Macher Kason Pora Jhol

 

This is a very old traditional Bangladeshi fish curry, I learnt it from my grandmom and unfortunately have no clue to the origin of the name “kason”. The main ingredient is deeply fried and almost burnt fenugreek seeds. The taste is very rustic and this is very easy and fast to make as well. You cannot go wrong with this. If you have never made fish curries this is a fantastic first yet innovative one to try.

 

Ingredients

• 4 steak pieces of  fish ( Preferably Rohu / Catla)
• 1 tbsp. garlic paste
• 1 tsp. minced garlic
• 2 tbsp. finely chopped green chilies
• 2 tbsp. finely chpped cilantro
• 2 tsp. methi seed (Fenugreek)
• 1 tbsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander powder
• Mustard oil
• Salt to taste

Procedure

Wash and pat dry fish pieces. Smear them with half tablespoon of turmeric powder and salt. Keep them aside for fifteen minutes.

 

In a small bowl make a paste of half turmeric powder, chili powder and coriander powder with water and keep it handy.

 

Heat mustard oil in a wok till it smokes. Reduce the heat and fry the fish pieces till both sides turn golden brown. Remove the fish pieces on a paper towel and keep aside. Discard the oil.

 

Heat another two tablespoon of oil on medium heat and temper it with methi seeds. Fry on low heat till you start getting the aroma. Now remove the methi seeds from the oil and discard.  Add chopped garlic to the oil and fry till you get a nice aroma. Remove and reserve it for garnishing. Add garlic paste to the oil along with half of  the chopped green chilies. Fry on low heat till the garlic paste loosed its raw smell.

 

add the spice powder mixture to it and fry on low heat till you can see the oil oozing out of the spice mixture. Add one cup of water and bring it to a boil before you add fried fish pieces to it. season with salt and let it boil for another five minutes.

 

Turn off the heat and garnish the gravy with fried chopped garlic, chopped green chilies and cilantro.

 

Serve with hot rice..

 

 

 

Chicken Hariyali Kebab

We had a steady stream of guests over the holidays. Especially to cater to the palate of our local friends I chose this mild kebab, which goes really well with wine and beer. I serve this as a starter as Hariyali kebab turns out to be an excellent conversation starter.

Hariyali means green which is the color of the kebab, in this regard this is very different from the other kebabs. The green comes from the paste of cilantro, mint and fenugreek leaves that is used as marinade.

Ingredients

For 4 people. serving size 4 pieces

• 1lb. boneless chicken breast cut into 2” pieces
• 4 tbsp. thick curd
• 1 lemon
• 1 cup cilantro ( Coriander Leaves )
• 1 cup mint leaves
• 1/4 cup fenugreek leaves ( Methi )
• 1” ginger
• 5-6 fat cloves of garlic
• 3-4 green chilies
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 2 tsp. chicken tandoori masala
• 3-4 tbsp. ghee ( Clarified Butter)
• Salt to taste

Procedure

Take chicken pieces and apply salt, lemon juice and red chili powder to it. Keep aside for 10-15 minutes.

In the mean time make a smooth paste of cilantro, mint, fenugreek leaves along with ginger, garlic and green chilies.

In a mixing bowl add curd and all other ground spices and mix them with the green paste. Add chicken pieces to it and mix them well with the marinade so that the chicken pieces are well coated with it. Keep it covered for at least two to three hours.

Soak the skewers in plain water for half an hour to avoid burning. Now arrange chicken pieces on the skewer and apply some clarified butter over it.

Pre heat the oven at 400F and grill them for 12-15 minutes. Turn the skewers once when they are half way through for even cooking.

Remove the kebabs from the skewers and arrange them on a serving plate. Serve with some green chutney and lemon wedge.

Methi paneer or Indian cottage Cheese with Fenugreek

For a change there is no story behind todays recipe. I had some paneer (http://en.wikipedia.org/wiki/Paneer) and methi and hence made Methi-paneer :). I was in a hurry so ran to the nearest store and bought some naan (so no I didn’t make the naan in the picture above)

Ingredients

1. Paneer or cottage cheese - 200gms or 7oz cut into cubes
2. Fenugreek/ Methi leaves - 1 bunch coarsely chopped
3. Cashew paste - 2 tbsp
4. Onion - 1 medium
5. Ginger - 1"
6. Green chili -  1,2
7. Fresh cream or whipping cream - 50 ml
8. Salt
9. Sugar
10. Whole Garam masala ( cinnamon 1 piece, 2 green cardamoms, 4 cloves)

Procedure

1. Take a bowl of hot water and keep the paneer pieces into that for 5 mins.  It will make the paneer much softer. Now drain the water.
2. In a grinder make a fine paste of onion, ginger and green chilies.
3. Heat oil in a cooking pan and temper with coarsely pound cinnamon, cardamom and clove. When the fragrance of garam masala hits the air add the paste you made.
4. Start frying in a medium heat and continue doing so till the oil separates from the spices.
5. Add water to it. Add salt and sugar. When the gravy starts boiling add  paneer pieces and chopped methi leaves to it.
6. Cook for about 5-6 mins. When you get your desired consistency finish it with fresh cream.