Mutton Curry with Eggplant

 

Ingredients:

• Mutton 750 gms, cut into medium size pieces
• 4 large onions, finely chopped
• 5 eggplants, cut lengthwise into four pieces
• 2 tsp cumin powder
• 1 tsp red chilli powder
• 3 green chillies
• 2-3 bay leaves
• 5-6 cardamom
• 2 tsp garlic paste
• 1/2 tsp ginger paste
• 1/2 tsp ground black pepper
• 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 5 tsp mustard oil
• 3 tsp olive oil
• Salt as per taste

Method:

• Heat oil in a pressure cooker. Add bay leaves and cardamom. after few seconds add chopped onions and fry unlit it becomes slightly brown.  Now add ginger and garlic paste and fry until they cooked well. 
• Add cumin powder, red chilli powder, black pepper, turmeric powder and salt. Mix all the spices and add little water. Stir fry for 5-6 minutes over low heat.
• Add meat and mix well. Fry the meat for around 15 to 20 minutes over medium heat. Stir occasionally.
• Add egg plants, green chillies and 1 cup of water.  Fry the meat for another 10 minutes.
• Now add 3-4 cups of water and cover with the lid. Let the mutton cook for 6-7 whistles. 
• Turn off the heat. After 10-12 minutes remove the lid and add garam masala and mix well.
• Serve hot with rice or chapattis or parathas.

Tengra Fish Curry

Ingredients:

• 5-7 pieces tengra fish
• 60 gm mustard oil
• 1/2 tsp fenugreek seeds
• 1 potato cut into small pieces
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 4 chopped green chillies
• 150 gm amarantha stem cut into 1.5 inch pieces
• Salt to taste

Method:

• Clean, cut and wash the fish thoroughly in water. Pat dry the fishes and rub with salt and turmeric powder. Set aside for 10-15 minutes.
• Heat oil in a saucepan or kadai and fry the fish over low flame for 3-4 minutes. Remove and keep aside.
• Add fenugreek seeds in the oil. After 20 seconds add all the vegetables, salt, turmeric and cumin powder. Cook for 10 minutes on medium heat. If vegetables becomes dry add little water. Stir frequently.
• Add 3 cups of water and bring it to boil.
• Add fried fish and cook for further 10-15 minutes until fish becomes soft. 
• Turn off the heat and serve hot with rice.

Pabdah/ Pabho Fish Curry

 

Ingredients: 

• 5-6 butter cat fish
• 60 ml mustard oil
• 2 finely dices onion
• 4 green chillies
• 3 cups water or vegetable stock
• 1/2 ground black pepper
• 1 tsp mustard seeds
• Salt to taste
• Turmeric powder

Method:

• Clean and wash the fish. Marinate the fish with 1/2 tsp turmeric powder and some salt. Keep aside for 1 hour.
• Heat up a saucepan/ kadai and add mustard oil. Fry the fish on each side for 3 minutes at medium heat till they are turn little brown. Take out gently after they are done.
• Add mustard seeds in the remaining oil. After 10 seconds add chopped onion , salt, pepper powder  and little turmeric powder and mix it well. Fry onions for 5 minutes with a little water on mid heat with a little water. Stir frequently.
• Add 3 cups water or vegetable stock and bring it to boil.
• Add the fried fish and green chillies. Cook it until fish getting tender/ soft on high heat.
• Turn off the flame and serve hot with rice.

Koi Maacher Jhol (Climbing Perch Fish Curry)

Ingredients:

• 400 gm koi maach
• 50 ml mustard oil
• 1/5 tsp fenugreek seeds
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp coriander powder
• 3 green chillies
• Salt to taste

Method:

• Clean and wash the fish.
• Marinate the fish with salt and turmeric powder.
• Heat up a deep botton saucepan/ wok/ kadai. Add mustard oil and let it heat up properly. Fry the marinated fish both the sides well to crisp and brown. Take out and let it cool a little bit.
• Now if you have some oil still left after frying, then do not throw it, add 2 tsp mustard oil more.
• Temper this oil with fenugreek seeds and green chillies.
• Then add all the masalas with some water. Fry it for 2 minutes at mid heat.
• Now add 2 cups plain water and let the masalas cook for 5 minutes. stir occasionally.
• Add the fried fish to the gravy. Cover it and cook for further 6-8 minutes or till the fish becomes soft.
• Turn off the gas and serve hot with rice.

Moa Maach/ Pale Carplet Fish Fry

Ingredients:

• 250 gm cleaned moa/ pale carplet fish 
• 2 sliced onion
• 5 green chillies
• Some chopped coriander leaves
• 1/3 tsp fenugreek seeds
• 1/4 tsp turmeric powder
• 4 tsp mustard oil
• Salt to taste

Method:

• Wash the fish
• Heat oil in a saucepan and fry fenugreek seeds, green chillies and onion for 4 minutes in medium flame.. Stir frequently.
• Add fish, salt and turmeric. Fry for 20 minutes.
• Reduce the heat and add chopped coriander leaves and mix gently.
• Turn off the gas and serve hot with rice.

Boiled Pork With Mustard Leaves

Ingredients:

• 500 grams pork cut into cubes
• 2 bunches mustard leaves, finely chopped
• Salt to taste
• 6-8 green chilies cut in middle
• 1/4 teaspoon turmeric powder
• 2 red onions, finely chopped
• 2 teaspoon garlic-ginger paste

Procedure:

• Put the pork and salt in a cooker and pour water up to one third level of pork.
• Boil for 45 minutes and let the vapor come out.
• Put  chopped onion, garlic-ginger paste, green chilies and  turmeric powder  into the pork and  keep stirring in low steam for 2 minutes.
• Put mustard leaves into the boiled pork and stir for 5 minutes in the cooker.
• Keep stirring until water dries out.
• Serve hot.