Shorshe Eel - Flavors of Bengal

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

Ingredients:
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

Method:
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)

Read more »

Taste from the Bengali Household - Aloo Poshto

The very mention of Bengali cuisine brings to mind the rich desserts like sandesh, rossogulla and rajbhog or the simple and tasty fish dishes like machher jhol, yet it is the vegan fare that is as tasty and make for a good meal. Dishes like Aloo Potol, Shukto and cholar dal may not have found its way to many non-bengali households or fancy restaurant menus, but once they do, atleast in our households they gain prominence and become a repeat favorite.
Aloo Poshto is one such dish. Poshto, Short for Poshtodana which is the Bengali name for Poppy Seeds, literally translated means Potatoes with Poppy Seeds.

Aloo Poshto

Ingredients:

Potatoes - 3 No.
Poppy Seeds - 2 Tblsp
Green Chillies - 2 No.
Turmeric powder - 1 Tsp
Mustard Oil - 2 Tblsp
Whole Dry Red Chillies - 2
Water - 1/2 cup
Salt - To Taste


Method:
1. Roast the poppy seeds and alongwith green chillies and a few tablespoons of water, grind it to a smooth paste.
2. Dice the potatoes into cubes. ( 1.5" x 1.5"x1.5" )
3. Heat Oil in a pan.
4. Shallow Fry potatoes till light brown. Drain and keep aside.
5. In the same oil, add whole dry red chillies and turmeric powder. Fry briefly.
6. Add in the poppy seed paste and fry for 4-5 minutes or till oil starts leaving sides of the pan.
7. Add the lightly fried potatoes and mix well.
8. Add water and salt. Stir well.
9. Cook till potatoes are soft and the dish turns a little dry.
10. Serve Hot.

Note: This is also my post for Sandeepa's RCI - Bengal event.

Read more »