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Tuesday, April 29, 2014

Ilish Machher Dim-Sorse / Hilsa Roe in Mustard Sauce (ইলিশ মাছের ডিম-সর্ষে)


During our last visit to Bangladeshi store our eyes wandered to this packet of Ilish Machher Dim (Hilsa Roe). Both me & my husband started telling each other about it almost at the same time! You see, great minds think alike (wink wink). He wanted roe prepared in mustard sauce. So I made a quick call to my mom-in-law and Hilsa roe in mustard sauce was ready!


Ingredients:
Hilsa Roe (ইলিশ মাছের ডিম) - 1 Cup
Panch Phoron (পাঁচফোড়ন)- 1/2 Tsp
Mustard Seeds - 1 Tbsp
Bay Leaf - 1
Green Chili - 2
Salt
Turmeric Powder - 1/4 Tsp
Mustard Oil (for frying and garnish)



Preparation:
Grind the mustard seeds and green chili into a paste.
Smear the Hilsa roe with salt, turmeric powder and keep it aside for a while. 


First heat oil in a pan and lightly fry the Hilsa roe. Cut the fried roe into small pieces.


Heat rest of the oil.
Add Bay Leaf, Paanch Phoron and fry until it starts to crackle.



Next add the mustard/chilli paste into it and fry on low heat until oil oozes out.
Add salt, turmeric powder and mix well.
Now add the fried fish roe and cook in the mixture for couple of minutes.



Add little water, mix well and now cook it covered on low flame for few minutes.



Finally add green chili and mustard oil. Turn off the heat and keep it covered for few more minutes before serving.




Raw Mango Chutney /Aam-er Tok / Mango Relish (কাঁচা আমের চাটনী)


Every Indian love pickle with roti/paratha or even with dal-chawal. My grandmother (thamma) used to make different types of pickle at home. I remember when I was a kid, almost everyday I used to steal and eat the sweet pickle she made (stealing made it even more sweeter). Chutney (or tok) was very common and a regular preparation at our home. The way we Bengalee(s) prepare chutney, is quite different from the pickle prepared elsewhere in India. I prefer my chutney to be a little on the sour side.

Ingredients:
Green/Raw Mango (Cut into chunks) (কাঁচা আম ) - 1 Big
Oil (Vegetable/Olive) - 1 Tsp
Mustard seeds (সর্ষে ) - 1/4 Tsp
Fenugreek seeds/Methi seeds - 1/4 Tsp
Dry Red Chili/Sukno Lonka (শুকনো লঙ্কা ) - 2
Salt
Sugar
Jaggery (Optional) (গুড়)
Turmeric powder - 1/4 Tsp
Roasted Spice Mix / Bhaja Masala (ভাজা মশলার গুড়ো) - 1 Tbsp
Water (warm)





Preparation:
Heat oil and add the mustard seeds, fenugreek seeds, dry red chili. Fry for a few seconds.



Once you get an aroma add the green mango chunks.
Add a little salt, turmeric and fry for about a minute.



Then add the warm water to it and bring to a boil. Lower the heat and cook it covered.



Once the mango gets soft, add sugar, jaggery and mix well until it dissolves.
Check the sweetness, add more sugar if needed.
Finally add Roasted Spice Mix / Bhaja Masala and mix well.



Tips:
Amount of water needed depends on how liquid you want your chutney. Try not to overcook the mango, or it will end up into a thick gravy. Personally I prefer little liquid with clear consistency for my chutney.