Earthycooking
Recipes to try
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Saturday, April 5, 2025
Raddish Mismash/Mulor Ghonto
Saturday, March 22, 2025
Steamed Shrimp with Coconut Mustard
Bengali style steamed fish is an old tradition using coconut paste, mustard paste and mustard oil. This is so simple to make with minimal spices. It's best to use head on shrimp. It may be time consuming but worth it when it comes to flavor profile and texture. The freshly grounded mustard paste is an acquired taste and it has a pungent sensation similar to horseradish wasabi-like sensation to it. Therefore adding coconut milk and coconut paste to balance it out resulting in a mouthwatering rustic seafood dish and best served with plain rice!
Friday, March 14, 2025
Fish Oil Fritters/Macher Teler Bora
Bengali staple food is fish and rice along with a wide variety of vegetable dishes. When it comes to cooking fish nothing gets wasted in Bengali households. Delicious dishes are made using fish head to tail including innards. Macher teler bora or fish oil fritter is one of the delicacies in West Bengal, India. I grew up eating pretty often when big fish like whole carp was bought. Fish innards include organ, intestines and fat. Most innards are edible except for the gallbladder which is full of greenish yellowish bile that tastes awfully bitter if it is broken. My mother used only liver, lungs and fats. She never used intestines that taste very chewy, yet edible.
Monday, March 10, 2025
Grass Carp in Creamy Cashew and Raisins Gravy
I tasted this top notch white fish curry in a Bengali ceremony many moons back. This is not a traditional fish curry that I had while growing up. It is inspired by Indian royal cuisines from the Mughal kitchens where luxurious ingredients like nuts, exotic spices and dry fruits are used. It is rich, creamy and mildly spiced with just a hint of sweetness from the raisins. Fish is smothered in heavy cream based gravy along with onion, ginger, garlic and aromatic spices. To make it bit lighter I swap heavy cream with cashew cream mixed with milk and yogurt. It's a great fish curry for any get together or ceremony.
Friday, February 21, 2025
Cauliflower and Rice Pilaf(Chaal Phoolkopi)
When cauliflower in its peak in winter months in India, so many wide variety of culinary delights with cauliflower are prepared and enjoyed. Traditionally most vegetables are grown in winter and they are generally affordable. Cauliflower and Rice Pilaf/Chaal Phoolkopi is an age old vegetarian Bengali dish with aromatic gobindobhog rice that makes a delectable dish enjoyed by both vegetarian and non vegetarian eaters. This used to be a must while growing up in India.
Wednesday, February 19, 2025
Chicken Pot Pie
Wednesday, January 29, 2025
Boror Tenga/Red Lentil Fritters in Tangy Curry Gravy
Boror Tenga or Tenga Bora is a traditional Assamese lentil fritter in tangy gravy. Boror or bora literally translate fritter and tenga means tangy or sour. This is very similar to Bengali counter part Borar Tok. However Boror tenga is made red lentil and Bengali version uses yellow split peas. The souring agent can be used either thekara also known in English dried garcinia, tomato or lime/lemon juice. This dish is a popular summer dish to serve with plain rice.