Shorshe Pomfret (Pomfret in Mustard Gravy - Bengali Style)

 

           Shorshe Pomfret is my version of a traditional Bengali style Fish in mustard gravy. I have used pomfret fish in this recipe and made a thin gravy out of it. It is best relished with hot steamed rice. Tomato paste may or may not be added to the gravy. 

          The addition of raw mustard oil to the end product enhances the flavor and gives it an authentic touch to this dish. This is a very easy, simple and a delicious recipe, where Prawns, Hilsa or Rohu fish can also be substituted. So check out the step by step pictorial recipe to prepare this comforting fish curry.

• 1 medium size pomfret fish, cut into 3 pieces
• 3 tbsp. mustard oil
• 1 tsp. nigella seeds (Kalonji)
• 2-3 green chilies, slit
• 1 tbsp. mustard seeds
• 1/2 tsp. turmeric powder
• 1 tsp. tomato paste
• salt to taste
• 1 tsp. raw mustard oil
• 1 tbsp. coriander leaves

          Grind the mustard with one green chili and a pinch of turmeric powder into a smooth paste. Keep aside. 

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

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

         Temper the same oil with kalonji and remaining green chilies. Sauté for a few seconds.

          Add the mustard paste, tomato paste, salt and turmeric powder. Sauté till the oil separates.

          Then add 1 cup water (depending on the consistency desired). Bring it to a boil. 

          Gently drop in the fried fish pieces. Cover and simmer for 4-5 minutes on a medium flame. 

          When done, switch off the flame. Add coriander leaves and raw mustard oil.  Keep it covered for 5 minutes. 

          Serve with hot steamed rice for a comforting lunch.

Marinate the fish pieces with a pinch of salt  turmeric powder for 10 minutes.

Heat oil in a pan & fry the fish pieces till light golden in color. Keep aside. 

Temper the same oil with kalonji & remaining green chilies. Sauté for a few seconds.

 

Add the mustard paste, tomato paste, salt & turmeric powder. Sauté till the oil separates.

Add 1 cup water (depending on the consistency desired). Bring it to a boil. 

Gently drop in the fried fish pieces. Cover & simmer for 4-5 minutes on a medium flame. 

              When done, switch off the flame. Add coriander leaves .....

                   and raw mustard oil.  Keep it covered for 5 minutes. 

             Serve with hot steamed rice for a comforting lunch.

Begun Basanti (Eggplant in Mustard Gravy - Bong style)

 

          Begun Basanti is a traditional and a very popular Bong style Eggplant curry. The base of the gravy is thick and creamy with a combination of mustard seeds, poppy seeds, fresh coconut and yoghurt. The eggplants are cut lengthwise, fried and then cooked in the rich and luscious gravy. 

          You can enjoy it with hot steamed rice or chapatti for a soulful meal. All Eggplant lovers will surely enjoy this dish. It is a great party recipe apt for special occasions. So check out for a quick step by step pictorial recipe to prepare this classic vegetarian recipe. 

          I am not sure how the name Begun Basanti came about. But I guess because of the colour of the gravy which is yellow in color as Begun means eggplant and Basanti means yellow. Hence, the name. 

           Whatever the reason behind the name, One thing is sure - This dish is mind blowing. In my opinion, it goes best with hot steamed rice on a lazy summer afternoon. 

• 1 large eggplant
• pinch of salt & turmeric powder to marinate
• 2 tbsp. mustard seeds, soaked for 15 minutes
• 1 tbsp. sesame seeds / poppy seeds
• 2 tbsp. fresh coconut
• 3 tbsp. mustard oil
• 1 tsp. nigella seeds / kalonji
• 3 green chilies
• 1/2 cup yoghurt, well beaten
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. coriander leaves. chopped

          Grind the soaked mustard seeds, sesame seeds and fresh coconut with a pinch of salt and some water into a smooth paste. Keep aside.

          Wash the eggplants and rinse them well. Cut them into 4 pieces lengthwise. Marinate with a pinch of salt and turmeric powder for 5 minutes.

          Heat oil in a pan and fry the eggplants till they are well browned on all sides. Drain and keep aside. 

          Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds.

          Then add the ground paste, turmeric powder, red chili powder and cumin powder. Mix well and sauté for 2 minutes. 

          Now add the yoghurt and salt to taste. Give it a mix and then add the fried eggplants and 1/2 cup water.

          Cover and simmer for 4-5 minutes. When done, switch off the flame and add   coriander leaves. Serve with hot steamed rice or chapatti.

Note - 

     Traditionally, poppy seeds are used in this recipe. However, I had to substitute it with sesame seeds as the former is unavailable at my place of residence.  

Grind the soaked mustard seeds, sesame seeds & fresh coconut with a pinch of salt & some water into a smooth paste. Keep aside.

Wash the eggplants & rinse them well. Cut them into 4 pieces lengthwise. Marinate with a pinch of salt & turmeric powder for 5 minutes.

Heat oil in a pan & fry the eggplants till they are well browned on all sides. Drain & keep aside. 

Temper the same oil with nigella seeds & green chilies. Sauté for a few seconds.

Add the ground paste, turmeric powder, red chili powder & cumin powder.

                    Mix well and sauté for 2 minutes. 

                  Add the yoghurt & salt to taste. Give it a mix.

Add the fried eggplants & 1/2 cup water. Cover & simmer for 4-5 minutes.

                 When done, switch off the flame and add coriander leaves. 

                      Serve with hot steamed rice or chapatti.

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.

Shahi Mutton Kasundi (Mutton in Creamy Mustard Gravy)

          This is a real shahi dish where mutton is cooked in a creamy mustard gravy. It goes well with pulao, jeera rice, plain Biryani, tandoori roti, naan or any Indian bread. 

          In this recipe, I have added kasundi (bottled Bengali mustard sauce), yoghurt and almond paste to make the consistency more rich and creamy. So you have an easy and a yummy mutton curry to relish. 

          In case of non-availability of kasundi, you can use some homemade ground mustard paste. So go ahead and try this delectable dish and relish with any form of rice preparation or Indian bread. So check out the step by step pictorial recipe to prepare it.

           I marinated the mutton with yoghurt, ginger-garlic paste, and other dry spices before continuing with my cooking process. The end result was simply awesome with a hint of mustard flavour and the creaminess coming from the ground paste of almonds. It is a great party recipe for special occasions. 

• 500 gms. mutton with bones, 
• salt to taste
• 1 cup yogurt, beaten
• 1 tsp. turmeric powder
• 1 tbsp. ginger-garlic paste
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 3 tbsp. mustard oil
• 2 dry red chilies, broken
• 2 bay leaves
• 1 tsp. whole garam masala (cardamoms, cinnamon & cloves)
• 3 onions, chopped
• 2-3 green chilies
• 2 tbsp. almond paste 
• 3 tbsp. kasundi paste
• 1 tbsp. coriander leaves, chopped

           Marinate the mutton with ginger-garlic paste, yoghurt and all the dry spices overnight or for a minimum of 3 hours.

          Heat oil in a pan and temper with bay leaves, dry red chilies and whole garam masalas. Add the onion and sauté on a medium flame till light brown.

          Now add the marinated mutton and continue to simmer, covered till almost dry. Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Transfer the contents to the pan. Add the almond paste, kasundi and green chilies. Bring it to a boil and simmer for a minute. Switch off the flame and transfer to a serving dish. 

          Garnish with coriander leaves and serve either with plain steamed rice, jeera rice, plain biryani,  pulao, tandoori roti, naan or any fried Indian bread.           

                       Marinate mutton with ginger-garlic paste, yoghurt & all the dry spices 
                       overnight or for a minimum of 3 hours.

                    Heat oil & temper with bay leaves, dry red chilies & whole garam masalas.

                       Add onion & sauté on a medium flame till light brown.

                       Add marinated mutton & simmer, covered till almost dry. 

                     Add 1 cup water & pressure cook for 15-20 minutes on low flame after the 
                     first whistle. 

                       Transfer the contents to the pan. Add almond paste, kasundi

                       & green chilies. Bring to a boil & simmer for a minute. 

                      Garnish with coriander leaves & serve with steamed rice, jeera rice, 
                      plain biryani,  pulao, tandoori roti, naan or any Indian bread.