I am a bengali--"by bone", as Shakespeare used to say[His verbiage. He was an English, not a Bengali]. So often, people say that I cannot live without fish[in other words, Bengali=Fish eater]. This is not completely true. I am quite choosy about fish--my forefathers being from the present Bangladesh, we are supposed to have Hilsa [some kind of tradition], however, I dont like Hilsa, only because of innumerous bones. The fish is oily[as people say, this oil is good for health], nice flavor, but the bones pisses me off. My favorites being Rohu[kind of carp], Pomfret, Bekti[perhaps, some kind of Sole or Sea Bass], Snapper & I am a lover of seafoods, including Octopus[yet to try sea-urchin!!].
Even today, most of the Bengali households have fish as a must in their menu--be it simple "Maacher Jhol" [braised fish in light gravy] or be it "Doi Maach"[fish stewed in yoghurt] or "Maacher Paturi"[steamed fish parcels rolled in banana leaf]--the latter two being specially on festive occassions. Often the hassle-free "Maach Bhaja"[ fried fish] is being served.
A bengali meal often starts with bitters, specially bitter gourds deep fried, followed by a stew of vegetables cooked with bitter vegetables. Then Dal comes, alongwith some fries[ aubergine, pumpkin, marrow or potatoes], then some braised vegetables, followed by fish. After fish, generally, meat[chicken, mutton] is served & then chutney[not the readymade stuff] generally made of tomatoes, raisins, dates or of papaya is being served accompanied with fried Poppadams & finally the array of sweets--from Rasgulla[ cottage cheese dumplings in sugar syrup] to Mishti Doi[ Sweet Yoghurt].
The cooking medium depends --if you want to make something light in taste, ghee or vegetable oils are preferred, whilst for something rich, mustard oil is added for some pungency.
Amongst all these, I personally prefer Shorshe Maach, which I am cooking today, as today is my weekly off. Shorshe[mustard] goes really well with Fish, as it masks any kind of pungency in the fish & works as an excellent combination [dont you put mustard for marinating fish sometimes?].The fish is generally marinated with little salt & turmeric[an antiseptic] & some mustard oil & left aside for a couple of hours. Mostly, Rohu or any freshwater fish is preferred with a firm body, like Pomfret also works excellently. After this you just fry them in mustard oil & leave aside[since you are going to braise them again, dont overcook while frying & also dont throw the oil, as you will make your gravy in this oil].
In the same oil, heat well, & add in the Paanchphoran[ a 5 spice mix, like Chinese ones, however, the composition is different]-mixture of Sweet fennel, White Cumin, Onion seeds, Fenugreek seeds & Mustard seeds[This spice mix depends from person to person, like Garam Masala. Personally I avoid fenugreek seeds, as it is bitter!!!] followed by some sliced onion, some ginger-garlic paste. Once cooked,you can add some potatoes & tomatoes[of course for volume!!!] & cook them till almost done. You have to add some powdered masalas, like turmeric powder, red chilli powder, cumin powder [ traditionally, pastes were used, instead of the readymade powder] & cook them, add a little water & then pop in the fried fishes , adjust salt, & cook till the fishes are heated through. Finally, add the mustard paste & dont boil!!!If you boil, the gravy will become bitter in taste, & spoil all your hardwork. Off the range, you may drizzle some mustard oil on top[ as you put some olive oil whilst finishing your Pasta alla Italiano or may be any other Italian hot food]to add some pungency or flavour, some slitted green chillies & loads of coriander. This food goes excellent with steamed rice--not any other rice doesn't seem to pair with it.
Traditionally, clay pots were used in Bengali cooking, whilst fuel was wood, coal or charcoal--when there was no LPG, neither steel, aluminium entered the household. Thanks to their availability, that they are generously, & helps us to save our "valuable time".
Today was my off, so I thought of recreating this same classic with a different approach. How about adding some squid in it, & for the base, use lobster stock???
Here is the recipe of what I cooked today...
Ingredients:
Fish-300 gm[cut into cubes, with/without skin--Rohu(carp), or any firm fleshed fish will go--I made with Shark]
Squid- 200 gm [well cleaned, cut into medium rings]
Turmeric Powder- 10 gm
Salt- As required
Mustard Oil - 50ml
Mustard Seeds whole- 20 gm
Panchporan Mix- 1 tsp
Sliced Onion- 50 gm
Ginger-Garlic Paste- 15 gm
Tomatoes- 100 gm[cut into wedges]
Potatoes- 100 gm]cut into wedges]
Turmeric Powder- 5gm
Cumin Powder- 5 gm
Red Chilli Powder- 3 gm
Seasoning- As Required
Lobster Stock- 100 ml
Green Chillies- 1 no [ slitted]
Freshly Chopped Coriander- For garnish
Method:
1.Make a fine paste of the mustard seeds. You may strain the paste. Wash the fish, process the squid, if you dont get cleaned ones. Marinate them with turmeric, salt, & little oil & leave aside for 10-15 minutes.
2. Heat the around 25 ml of the mustard oil & fry the fish [not the squid initially] & when you are about to finish pop in the squid & fry for only 30 seconds & take off the kadai.
3. Temper the oil with Panphoran mix & then add in the sliced onion,ginger-garlic paste & cook till there is no more raw flavour of the paste. Add in the tomatoes & potatoes, till almost done, add in the powdered masalas & cook for sometime.
4. Add in the lobster stock, reduce a little & add in the fried fishes[not the squid now] & allow to cook through.
5.Check the seasoning, & add in the squid & cook for only 30 seconds[ so you are cooking your squid for only 1 minute!!!].
6. Add in the mustard paste [but dont boil] & take it from the flame. Drizzle the left over mustard oil, slitted chillies, & garnish with loads of freshly coriander chopped..
Serve hot with steamed rice. To round off,how about some Bengali sweets???Roshogolla [thats how it is being pronounced in bengali] or Rosh-Malai??Often I treat myself with some chocolate...the choice is yours..
Happy Cooking!!!
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