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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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Pomfret Curry


This is a tangy and a lip smacking Pomfret/Paplet curry which tastes absolutely delicious when served with hot rice.

 Ingredients 
  • 1 tbsp of Onion 
  • Oil 
  • 10 curry leaves 
  • 1/2 tsp mustard seeds 
  • 2 green chilies 
  •  pinch of aesofeotida 
  • 3-4 pieces of kokum 2 tsp of coconut oil 
  • Salt 
For Marination
  • 1/2 kg Pomfret 
  • 1 tsp of red chili powder 
  • 1/2 tsp of turmeric powder 
For the curry paste
  • 1 tbsp of coriander seeds
  • 8-9 peppercorns 
  • 3 Bedgi mirchi 
  • 3/4th cup of grated coconut 
  • Water
Method
  • Wash and clean the Pomfret and apply some salt, red chili powder, turmeric powder and keep it aside 
  • Heat 1-1/2 tsp of oil in a heavy bottom kadhai and add 1 tbsp of coriander seeds and about 8-9 peppercorns and fry it for 5 minutes 


  • Add Bedgi Mirchi and fry for a minute and then add the grated coconut and just fry it for 2-3 minutes. Do not brown the coconut.

  • Add the mixture to a blender and make a very fine paste by adding sufficient water.

  • In the same pan , heat 1 tsp of oil , curry leaves, green chilies , mustard seeds and a pinch of aesofeotida and fry it for 2 minutes till you get a nice aroma from the curry leaves and chilies

  • Add a tbsp of onion and fry that as well till it turns slight golden brown in colour and then add  the curry paste and add some water to the blender and clean the blender and add that water to the curry and simmer it for about 4-5 minutes 

  • Now, add the marinated fish to the curry and cook it till the curry gets a nice boil. Do not over cook the fish 

  • Check for salt and add 3-4 Kokum pieces to the curry 

  • Put off the flame and drizzle some coconut oil on top 

  •  Serve it hot with rice
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