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Kosha Mangsho

A very popular dish is Bengal which is full of flavors. I tried it for the first time when I visited a Bengali friends place and was totally in love with it. Its a spicy mutton curry traditionally made by slow cooking mutton in iron cast wok which gives it that amazing blackish- brown color. I did not have the iron cast wok so I did it in a normal wok and pressure cooked the mutton to save time. This is my version of the mutton curry. Do try it out and let me know how it turns out :) Ingredients  For Marination  1/2 kg Mutton  2 Tbsp Curd  1 Tsp Turmeric Powder 1-1/2 Tsp Chili Powder 1 Tbsp Ginger-garlic Paste  Salt to taste For the curry 2-3 Tbsp of Clarified butter/ Oil (You can use mustard oil if available) 2 Red Chilies  4-5 Peppercorns  4 Cloves  1 inch Cinnamon  2 Big Onions (sliced) 1/2 Tsp Sugar 1 Tsp Ginger-Garlic Paste  1 Potato (Cut into 4 big chunks) 1 Tsp of Red Chilli powder 1/2 Tsp Turmeric Powder Sal
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Tom Yum Soup


Ingredients

  • 10-12 Sliced Mushrooms
  • 200 Gram chicken(boiled)
  • 4 Cups chicken stock
  • 1 Carrot sliced
  • 10 Kaffir lime leaves  
  • 1-1/2 Lime juice 
  • 3 Tsp Fish sauce
  • 1-1/2 Tsp red Thai paste
  • 3 Lemongrass stalks
  • 2 Tsp spring onion 
  • 1/2 Tsp black pepper powder
  • 1 Tsp coriander leaves 
  • 1 Inch galangal/ginger roughly chopped
  • 1 Tsp oil
  • Salt to taste

Method

  • Take a pan/wok, add oil
  • Once the oil is little hot then add the mushrooms, spring onion, carrot and give it a nice stir
  • Add the Thai curry paste and mix it well for around 2 minutes
  • Add the boiled chicken to the mixture
  • Add the chicken stock , roughly chopped ginger, lime juice, fish sauce, kaffir lime leaves and the lemongrass stalks
  • Let it boil for around 5 -8 minutes, you can put on a lid so that it starts to  boil quicker and all the herbs release its flavors 
  • Turn off the heat and then add a little lime juice depending on how sour you like it to be
  • Finally add some chopped coriander and serve it hot




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