Bengali cuisine is renowned for its rich flavors, aromatic spices, and diverse range of dishes that cater to every palate. From savory curries to delectable sweets, Bengali food offers a unique culinary experience that is both satisfying and unforgettable. In this blog, we will explore some authentic Bengali recipes that you can easily recreate at home. Whether you are a seasoned cook or a beginner, these dishes are sure to bring the taste of Bengal to your kitchen. Prawn Malai Curry Ingredients: 500g prawns, cleaned and deveined 1 cup coconut milk 2 onions, finely chopped 2 tomatoes, pureed 2 green chilies, slit 1 tbsp ginger-garlic paste 1 tsp turmeric powder 1 tsp red chili powder 1 tsp garam masala Salt to taste 2 tbsp mustard oil Fresh coriander leaves for garnish Instructions: Marinate the prawns with turmeric and salt. Set aside for 10 minutes. Heat mustard oil in a pan until it starts to smoke. Add the marinated prawns and sauté until they turn pink. Remove and set aside. In the same pan, add more oil if needed, and sauté the onions until golden brown. Add the ginger-garlic paste and cook until the raw smell disappears. Add the tomato puree, green chilies, red chili powder, and garam masala. Cook until the oil separates from the masala. Add the coconut milk and bring it to a boil. Reduce the heat and let it simmer for a few minutes. Add the sautéed prawns and cook until they are fully cooked and the curry thickens. Garnish with fresh coriander leaves and serve hot with steamed rice. Kosha Mangsho with Luchi Ingredients for Kosha Mangsho: 1 kg mutton, cut into pieces 3 onions, finely sliced 2 tomatoes, chopped 2 potatoes, halved 1 cup yogurt 2 tbsp ginger-garlic paste 1 tsp turmeric powder 2 tsp red chili powder 1 tsp cumin powder 1 tsp coriander powder 1 tsp garam masala Salt to taste 4 tbsp mustard oil Fresh coriander leaves for garnish Instructions for Kosha Mangsho: Marinate the mutton with yogurt, turmeric powder, and salt. Set aside for at least 2 hours. Heat mustard oil in a pressure cooker. Add the sliced onions and sauté until golden brown. Add the ginger-garlic paste and cook until the raw smell disappears. Add the chopped tomatoes, red chili powder, cumin powder, and coriander powder. Cook until the oil separates from the masala. Add the marinated mutton and mix well. Cook on high heat until the mutton is well browned. Add the potatoes and enough water to cover the mutton. Close the lid and pressure cook for 4-5 whistles or until the mutton is tender. Open the lid and simmer until the gravy thickens and coats the mutton pieces. Garnish with fresh coriander leaves and serve hot with luchi. Ingredients for Luchi: 2 cups all-purpose flour (maida) 1/4 cup ghee or oil A pinch of salt Water as needed Oil for deep frying Instructions for Luchi: In a bowl, mix the flour, salt, and ghee/oil until it resembles breadcrumbs. Gradually add water and knead to form a soft dough. Cover and let it rest for 30 minutes. Divide the dough into small balls and roll them out into thin discs. Heat oil in a deep frying pan. Fry the luchis one at a time until they puff up and turn golden brown. Drain on paper towels and serve hot with kosha mangsho. Conclusion Bringing the flavors of Bengal into your home has never been easier with these authentic recipes. Prawn Malai Curry and Kosha Mangsho with Luchi are classic Bengali dishes that are sure to impress your family and friends. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey to the heart of Bengali cuisine. Enjoy the delightful experience of home made food that is both delicious and comforting.
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