Bengali fish tomato curry

Last weekend I was thinking to prepare  a unique,uncommon yet simple Bengali fish curry so that I can share with my readers.This got confirmed when I received a request from one of my closest friends, in Singapore,who is dying to taste something Bengali.My dear friend- this is for you.

Serves- 3

Ingredients:

1.Rohu / Katla Fish-300 gm (medium pieces)

2.Tomato- 4 medium

Boil the tomatoes for 5 minutes. Cool them down, peel off the outer skin and blend it into a smooth paste.

3.Onion-2 medium size (chopped)

4.Green chili-2

5.Ginger paste- 1 tsp

6.Garlic paste- 2 tsp

7.Cumin seeds-1 tsp

8.Cinnamon- 1 stick (1 inch long)

9.Green cardamom- 4 

10.Sugar- ¼ tsp (Just a little bit)

10.Oil

11.Fresh chopped coriander leaves (cilantro)- 5 tbsp or more if you like.

Process: 

1.Wash the fish, drain and pat dry using a piece of cloth or tissue paper
.

2.In a blender,add  ¼ (one-fourth) of the chopped onions,green chilies,cumin seeds,ginger garlic

paste,cinnamon,green cardamom and 2 tbsp of oil.

3.Make a thick paste (Water should not be used)

4.Take a bowl,add the fish,salt and the ‘masala’ paste.Mix well and keep inside a refrigerator for 45 mins-1 hour.

5.Heat oil in a pan, stir fry the fishes. Keep them aside.

6.Heat oil in another pan, stir fry the chopped onions till golden brown and add the tomato paste.Add sugar to taste.

7.Add the fishes and cook till the gravy becomes thick.

8.Check the salt seasoning

9.Garnish with lots of fresh chopped coriander leaves (cilantro)

10.Serve hot with plain rice. 

Vegetable Chowmein- South Indian Style

Today,I thought of preparing chowmein with lots of vegetables but with a different style- the South Indian style with the famous 'Tarka' of curry leaves and usage of coconut milk.

Even I was wondering about the outcome.It was truly wonderful - A sea change- from the streets of Beijing to the God's own country.

Serves-1

Ingredients:

 1.Noodles-1 Packet

 

2.Onion –1 Sliced

3.Cabbage Shredded- ½ cup

4.Carrot-1 Sliced

5.Beans- ½ cup Chopped

6.Curry leaves-5-7

7.Coconut milk- ¾ cup

8.Salt to taste

9.Black pepper (fresh crushed)- ½ tsp

10.Mustard seeds- ¼ tsp (1 generous pinch)

11.Red chili (whole)- ½ , seeds removed.

10.Oil- 2 tbsp

Process:

1.Add the Noodles in enough boiling water.

2.Please make sure that they do not get over cooked.

3.Take a strainer and strain the Noodles through cold water 2-3 times and drain water.

4.Add few drops of oil to the noodles and mix well to avoid sticking. Set it aside.

5.Heat oil in a deep pan; add the mustard seeds, red chili and the curry leaves.

6.Add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 1-2 minutes.

7.Add salt and pepper and mix well.

8. Now add boiled noodles and mix well. Check the salt seasoning.

9.Add the coconut milk and mix well.

10.Serve the chowmein hot.