Murgir Jhol or Bengali Chicken curry recipe Marinated chicken: 1 kilo chicken (700 g without feathers) in (1 teaspoon each of turmeric powder, coriander powder, cumin powder, sugar, salt + 1/2 teaspoon each of red chilli powder and garam masala powder) mixed in 2 tablespoons of curd or milk + 2 potatoes skinned and cut into 2 (essential) • Heat 2 tablespoons of oil in a pressure pan/ cooker • Once hot add 2 dry red chillies, 2 dry bay leaves and a teaspoon of whole garam masala • Once this crackles add the paste of 2 medium sized onions. Finely chopped would do too • Stir till this becomes brown • Add a tablespoon of ginger garlic paste. Stir till the colour is consistent (Ginger garlic DOES NOT go in AFTER the meat unlike what I saw Sanjeev Kapoor do with mutton the other day on TV!!!!!!!) • Add the 2 tomatoes pulped in a blender to this. Finely chopped or packed tomato puree would do too. Stir till colour is consistent • Add 1 kilo (700 g without feathers, skin. Smaller the better) of marinated chicken and potato. • Add some peas if you have them around. Not essential • Stir for a while till chicken looks a bit cooked • Top this with a pinch of garam masala powde • Add half a coffee mug of water to this and shut pressure pan. • Increase the flame to full • Wait for 4 whistles. 3 if you don’t want your chicken to be too soft • Reduce the fame to simmer and keep the pressure pan on for 12 minutes • Switch off flame. Wait for 5 minutes. Open pan. • Garnish with some fresh coriander leaves and split green chillies • Serve with steamed rice CHEF DOMINICMacher kalia Ingredients • 1 kg of thickly cut Rohu steaks (cleaned and scales removed) • For the fish: 1 tsp turmeric powder • 1/2 tsp salt • 1/2 cup mustard/ vegetable/ canola/ sunflower cooking oil • For the gravy/ jhol: 4 mustard/ vegetable/ canola/ sunflower cooking oil • 3 medium-sized potatoes, peeled and cut into quarters • 3 tbsps mustard/ vegetable/ canola/ sunflower cooking oil • 1 large bay leaf • 5 green cardamom pods, bruised • 1/2 tsp cumin seeds • 1 large onion, ground to a smooth paste in a food processor • 1 tsp ginger paste • 1 tsp garlic paste • 2 tomatoes chopped very fine • 1/2 tsp turmeric powder/ haldi • 1 tsp coriander/ dhania powder • 1/2 tsp cumin/ jeera powder • 2 tbsps unsweetened yogurt • 1/4 cup of fresh, green coriander leaves/ cilantro, chopped very fine Preparation: • Wash the fish well, drain ALL water and pat each piece dry with a piece of kitchen towel. Lay in a flat dish. • Sprinkle the turmeric/ haldi powder and salt over the fish and mix well to ensure every piece of fish is well coated with the marinade. Set aside for 30 minutes. • When the fish has marinated, set up a frying pan on medium heat, to fry the fish. When the pan is hot, add the cooking oil and heat. Fry the pieces of fish till each one is golden on both sides. do not crowd the pan and remember to be gentle with the fish as it cooks quickly and can break. When fried, keep the pieces of fried fish aside for later use. • Use the same oil (add more if necessary) to pan fry the potatoes till they are half cooked and golden. Drain and keep aside on paper towels for later use. • If there is any cooking oil left over from the frying (fish and potatoes) use it in this next step. Add more if required. Heat the cooking oil on medium heat and add the bay leaf, cardamom pods and cumin seeds. Sauté until the spluttering stops. • Now add the onion paste and ginger and garlic pastes and fry for 4-5 minutes. • Now add the tomatoes, turmeric powder, coriander/ dhania powder, cumin/ jeera powder and yogurt. Stir to mix well. Fry this spice mixture until the oil begins to separate from it - it will form a sheen on top of the mixture! This could take up to 10 minutes. • Add 1.5-2 cups of hot water and the previously fried potatoes to this mixture. Bring to a boil and then reduce the heat to a simmer. Cook until the potatoes are done. • Now add the previously fried pieces of fish to the gravy and stir gently. Cook for another 4-5 minutes. • Turn off the heat and garnish the dish with the fresh, chopped coriander leaves. • Serve with freshly prepared plain rice! CHEF DOMINIC Macher kalia Ingredients • 1 kg of thickly cut Rohu steaks (cleaned and scales removed) • For the fish: 1 tsp turmeric powder • 1/2 tsp salt • 1/2 cup mustard/ vegetable/ canola/ sunflower cooking oil • For the gravy/ jhol: 4 mustard/ vegetable/ canola/ sunflower cooking oil • 3 medium-sized potatoes, peeled and cut into quarters • 3 tbsps mustard/ vegetable/ canola/ sunflower cooking oil • 1 large bay leaf • 5 green cardamom pods, bruised • 1/2 tsp cumin seeds • 1 large onion, ground to a smooth paste in a food processor • 1 tsp ginger paste • 1 tsp garlic paste • 2 tomatoes chopped very fine • 1/2 tsp turmeric powder/ haldi • 1 tsp coriander/ dhania powder • 1/2 tsp cumin/ jeera powder • 2 tbsps unsweetened yogurt • 1/4 cup of fresh, green coriander leaves/ cilantro, chopped very fine Preparation: • Wash the fish well, drain ALL water and pat each piece dry with a piece of kitchen towel. Lay in a flat dish. • Sprinkle the turmeric/ haldi powder and salt over the fish and mix well to ensure every piece of fish is well coated with the marinade. Set aside for 30 minutes. • When the fish has marinated, set up a frying pan on medium heat, to fry the fish. When the pan is hot, add the cooking oil and heat. Fry the pieces of fish till each one is golden on both sides. do not crowd the pan and remember to be gentle with the fish as it cooks quickly and can break. When fried, keep the pieces of fried fish aside for later use. • Use the same oil (add more if necessary) to pan fry the potatoes till they are half cooked and golden. Drain and keep aside on paper towels for later use. • If there is any cooking oil left over from the frying (fish and potatoes) use it in this next step. Add more if required. Heat the cooking oil on medium heat and add the bay leaf, cardamom pods and cumin seeds. Sauté until the spluttering stops. • Now add the onion paste and ginger and garlic pastes and fry for 4-5 minutes. • Now add the tomatoes, turmeric powder, coriander/ dhania powder, cumin/ jeera powder and yogurt. Stir to mix well. Fry this spice mixture until the oil begins to separate from it - it will form a sheen on top of the mixture! This could take up to 10 minutes. • Add 1.5-2 cups of hot water and the previously fried potatoes to this mixture. Bring to a boil and then reduce the heat to a simmer. Cook until the potatoes are done. • Now add the previously fried pieces of fish to the gravy and stir gently. Cook for another 4-5 minutes. • Turn off the heat and garnish the dish with the fresh, chopped coriander leaves. • Serve with freshly prepared plain rice! CHEF DOMINIC Macher kalia Ingredients • 1 kg of thickly cut Rohu steaks (cleaned and scales removed) • For the fish: 1 tsp turmeric powder • 1/2 tsp salt • 1/2 cup mustard/ vegetable/ canola/ sunflower cooking oil • For the gravy/ jhol: 4 mustard/ vegetable/ canola/ sunflower cooking oil • 3 medium-sized potatoes, peeled and cut into quarters • 3 tbsps mustard/ vegetable/ canola/ sunflower cooking oil • 1 large bay leaf • 5 green cardamom pods, bruised • 1/2 tsp cumin seeds • 1 large onion, ground to a smooth paste in a food processor • 1 tsp ginger paste • 1 tsp garlic paste • 2 tomatoes chopped very fine • 1/2 tsp turmeric powder/ haldi • 1 tsp coriander/ dhania powder • 1/2 tsp cumin/ jeera powder • 2 tbsps unsweetened yogurt • 1/4 cup of fresh, green coriander leaves/ cilantro, chopped very fine Preparation: • Wash the fish well, drain ALL water and pat each piece dry with a piece of kitchen towel. Lay in a flat dish. • Sprinkle the turmeric/ haldi powder and salt over the fish and mix well to ensure every piece of fish is well coated with the marinade. Set aside for 30 minutes. • When the fish has marinated, set up a frying pan on medium heat, to fry the fish. When the pan is hot, add the cooking oil and heat. Fry the pieces of fish till each one is golden on both sides. do not crowd the pan and remember to be gentle with the fish as it cooks quickly and can break. When fried, keep the pieces of fried fish aside for later use. • Use the same oil (add more if necessary) to pan fry the potatoes till they are half cooked and golden. Drain and keep aside on paper towels for later use. • If there is any cooking oil left over from the frying (fish and potatoes) use it in this next step. Add more if required. Heat the cooking oil on medium heat and add the bay leaf, cardamom pods and cumin seeds. Sauté until the spluttering stops. • Now add the onion paste and ginger and garlic pastes and fry for 4-5 minutes. • Now add the tomatoes, turmeric powder, coriander/ dhania powder, cumin/ jeera powder and yogurt. Stir to mix well. Fry this spice mixture until the oil begins to separate from it - it will form a sheen on top of the mixture! This could take up to 10 minutes. • Add 1.5-2 cups of hot water and the previously fried potatoes to this mixture. Bring to a boil and then reduce the heat to a simmer. Cook until the potatoes are done. • Now add the previously fried pieces of fish to the gravy and stir gently. Cook for another 4-5 minutes. • Turn off the heat and garnish the dish with the fresh, chopped coriander leaves. • Serve with freshly prepared plain rice! CHEF DOMINIC
Posted on: Sat, 27 Jul 2013 11:49:06 +0000
Trending Topics
Recently Viewed Topics
© 2015