Maach, Mishti and More

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Maach, Mishti and More

Hey Poila Boisakher Suvechha or Pohela Boisakh Mobaraq to everybody. I just couldn’t wait to reach out to do. As with all bongs and with me too, this is the day to hoard fish, sweets and music, in that order. I’ve been busy throughout the day ruffling up more dishes than one. So, I guess, I’ll leave you to not one but three recipes today. DO cool off in the big bash you’ve planned  …

1. Chitol Begum Bahar:

Something I’ve picked up from across the border in Dhaka, I can’t wait to share this with you on Bong New Year day

Ingredients:

  • Clown Knife fish ~ chital (the fish!); three to four pieces cut in triangular sizes
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  • Onions ~ peyaj; One large onion sliced into the thinnest pieces, Divide in two equal portions
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  • Ginger-garlic ~ ada-rosun; blend into a smooth paste separately to obtain a teaspoonful of each
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  • Mustard oil ~ sorshe tel; a generous amount here, about three tablespoons or more
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  • Mustard paste ~ mustard paste; two teaspoons, Trickiest bit is to blend them into a paste without turning them bitter ~ for the process refer previous post on Mustard Hilsa
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  • Nigella seeds ~ kalo jeere; half a teaspoon, these black onion seeds give a characteristic flavour to the dish
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  • Green chilies ~ kancha lonka; four slit green chilies for added heat
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  • Salt, turmeric ~ noon-holud; marinate the fish for about 15 minutes with some salt to taste and a pinch of turmeric
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  • Tomatoes ~ bilati begun; dice  large tomatoes
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  • Whole garam masala ~ tejpata, gota elach, labongo, dalchini; bay-leaf, whole cardamom, clove, cinnamon, I piece each
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  • Coconut milk ~ narkel doodh; 1 large cup
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  • Corriander leaves ~ dhone pata; for garnish; a sprig full
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  • Clarified butter ~ ghee; for garnish; a teaspoonful

In case you require further help with the ingredients, please feel free to write to me at miraj2k2000@gmail.com

Cooking:

This is a very unique way of cooking chitol and I bet this is one of the most royal reipes dedicated to the fish. Fry the fish nicely on both sides in mustard oil and keep aside. Throw in slit green chilies to a thick wok fuming with hot mustard oil. Instantly reduce heat and crackle the nigella seeds. Sauté one half of the sliced onions till golden brown. Add the whole garam masala mix to the hot wok at this stage. Next, fry the garlic and then the ginger paste in the oil until they let a sweet aroma out. Throw in the diced tomatoes and sauté. Fry mustard paste for a second or two and pour in one cup of water. Once the mixture begins to boil, fold in the coconut milk as well. Drop the fried fish slices into the bubbling gravy and let it simmer for 15-20 minutes until the gravy is reduced to half. The fish would be done by now. Check for seasoning and add salt if you will. Marinate with beresta (remaining onion slices deep fried in ghee) and soaked coriander leaves.

Trust me, the dish served with steamed rice will make you go weak on your knees. Now, that we are done with the main course, let’s move on to your sweet tooth cravings.

Chitol Maacher Begum Bahar

Chitol Maacher Begum Bahar

2. Badshahi Tukro:

Another bong muslim delicacy, I’ve reserved specially for you on Bong New Year day

Ingredients:

  • Bread slices ~ pauruti; toast them nice and crispy on a toaster
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  • Sygar Syrup ~ chinir sira; One large portion prepared by melting 8 teaspoonfuls of sugar in a large cup of hot water and then reducing the mix to half
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  • Sweetened Milk ~ mora dudh; 1 litre of milk reduced to less than its quarter by simmering over a low flame and stirring continously
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  • Edible perfume  ~ meethi attar; a drop added for flavouring the milk
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  • Clarified butter ~ ghee; 1 small cupful for frying the bread slices
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  • Cashew nuts ~ kaju; for garnish; soaked in water

In case you require further help with the ingredients, please feel free to write to me at miraj2k2000@gmail.com

Cooking:

In a flat sauce pan, melt ghee and fry the toasted bread pieces on either side. Soak the bread fried slices in the sugar syrup and let it stand for half an hour. Meanwhile mix the sweetened milk and edible perfume along with the left over ghee. The consistency should be thick and gooey but just flowy enough to pour over the bread. Chop the chopped kaju into shards and mix with the milk mix. Spread it over the bread slices, carefully with a spoon. Refrigerate for 2 hours. Serve cold.

Wish you a very sweet year ahead…

 

Badshahi Tukro

Badshahi Tukro

 

3. Beler Pana:

And finally I give you  shorbet to wash down all the richness of the maach (fish) and misti (sweet). They say it’s an elixir for hot summers and even offered to Lord Jagannath in Puri Temple to cool his temper down!

Ingredients:

  • Wood apple ~ bel; 1 medium sized fruit
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  • Sugar Crystals ~ michri; 1 table spoonful
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  • Curd ~ tok doi; 1/2 cup
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  • Honey ~ modhu; 1 teaspoonful for added flavour

In case you require further help with the ingredients, please feel free to write to me at miraj2k2000@gmail.com

Cooking:

Mix the fruit pulp in water. Mash and strain away the seeds and fibre. Mix the curd and sugar crystals in it. Add honey. Let it stand for 4-5 hours. The crystals would have dissolved by now. Pour in tall glasses and served chilled with ice cubes.

Sit back, relax and sip away into a lazy delirium.

Beler Pana

Beler Pana