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Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
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Easy Malai Kofta

Mostly eaten with naan and roti, Malai Paneer is a dish of its own significance, the rich creamy base along with the tartness of the tomatoes makes it a wonderful dish for a weekend dinner. Its origin is from the Mughlai cuisine and is quite new to this era. Needless to say that the gravy is silky smooth and the kofta balls are placed right on top of the gravy as soon as they are deep fried. Crunchy from outside and soft from inside. Preparation time : 15 minutes Cooking time : 20 Minutes Serves : 3 person Ingredients  2 medium Potato, boiled and grated 150 g cottage cheese salt to taste A pinch of baking soda 2 tbsp Cornflour 1/2 tsp black pepper powder 1 inch ginger, grated Oil for deep frying For Gravy 1 tsp clarified butter 2 tbsp vegetable oil 2 bay leaf 2 medium onions 2 medium tomatoes 5 green cardamom 1 tsp cumin 1 inch ginger 8 cloves of garlic 8-10 cashew 1 tsp black pepper powder 1.5 cup water 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp coriander powder 3 t...
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Chicken Kofta Curry

  Chicken Kofta curry, in undoubtedly a favourite among every non vegetarian household. The tender kofta that sits in the delicious gravy enriches itself with its flavour. We often find this dish in the restaurant menu and we tend to avoid it making it at home. Follow the steps and you are just there, the proper restaurant style chicken kofta curry that can be adjusted as per your taste and liking. Goes well with a butter naan, a dish that is capable enough to bring families together for lunch or dinner.   Ingredients For the curry 3 onions 2 medium tomatoes 3 tbsp oil 1 inch cinnamon 4 green cardamom 5 cloves ½ mace Salt 1.5 tsp ginger garlic paste 1 tsp red chili powder 1 tsp turmeric powder ½ tsp cumin powder 1 tsp coriander powder ½   tsp sugar 3 tbsp yoghurt 3 cups hot water 1 tsp garam masala powder 3 tbsp fresh cream 1 tsp kewra water   For marination 500g chicken mince 1 onion 3 green chilies 2 slices of white b...
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