Bangali Maachher Jhol ( বাঙালী মাছের জোল )

Ingredients

1 lb fish (preferably fresh water like carp or catfish with skin and bones cut into steaks ¾ ” thick), 1 cup mustard oil, 1-1 5 tbsp mustard paste,  2 tbsp turmeric, 5-6 hot peppers,Juice of 1 lemon Salt to taste.

Method

Smear fish pieces with 1 tbsp turmeric and salt and set aside for a few minutes. Heat mustard oil in a deep pan and fry fish lightly until golden yellow, Dissolve mustard paste, remaining turmeric and salt in 1 5 cups hot water. Slice hot peppers lengthwise and add to the mustard sauce, Add a few drops of mustard oil to the sauce. Bring sauce to boil in a saucepan and add fish to it. Simmer until fish is tender and sauce has thickened slightly. Remove from heat, allow to cool, sprinkle lemon juice and serve with white rice.

Kerala Fish Fry

Ingredients

500 grams skinless firm white fish slices or pieces well washed, 1 tablespoon(s) finely sliced garlic, 1 tablespoon(s) ginger julienne, 4 green chillies slit, 1 medium onion(s) finely sliced ,1 teaspoon(s) red chilli powder, ½ teaspoon(s)turmeric powder, 1 small raw mango sliced or tomato chopped 2 cup(s) water 1 sprig(s) curry leaves 2 tablespoon(s) oil Salt to taste .

Method

Heat the oil in a heavy-bottomed pan till hot. Add the garlic, ginger, green chillies and onions. Saute for about 4 minutes. Add the turmeric powder, red chilli powder, curry leaves and salt, Saute briefly. Add the water and raw mango slices / chopped tomato. Allow it to boil. Drop in the fish and mix gently. Cover and cook on low for about 10 minutes or till the fish is cooked and the gravy is semi-dry.

Beef Kababs With Cilantro Sauce

Ingredients

1 bunch fresh cilantro (about 2 cups cilantro leaves), 1 small onion, peeled 2 cloves garlic, peeled l small green chili pepper, trimmed and halved, with seeds 1-2 inch piece fresh ginger peeled, ¼ tsp kosher salt, 4 tbsp vegetable oil, 3 table-spoons fresh lime juice, 1/2 tsp curry powder,1 ½ pounds rib-eye steak, cut into 24 one-inch chunks, 1 medium red onion, peeled, l cup mango chutney, 4 pieces naan bread (optional)

Method

Place the cilantro, small onion, garlic, chilli, ginger and salt with 3 tablespoons of the oil in a food processor fitted with a metal blade. Process until a paste is formed, Transfer to a large bowl, Put 2 tablespoon of the paste in a small bowl. and stir in the lime juice to  make the cilantro sauce. Cover and set aside, Stir the curry powder into the rest of the paste, add the steak and coat well. Cover and marinate at room temperature for 20 minutes, Cut the red onion into 6 wedges and separate each wedge into 2 layers, Thread the beef and onion chunks onto 8 - 9-inch skewers. Preheat grill pan, and then grill the kababs for 8 to 10 minutes, turning the skewers every 2 minutes. Serve with the cilantro sauce, chutney, and naan, if desired.

 

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