Every June, the people of West Bengal celebrate the festival of Jamai Shashti. This is a day which aims to strengthen the bond between a mother-in-law and her Jamai: son-in-law. However, it is also much more than that, it’s a day which brings the entire family closer together with tradition, prayer and amazing food.
The people of West Bengal celebrate the festival of Jamai Shashti between June and August every year. This is a day which aims to strengthen the bond between a mother-in-law and her Jamai or son-in-law. However, it is also much more than that, it’s a day which brings the entire family closer together with tradition and amazing food.
After the rituals and blessings are over, the family sits down to a meal. Every person has a thali decorated with little bowls full of classic Bengali flavours. The entire family is then tasked with an all-important job – eating to their heart’s content.
Interesting facts about Jamai Shashti
1. Jamai Shashti is a special occasion in the Bengali calendar, celebrated on the fifth day after the full Moon in the month of Ashar.
2. It is considered an auspicious day for new beginnings.
3. The day is also significant as it is when Lord Shiva is believed to have married Goddess Parvati.
Now, without further ado, onto the recipes!
Sorshe Ilish – Bengali Hilsa in Mustard Gravy
Importance Of Mustard In Bengali Cuisine (Can add the end of the recipe)
Bengali cuisine is incomplete without mustard. It is an important ingredient in various Bengali dishes like sorshe chicken, chochori, and jhol. Mustard adds a unique flavour to these dishes and makes them even more delicious.
Mustard is also known for its many health benefits. It is a good source of vitamins and minerals, and it also has anti-inflammatory properties. These benefits make mustard a staple ingredient for the people of Bengal.
Kosha Mangsho – Bengali Mutton Curry
Mutton kosha is guaranteed to melt in your mouth. It is a slow-cooked dish with rich, dark gravy. You can eat it with luchi puris, parathas or palao. Just like other Bengali dishes, mutton kosha gets its flavour from a mix of mustard oil and spices.
Mutton Kosha Recipe
Course Main Dish
Cuisine Indian
Servings
4
INGREDIENTS
Marinade Ingredients
1 kg Licious mutton curry cut
300 grams yoghurt
300 grams of potato
3 tbsp Garlic paste
2 tbsp Ginger Paste
2 tbsp Kashmiri chilli powder
Pinch of salt
Curry Ingredients
500 grams onions 3 large onions
1 cup Mustard Oil
2 dried red chillies
2 leaves bay
4 cardamom pods
1-inch Cinnamon
4 cloves
1 tsp Sugar
2 tbsp Kashmiri chilli powder
1 tsp chilli powder
½ tsp garam masala
Salt – to taste
INSTRUCTIONS
1. Add the yoghurt, ginger and garlic paste, Kashmiri chilli powder, and salt in a bowl. Mix them well to form a paste. Marinate the mutton pieces and potatoes for at least 30 minutes, as the two will become tender and flavourful while cooking.
2. Finely slice the onions. Heat 2 tbsp of mustard oil in your pressure cooker to fry half the onions and 2 dried red chillies. Once fried and cooled, make a paste of this in your grinder.
3. Lower the heat and add the remaining mustard oil to the wok. Crush the bay leaves and add them to the oil along with the cloves, cinnamon, cardamom, a tsp of sugar, and a tsp of salt.
4. Add the other half of the sliced onions in only when the whole spices begin to splutter. Allow the onions to fry until golden brown. Midway through frying the onions, add 2 tbsp of Kashmiri chilli powder for colour and 1 tsp regular chilli powder for heat.
5. When the sliced onions are almost golden, add the onion paste you made earlier.
Once the raw smell of the spices goes away, you can add the mutton and potatoes. Brown the mutton evenly; add a cup of water and pressure cook it for 3–4 whistles.
6. Transfer the dish to a wok at this stage to begin the kosha or slow cooking. Cover your wok and on a low flame, cook the meat until all the water evaporates, stirring occasionally. Eventually, the colour will darken.
7. When you are happy with the colour of your curry and the mutton is cooked, add a little garam masala powder and check the seasoning.
8. Finally, serve hot with rice or puris.
Chingri Malaikari – Bengali Prawn Curry
Chingri Malaikari
The Interesting Etymology Of The Word Curry (Can be added after the Recipe Notes section)
The word “curry” is derived from the Tamil word kari, meaning sauce or gravy. The word kari is thought to be of Dravidian origin and was first used in a Portuguese cookbook in the 17th century. And the word has become synonymous with almost all Indian cuisine ever since.
Catla Kalia – Bengali Catla Curry
Catla Kalia is another rich dish which incorporates many different spices. Sometimes people add raisins for sweetness and some people choose to add potatoes. You will also need to use yogurt to create the sauce along with onions.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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- 500 grams catla
- 1 tsp Mustard Oil
- 1/2 tbsp turmeric powder
- 1/2 tbsp salt
- 3 cloves
- 2 Bay leaves
- 1 inch Cinnamon
- 3 cardamom pods
- 1 tsp Cumin seeds
- 8 medium onions - chopped
- 3 Red chillies
- 2 green chillies
- 2 dried Kashmiri Red Chillies
- 3 inch piece of ginger
- 1/2 tbsp water
- 3/4 cup Mustard Oil for frying the fish and making the curry
- 1/2 cup yogurt
- 1 tbsp turmeric powder
- 2 tbsp Cumin Powder
- 3 medium tomatoes - chopped
- 1 tbsp Sugar
- Salt - to taste
Ingredients
Marinade Ingredients
Whole Spices
Chilli Paste Ingredients
Curry Ingredients
|
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- Marinate your fish for at least 30 minutes.
- Chop and grind your onions to make a paste.
- Soak the 2 Kashmiri chillies in warm water.
- Once soaked, make your chilli paste by blending the chilli paste ingredients mentioned above.
- Heat your oil in a wok on a medium-high flame and fry your marinated fish until golden brown.
- Once fried, set your fish aside, lower the flame and use the oil in the wok to begin your curry.
- Add in all your whole spices and let this cook for a minute.
- Turn your heat up to medium again and add the onion paste to your wok.
- Once your onion paste has browned you can put in the chilli paste and cook it for a few minutes.
- When ready, add in the cumin and turmeric powder and allow all your spices to cook until the raw smell goes away.
- Next in goes the yogurt. Make sure to keep stirring this mix for at least 3-4 minutes to make sure that it does not curdle.
- Once you are happy with your spice mix, put in your chopped tomatoes and cook until it comes on oil. Remember to stir occasionally to prevent your spices from sticking.
- When the oil has begun to separate then pour in a little water and allow this entire mix to come to a boil.
- Then the sugar and salt go in. Now cover your wok and cook everything for roughly 5 more minutes.
- Lower your flame for the last time, add in your katla fillets and cook your kalia for 10 minutes. If you feel that more seasoning is required then adjust it accordingly.
Catla kalia is usually served with simple steamed rice. If you do feel like you want to add in extra flavour and texture like potatoes and raisins, then this is how to do it. You will need to coat your potatoes in turmeric powder and pre-fry them. These potatoes will then go in with the catla towards the end.
For the raisins and a sweeter taste, you can do one or both of these things. Make a raisin paste - around 1 tablespoon, in your grinder. This paste should be added with the tomatoes. If you prefer, you can add in whole raisins by themselves with the tomatoes. Some people do both, it just depends on how sweet you want your kalia to be because remember, you will have added a tablespoon of sugar as well. While this dish does have a lot of steps, the flavour is really worth it.
So, if you're looking for a dish to make for a special occasion that has heaps of flavour and everyone will love, this is certainly the dish for you. Give it a go, and let us know in the comments how it turned out.
Doi Murgi – Bengali Chicken Curry
This is a dish which incorporates yoghurt, mustard oil and slightly charred, juicy pieces of marinated chicken. Doi Murgi is an aromatic dish, which involves pre-frying the chicken so that it retains its tenderness. The sauce is spicy and creamy.
Doi Murgi Recipe
There are a few variations to be found in this recipe. Some people use only chicken drumsticks, while others prefer a traditional curry cut. There are even a few people who use a blend of Misti doi or sweet curd, with regular yoghurt, to create a sweeter version of this dish. However, the variation we have for you is super delicious, not too complex and shouldn’t take ages to make. Skinless chicken is the best option for doi murgi; we have a nice selection at Licious which ranges from small to large curry cuts
Course Main Dish
Cuisine Indian
Keyword chicken curry, chicken curry recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4
People
INGREDIENTS
Marinade Ingredients
1 kg chicken
200 grams of potatoes
200 grams of natural yoghurt
4 tbsp Mustard Oil
1 tsp salt
1/2 tsp turmeric
1/2 tsp red chilli powder
Base/Gravy Ingredients
4 tbsp Mustard Oil
1 tsp Ginger Paste
1 tsp Garlic paste
4 chopped onions
2 dried red chillies
1 cinnamon stick
1 bay leaf
1 tsp salt
1/2 tsp turmeric powder
1/2 tsp Cumin Powder
1/2 tsp red chilli powder
crispy fried garlic & onion for garnish
INSTRUCTIONS
1. To marinate the chicken, first, score your meat and potatoes. Then add in your marinade ingredients. Mix this well and let the meat absorb these spices for at least 1 hour.
2. Char your meat and potatoes next. Scrape off the excess marinade and place each piece of chicken on a hot grill or frying pan. You only want to add colour to your meat and potatoes, so make sure you don’t cook them.
3. Grab your curry pot and heat the other 4 tablespoons of mustard oil. Use this to temper the whole spices—cinnamon, bay leaves, and dried red chillies.
4. Add the onions, ginger and garlic paste, and 1 teaspoon salt. Cook this for 10 minutes and stir occasionally to prevent burning.
5. Add the rest of your powdered spices and a small amount of water. Allow the spices to cook for an additional 10 minutes.
6. The chicken is the last to go in, along with the marinade. Cook it on a low flame for 20 minutes.
7. Finally, garnish with fried onions and garlic.
RECIPE NOTES
That’s it! You’re all set to enjoy a fancy home-cooked meal. This dish pairs really well with jeera rice or paratha. Grab that famous mango chutney and there’s nothing like it.
Tip: if you’ve over-salted anything, add in a squeeze of lemon juice, it really counteracts the saltiness. Use the comment section and let us know if you try this dish.