsp. oil in a pan and temper with nigella seeds. Sauté for a few seconds and then add the ground paste, salt and turmeric powder. 

          Stir fry on a low flame till all the moisture has evaporated. While serving, drizzle the remaining mustard oil and garnish with chopped coriander leaves. Enjoy with hot steamed rice.