Assamese Black Sesame Chicken Curry(Til Diya Kukura Mangxo)

Assamese Black Sesame Chicken Curry is a very traditional dish that I learned from a Bengali friend I met through a social media platform. Black sesame is widely used in many recipes from sweet to savory dishes in northeast India. The star ingredient is toasted black sesame seeds resulting in a nutty, smokey flavorful chicken curry. Each household has their own method of making to suit their taste buds. This is mildly spiced and I prepare with onion,garlic, ginger and lemon juice.  

Bengali Style Steamed Salmon

Fish and rice in Bengali households is staple. In our household fish is served in curry form or any Asian or western variations. After moving to USA it was hard to find exactly the same river fish. After some trial a lot of local fresh river fish and sea fish used in Bengali cuisine got raves from Bengali families and shared with friends. Salmon is a great replacement for Hilsha fish. Bengali style steamed salmon is my go to recipe. It doesn't taste fishy and the gravy makes the difference. In this preparation salmon stakes smothered in a simple concoction of naturally sweet coconut, coconut milk and pungent taste of freshly ground mustard paste and steamed to perfection. All you need is plain rice to enjoy with this extraordinary dish yet very easy to make. I prefer to use bone in fish for its optimum flavor and taste. Here is my take on Bengali Style Steamed Salmon.