Saturday 21 April 2018

Makli Sukha Masala

Last week I was holidaying at Alibaug - home stay, where you can buy the ingredients of your choice and get the dishes cooked. The men folk were going to the market, I was very excited to join them. We visited the fish market where there were varieties of sea fishes. We got squids and pomfrets from the market. We fried the pomfrets and here is the recipe for Squid Sukha Masala.. 
This is simple squid dish from the costal belt of Maharashtra. It’s a dry gravy dish. Here I have not ground any coconut and masalas, but made it in the simplest way. It can be eaten with rice or chapatis. 

500 grams of cleaned and cut squids
3 medium size Onions cut into half and sliced 
1 Tomato cut into cubes 
2 tbsp Ginger and Garlic paste 
2 Green Chillies cut into half lengthwise 
Few curry leaves 
Few Coriander leaves chopped 
2 tbsp grated fresh Coconut 
1 tsp Mustard seeds 
1 tsp Turmeric powder 
2 tsp Konkani garam masala or any fish masala 
4 tbsp Tamarind juice 
4 tbsp Oil 

Take oil in a wok, let it heat. Add the mustard seeds, let it crackle. Add the green chillies and curry leaves. Then add ginger garlic paste. Stir and cook for few seconds. Add the onions and fry  till the colour of the onion changes. Once the colour of the onions changes to pink, then add the tomato, turmeric powder, Konkani garam masala powder and salt. Stir and cook till the onions becomes soft and tender. Add the squids, stir and cook for 2 minutes. Cover the wok with a lid and let it cook for 5 minutes. Remove the lid, on medium high flame let it cook till the water from the squid has dried up. Now add the tamarind juice. Let it cook for a minute. Add the grated coconut, stir it and let it cook for another minute. Switch off the flame.  Remove the squids into a serving bowl. Garnish it with coriander leaves. Serve it hot with hot steaming rice or chapatis. 

Tuesday 10 April 2018

Raus (Rawas) Macher Tok Jhol

Summers are in and last few days was quite happening for me. Today since back to normal life, wanted to make a simple Bengali style fish dish with raw mango for lunch. This dish goes well with hot steaming rice. 
I have used baby rawas. It’s a tangy medium curry dish. 

4 pieces of Baby Rawas whole cleaned and marinate with 1/2 tsp of Turmeric and Salt
1 medium size Onion sliced 
2 medium size Potatoes cut into wedges 
6 to 8 wedges of peeled Raw Mango 
2 Green Chillies slit
1 tsp chopped Coriander 
1/2 tsp chopped Garlic 
1/2 tsp Nigella seeds
1/2 tsp Turmeric powder
1/2 tsp Chilli powder 
1 1/2 tsp Sugar 
Salt to taste
6 tbsp + 1/2 tsp Mustard Oil

Take a pan, add 6 tbsp oil. Once the oil heats up then add the fish. Fry the fish until golden brown from both the sides. Remove the fish. In the same pan add nigella seeds, chopped garlic, green chillies and sliced onion. Stir and sauté it till the onions becomes light brown in colour. Add the potatoes, stir and cook for 5 minutes. Add the mango wedges and stir once more. Add 2 cups of water,  turmeric powder, chilli power, sugar and salt. Stir and cover the pan. Open the lid and check if the potatoes are tender.  Add the fish, add 1/4 cup of water. Cover and let it cook for another 2 minutes. Open the lid and drizzle 1/2 tsp Mustard oil  and garnish with chopped Coriander leaves. Enjoy it with hot steaming rice.