Narikel Kalijira Ilish (Hilsa Fish with Nigella and Coconut Milk)

The best season for Hilsa just finished a few weeks ago. To ensure that we are able to enjoy the sweet fish long after the peak season is over, I have stocked up my fridge with these silver beauties just when it was at its sweetest.

Bengalis and Hilsa are two sides of the same coin. You cannot imagine Bengali cuisine without it. This year the Hilsa yield was especially generous much to to delight of Bengalis all around the world. This recipe I am sharing today I came across in an Indian food magazine called Hangla. I however did play around with the proportions of the spices to adjust to my liking. The end product was delicious.

Today the dish had an encore and so excited was everyone (including myself) to dig into it, I almost forgot to take a snap. Well at last moment (the fish was actually on my plate) I remembered and there is one precious photo of the finished product garnished with a green chili from my balcony garden. I went through quite a lot of dilemma about whether to post this recipe since I didn't have any nice photograph. Should I wait to cook it again and then post it? But since I do know myself well, I felt it is better that I do it now or else it might never really make it to the blog. I did have a pic of the end product so it will give you some idea how it is supposed to look like.

The dish is best eaten with plain white rice. It is a snap to make and will guarantee oohs and aahs from the people you serve it to.

Narikel Kalijira Ilish
Adapted from Hangla's Hilsa Issue of 2016
(serves 6-8)

1 Hilsa fish (my one about 1 kg) washed and sliced into 3/4 inch width slices. Set aside the fish head and tail bit for other use
Turmeric - 1/2 tsp + scant 1 tsp
Red chili paste - 1/4 tsp
Mustard oil - 3 tbs
Kalijira Paste (Nigella ground to a fine paste) - 1/2 tsp
Whole Kalijira (Nigella) - 1/4 tsp
Fresh Green Chili paste  - 2/3 tsp (I made mine removing the seeds to take away the heat. Feel free to up the amount to even 1.5 tsp or just keep the same amount but make the paste with the seeds to up the heat)
Ginger paste - 2 tsp
Salt - to taste
Fresh whole green chilies - 4 or 5 (you can slit them through if you want some heat)
Coconut milk - 1 cup
Water - 1/2 -1 cup

1. Sprinkle 1/2 tsp salt, 1/2 tsp turmeric and the chili powder on the fish and coat it well. Let the fish marinate for about 15 minutes.

2. In a fry pan, pour 2 tbs mustard oil and lightly fry the fish pieces. You do not want to brown the fish. I would say about a minute a side would be enough. Fry the fishes in batches if you do not have a big enough a fry pan. Set the fish aside.

3. Drain the oil into a saucepan that is big enough to fit all the fish pieces from the fry pan. Add the remaining oil and heat it on medium heat. Add the whole kalijira (nigella) and fry for 30 seconds.

4. Add the Kalijira paste (nigella paste), fresh green chili paste, ginger paste and turmeric. Fry gently until the raw smell of the spices are gone. You can sprinkle a bit of water to prevent the spices from burning.

5. Add the coconut milk, 1/2 cup water and season the sauce to taste. Let the gravy come to a boil then turn the heat down to a simmer. Let it simmer for 5 minutes.

6. Add the fish pieces and gently spoon the sauce over the fish. If you find the sauce to be insufficient to almost cover the fish then add another 1/2 cup water. Toss in the whole green chilis and cover the pan.

7. Let the fish simmer for about 10 minutes. Time to time gently swirl the pan to prevent the fish from sticking. Remove from the heat once the fish is cooked through. You should end up with about 1 cup of gravy.

8. Serve the fish with hot with steaming rice and get ready for the compliments.

Enjoy!

Thai Steak Salad

I had foolishly said that now that I am now working in a full time job my blogs would be more frequent. Hah! In fact I have been told off for slacking. One dear friend and colleague sent me a reprimanding message that she had been supportive of the getting out of rat race idea of mine so that I would be writing more often and sharing recipes. Well it has been now four months of me not working full time and honestly I am liking it a bit too much. The joy and sheer freedom to do stuff that I just feel like it brilliant. 

I have been hanging out with my kids more and realizing how much they have grown. My daughter who is showing these tiny symptoms of moving towards the more pre-teenish stage and I want to freeze time petrified I am totally ill equipped to face what these coming years hold. I push her hard (I confess maybe sometimes a bit too hard) to be confident of herself, not to depend on the views of other people but have her own thoughts and views. The world is a tough place and like all parents, I want on one hand to protect her and on the other give her the strength and the confidence to bounce back when life dishes out something tough for her to face.

I squeeze my son more often cherishing these last couple of years of his babyness and the mispronounced words he speaks. Painfully aware that these will also change with time and he will be speaking more grownup like in no time. Realizing more and more what parents mean when they say "they grow up so fast".

While I am dabbling with teaching, a small jewelry business, a nascent consultancy assignment, a training session here and there I have been cooking. But not been very good with the photography bit. Old habits die hard but I am trying.

I am very happy and excited to share today's recipe. I love Thai Food. Love love love. I found this recipe in Food52. The recipe popped up in the Facebook feed of theirs and I just had to try it. And I had all the stuff at home. It also answered my craving for steaks which I have been having for the last few days. The great thing about this recipe is that it is very very versatile and the ingredients you can easily get at any supermarket. You can serve it with steamed rice. Throw in some rice noodles. The flavors are yummy and you can play up or down the heat of the dish as per your taste. I basically bashed up the fresh chilli first and set aside one third of it. Then bashed up the garlic and mixed in the other ingredients. Tasted the dressing and then added some of the chili paste back to adjust the heat. I find this gives me a better control over the heat of the dressing.  And guess what, I did manage to click a pic or two before hubby and I devoured it. 

Do you spy the Mrs. Always Right mug in the background? Yeah that is mine. I got a pair for myself and the hubby. His one says Mr. Right. I find it comforting to remind him the important stuff of life regularly. 

Thai Style Steak Salad

Barely modified from the Food52 Recipe

Serves 2 (if used as Main) or 4 as a salad course

Steam Fillet ( I had Sirloin) - 400 grams (mine were two steaks each about 200 grams)

Garlic - 5 fat big cloves

Lemon Juice - 5 Tablespoon (I like the tangyness, adjust as per your taste)

Fish Sauce - 2 Tablespoons (again you might have to add a bit more at the end to adjust the balance)

Brown Sugar  - 1 Tablespoon

Green Chilli - 2-3 (traditionally you use fresh red chillis but I had only green ones and so that is what I used. Feel free to swap it with fresh red ones. Just make sure they have a good amount of heat)

Shallot - 3 (finely sliced)

Cucumber - 1 (sliced into thin matchsticks)

Tomato - 1 (sliced similar to the cucumber)

Cilantro - 1 fistful (roughly chopped. Leave a few whole for garnishing)

Mint - 3 Tablespoons

Rice Noodles - 1/2 to one cup (after they have been soaked in warm water)

1. Bash up the steak a bit to with a steak hammer to break down the fiber (and release and stress you might be feeling). If you have a great piece of meat then you might not have to do that. But for me I find it makes the steaks more tender. 

2. Heat a fry pan with a bit of oil (I used sunflower) and fry the steaks till they are medium-rare or medium (according to your preference) but I would advice against going all the way to well done. You do not need to season the steak. The dressing will do that for you. Make the dressing while you rest your steak. Don't be in a hurry to slice them right away because then you will lose a lot of the lovely juice of the meat. 

3. Get your mortar and pestle out. I have a small wooden one and it works fine for this. Bash up all the chillies until you have a fairly smooth paste. Remove half (if you are faint hearted) or one third and set it aside in a small bowl. 

4. Add the garlic to the remaining chili paste in the mortar and bash them away till you get a fairly nice paste. Don't be too hung out on make it a super smooth. Just well incorporated with the chili. Add the sugar, lemon juice, fish sauce and mix well. Make sure the sugar gets diluted and mixed into the dressing. 

5. Taste the dressing. Too sweet? Add some more lemon juice. Not salty enough? Add a bit more fish sauce. Bit too bland? Add in some of the chili paste. It is all about the taste that feels right to you. Once you are satisfied with the balance, add the onion, chopped coriander and mint. 

6. Take your steaks and slice them against the grain into thin slices. I would slice mine a bit thinner next time I make these. In a bowl put the sliced steak and pour the dressing over it. Mix well and let the steak marinate and absorb all the wonderful flavor and seasoning for about 20 minutes. 

7. Take your serving bowl and place the sliced cucumber, tomatoes and rice noodles (if using). Pile up the steak on top of the vegetable and then pour the dressing over the steak and veggies. Garnish with some whole coriander leaves and serve. 

8. If you are not serving with the glass noodles you can have it with some steamed rice. Any which way you have it, it is delicious. Now go on give it a shot! 

Enjoy!

Savoury Scones with Dhakai Cheese and Spring Onion

A lot has happened since my last post. And no I am not going to come up with any excuse for the long hibernation (again) and then the re-surfacing (ehem . . . again). But life has changed quite a bit since my last post. For one thing, the first time in my life I am not working full time (or studying full time). What led to me this insanity of leaving a perfectly great job with a really well known brand and venture into the uncharted path of unemployment? Well for one thing I wanted to enjoy seeing my kids grow up, secondly I wanted to allow myself a bit of time to slow down and smell the roses (or roasted chicken, or freshly baked goodies or yummy curries . . ok you get the idea).

So I took the crazy step (with a hubby who said . . go ahead . . take the leap . .) and here I am now. For the last one month I have been not working any corporate job and have been bravely telling people that and facing their perplexed expressions with big smile and strange kind of peace. Maybe now I might dig out time to share more posts of recipes I have been fiddling around with. Maybe I should not promise that too soon (judging by my past record).

So a few days ago I woke up with an irresistible urge for some savoury scones. So I consulted with a few of my favourite blogs and Joy the Baker came to my rescue. I basically tweaked it to suite what I had in my fridge, and the spring onions from my balcony garden was begging to be included and because I am a garlic junkie I decided to play around with some garlic flavour into the scone.



They came together amazingly easily. If you are intimidated with scones don't be. You just need to be gentle with the dough that is all. I had one right out of the oven and they were super yum. I then also dunked pieces of them in the runny yolks of my poached egg (double yum) and the next day had them cold (still yum) and lightly toasted (I don't want to repeat myself).



Savoury Scones with Dhakai Cheese and Spring Onion
adapted from Joy the Bakers Recipe

Flour 3 cups
Sugar 2 teaspoons
2.5 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
3/4 cup of butter (I used unsalted) cold and cut into small cubes (make sure the butter is COLD)
1 egg (beaten)
3 tablespoons very chilled water
3/4 cup cold greek yoghurt or sour cream or hung curd
1/2 cup finely chopped spring onions (green parts only)
3/4 cup pea-size diced Dhakai Cheese (The one I use was average in salt level. I will recommend you go for the average or slightly average salty variety. The salt free ones will result in a more bland scone)
1 egg beaten for egg wash
Coarse Sea Salt, paprika to sprinkle on top

1. Pre-Heat the oven to 220 Degrees Centigrade and place the baking rack in the middle of the oven.

2. Line a baking sheet with parchment paper or a non-stick baking mat.

3. Whisk together flour, sugar, baking soda, baking powder, salt, garlic powder, black pepper and red pepper flakes until they are nicely mixed. Use light hand or a whisk to do this. Or you can alternately sift the items together.

4. Using a pastry cutter cut the butter into the flour until it resembles fine breadcrumbs (see pic below). you can also use your fingers to lightly rub the butter into the flour for this. But I feel using the pastry cutter is better as it prevents the butter from melting and therefore resulting in more flakey scones.

5. Add the water, lightly mix and let the mixture come together into a sticky dough.

6. Add the cheese and the spring onion and pour the content onto a floured surface. Gently gather and knead for 7 to 10 kneads.

7. Roll out the dough into 1 inch thickness. Take a 2 inch round cookie cutter and cut as many pieces as you can accommodate. Transfer the cut out scones to the baking sheet.

8. Gather the remaining dough scraps gently together, roll it out to 1 inch thickness and cut out more scones. continue till you are done using up the dough. I strongly suggest you cut the circles as closely as possible so that you avoid re-rolling too many times (overworked dough = flat hard scones).

9. Make sure you space at least 2 inches between the scones on the baking sheet, put an egg wash on them and sprinkle with sea salt and paprika and put them in the oven. For the extra cut out rounds, I put them on a parchment lined tray and put them in the refrigerator while the first batch baked.

10. Bake the scones for about 10-15 minutes until the tops are nicely browned and they are standing tall.

11. Repeat with the remaining cut out dough that was in the fridge.

12. The scones are best eaten warm. These stay well in air tight boxes for up to two days at room temperature. They never lasted that long at my house.

Red and Green Fish

Well well well, I am really outdoing myself. Two posts within a fortnight. Way to go girl! At least it seems there is one resolution I am so far sticking to. Today we are talking fishy. I am a Bengali and we as a nation are defined by our love for fish. Fish and Rice the two staple food that is supposed to be loved by every single Bengali.

Interestingly there are quite a lot of Bengali I know who don't care much about fish. In fact I was one of those Bengali until pregnancy hit me on the face. Apart from my whole body chemistry going bonkers, my taste bud also developed affinity to stuff I had always shied away from. I do have a weird taste bud. Previously, I would not eat fish but could have caviar any time of the day. So go figure!

But after I gave birth to my first born, I discovered I was loving fish! Me, the person who would turn up her nose at the mere mention of fish (any kind, shape or form - shellfish though not included) was actually gobbling up fish dishes left, right and centre!

My mastery of cooking fish however has not really matched my mastery of eating fish. I am still quite unsure and apprehensive about how a fish dish would turn out - irrespective of what cuisine we are talking about. So naturally I was over the moon when I whipped this dish up and it turned out to be lovely. Keeping in line with the whole theme of quick dinner (i.e. show up at home at 8:00 and have dinner on the table by 9:15) this one fit the bill as well. You will need to buy a special condiment for this but trust me you need a tub of Gochujang in your life and in the fridge. It is your best friend you have yet to discover (if you have not done so already).

This dish is great because you can cater to people who have both high and low tolerance for spicy heat in their food. You whip up two kind of marinade. Marinate each fillet with each of them for about 15 minutes. You can use any kind firm white fish for this. The green one sparkles with freshness and the zing of lemon. While the red marinade has the earthy fieriness of red chilli with a smack of ginger.

They will sit nicely side by side while you pre-heat the oven or heat up the grill. Place them on a foil lined baking pan (or directly on a lightly oiled grill) and bake (grill) till the fish is nicely cooked (how do you know? The fish will flake nicely when you poke it around a bit with a fork). Don't over cook it as you want it to be moist and delish. 

While the fish cooks, you can boil some vegetable (I had cabbage, cauliflower and potato so that is what I used). I think if you have some nice chinese greens at hand a lightly stir fried version of them would be a splendid combo with this dish. 

Serve the cooked fish with vegetable all around and dig in. This goes well with some steamed rice (rice, fish, Bengali you are getting the idea right?). 

P.S. The photographs are quite sucky but it was a choice between finding motivation, time and some borrowed skill to make them look nicer (which could take anything between 2 weeks and infinity) and just getting the recipe on the page. Sigh! Life is all about choices. 

Red and Green Fish

(4 servings)

Ingredients:

White Fish Fillet - 2 pieces. My two fillets weighed about 550 grams together

Vegetable Oil - 2 teaspoon 

Green Marinade:

Fresh Coriander Leaves (Cliantro) - 2/3 cup

Green Chilli - 1 (increase or decrease as per your heat tolerance)

Lime Juice - 2-3 tablespoon

Salt - to taste

Red Marinade:

Gochujang - 1 Tablespoon (adjust as per your heat tolerance)

Ginger - 1.5 inch (finely grated)

Soy Sauce - 1 Tablespoon

Method:

1. Preheat oven to 190 degree Centigrade. Cover the bottom of a baking pan with aluminium foil. Lightly oil the foil and put it in the oven to heat as the oven heats up

2. In a food processor mix all the green marinade ingredients until you get an almost fine paste. Remove and taste and adjust seasoning. 

3. In a bowl mix all the red marinade ingredients well. 

4. Generously cover the each of the fillets with each of the marinade and let it sit for 15 minutes. 

5. Heat a pan large enough to accommodate the fish fillets with a bit of oil and until the oil is almost shimmering. Carefully place the fish pieces skin side down and let it cook. Step away from the frying pan. Do not touch the fish for the next 4 minutes. Your hands will itch. Walk up and down the kitchen but do not touch the fish. 

6. You can now take the frying pan and put it directly in the oven or if you have tiny oven like me then take out the pre-heated baking pan, gently pick up the fish fillets, place them on the baking pan skin side down and then put it right back in the oven. 

7. Bake for about 10 - 15 minutes until the fish is done. 

8. Serve with whichever sides you have made (next time I am doing a Chinese green stir fry for sure). 

Ooh forgot, if you are planning to grill it then do put it skin side down first on the grill. Grill for about 7 minutes. Gently turn it over (I would oil the grill before turning it over) and then grill for another 7-10 minutes. Check if it is cooked through or you might have to add a few more minutes. I would also add half a teaspoon of oil to the green marinade if I were grilling the fish. 

Enjoy!!