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#bengali

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Public
Das

2/2
Sorshe bhetki #Bengali #Cooking
I do add some colmans mustard powder and some Dijon to the mustard (+ bit of grated coconut and a green 🌶️) paste. Some potent mustard oil is used to season the fish so I don't add too much of otherwise 'raw' mustard oil.
The fish can be pan cooked, simmered in this or steamed (or parceled in banana leaves and cooked)
Steam/baked here for a super lunch today

#Food
Public
Das

Classic #Bengali #Cooking - Mustard #Fish #Curry
Sorshe bhetki (barramundi) (bhappa = steamed)
First long soak mustard seeds (4:1 black yellow) then blend/paste with water and strain. Fair bit of water is fine and I do a 2 step strain (reblendibg the initial strain that's through a fine strainer), 2nd strain is coarse and some skin goes through and thats ok
Also reblend paste after strain with a bit of grated coconut and a green 🌶️ (I don't put yogurt in this mix, some do).
1/2

Mustard seeds black and yellow soaked and in blender, strained mustard watery paste, skins of mustard in a strainer with a fair bit of mustard still left, 2nd paste with some mustard skins
Bhetki fillet pieces seasoned with salt and turmeric, gently seared, then in a casserole dish with the mustard + bit of grated coconut paste (this has added colmans mustard and Dijon mustard too)
#Food#Recipe
Public
Das

Jhuri bhaja
Kid2 loves this way with 🥔 - and extra crispy (a touch more than my preference)

Julienne, rinse, squeeze dry, salt, chilli powder, turmeric and bit of mustard oil. Let sit a while. Squeeze, fry (375/+ ⁰C oil)

Pic cw Fried #Food #Bengali

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Public
Das

5/5
So with that bit of simmer to let it all meld, take off the cover, there shouldn't be much sauce, more of a paste or slurry that coats the potatoes. Finish with some ghee. Mix, serve hot.
(This turned out fine, not great - it's meant to be cinnamon heavy, this was a bit extra).

Enjoy!
#Bengali #Cooking #Food

Potatoes in a brown slurry of a sauce
Aloor dum in a small bowl with cilantro leaves garnish
Public
Das

Short 🧵 on #Cooking Aloor dum (potatoes; #Bengali style) 1/4

Steam (or boil) potatoes and cut in two. These would usually be skinned, but I figured I'd keep the extra nutrients (thin skins anyhow). Toss with a bit of turmeric, just to lightly coat. Heat oil (mustard typically, or a bit of mustard with mostly canola), not too much, sort of deep frying the potatoes (in batches) - remember they're already cooked so just crisping the outside a bit. Strain the oil

#Food #Indian " #Curry "

3 pics - small potatoes cut in half and with a ½ tsp of turmeric powder in a bowl, frying some of them in a pot, fried potato halves with a bit of brown crispiness to some in a bowl
Continued thread
Public *
Das

The strained mustard paste + bit of grated 🥥 & a 🌶️ in the blender. Used it for my nontraditional take (that includes a bit of miso) on sorshe [mustard] ilish. Very nontraditional as I used gindara/black cod (sable fish) not ilish/Hilsa (can't trust frozen quality & it's overfished).
I've made bhetki/barramundi like this to good effect*
so figured sweet, fattier gindara would work well.
Made a bit extra to give to some students
#Food #Cooking #Bengali #Fish
*Recipe thread: mastodon.online/@SRDas/1101893

Public
Mitex Leo

The difference in sound quality between Spotify and YouTube Music is barely noticeable. Considering that Spotify’s Bangla and Arabic music library is quite limited compared to YouTube Music, I’m thinking of sticking with YT Music. I often can't find my favorite Bangla songs on Spotify, and I can't afford to pay for both as I'm cutting down on living expenses.

#Music#Spotify#YTMusic
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