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Recipes: Ilish Barishali and Mutton Dakbangla

November 12, 2015 09:38 IST
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Presenting two Bengali recipes to drool over. You can share yours too!

Ilish Barishali

Ilish Barishali

Ingredients

  • 1 kg hilsa
  • 150 ml mustard oil
  • 25 gm turmeric powder
  • 25 gm green chillies
  • 5 gm kalonji
  • 25 gm yogurt
  • 75 gm mustard paste
  • 1 kg cashew nut paste
  • 1 coconut, ground into paste
  • 10 gm green chilli paste
  • Salt to taste

Method 

  • Marinate the fish in salt and a little turmeric powder. Leave it for an hour.
  • Add half of the mustard paste to the coconut and cashew nut pastes, and then apply it on the fish.
  • Heat 125 ml oil in a wok and add green chillies and kalonji.
  • Add the remaining turmeric powder, green chilli paste and yogurt. Cook for three minutes.
  • Then add the remaining mustard paste along with a little water.
  • Cover and cook for another five minutes.
  • Add the fish and simmer for 10 minutes.
  • Add 25 ml mustard oil and a whole green chilli. Cook for two minutes and serve warm.

Mutton Dakbangla

Mutton Dakbangla

Ingredients

  • 1 kg mutton
  • 7 boiled eggs                                                    
  • 300 gm onion
  • 150 gm mustard oil          
  • 2 spoon red chilly powder   
  • Half spoon Kashmiri powder                 
  • 100 gm curd
  • 1 tomato
  • 1.5 spoon haldi powder 
  • Half spoon garam masala powder
  • 75 gm ginger and garlic paste
  • 2 gm garam masala (gota)
  • Salt to taste

Method

  • Put oil in a kadai. Add whole garam masala.
  • Add sliced onions and fry till brown. Add ginger, garlic paste, haldi powder, tomato, curd, Kashmiri chilly and red chilly powder.
  • Cook for a while.
  • Add mutton chunks. Cook it properly.
  • Then add water and stir till paste turns brown in colour.
  • When mutton is done add garam masala and eggs. Now, it is ready to serve.

Recipes and photographs: Kind courtesy Bhojohori Manna, Kolkata

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