Kalai Dal Chingri Diye/White Lentil with Shrimp

Kalai dal(not sure what it is called in english) or urad dal is an integral part of Bengali cuisine for the people who have their roots in West Bengal. Kalier dal and potato curry with poppy seeds paste are their best vegetarian comfort food with plain rice. My parents migrated from Bangladesh erstwhile East Bengal. This dal is not that popular for them at all. My ma prepared this with shrimp always, never its vegetarian version. This preparation is very  common for Bangal people(who migrated from Bangladesh).

Spicy Kerala Fish Curry

This slowly braised spicy exotic Kerala fish curry in spicy tangy gravy yet soothed by little bit of coconut milk has a depth of flavor and it is one of the regional fish curries of India that matches our taste buds. This fish curry requires an tropical dry fruit known as Kudampuli or Malabar tamarind(scientific name,Garcinia cambogia, native to South Asia and Southeast Asia) that has smoky flavor and sour taste, available at Indian groceries. But tamarind is a great substitute for kudampuli in case not found.

Meen Molee

Each state of India has its own signature dishes and unique flavor profile. As a foodie I love to try the variety of dishes of India that I never tasted while growing up. I have been making Meen Moilee for years, one of the signature fish curries from the state of Kerala. The gravy is mildly spiced yellowish coconut curry with delicious flavor of tempered mustard seeds, curry leaves and green chilies yet Kerala cuisine is well known for spiciness. It is believed that this curry originated during Portuguese colonial era centuries back. Meen means fish in Malayalam and little analysis revels that Molee is given after the lady by the name "Molly" who added coconut milk to the fish curry to neutralize the spiciness to suit foreigner's palate. 

Bouillabaisse

Bouillabaisse, a classic French fish stew from Marseilles of Mediterranean Provence region is one of our hot favorites since the day one I made it. We are very much seafood lover and whenever we crave for a hearty stew, Bouillabaisse doesn't get much more delicious. I don't know much about French cuisine. I adapted some of French and other cuisines by watching cooking shows on tv, borrowed cook book from library and so many of them I tried for first time was a hit. Bouillabaisse was one of them. It's pretty easy but little time consuming to make from scratch. Weekend happen to be a great day to prepare fish stock with fresh fish bones, shrimp shells. I make a big batch to savor for a couple of days to use it different recipes. It's so worth it. 

Macher Paturi

Macher Paturi is one of the best fish delicacies in Bengali cuisine made with predominantly coconut, mustard paste, green chili and mustard oil mixture mostly using Hilsha or Bhetki mach(Baramundi fish), wrapped like a little parcel in banana leaf, then grilled or pan fried. Slowly grilled banana leaf parcel over the hot iron pan gives wonderful aroma and heavenly taste. Paturi in Bengali means pata(leaf). Therefore any edible leaf sometimes used instead of banana leaf for paturi. Macher Paturi is very popular with different spices in different states of India and other countries as well. 

Chingri Malaicurry

Chingri/Shrimp Malai Curry cooked in mildly spiced coconut based gravy is one of the divine dishes of Bengali cuisine served on special occasions or wedding ceremonies. Malai in Bengali means dairy cream but in this particular dish has no dairy in it. Now the question is if I ever wanted to know how the word “malai” came from, not really. Did my grand mothers and mother's generations know? I am not so sure as we never questioned about it. All I know is how my mother made it so finger licking without using overpowering spices and I make exactly the same way. Malai Curry is very close to our heart.

Ilish Polao

Hilsha fish is most Bengali's favorite fish  that doesn't require lots of spices. Hilsha's own aroma makes mouthwatering dishes that Bengalis love to savor again and again despite its thousands of tiny bones. Hilsha is easily available in West Bengal and Bangladesh during monsoon season. So we grew up having Hilsha frequently at that time, from thin soupy type stew to rich gravy dishes. All of them were amazingly delicious. But we never had Ilish Polao back home then.  

Singapore Noodles

Singapore noodles packed with curry flavor for quick lunch or supper is great for any days. According to Wikipedia, it's a very popular Cantonese style noddles in Hong Kong with no connection with Singapore. Stir fried colored vegetables along with rice vermicelli, shrimp, egg and other meat are used in this easy cooking process that takes only 30 minutes. The classic curry sauce is a salty, spicy but not too spicy and slightly sweet concoction. I double for more kick. This is absolutely delicious to savor leftovers for the next day and it's definitely a keeper.

Spaghetti with Asparagus, Shrimp and Roasted Tomatoes

Spaghetti with Asparagus, Shrimp and Roasted Tomatoes is our another spring staple that is easy, super delicious and ready in less than 30 minutes for a quick lunch or dinner. Enjoy with Pinot Grigio or any white wine that pairs well with this spaghetti. This is not too cheesy. I love this light meal all year round with different veggies. Now we are enjoying spring's bounty with a hearty meal more often around this time of the year.

Asparagus and Shrimp Curry

I love asparagus and shrimp both and this dry type curry is a simple yet flavorful recipe sure to please Bengali's palate. The pungent mustard paste and the grated coconut are a great combination and stands out in the curry. This dish is inspired by Kochur Loti/ taro stolon, abundantly available in West Bengal and Bangladesh but hard to find here in the United States. 

Macher Mathar Charchari/ Dry Type Fish Head Curry

Fish head is never left out or get wasted in Bengali households. Not everyone in the family likes to savor fish head like fish pieces but some would always enjoy its finger licking deliciousness. I love fish head(not all types of fish head) since my childhood in Macher Jhol, Murighonto/Fish Head Curry, Mung Beans, Mixed vegetables and whatnot. It can be cooked very lusciously with aromatic spices or with just simple basic ingredients. 

Salad Nicoise

Salad Nicoise(niˈswaz), a French creation that looks like a fancy restaurant style salad is easy to prepare at home with seasonal vegetables and fish. I make this decadent salad all year round in different ways, vegan, fish-seafood and chicken versions. The classic Salad Nicoise from the city of Nice, France is not a tossed salad rather a composed salad consisting boiled potato, blanched haricots verts, tomato, capers, olives, boiled eggs, canned tuna on a bed of lettuce and dressed with extra virgin olive oil, red wine-lemon-Dijon vinaigrette. 

Stir Fried Smelt Fish/Smelt Macher Charchari

Macher Charchari is an absolute charred deliciousness to die for and it is made with seasonal vegetables along with generous amount of onion and garlic sometimes. Bengali cuisine has very unique names of cooking methods for vegtarian dish and non-vegetarian dish, such as jhal. jhol, kosha, ghonto, ghyat, bhaja, pora, labra and last but not least chorchori or charchari. Today's post is Charchari and it's a Bengali delicacy with dry type charred mixed vegetables dish or sometimes veggies mixed with small fish and fish head. 

Noakhalir Badam Shorshe Shorputi/ River Barb Fish Curry with Peanut Mustard Gravy

Cooking is always ritual to me, whether I cook for my family or friends. It is never boring or tedious for me. I enjoy cooking to the core and I cook till I drop. My cooking spirit inspired me toward blogging journey six years back that I never dreamed and of course some of my family members and friends encouraged me a lot as well. It's been a great blogging journey since then; cooking, taking pictures of food I make for family and friends, writing recipes and last but not least meeting people through my cooking. I appreciate everyone who loves my cooking style, tries my recipes and supports me continuously.  It's a happy place for me and I relieve stress through cooking and blogging; a true pleasure that gives me positive vibes and keeps me busy. Today I am sharing an heirloom recipe.  

Shrimp Polao

A family favorite Bengali rice dish with shrimp using simple pantry ingredients is served with salad and raita. This fancy one dish rice and shrimp meal can be served for weeknight dinner as well. The rice gets a very rich shrimp flavor prepared with the shrimp shells stock transforming this dish into an aromatic Polao. The shelled shrimp are gently cooked in the spice mixture, then topped over the almost cooked rice and simmered for a while making this one pot rice dish utterly flavorful, delicious and comforting. It may sound daunting but it's not. A must try for shrimp lovers!

Shrimp Scampi

Shrimp scampi is garlic,lemon, parsley infused and pretty much butter laden dish that restaurant serve with crusty bread or pasta. Here is a scampi recipe with a healthy twist but the same rich flavor, taste and low in saturated fat. It's very tasty and hearty Italian dish to serve with whole wheat spaghetti or quinoa pilaf and easy to prepare for weeknights. 

Baked Lemon Garlic Dill Catfish

Ending the last day of the decade 2019 with a simple  yet scrumptious fish meal recipe that is ready for less than an hour from start to serve and full of hearty goodness of veggies and fresh fish. Just a few ingredients and the result is fantastic. This fish meal is super low carb to serve as is but you can serve any healthy grain like quinoa or brown rice on the side. 

Ca Kho To

Ca Kho To, a Vietnamese style braised catfish in clay pot served in any Vietnamese restaurant is to die for. Sweet-salty sauce is combined with fish sauce, brown sugar and coconut water. Fish stakes are nicely coated with the sauce and braised on low heat to develop caramelized flavor and nice dark brown color. Plain white rice and stir fried any vegetables are the perfect companions to savor this delicacy. Truly delectable, so flavorsome and easy to make restaurant style dish can be made in 30 minutes and great for weekdays. 

Scallops Provencal

Juicy seared scallops in a light sauce made with the combination of shallots,garlic,fresh parsley,black pepper and last but not least white wine is so fancy yet hearty,easy and quick to prepare for week week night dinner or any special occasion.

Spicy Baked Bong Style Catfish

Baked fish with vegetables is our family favorite. It's a quick and simple way using very basic ingredients to make a meal for lunch or dinner. I marinate fish and vegetables for 10-15 minutes; then simply bake them with perfection. It's very healthy, flavorsome, tender, juicy and absolutely out of this world with simple Indian spices. If you love keto friendly fish meal, do give it a try. It is a perfect accompaniment to brown rice if you want to add some whole grain.