Tuesday, March 29, 2011

ILISH BEGUN ER JHOL/ HILSA WITH EGGPLANT

This is a very simple and light curry with the flavors of soft brinjal and potato with hilsa and mustard oil.
Difficulty- medium
Time-
INGREDIENTS
Hilsa fish/ Ilish-3 pieces
Eggplant- cut in long pieces
Potato- cut in long pieces
Green chilly
Kalo jeera/ kalonji- ½ tbspn
Turmeric powder- 1 tspn
Cumin powder- 1 tspn
Coriander powder- 1 tspn
Salt
Mustard oil
Coriander leaves- chopped
METHOD:
Clean the fish pieces, smear salt and turmeric powder to them. Keep aside for 15- 30 minnutes.
Heat mustard oil in a pan. Shallow fry the fish in oil till light brown on both sides, keep aside. Do not over fry them. In another pan, heat more oil and fry eggplant pieces, keep aside.  Put kalonji in hot oil, let it splutter, add the potato pieces, and fry.  Add water to it, add green chilly salt, turmeric powder, cumin powder, coriander powder. Cover and let it boil, till potato gets cooked. Add the fish pieces and eggplant pieces , cover and simmer for 2-3 minutes till the fishes are cooked. Garnish with coriander leaves.
Serve with white rice.
My husband loves the oil in which I fry the fishes. So, I keep it aside for him and he likes to eat it with steamed white rice and salt. (Everybody can’t handle it because of the strong smell of hilsa).

CHANAR DALNA/ PANEER CURRY IN BENGALI STYLE

Difficulty- easy
Time- 20 minutes
INGREDIENTS
Paneer- 250 gm
Potato- 1 medium chopped in cubes
Ginger paste- 1 tbspn
Jeera- 1 tbspn (freshly ground)
Tomato- 1 chopped
Water- ½ cup
Milk- ½ cup
Sugar- 1 tspn
Green chilly- 2
Ghee- 1 tbspn
Turmeric powder- 1 tspn
Coriander leaves- chopped
Whole garam masala- 3 cloves, 3 cardamoms, 1 cinnamon stick
METHOD
Cut the paneer and potato in cubes of similar size. Shallow fry the potato and keep aside. Fry the paneer, and put them in warm water.
Heat ghee in a pan, put the minced garam masala. Mix the jeera powder, ginger paste, and a tbspn of water, and put it in the ghee, fry till oil separates. Put chopped tomato, add some salt. Fry till the masala is nicely done and oil separates. Add ½ cup of water to it and add the potato pieces and cover and cook till the potatoes are cooked. Add the milk and let it boil for 2 minutes, add the paneer pieces, simmer for 2-3 minutes. Switch off the heat, add the sugar, and coriander leaves.
Serve hot with white rice.
The curry should be little sweet.