- Hilsha/Ilish fish 5 or 6 pieces
- Mustard seed 3 tbsp
- Onion 1pc (finely chopped)
- Green chili 4 to 5
- Turmeric powder 1 tsp
- Salt (as per taste)
- Sugar (as per taste)
- Mustard oi
1. Soak mustard in water for about an hour and then grind it into a fine paste.
2. Clean the pieces of Ilish fish and placed it in a steel container box having lid.
3. Add the mustard paste to the fish and then add chopped onion, turmeric powder, slitted green chilis, salt and little sugar and finally 2 tbsp mustard oil mustard oil. Now mix the whole mixture so that the paste gets mixed thoroughly with the fish. Now close the lid of the container.
4. Heat a large pan and add about 4 cups of water. Now place the steel container inside the pan. Cover the pan and let it cook in high flame for about 5 minute and then reduced the flame and cook for another 12 to 15 minute (Check the level of water inside the pan at regular interval it shouldn’t get dried up).
5. In case of Microwave preparation, mix whole ingredient including the fish in a microwave safe closed container. Close the lid and cook it in microwave for 8 to 10 minute.
6. Serve hot with steam rice
- 1 (16oz) cup heavy cream
- 1 (14 oz) can of evaporated milk. low fat can also be used.
- 1 (14 oz) can of condensed milk
- 8-10 strands of saffron (mexican saffron are cheaper than the high quality Indian ones.)
- 5-6 cardamom pods
- 2 tbsp sugar
- 1 16 oz box of cool whipped topping (fat free)
- 1/2 cup coarsely crushed nuts. you can also add almonds, cashews.
- With a mortar and pestle, grind together sugar, saffron and cardamom seeds.
- In a large mixing bowl, combine sweetened condensed milk, evaporated milk, heavy cream and cool whip.
- Using a whisk gently mix everything together. You need to be gentle otherwise cool whip melts very easily making the mixture more watery and you want it light and airy.
- Add in saffron, sugar, cardamom mixture and coarsely crushed nuts. Mix well.
- Pour mixture into small dixie style plastic cups and cover with plastic or aluminum wrap. If you don’t have cups just pour it all in a bowl or a deep dish and cover it with a plastic wrap touching the surface of the liquid.
- Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
Delicious matka kulfi
9 tablespoons rose syrup and 3 ounces vermicelli
- Boil the vermicelli; drain the water out of it.
- Let it cool for some time (it’s best to refrigerate it by putting it in a container and snapping its lid in place so it won’t get stiff by cooling).
- Before serving take out the kulfi glasses.
- Rub them between your hands to warm the sides
- If you have used a bowl stick it inside warm water for a few seconds.
- Flip and the kulfi will come out.
- Garnish with some falooda and rose water
Preparation time: 1hr
Cooking time: 30min
Mutton (Khashir mangsho): 400gms
Potato (Aalu): 2 large sizes cut into quarters
Papaya grated (Jhiri kore kata Pepe): 3 tablespoon
Sour curd (Tauk doi): 2 tablespoons
Onion (Peyaj): 2 large sizes
Garlic (Rasun): 8-10 cloves
Ginger-garlic paste (Aada-rasun bata): 1 ½ teaspoon
Turmeric powder (Halud guro): ½ teaspoon
Chili powder (Sukhno lanka guro): 1/2 teaspoon
Mustard oil (Sarser tel): 8 tablespoon
Salt to taste
- Chop one onion and make a paste of the other
- Wash the mutton pieces well, and drain out the excess water
- Take the mutton in a large bowl, put in the sour curd, onion and ginger-garlic paste; mix well, pour in 2 tablespoon of mustard oil and a pinch of salt, marinate for 50mins in refrigerator
- Heat 3 tablespoon of oil in a wok and half fry the potatoes, keep aside
- Pour in the rest of the oil in the same wok, and sauté the chopped onions and garlic cloves
- Put in the marinated mutton, turmeric, chili, salt and grated papaya, stir in low flame till the mutton becomes absolutely dry and the oil separates (kashano in Bengali), it will also change color to a darker shade of brown
- Add the dried up mutton in a pressure cooker and pour in 3 cups of water, close the lid and wait for 3 whistles
- Open the lid and put in the potatoes and again allow 2 more whistles
- Take out and serve with warm white rice
Kosha Mangsho Hub:
1.Golabari in Shyambazar
2.Durbari- swissotel Kolkata in Rajarhat New Town
4.Koshe Kasha in Golpark
5.Aminia in Golpark, Nsc Bose road