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Follow this Evergreen Hilsa Curry Recipe for the Perfectly Bong Celebration of Food and Festivities

Indian festivals are known for all their zeal, reverence, and of course, the regional delicacies. Hilsa Curry is one Bangla delicacy which is made with the famous Hilsa or illish maach or fish found in the Hoogly river. This delicacy is specially made during the Durga Puja in Bengali Households and is famous for its taste and nutritive value. Today we find out how you can prepare this Bengali delicacy at your own home and add a Bong flavor to your festive meals.

Ingredients:

These are the ingredients you will be needing to prepare a steaming bowl of Hilsa Curry for four:

• Washed, dried, slice Eilish fish – 500 gms
• Sliced green chilies – 4
• Boiled water – 2 and a 1/2 cups
• Black cumin seeds – 1 teaspoon
• Mustard oil – 100ml

For Marination:

• MyMasala Turmeric Powder – 1 teaspoon
• MyMasala Red chili powder – 1 teaspoon
• MyMasala Coriander Powder – 1 teaspoon
• Ginger – 1 inch
• Salt – 2 pinches
• Sliced Coriander seeds – 1 handful
• Red Chillies – 4

Recipe:

• Take fresh Hilsa fish and clean it thoroughly
• Slash the cleaned fish midway through the body and soak it into the water for 10 minutes
• Take the fish out of the water and cut it into clean slices
• Take some ginger, sliced coriander seeds, and red chilies and grind them together to obtain a fine paste
• Mix the MyMasala turmeric powder and MyMasala Red Chilli powder with this paste of ginger and red chilies
• Add MyMasala Coriander powder to the paste
• Add two pinches of salt in this paste. This prepares your marinade
• Gently apply this marinade to the cut pieces of the fish
• Set the marinated fish aside for half an hour for soaking in the flavor
• After having marinated the fish, take a heavy base kadhai and put it on the stove to heat
• Put some mustard oil in it and allow it to heat
• Put in some black cumin seeds and sauté for some seconds. When the cumin seeds start turning dark brown, add the marinated fish to the kadhai.
• Stir-fry the fish for some time
• Add some salt and allow the fish to get cooked well
• Wait until the fish is almost cooked, then add some boiling water
• Add MyMasala Turmeric powder, MyMasala red chili powder, MyMasala coriander powder to the boiling gravy
• Add the sliced green chilies
• Mix the ingredients well and allow the water to bubble properly
• Cover the kadhai and let it boil for about 10 minutes
• Remove the cover and check if the gravy has taken a brownish color and a thick consistent texture
• If not, cover and cook for two more minutes
• Turn the gas off
• Pour the curry into a bowl, garnish with onion rings

And there you go! Here is your steaming bowl of the sumptuous Hilsa Curry. It tastes the best with boiled rice but it is up to you. Try this dish with MyMasala’s range of spices and enjoy a healthy happy meal with your family and friends.

How to Prepare Scrumptious Chicken Reshmi Biryani ?

‘Biryani’- the word is enough to bring joy in your eyes, and make your mouth go watering. This is itself a full-course meal that needs no side dishes. Biryani belongs to the Mughal cuisine and then spread throughout India. You will be glad to know that this cuisine is different in distinctive states. You can’t think of Kolkata Biryani without potato while Hyderabadi Biryani is all about spices. Lukhnowi Biryani is also different in taste than these two. Have you ever tried chicken reshmi biryani? Today, you will get the recipe for it. Try on your Sunday brunch and give a sweet surprise to your family.

Ingredients

To prepare chicken reshmi biryani for two, you will need following ingredients at this quantity-

• Chicken slices- 4-1/4 lb
• Salt as per taste
• Curd- 2 cups
• Ginger Paste- 2/2 tbsp
• Turmeric Powder- 2/2 tbsp
• Garlic Paste- 2/2 tbsp
• MyMasala Coriander Powder- 2 tbsp
• MyMasala Chili Powder- 4tsp
• Fried onions- 1-2 tbsp
• Onions- 4 (sliced)
• Whole Spices- 2/2 Tsp
• Coriander Leaves- 2 cups (chopped finely)
• Basmati Rice- 4 cups
• Water as much you need
• Dough for sealing the pan

Methods:

• First, you need to marinate the chicken in curd, salt, garlic and ginger paste, MyMasala turmeric, coriander powder, MyMasala chili powder and whole spices for 3-4 hours. You can keep the marination overnight.
• Take a large pan and heat oil in it. Fry onions till that become golden brown and crispy.
• Strain the oil from onion and keep it aside.
• Take 8 cups of water in a saucepan and add salt to it. Boil it. When the water is bubbling, add rice to it and cook for 8-10 minutes until it is cooked properly.
• Drain the excess water from the rice and keep it aside.
• Take a large cooking vessel with a lid and add the oil, you kept aside. Make a single layer of chicken on the oil.
• Now, layer it with fried onions, coriander leaves, and rice. Once done, repeat the layer again.
• After filling the vessel, you need to grease the edges of the lid and seal it with the pot with the help of dough. Oiling is important so that you can open the lid easily later.
• Cook on the high flame for 10-12 minutes. Then, place a griddle on the oven and put the vessel on it. Now, cook for one hour in low heat.
• After an hour, you will start getting the aroma. Break the seal and your yummy chicken reshmi biryani is ready to serve.

Usually, people don’t need any side dish with this recipe. But, if you are preparing it for any occasion, you can prepare chicken chaap or chicken vaarta with it. Else, chicken reshmi biryani tastes great if you have it with raita and salad. So, to make your coming weekend special, you can prepare this item and bring joy to your family members.

How to Prepare the Authentic ‘Bengali Mutton Kosha’-

Bengali cuisine is really one of the greatest cuisines that come with certain unique dishes to woo you. Have you ever tried the authentic mutton kosha of Bengal? If not, you should try it once. We can guarantee, you will eat off your fingers too. A Sunday in a true Bengali house doesn’t complete without this and ‘Gorom Vaat’ (fumed rice). So, if you are also interested to live a life of Bengali on a Sunday and gift your family a superb lunch, try mutton kosha. Follow the recipe and prepare it at home.

Ingredients:

To prepare mutton kosha, you will need the following ingredients for 4 members of your family.

• Mutton- 800gm
• Potatoes- 8 pieces
• Onions- 4 (medium sized, sliced)
• Ginger paste- 2 tbsp
• Garlic paste- 2 tbsp
• Black pepper- 12
• Green cardamoms- 4
• Cinnamon stick- 1
• Cloves- 5
• Sugar- 1tsp
• Salt as per taste
• Water as needed
• Mustard oil- 4 cups
• MyMasala Turmeric powder- 2 tbsp
• MyMasala Coriander powder- 1 ½ tsp
• MyMasala Red chili powder- 2tsp
• MyMasala Cumin Powder- 2 tbsp
• Curd- 4 tbsp

Methods:

• The first step is to marinate the mutton. Take the bowl of mutton and add ginger, garlic and onion paste into it.
• Also, you need to add MyMasala turmeric powder, curd, MyMasala cumin powder, MyMasala red chili powder and MyMasala coriander powder to the mutton. Mix everything well and cover the bowl for 2-3 hours. You can also keep it in marination overnight.
• Now, take a deep-bottomed pan and add oil to it. Heat the oil and add potatoes to it. Fry them until they become golden brown.
• Drain the excess oil and keep the potatoes aside.
• Now, add more oil to the pan and heat well. Temper with onion, cardamom, cinnamon, and cloves. Don’t forget to add a pinch of sugar. This will give a nice red color to your ‘mutton kosha’.
• Fry onions until they become golden brown. Next, add the marinated mutton and salt to the pan. Mix well and cook for 30 to 45 minutes in low flame.
• Once mutton gets softer, add water to the preparation. You should always add water according to the gravy you want. Now, cover the pan with the lid and let the mutton be cooked in low flame. It will take one hour. So, don’t make haste.
• Check out the mutton after an hour. You will see it has become soft and juicy. Now, add fried potatoes, and a dash of whole spice powder. Mix it well.
  Cook again for five minutes and you are done.
• Your ‘Sunday Funday Mutton Kosha’ is ready to serve.

Bengalis usually have it with rice and ‘luchi’. ‘Luchi and Kosha Mangsho’ is really one of the outstanding recipes to offer your guests. Prepare it and have the best of it. If you are too much calorie conscious, you should avoid the recipe as it is quite rich and spicy.