Murgir-r Patla Jhol aloo diye / Bengali style Chicken curry with potato in thin Gravy

Serve : 3-4

Ingredients

1. Chicken with bone (cut into medium size pieces) – 750 gm.

2. Potato (cut into halves) – 4

(medium)

3. Onion (thinly sliced) – 2 (large)

4. Tomato (chopped) – 1 (medium)

5. Ginger paste – 1 table spoon

6. Garlic paste – 1 table spoon

7. Whole Garam masala (Cinnamon – 1″ stick, Clove – 3, Green cardamom – 3)

8. Bay leaf – 2

9. Dry red chilli – 1

10. Turmeric powder – ½ teaspoon

11. Red chilli powder – 1.5 teaspoon

12. Garam  Masala powder – ½  teaspoon

13. Salt to taste

14. Cooking oil (preferably mustard oil) – 5 tbspoon

15. Chopped Coriander for garnishing.

Procedure :

1. Clean the chicken pieces and then marinate with turmeric powder salt and 2 tbspoon of oil for minimum 30 mins.

2. Smear the potatoes with salt and turmeric powder.

3. Heat 3 tbl spoon of oil in a large frying pan or kadai over medium flame. Shallow fry the potatoes into it and keep them aside.

4. Now add whole garam masala, bay leaf, dry red chilly (break them into halves)  into the remaining oil.

5. Then add chopped onion and fry till it turns golden brown. Sprinkle little amount of salt while frying the onion. Then add the ginger and garlic paste and cook till the raw smell of the masala goes away. Add the tomatoes and cook till tomatoes become mushy and the oil separates,

6. Now add marinated chicken, give it a good stir and cook for couple of minutes. Cover and cook for 3-4 mins.

7. Then add fried potato, mix well and cook until oil separates from the mixture.

8. Then add enough amount of hot water so that both chicken and potatoes dips well into.

9. Let the water comes to boil, check for salt and add if it is needed.

10. Then cover the pan with a lid and let it cook over medium flame.

11. Switch the gas off as the chicken becomes tender and gravy thickens as per your desire. I like this gravy to be little watery, that’s why it is called “Jhol”.

12. Now give it a standing time of 5-6 minutes and then serve hot with steamed rice.

- Enjoy your Meal -

Bhapa Shorshe Chingri: Steamed Prawns in Mustard, Poppy and Coconut bath.

Ingredients: (serves 3-4)

1. 18-20 medium sized fresh shrimp  - shell removed and de-veined (may leave the tail and head on)

2. 1/2 teaspoon turmeric powder

3. 3-4 tablespoon  mustard seeds  (combination of both yellow and black)

4. 3 tablespoon white poppy seeds

5. 6 Green chillies - more for garnish

6. 1-2 tablespoon yogurt, drained and whisked  or cream of coconut

7. 5 tablespoon pure mustard oil

8. 1/2 cup fresh grated coconut

9. 1/2 tsp sugar

10. salt to taste

Method:

1. Shell, de-vein and wash shrimps. Pat them dry. Sprinkle some salt and 1/2 teaspoon turmeric and allow them to marinate for about 15-20 minutes.

2. Soak the mustard & poppy seeds, in a few tablespoon of warm water (just enough to cover the spices) for about half an hour.

3. Grind the mustard & poppy seeds into a smooth paste with splashes of water. Do not make it runny. Remove to a bowl or tiffin where the recipe will be cooked.

4.  Now add the yogurt or cream of coconut, if you are using, half of the chillies and the grated coconut to the mustard and poppy paste.

5. Stir in the salt & sugar in this paste. Stir in half of the mustard oil. Coat the marinated shrimp with this paste and allow it to sit for 15 more minutes.

Process of steam cooking :

1. You have to have a container (we use the stainless steel container with a tight fitting lid) which can be cooked in and with a tight fitting lid.

2. Place the spice coated shrimp/prawn in the container. Add the rest of the mustard oil and the rest of the hot green chillies (slit them) and stir them in. Close tightly with a lid. If the lid is not very tight, cover the container with a foil and fit the lid in.

3. In a water bath: Place tightly closed container in a water bath, with water coming 1/3 was up to the sides of the container. Cook for about 15 minutes or until the shrimp is cooked and opaque.

or

4. To cook in the microwave, combine everything together as above in a microwave safe bowl. Cover with a lid and cook for 4 minutes. Remove from microwave, stir everything and again cook for 3-4 minutes, or until the shrimps are cooked through, are pink and curled. The cooking time will vary will the power of the microwave.

Serve hot with rice.

Tastes best when served with Rice

- Enjoy Your Meal -