7mm long and 3mm wide and not specifically from the River Ganges!
Keski mach with Shatkora
Anybody that loves shatkora will absolutely know the magic in the combination of Keski mach and shatkora in a dish. This is a very popular dish amongst bengalis and the two ingredients are often cooked together.
This is a dry dish but it has a lot of flavour coming from the spices, the fresh potent naga and mostly the shatkora.
Shatkora has a very citrusy but bitter taste and is enjoyed in curries for that bitter undertone. There is something about the the citrusy aroma that infiltrates the dish and the sauce that creates a unique fragrance and flavour.
It definitely is an acquired taste and definitely an experience for first timers.
It will be a love it or hate it moment but I think like me, you could grow to adore it!
INGREDIENTS:
2 frozen block keski
4 tbsp oil
3 bay leaves
1 tsp salt
1 diced onion
1 tsp tumeric
Half tsp curry powder
1 heaped tsp chilli powder
1 tsp heaped coriander powder
2 tbsp shatkora
4 sliced green chillies
Quarter cup fresh coriander chopped
1 naga sliced optional
METHOD:
Heat oil in pan…add tej pata, onion and salt
Cook till golden.
Add all spices and cook for 30 seconds on low heat. Add splash of water and keep stiring as you don’t want to burn spices.
Add green chillies stir a bit and shatkora.
If using fresh naga pepper add it now.
Cook this for a while stiring and adding splashes of water then letting the oil split.
Cook 5 mins then add splash of water.
As soon as oil splits add the keski mach and cook this covered. Cook for approx 4 mins on low.
Now open and cook gently flipping using a palette knife or table knife untill all water dries and oil splits.
Add your fresh coriander stir gently and serve garnished with flourish of coriander leaves on top.
Enjoy with rice.
TIPS:
Shatkora would be used fresh but due to seasonal availability it is often found frozen in slices and very much retains its characteristics.
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