Tuesday, September 16, 2008

Shorshe Eel - Flavors of Bengal

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The other day at our local cash & carry mall, I came across some freshly dressed eel. To be honest I had never tried out eel ever before and was really itching to take it home and prepare it. The real problem started once it got home. I really did not know what to prepare and then it struck me to prepare it the Bengali way. I have always loved the way Bengalis prepare their seafood. So uncomplicated yet so tasty. Since I dig mustard and have a bottle of Kasundi always at hand, I decided to make the Shorshe Maachh only that this time the maachh was the eel. Shorshe is the bengali word for Mustard or Rai.
I made it a little more thicker than usual and boy! It flew off the plate literally. I got a Kg of fish and it did not make it past dinner time. I took it to office in the evening and Smitha our HR partner in crime literally cleaned the bowl dry. I did not disclose it to her at the beginning that it was eel, and when I told her after she had finished, she didn't seem to mind much.

Shorshe Eel

Eel - 1 Kg
Kasundi (Bengali Mustard Sauce) - 12 Tblsp
Yogurt - 12 Tblsp
Ginger-garlic paste - 5 Tblsp
Tomato, cut into 4 pieces - 2
Green Chillies, slit - 3
Kalonji (Onion Seeds) - 1 Tblsp
Black Pepper - 2 Tsp
Salt - To Taste
Lemon Juice - 8 Tblsp
Mustard Oil - 8 Tblsp

1. Wash and keep the eel aside. Rub it with salt and pepper and soak in lemon juice.
2. Make a smooth paste of Kasundi, yogurt and ginger-garlic paste by whisking in a bowl.
3. Heat oil in a wok. Add in the kalonji.
4. As the kalonji crackles, add the yogurt-mustard mixture and stir to mix. Bring it to a boil.
5. Add in salt, tomato pieces and green chillies.
6. Add the eel to the gravy and cook till the eel is soft. (10-15 minutes)


Happy cook said...

Eel is really famous here in Belgium.
I have never made them at home, but i order them in restraunts.
Mostly here it is done in provencial sauce or with lots of different green herbs.
Would love to try your Bengali version

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