Bangla Foods

7/31/2019 Bangla Foods

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Rui Machher Jhaal Kalia - Spicy Fish Kalia

For every cooking style of the Bengali kitchen, you will find one we have tried with the

Rui fish (grass carp). Be it jhole, jhaal, kormal or kalia rui can do it justice. Of the manydifferent kalia recipes, this particular one is quite spicy and the resultant gravy has a very

rich and suitable red color.

Rui Maccher Jhaal Kalia - Spicy Fish Kalia

Ingredients

2 lb fish, cut into 3/4 inch steaks

1 tsp cumin seeds

1 large bay leaf

1 large onion, finely chopped

3-4 garlic cloves, finely chopped

1/2 inch ginger, finely chopped

4 green chili, slit down the middle 3 tbsp red chili powder

1 tsp cumin powder 1 tsp coriander powder

2 tsp salt

1/2 cup cooking oil, preferable mustard oil

1/4 cup yogurt

1 tsp sugar (optional)


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Steps

1. Marinate the fish with 1 tsp turmeric and 1 tsp of salt and set aside

2. Heat the oil in a heavy pan over high heat3. Fry the fish until golden brown (do note that the oil must be very hot or else the fish

will stick to the pan). Set aside the fish4. Trun down the heat to medium, and in the same pan, add the cumin seeds and bay

leaf until it seeds start to splutter5. Add the onion, garlic, and green chili and stir fry until the onions start to caramelize

6. Add the remainder of the spices along with 1/4 cup of water and fry the spices until

most of the water evaporates7. Add in the yogurt and stir fry until it starts to stick to the pan

8. Add the fish steaks turning them over so that both sides have a liberal coating of the

spices9. Add 2 cups of water and bring to boil

10. Sprinkle in the rest of the salt and the optional sugar (check for seasoning and add

additional salt if ncessary)11. Reduce heat and simmer for 15 minutes until the gravy thickens


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Dharosh Bhaji * Okra

This is a favorite recipe of mine and provides ample opportunities to improvise.

Dharosh Bhaji

Ingredients

2 pounds of fresh okra cut into quarter inch slices

1/2 a medium onion very thinly sliced

2 cloves of garlic finely chopped or sliced

1 tbsp of cooking oil

1 tsp of salt

1/4 tsp of pepper 1/2 tsp cumin (optional)

1/2 tsp red turmeric (optional)

1/2 tsp coriander (optional)

1/2 tsp red chili powder (optional)

Steps

1. In a preferably non-stick frying pan, heat oil over medium-high heat.

2. When hot drop in the onion and garlic. Stir fry until garlic starts getting

caramelized

3. Drop in all the spices and stir fry for a minute4. Drop in the okra and stir until properly coated by the spices

5. Reduce heat to medium and cook uncovered, stirring occasionally. Your doneness

will depend on your taste. My preference is to cook until the okra too getscaramelized.

Tomato Begun - Eggplant with tomato


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There are many variations of eggplant and tomato. This is a simple one that appeals to the

just home from work, nothing cooked, feeling hungry, and the eggplant needs to be dealt

with now crowd. It may be short on steps but it is long on flavor.

Tomato Begun - Eggplant with tomato

Ingredients

1 medium to large eggplant (cut to 1/2 inch cubes)

1 large tomato, diced

2 tbsp cooking oil

1 tsp cumin seeds

1/2 tsp fennel seeds

1/2 tsp nigella (kalojira) seeds

1 tsp garlic powder or 1-2 finely chopped garlic cloves 1 tsp cumin powder

1/2 1 tsp chili powder

Salt to taste

Small bunch of cilantro, julienned

Steps

1. Heat the oil in a pan over medium to high heat

2. Add in the cumin, fennel, nigella and fennel seeds, stir fry until the seeds starts tosplutter

3. Add in egg plant and tomato and stir fry8-10 minutes until the eggplant starts tosoften

4. Add in the rest of spices and salt and stiry fry an additional 10 minutes or until the

eggplant is completely cooked

5. Mix in the cilantro just before serving

Beef Tehari


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Tehari is a rice dish with cooked with meat and is usually made very spicy. Unlike birianis,

Tehari is usually cooked with vegetable oil. No yogurt or cream is used in the cooking of it.

A very common Tehari dish is one cooked with beef.

I present you one of my favorite Tehari recipes.

Sauteed Mutton

Ingredients

Beef 1 kg (2 lbs)

Onion paste 1/2 cup Garlic paste 2 tsp

Red chili powder 1 tbsp

Turmeric paste 1 tbsp

Ginger paste 2 tsp

Cumin powder 1 tbsp

Coriander powder 1 tbsp

Salt 3 tsp

Onions 2 medium, thinly sliced

Cinnamon 2 1/2 inch sticks

Cloves 8

Cardamom 4 pods Bay leaf 1 medium

Green chili 6-8

Oil 1/2 cup (or less)

Rice 2 1/2 cup (preferably aromatics like Basmati or Kalojira)

Preparation
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Cut beef into small pieces

Simmer beef with the next 7 ingredients (pastes and powders) and 2 tsp of salt

along with a cup of water until tender. This will be about 45 minutes to an hour.Stir occasionally to ensure that the spices do not stick to the bottom. You may add

additional water if needed.

In a large pan (large enough for all the rice and meet), fry the thinly sliced onionsuntil almost golden brown.

Add in the cinnamon, clove, cardamom and bay lead and fry an additional 4-5

minutes.

Add in the previously cooked beef and fry over mediumheat until the oil floats to

the top. Stir continuously.

Add in the rice and fry an additional 5 minutes. Stir continuously.

Add in 5cups of water, 1 tsp of salt and the green chili and bring to boil over highheat.

As soon as it starts boiling, turn the heat to low. Give it a thorough stir to ensure no

rice is sticking to the bottom. Cover and cook for 25 minutes.

Enjoy with a Bangladeshi salad.

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Bangla Foods