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.

Echore Kasundi (Raw Jackfruit Cooked in a Dum style with Mustard Sauce - Bong style)

 

           Check out this traditional & an irresistible Bong delicacy of Raw Jackfruit  cooked in a dum style. Passed down by my Late Mom, this ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. You just need to mix up all the ingredients and cook to perfection. Add the kasundi and coriander leaves to the end product and enjoy it with hot steamed rice or chapatti / paratha. So check out the step by step pictorial recipe to prepare this classic treat.

               Kasundi or mustard sauce is a part of Bengali cuisine. It is used in cooking various veg. and non-veg. dishes. It is also used as a dip for fried snacks. It is easily available in most supermarkets these days and is a must have condiment in my refrigerator. It has a very pungent flavor and is used in moderation for beginners. 

               If kasundi is unavailable, then go ahead and blend 1 tbsp. soaked mustard seeds along with 2 green chilies and a pinch of salt and proceed with the recipe. 

               I always opt for this simple recipe whenever I need something quick and this particular dish does not take too long to cook. This is an absolutely quick fix weekend lunch menu for your entire family. In fact, it is a great party recipe when you have guests around.

• 500 gms. Echore (Raw Jackfruit), peeled, diced, washed & rinsed well.
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 2-3 onions, sliced
• 1 tbsp. ginger-garlic paste
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 2-3 tbsp. mustard oil
• 1-2 tbsp. kasundi (bottled mustard paste)
• 1 tbsp. coriander leaves, chopped

          Into a kadai / wok, add all the above mentioned ingredients (except kasundi & coriander leaves) and mix well so that the jackfruit is well coated with all the spices. 

          Cover and simmer on a low flame. Sprinkle some water and stir at intervals till the jackfruit turns tender. 

          Switch off the flame and add the kasundi and coriander leaves. Give it a gentle mix and serve with steamed rice or chapati / paratha. 

Into a kadai / wok, add all the above mentioned ingredients (except kasundi & coriander leaves).

Mix well so that the jackfruit is well coated with all the spices. Cover & simmer on a low flame. Sprinkle some water & stir at intervals till the jackfruit turns tender. 

                       Add kasundi & coriander leaves. Give it a gentle mix.

                        Serve with steamed rice or chapati / paratha. 

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.

Sheem Shorshe (Flat Beans in Mustard Sauce - Bong style)

 

          This is a typical Bengali style Flat Beans curry, cooked in a mustard sauce. It is a traditional homemade style side dish that is best relished with hot steamed rice. It can also be had with chapattis. Serve this Yummy curry garnished with coriander leaves and fresh grated coconut. For some extra kick, you may drizzle a tsp. of mustard oil to the end product. So check out the step by step pictorial recipe to prepare this classic Bong delicacy.

          I kept the Flat beans whole as I love it that way. However, you can chop them into 2-3 pieces if you wish. 

          Mustard paste can always be substituted with kasundi if desired. It gives a nice flavor to the dish. Besides, some grated raw mango added to it takes this simple curry into a next level.

          For a pure vegetarian version, just skip the onion and garlic. Instead, some chopped tomatoes can be added. It just tastes yummy. All potato lovers, you can add one or two julienned potatoes to the dish for some variation. 

          Another tip I would like to give here is, some poppy seeds can also be ground along with mustard seeds for a creamier texture and an amazing flavour. So All the best !!!!!

• 300-400 gms. Flat Beans, string them and trim both ends
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 3 green chilies, slit
• 1 tsp. garlic, chopped
• 1 onion, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. mustard seeds, soaked for 10 minutes
• 2 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped
• green chilies, fresh grated coconut and coriander leaves to garnish

          Grind the mustard seeds with a green chili, a tsp. of oil and a pinch of salt to a fine paste. Keep aside. 

          Heat oil in a pan and temper with nigella seeds and remaining green chilies. Sauté for a few seconds.

          Then add the garlic and onion. Stir fry till translucent.

          Now add the flat beans, salt to taste and turmeric powder. Mix well and cook, covered on a low flame till tender. Sprinkle some water and stir at intervals.

          When done, add the mustard paste, fresh grated coconut and coriander leaves. Give it a mix and sauté for a minute. 

          Garnish with coconut, green chilies and coriander leaves. Serve as a side dish with either steamed rice or chapattis / roti.

                                  Flat Beans, string them and trim both ends.

                             Heat oil in a pan & temper with nigella seeds and green chilies. 

                             Sauté for a few seconds.

                                 Then add the garlic and onion. Stir fry till translucent.

                      Add the flat beans, salt & turmeric powder. Mix well & cook, covered on 

                      a low flame till tender. Sprinkle some water and stir at intervals.

                     When done, add mustard paste, fresh grated coconut & coriander leaves. 

                     Give it a mix and sauté for a minute. 

                      Garnish with coconut, green chilies & coriander leaves. Serve as a side

                      dish with either steamed rice or chapattis / roti.

Shorshe Potol (Pointed Gourd / Parwal in Mustard Sauce - Bong style).

 

          This is a traditional Bengali style Pointed Gourd curry, cooked in a mustard based gravy and in mustard oil for an authentic touch and flavour. Shorshe refers to mustard seeds and potol means pointed gourd / parwal. Coconut and poppy seeds can also be added according to individual preference.

           It is a most popular vegetarian dish among the Bengali crowd. This summer veggie can also be prepared without onion and garlic too. Shorshe potol recipe is mostly a semi dry curry which is enjoyed with steamed rice. However, there is no harm in serving with chapatis too. So check out the step by step pictorial recipe to prepare this regional delicacy.

• 8-10 Pointed Gourd (Parwal / Potol)
• 3 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds(kalonji)
• 3 green chilies, slit
• 1 onion, sliced
• 3 cloves garlic, sliced
• 2 tbsp. mustard seeds, soaked for 10-15 minutes
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped

          Cut both the edges of the Pointed gourd and partially peel them. Make two 1" slits on either side. Wash and drain well. 

          In a mixi, blend the soaked mustard seeds along with 1 green chili, a pinch of salt and some water. Keep aside.

          Heat 1 tbsp. oil in a kadai / pan and shallow fry them till light brown. Keep aside. Heat remaining oil and temper with nigella seeds and remaining green chilies. Sauté for a few seconds. 

          Add the onions and garlic and sauté till light brown. Then add turmeric powder and salt to taste. Give it a stir and add the sautéed pointed gourd. Mix everything well and add 1 & 1/2 cups water.

          Cover and cook on a low flame till it is soft. At this point add the mustard paste and simmer for another minute. 

          When done, switch off the flame and drizzle the remaining 1 tsp. oil. Garnish with chopped coriander leaves and serve with hot steamed rice.

                    Cut both the edges of the Pointed gourd & partially peel them. Make two

                    1" slits on either side. Wash and drain well. 

                             Heat 1 tbsp. oil & shallow fry them till light brown. Keep aside. 

                 Heat remaining oil & temper with nigella seeds & remaining green chilies.

                                  Add the onions and garlic and sauté till light brown. 

                                 Then add turmeric powder and salt to taste. Give it a stir.

                       Add sautéed pointed gourd. Mix well & add 1 & 1/2 cups water. Cover 

                       & cook on a low flame till it is soft.

                           At this point add the mustard paste & simmer for another minute. 

                              When done, switch off the flame & drizzle remaining 1 tsp. oil. 

Garnish with chopped coriander leaves.

 Serve with hot steamed rice.