Emprimir
Correo Electrónico
Receta Rui maacher kaalia / bengali style fish curry – not the ordinary one
 |
Direcciones
Owing to the riverine geographical landscape of Bengal, fish always held a predominant status in Bengali’s life and culture. Much to the astonishment of many people, fish is considered auspicious here in Bengal. In marriage ceremonies, in festivals and pujas (religious practices) fish remains integral to our culture so much so that fish and Bengalis become synonym to each other. However, I have met few non-fish eating Bengalis too and had listened to their woes, how they have been mercilessly rebuked for their choice. As a society in general, we love to paint everyone with the same brush, decline to think beyond the stereotypes. We forget that we all deserve an individualistic choice or right to choice, to live the way we wanted…
View Full Recipe at saffronstreaks… a food and…
%20fish%20remains%20integral%20to%20our%20culture%20so%20much%20so%20that%20fish%20and%20Bengalis%20become%20synonym%20to%20each%20other.%20However,%20I%20have%20met%20few%20non-fish%20eating%20Bengalis%20too%20and%20had%20listened%20to%20their%20woes,%20how%20they%20have%20been%20mercilessly%20rebuked%20for%20their%20choice.%20As%20a%20society%20in%20general,%20we%20love%20to%20paint%20everyone%20with%20the%20same%20brush,%20decline%20to%20think%20beyond%20the%20stereotypes.%20%20We%20forget%20that%20we%20all%20deserve%20an%20individualistic%20choice%20or%20right%20to%20choice,%20to%20live%20the%20way%20we%20wanted%20to.%3C/p%3E%3Cp%3EBefore%20the%20Portuguese%20brought%20the%20tomatoes%20and%20potatoes,%20or%20Nawabs%20added%20the%20colorful%20glory%20to%20the%20Bengali%20cuisine,%20the%20fish%20was%20usually%20prepared%20in%20simplistic%20way,%20with%20few%20spices%20like%20cumin,%20kalonji%20and%20ginger%20paste%20with%20vegetables%20added%20in%20some%20proportion%20to%20make%20it%20a%20complete%20meal.%20The%20waterlogged%20paddy%20fields%20were%20not%20just%20a%20staple%20source%20of%20Bengali%20diet,%20they%20were%20resources%20of%20many%20fresh%20water%20fishes%20too.%3C/p%3E%3Cp%3EFor%20long,%20Bengal%20remain%20the%20preferred%20home%20for%20the%20exiled%20Nawabs%20and%20when%20they%20settled%20down%20there,%20they%20had%20literally%20transported%20their%20kitchen%20too%20in%20the%20far-flung%20fringes%20of%20the%20city.%20With%20them%20they%20had%20brought%20their%20spices,%20the%20cooking%20techniques%20and%20had%20influenced%20the%20Bengali%20cuisine%20to%20a%20great%20extent,%20left%20behind%20the%20rich%20legacies%20of%20their%20distinctive%20culture.%20Having%20being%20in%20the%20center%20of%20trade,%20political%20power%20and%20cultural%20exchanges,%20the%20multiculturalism%20is%20highly%20evident%20in%20the%20Bengali%20cuisine,%20the%20flavours%20and%20taste%20flourishes%20to%20this%20day.%3C/p%3E%3Cp%3EOf%20three%20classes%20of%20cooked%20dishes,%20as%20per%20the%20culinary%20chronicles%20of%20Mughal%20era,%20kalia,%20quorma,%20do%20piyazaa%20and%20kebabs%20comprises%20the%20single%20all-meat%20class%20of%20cooked%20dishes.%20The%20other%20two%20classes%20are%20the%20meat%20less%20dishes%20like%20rice,%20halwa,%20vegetables%20and%20the%20other%20one%20is%20dishes%20where%20meat%20is%20cooked%20with%20grains%20like%20biryani,%20pulao%20etc.%20Kalia%20is%20rich%20preparation%20of%20meat%20or%20fish%20in%20this%20case,%20in%20red%20colored%20gravy%20thanks%20to%20the%20tomatoes%20(tomatoes%20are%20generally%20not%20added%20in%20Bengali%20recipes)%20and%20are%20flavoured%20with%20rich%20spices%20and%20nut%20paste.%20The%20result%20is%20rich,%20delectable%20and%20flavoured%20version%20of%20fish%20curry,%20worthy%20of%20special%20occasions%20like%20marriage%20ceremonies.%3C/p%3E%3Cp%3EFor%20kalia,%20a%20good%20and%20freshest%20carp%20is%20required,%20mostly%20rui%20or%20rohu%20(grass%20crap)%20is%20prefered%20for%20the%20recipe.%20The%20fish%20must%20not%20weigh%20less%20than%202%20kg,%20else%20the%20taste%20will%20be%20highly%20compromised.%20And%20also%20a%20mature%20fish%20will%20yield%20good%20and%20decent%20size%20of%20steak%20pieces.%20Frying%20the%20steaks%20of%20fish%20are%20must,%20to%20ensue%20the%20rich%20taste%20of%20the%20fish%20curry.%20This%20adds%20the%20perfect%20crispness%20to%20the%20fish%20and%20also%20it%20helps%20to%20hold%20together%20the%20fish%20well.%20I%20don%E2%80%99t%20know%20how%20people%20got%20this%20funny%20idea%20that%20Bengalis%20fry%20the%20fish%20to%20get%20rid%20off%20the%20fishy%20smell%20or%20to%20hide%20the%20staleness%20of%20the%20fish.%20No%20self-respecting%20Bengali%20would%20ever%20get%20caught%20dead%20with%20stale%20fish,%20it%20is%20against%20our%20genetic%20code.%3C/p%3E%3Cp%3Ebengali%20style%20fish%20curry%20%20%20%20%20%20%20%20%20%20Author:%20Sukanya%20Ghosh%20Recipe%20type:%20Lunch%20Cuisine:%20Indian%3C/p%3E%3Cp%3ESteaks%20of%20grass%20carp%20(rui%20/%20rohu%20fish%20or%20katla)%20:%206%20medium%20size%20Onion%20paste%20of%20one%20medium%20onion%20:%20%C2%BC%20cup%20Onion%20:%201%20medium%20finely%20chopped%20Tomato%20paste%20of%20one%20large%20tomato%20Curd:%201%20tsp%20or%20optional%20Ginger-garlic%20paste%20:%201%20tsp%20Green%20chillies%20:%201%20or%202%20Cashew%20:%20%C2%BC%20cup%20Rasiin%20:%20%C2%BC%20cup%20Turmeric%20powder%20:%20%C2%BD%20tsp%20+%20more%20for%20smearing%20the%20fish%20Cumin%20powder%20:%201%20tsp%20Red%20chilli%20powder%20:%201%20tsp%20Bengali%20garam%20masala%20:%20%C2%BD%20tsp%20Salt%20and%20sugar%20to%20taste%20Mustard%20oil%20:%20for%20frying%20the%20fish%20Bay%20leaves%20:%201%20or%202%20cilantro%20for%20garnishing%3C/p%3E%3Cp%3EWash%20and%20clean%20the%20fish%20steaks.%20Smear%20the%20fish%20pieces%20with%20salt%20and%20turmeric.%20soak%20the%20cashew%20and%20raisin%20for%20half%20an%20hour.%20Leaving%20few%20pieces%20for%20garnishing,%20make%20a%20paste%20of%20cashew%20and%20raisin%20together.%20Heat%20the%20mustard%20oil%20in%20the%20pan.%20Fry%20the%20fish%20pieces%20one%20by%20one%20gently%20turning%20them,%20frying%20each%20side%20for%20around%201-2%20minute,%20but%20not%20more%20than%20that.%20Slot%20out%20the%20fish%20pieces%20from%20the%20oil%20and%20drain%20them%20on%20kitchen%20towel%20to%20get%20rid%20off%20excess%20oil.%20In%20the%20same%20pan,%20add%20more%20oil%20if%20requires,%20fry%20the%20onion%20and%20onion%20paste.%20Once%20the%20onion%20stops%20releasing%20the%20juices,%20add%20the%20ginger%20garlic%20paste.%20brown%20the%20onion-ginger%20garlic%20paste.%20Add%20the%20tomato%20paste,%20increase%20the%20flame%20and%20fry%20it%20on%20high%20heat.%20Add%20the%20spices,%20salt,%20sugar,%20and%20bay%20leaves.%20Keep%20braising%20the%20spices%20and%20onion%20-tomato%20paste%20on%20medium%20heat%20till%20the%20mixture%20oozes%20out%20oil.%20This%20will%20take%20some%20time%20around%2010%20minutes.%20Once%20the%20mixture%20is%20braised%20enough,%20mix%20the%20curd%20with%20cashew-raisin%20paste%20and%20add%20it%20to%20this.%20Give%20everything%20a%20nice%20stir,%20lower%20the%20heat%20and%20cook%20it%20for%20another%205%20minute.%20Add%20the%20green%20chillies,%20check%20the%20seasonings,%20add%20if%20it%20requires%20anything.%20Add%202%20cups%20warm%20water%20to%20the%20spice%20mixture.,%20blend%20it%20well.%20Slide%20the%20fish%20pieces%20gently,%20one%20at%20a%20time.%20Cover%20and%20cook%20for%20another%204-5%20minute.%20Swiched%20off%20the%20heat,%20add%20the%20chopped%20cilantro,%20cover%20and%20let%20the%20fish%20absorb%20the%20gravy.%20Serve%20fish%20kalia%20garnished%20with%20cashew%20and%20raisins%20with%20steamed%20rice%20or%20with%20pulao.%20%203.2.2929%3C/p%3E%3Cp%3EFish%20kalia%20is%20enjoyed%20best%20with%20Bengali%20mishti%20(sweet)%20pulao%20but%20you%20can%20always%20serve%20it%20with%20steamed%20rice%20to%20spice%20up%20the%20typical%20regular%20mundane%20mach-bhaat%20(fish-rice)%20fare.%20For%20Bengali%20garam%20masala%20spice%20blend,%20check%20the%20recipe%20here.%3C/p%3E%3Cp%3EStay%20tuned%20for%20more%3C/p%3E%3Cp%3ESukanya%3C/p%3E){kind=link}