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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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Egg Curry

Egg Curry !! this is one of the dish that was long awaiting in my pending to- do recipe list and I finally tried it. Being a Goan, I like anything and everything that's made in coconut milk. This recipe was shared by Natasha Diddee on her Instagram handle and I being a big fan of her's wanted to try out this recipe. I just modified it a bit by adding some ground spices. This egg curry turns out really creamy and tastes superb with rice. 

Ingredients 


  • 4-5 Boiled Eggs
  • 1 Tbsp Coconut Oil
  • 1 Cup Onions/ 2 Onions (sliced)
  • 3/4 Cup Tomato/ 1 Large Tomato (chopped)
  • 1 Tsp Garlic (chopped)
  • 1/2 Tsp Ginger (chopped)
  • 1 Green Chili (chopped)
  • 1 Tsp Coriander Powder
  • 1 Tsp Red Chili Powder 
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Cumin Powder
  • 1/2 Tsp Garam Masala
  • 1/2 Tsp Mustard Seeds
  • 7-10 Curry Leaves 
  • 400 ml / 1-3/4 Cup Coconut Milk
  • Salt to taste 


Method


  • Boil eggs,cut into half and keep it aside 
  • Heat 2 tsp of oil in a pan, add sliced onions, chopped ginger- garlic and saute for about 5-7 minutes
  • Once onions turn slight brown in colour, add the chopped tomatoes and cook it further till they turn mushy.
  • Cool the mixture and blend it to a smooth paste 
  • In the same pan, add mustard seeds and curry leaves and once the mustard seeds start popping, add the onion- tomato paste and let it cook for 2 -3 minutes 
  • Add all the ground spices and give it a nice mix 
  • Finally, add the coconut milk and cook it on low flame for about 5-7 minutes.Adjust the salt as per taste and add the egg halves to the curry 
  • Serve the curry hot with rice or chapati








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