When bengalis cook fish what usually follows is the tedious task of fish prep! Its a prelude to cooking a fish curry. In west Bengal fish is usually sauted first for 2 reasons. First to illiminate the raw fishy smell. Secondly it firms the fish so to prevent it breaking up during the cooking time…
Category: How To
How To Clean Bombay Duck
So the question, How to clean dried Bombay duck! These fish are often quite hard, dry and compacted. They need soaking in order to make them pliable and easier to handle and prepare. What is Bombay Duck? Ever heard of Bombay Duck? It isn’t a duck, but a fish; and it isn’t found in Bombay,…
How To Clean Dried/ Fresh Keski Fish
So the question, How to clean dried/ fresh keski fish! Keski fish is very delicate and frail, fresh or dried. It needs gentle handling to maintain its shape and integrity so it needs to be treated with due diligence! What You Need To Clean The Dried Keski Fish: You will need a colander and a…
How To Make Bori
Bori is actually a lentil dumpling that has been usually air dried in the elements and used in curries. It adds a lovely textural element when cooked as it rehydrates. Its also a good source of protein and very popular in Bengali cuisine. Its made with pretty much whatever lentils you like but commercially its…
How To Make Your Own Chaat Masala
In the Southern regions of Asia, Chaat Masala has long been a popular way of seasoning food. The name itself translates as a reference to seasoned savoury snacks. Chaat Masala has many different variations of recipes yet has a few staple spices. For instance, you can usually find asafetida, amchoor and black salt that is also native…
How To Make Massaman Curry Paste
The flavour profile of this massaman curry paste recipe leaves nothing to be desired. Massaman curry hails from the south of Thailand and is different from other Thai curries because the spices have to be roasted beforehand, and it has ingredients not common to Thai cuisine, like cardamom, cinnamon and nutmeg. Massaman paste is a mashup of…
Lets Talk About Panch Puran
Panch Puran, Panch phoron, Panch masala, Padkaune masala or Panch phutana is a blend of 5 aromatic spices. Panch puran, masala or panch puran is one of the most important spice mix that has unforgettable contribution to the Bengali cuisine. This spice mix and the ground panch puran powder is vastly used in the subcontinents of East India and Bangladesh. Five…
How To Make My Thai Green Curry Paste
For a Thai paste and sauce that tastes authentic and is simple to make, try this recipe! Making your own Thai paste or sauce isn’t difficult, and the results taste much better than the store-bought variety. Also, because you’re making them yourself, you’ll get healthier and fresher tasting curry. There is a common misconception Thai…
How To Make My Thai Red Curry Paste
This Thai red curry paste recipe is easy to make from scratch. Homemade curry paste is unbeatable for tastier curries and they’re much healthier too. Red curry paste makes for excellent Thai curry, including curry chicken and seafood curries, beef curry, vegetarian curries, and fish curry. Many of the ingredients are adjustable and have options for swaps….
How To Make Barbecue Sauce
INGREDIENTS: 1 medium onion finely chopped1/2 a cup of tomato Ketchup1/3 cup of cider vinegar1/4 cup of tomato paste2 tbsp sweet paprika2 tbsp of Worcestershire sauce2 tbsp of yellow mustard cream or powder1 1/2 tsp of salt1 1/2 tsp pepper METHOD: Mix all the ingredients together in a pan. Bring to a boil and then…