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Showing posts with the label FOOD - Fish

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Great Tastes - Mutton Rogan Josh

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  Recipe from Ruby's Kitchen ( as prepared in Kashmir ) Ingredients Mutton----1/2kg Hing (Asafetida) – 1/4 teaspoon Cinnamon (darchini)- 2 pieces (1” each) Clove (labanga) - 5 pieces Black cardamom (boro elaich) - 3 pieces Whole black pepper  1/2 teaspoon Juice of one whole large onion coriander powder - 1 teaspoon Cumin powder - 1 teaspoon Ratan Jote  - 1 teaspoon Kashmiri Mirch powder – 2/3 Tsp Hung Curd   250gm Fennel  powder - 1teaspoon Ginger powder - 2 teaspoon Vegetable oil – 1 tablespoon Boil 500 gm mutton in roughly 500ml water until soft and keep the stock and the mutton aside. Put a large pan on the gas and add oil. When the oil is hot (but not smoking), add the whole garam masala and black pepper. When the spices start popping, add the meat and slowly add the onion juice. Stir fry on low heat. When meat becomes almost dry and the onion juice has been completely absorbed, add hung curd, coriander powder, cumin powder, fennel powder, asaf...
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Fishy Affair

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  A Delectable Tale for Fish Lovers by Rajat Sarkar,Hamburg Some days back a friend told me that the ‘fish’ in ‘some’ restaurant was good. She got to know about it from her brother. She is herself not a fish eater. I said to her, “Never say anything to a Bengali about fish and their quality. Leave the Bengali alone! Fish exists in the Bengali psyche from the womb to the tomb! Satyajit Ray even made use of fish scales in one of his movies.  The world, including Hamburg, may boast about its fish but none can match the Bengali’s affairs, both licit and illicit, with fish. While the EU and Britain may continue to fight over fishing rights on the North Sea, Bengalis handle fish with care so that there is no real culture clash, domestic disharmony, marriage mistrust, relationship rupture, and sport strife. Fish exists in the everyday existence of a Bengali. Fishy politics ensure pride of Bengaliness. And a Bengali eats fish with his/her hands – not with cutlery or...
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