Mustard oil is one of the favorite oils of Bengali. Mustard oil and Bengali’s are inseparable. In most of the Bengali dishes mustard oil is used. Let’s explore the Bengali non vegetarian cuisines with mustard oil.
Shorshe Ilish
Ilish is a delicacy of Bengal. Ilish is known as the queen of fishes. There are several recipe of Ilish but Shorshe Ilish is one of the most popular. In this dish the gravy of the fish is prepared by the paste of mustard seeds.
Ingredients
- 6 pieces of Ilish
- 2 tablespoon of mustard seeds
- 8-9 green chilies
- 3 tablespoon onion paste
- 1/2 teaspoon of turmeric power
- 3-4 tablespoon of mustard oil
- 1 teaspoon salt
Method
- Make paste of mustard seeds and 5-6 green chilies
- Marinate the fish with 1/2 teaspoon salt and 1/2 teaspoon turmeric and keep aside
- Heat mustard oil, add onion paste, turmeric, salt till the oil is separated
- Add 1 and 1/2 cups water and bring it into boiling point and add the fish with 3 green chilies
- Cover it and let it cook for 5-6 minutes
- Add mustard paste and cook it for 3-4 minutes more
- Serve shorshe ilish with hot rice
Kosha Mangsho (Mutton Curry)
As we know Bengali’s are the biggest foodies and kosha mangsho or mutton curry (in Bengali style) is one of the top most favorite in a family get together. This is the dish which wins every Bengali’s heart on a lazy Sunday afternoon.
Ingredients
- 750 grams mutton
- 3 medium sized potatoes cut into equal halves
- 1-2 tablespoon of mustard oil to fry the potatoes
- 3-4 medium sized onions
- 1 teaspoon garam masala
- 1 and 1/2 teaspoon of meat masala
Ingredients for Marinating the Mutton
- 2 teaspoon of turmeric powder
- 1 and 1/2 inch thick ginger
- 7-8 cloves of garlic
- 1 and 1/2 teaspoon red pepper powder
- 1 and 1/2 coriander powder
- Salt according to taste
- 4 tablespoon of yogurt
Method
- Firstly marinate the mutton with all the species’ such as ginger, garlic and onion pastes, turmeric powder, red chili powder, yogurt, mustard oil and keep it overnight. Prick the mutton with a fork so that it will absorb all the flavors’ of the species’.
- Fry the potatoes and keep it aside
- Take mustard oil in a wok and add some turmeric powder in it. Then add bay leaves, cloves, cardamom, cinnamon sticks, black pepper and sugar.
- Add meat masala and fry it properly. Once the oil is extracted from the masala that means the masala is ready.
- Add the mutton and cook it for sometimes.
- Add 2-3 cups of water in it and close the lead of the pressure cooker. Cook it until the mutton becomes soft and tender.
- Add the fried potatoes and Garam Masala (a blend of ground species) and leave it 5 minutes in low flame.
- Lets taste it with plain steam rice.
Dim Posto (Egg curry with Poppy)
Egg is again one of the most favorite dishes of Bengalis. It is healthy and delicious to eat and easy to make. You can make different kind of dishes by using egg or dim.
Ingredients
- 4 Eggs
- 4 tablespoon of mustard oil
- 3-4 tablespoon of poppy seed soaked in hot water
- 1 teaspoon turmeric powder
- Salt according to taste
- 3-4 cardamoms
- 3-4 dry chilies
- 3-5 cloves
- 1 and 1/2 cinnamon stick
- Chopped onion
- Ginger garlic paste
- Chili powder
Preparation
- Take 2-3 tablespoon of mustard oil and add the boiled eggs in the pre-heated oil, fry it and keep it aside.
- Add dry red chilies, cardamom, cloves, bay leaves, cinnamon stick
- Add onion, ginger and garlic pastes in it and sauté it.
- Add red chili powder, turmeric and salt
- Add water and cook it for sometimes and add the paste of poppy seeds.
- Stir it until takes a form of gravy and add the egg. And it is ready to eat.
View Comments (1)
Thanks for sharing this, it's very helpfrul