#fish korma recipe in bengali

[mayerhaterranna]

Macher Korma I Rui Macher Korma Recipe | Fish korma I রুই মাছের কোর্মা | Bengali Style Fish Recipe

[we-the-chefs]

Home Cooking Made Easy: Simple and Tasty Meals

There's a certain magic to homemade food that can't be replicated in restaurants. The warmth, the love, and the authentic flavors come together to create meals that comfort and satisfy. If you crave Authentic Homemade Awadhi & Mughlai Food, or want to Order Bengali Food Online in Noida, you've come to the right place. This guide will show you how to make home cooking easy and enjoyable, with a focus on simple, tasty meals.

The Essence of Awadhi & Mughlai Cuisine

Awadhi and Mughlai cuisines are renowned for their rich, aromatic flavors and exquisite dishes. Here are a few simple recipes you can try at home:

1. Chicken Korma

2. Vegetarian Biryani

Bengali Delights Delivered to Your Doorstep

Craving Bengali food but don't have the time to cook? You can easily Order Bengali Food Online in Noida and enjoy authentic dishes right at home. Here are some must-try Bengali dishes:

1. Fish Curry (Macher Jhol)

2. Rasgulla

Convenience with Home Made Food Delivery

In today's fast-paced world, convenience is key. Thankfully, home made food delivery services bring delicious, homemade meals right to your doorstep. Whether you're too busy to cook or just want to treat yourself, these services offer a variety of cuisines and dishes to suit your taste.

Why Choose Homemade Food Delivery?

Conclusion

Embracing home cooking doesn't have to be daunting. With these simple recipes, you can enjoy the rich flavors of Authentic Homemade Awadhi & Mughlai Food. And for those busy days, you can always Order Bengali Food Online in Noida or opt for home made food delivery to bring delicious, comforting meals right to your table. Enjoy the best of both worlds with easy, tasty home-cooked meals and convenient delivery options.

[bostonfly]

Some curries:

Asma Khan’s saag paneer – spinach with Indian cheese 

Nik Sharma’s roasted cauliflower in turmeric kefir

Vivek Singh’s pork vindalho

Kaeng khiao wan – Thai green curry by Wichet Khongphoon

Asma Khan’s macher jhol – Bengali fish curry

Kay Plunkett-Hogge’s gaeng massaman – massaman curry

Ravinder Bhogal’s crispy fried eggs with coconut curry and coriander sambol

Seychellois cari koko – king prawns with tamarind and coconut by Selina Periampillai

Madhur Jaffrey’s shahi murgh korma – royal chicken korma

Lopè Ariyo’s suya lamb curry

Meera Sodha’s tomato curry

Punjabi lobia – black-eyed bean curry by Sam Jones

[bengali-food-tales]

Weekend Lunch : 1. Bhetki Macher Kanta Chorchori (Mix-Vegetable Mishmash with Bhetki Fish Head & Bones) Bhetki is snother fish that I often cook at my home during winter. Since I bought the whole fish, so the fish head and the bones were also there. I thought of cooking ‘Kanta Chorchori’ with it today. Fish bones are called ‘Kanta’ in Bengali. This mix-vegetable mishmash is cooked with fish head and bones and that is why it is called Bhetki Macher Kanta Chorchori’. It can be cooked with other fish head too. I have always made use fish head and bones by preparing Kanta chorchori most of the times. No matter how often do I cook this cuisine, it's taste and flavour and royal delicacy will never fade away. It goes well with plain steamed rice or freshly prepared chapatis / parathas. 2. Golda Chingri Maacher Kosha Korma : (Spicy Fresh Water Lobster Curry ) As I said before, prawns (medium sized) and Lobsters ( giant sized Prawns) are my favourite fish, be it Golda (fresh water prawns) or Baghda (tiger prawns). Since, prawns are always available at my home, I keep on using it in most of the mixed vegetable curry /mishmash to add that extra taste and flavour. Korma and Kalia does not have much difference. The quantity of onion paste required for this recipe is more compared to Kalia. Cashew nuts paste along with coconut milk are mandatory. Cannot deviate the usage of Ghee and garam masala for this recipe. It seems like, almost every alternative days I'm cooking something or the other with prawns. However, when it comes to Lobsters, I prefer to cook Korma or Kalia. Chingri Chiney Kababs are one of my favourites, and, I wish to prepare the same once I'll get appropriate size of Lobsters required for this cuisine. . . #bengalifood #bengalicuisine #cooking #bengalicooking #homecooking #food #homemadefood #homecook #foodie #foodporn #foodgasm #foodceleb #foodphotography #instafood #fish #shoutout #instagram #instacooking #foodblogger #kolkatafoodbloggers #kolkatafoodie #indianfoodbloggers #kolkatasutrafood #thecalcuttatalkies #calcuttacacophony #bongconnection #lunch #nonvegetarian #bangalirbangaliana https://www.instagram.com/p/B4XInAhlYFy/?igshid=1d15gnj316srv

[mydietsposts]

Love Fish Curry? Try This Fish Korma Recipe For An Indulgent Meal

Love Fish Curry? Try This Fish Korma Recipe For An Indulgent Meal

Whether you are a fan of seafood or not, it’s hard to not fall in love with fish curry. Made in a myriad of ways, unique to each region, for instance, Kerala-style fish curry, Bengali fish curry, Bihari fish curry and more, this dish takes our taste buds on a ride to a magical experience. The flavours are different, the texture is different, the whole look of the fish curry is different, but the…

[cookingisfunwithpayel]

Sunday = Spicy 😋😋🔥🔥. I know this doesn't sound healthy at all but bengali people possess a common craving for something spicy on holidays and weekends. 🔥🔥 So, here comes my Sunday special lunch with: 🐟steamed rice 🐟kakrol bhaja (fried spine gourd) 🐟chitol macher muithya 🐟chitol macher doi korma . . Chitol mach (clown knife fish) is known for its unique buttery taste). And today I made two dishes of chitol which come directly from the old cookbooks of our grandmas. ♥️ Chitol macher muithya (fishballs in spicy gravy) and Chitol macher doi korma (fish fillets cooked in a curd based spicy gravy). In the leisure between cooking I was flipping through the pages of an old bengali cookbook named 'Barendra Randhan' and I came across a recipe there named 'Chitol macher jol borar kalia' which seemed almost similar to this 'muithya' one. (those who don't have any idea of what I'm speaking about, then just for the basic information I'm letting you know that ancient Bengal was roughly divided between two lands, the Rarh one (in the southwest paet of Ganges) and the Barendra on the other hand (situated in parts of North Bengal. After partition, the Rarh got included in West Bengal and Barendra land got divided between northern parts of West Bengal and Bangladesh. The two lands differed in their food habits, cooking style, languages etc.) Though I know not much about Barendra cooking but trying to enhance my knowledge everyday. ☺️ I think jolbora and muithya are just the different names of the children of the common mother, i.e. the great Bengal kitchen. ♥️ So, I'm spending a very FISHY Sunday till now. 😊😊🐟🐡 What about you?? Keep following ⬇️⬇️⬇️⬇️ @payels_kitchenette @payels_kitchenette @payels_kitchenette ⬆️⬆️⬆️⬆️ for more updates about #food #foodphotography . . . . . #bengalifood #lunch #lunchscene #allaboutfood #moodyfoodie #cleaneating #everydayfood #foodography #foodstagram #foodforfoodies #indianfoodbloggers #yougottaeatthis #foodphoto #foodblogger #payels_kitchenttee #foodbloggersoinstagram #chefoninstagram #kolkatafoodie #kolkata #mistimaan #vscofood #eatingfortheinsta #hungry #mycooking #nomnomnom #delicious #nycfood #foodphotographer https://www.instagram.com/p/B2JhUi5FFvL/?igshid=1n6ayrbj0pt3x

[tripbeamoffical]

5 Indian Food Destinations You Just Shouldn’t Miss!

You are what you eat.”

Food is so much more than 3 square meals a day. Heritage, history, and culture of a place can be tasted in its cuisine.

A huge part of traveling consists of dining. Therefore, good food contributes to a great experience. And, what better place than India to experience food!

Indian food is not just spicy. It is also an amalgamation of numerous elements. India is certainly the land of spices.

Therefore, the majority of spices used across the globe are from India. It is also home to a more variety of spices than any other country. Visiting India and not dwelling into its flavors is a trip half made.

India is a geographically and culturally diverse nation. Therefore, a traveler can experience a vast variety of food.

This can even occur within the neighboring regions. Also, every city has something unique to offer to the food-lover in you.

All that’s left to do is to pack your bags and book yourself flight tickets to India.

Here are 5 lip-smacking Indian destination very food-lover needs to visit these at least once in their lives.

1. New Delhi

Delhi is the multicultural Indian capital. It has abundant eating options. Delhi offers Gol Gappe to gourmet and everything else in between.

Also, it serves you with vegetarian delicacies and non-vegetarian delights. The choices are going to spoil you at this culinary destination.

Must-Eats

Vegetarian

Parantha: Paranthe is Indian bread. It can be plain or with different varieties of stuffing.

Chole Bhature: Chole Bhature is a Delhi-favorite. It is an Indian bread. You can pair it with flavorful chickpeas curry. Also, you can enjoy it with diced onions.

Non-Vegetarian

Nihari: It is a must-try for meat-lovers. This is a slow-cooked meat stew. It is cooked along with bone-marrow.

Galouti Kebabs: Galouti is a mouth-melting delicacy. People make use of minced-meat to prepare it. Also, a food-loving and a toothless king was the reason for its first preparation.

Honorable Mentions

Fried-fish fitters, Kesar Lassi, and Daulat ki Chaat

2. Kolkata

If you have a sweet tooth, then you should book flight tickets to Kolkata without second thoughts.

Kolkata has a wide array of great vegetarian food to choose from. Also, it is the dessert paradise of India.  However, it is especially renowned for its mouth-watering fish dishes.

Must-Eats

Vegetarian

Jhalmuri: Jhalmuri is a street snack. It is prepared out of puffed rice. Also, it makes use of a variety of spices and vegetables.

Alur Torkari: Alur Torkari is potato curry. It comes with a Bengali-twist. Moreover, you can serve it with fried Indian bread, Lucchi. It is a famous street food that is loved by locals and travelers, alike.

Sweetmeats: A visit to Kolkata is bland without sweetmeats. These include Rasgulla, Mishti Doi, and Sandesh.

Non-Vegetarian

Macher Jhol: Macher Jhol is the fish curry of Kolkata. It sure is unlike anything you’ve ever tasted. You can prepare this tender fish with potatoes and tomatoes.

Chelo: Chelo Kebab is the national dish of Iran. It is famous in the city. Chicken and mutton lovers should not miss it.

Honorable mentions

Kosha Mangsho, Cholar Dal, Chomchom, and Shukto.

3. Chennai

Chennai is amongst the world’s best food destinations. Want some authentic South-Indian cuisine? Catching a flight to Chennai is your best bet. Travel to the Indian city for the best Dravidian flavors. Also, Seafood lovers need to pay a visit here.

Vegetarian

Sundal: Sundal is popular amongst drinkers. It is a bar snack. Also, it is a hit amongst the city’s street-food scene. This stir-fried dish is prepared from chick-peas. Also, it can be paired with dosa or idli. Both of these are a must-try when in south India.

Murukku Sandwich: Murukku Sandwich is an innovative sandwich. Also, you are sure to love this food. It is made from a local crispy bite-sized snack, murukku.

Non-Vegetarian

Nethili Fry: Nethli marinated and shallow-fried gave birth to a local specialty known as Nethili. You can relish it with your favorite cold beverage.

Thalapakkatti: Thalapakkatti Biryani is no ordinary biryani. It has a unique flavor. This is because of the masala or spices used to cook it. However, only a trip to Chennai can satisfy your desire for it.

Honorable Mentions

Parotta, Vada, and Karandi omelette.

4. Gangtok

Gangtok is a beautiful tourist destination. Moreover, it is full of hospitable people and healthy food.

You can taste Nepalese and Tibetan influences with a touch of China here. Also, this creates an interesting and innovative Gangtok cuisine.

The city is sure to please the taste buds of any food traveler.

Vegetarian

Gundruk: Gundruk is Nepal’s staple diet. It is a healthy and leafy dish. It is also vegan-friendly. Also, it helps maintain metabolism. The food streets of Gangtok are the best. You can taste authentic gundruk here. It cooked in earthen pots.

Churrpi: Churrpi is a type of soup. It makes use of cottage cheese. Also, it is a well-known street food among tourists.

Thukpa: Thukpa originated in Tibet. It is a healthy noodle soup. Also, It is full of veggies. These include carrots, capsicum, cauliflower, spinach, and more. However, it also comes in the non-vegetarian version. It is equally delicious. It is present in almost every eating joint within the city.

Non-Vegetarian

Phagshapa: Up for something spicy and non-vegetarian? Then Phagshapa will serve you the best. Its ingredients include pork, chili, and radish. Also, you can pair it with steamed rice or chapatti.

Thenthuk: Just like Thukpa, Thenthuk is a standard Gangtok dish. You can enjoy it at any cafe or restaurant in the city. And, it is also available in vegetarian and non-vegetarian versions.

Honorable Mention

Sinki, Kinema Curry, Sha Phaley and Momos.

5. Madhya Pradesh

The central states of India have a cuisine which is a mixture of other Indian states. Regardless, it has a unique and delightful taste of its own.

If you have food on your itinerary do not forget to visit Madhya Pradesh. Also, the staple diet of the population here includes maize, wheat, and jowar.

Vegetarian

Bhutte Ka Kees: Bhutte Ka Kees is a spicy corn dish. You can find it at any food alley, cafe, or restaurant in the city of Indore. It is cooked in skimmed milk. It packs a punch because of a variety of masala or spices in it. These also include mustard seeds and green chilies.

Malpua: The City of Jabalpur is famous for its desi Malpua. It is a pancake with an Indian twist. Firstly, flour preparation is cooked in Ghee. It is a kind of clarified butter invented in ancient India. After that, it is dipped in sugar syrup. then, it is dressed in saffron. It can be enjoyed when paired with Rabdi, a sweet and very flavorful milk-based dish.

Non-Vegetarian

Seekh Kebab: Seekh Kebab is an example of Mughal culinary influence. People cook it over a coal fire. Shammi Kebabs are popular amongst tourists. The city of Bhopal is an ideal place to savor them.

Bhopali Gosht Korma: Bhopali Gosht Korma is a slow-cooked mutton dish. It tastes like heaven. Whereas, some families in Bhopal have their own secret recipes. They pass the recipes on from generation to generation.

India has always been a culinary melting-pot. Moreover, it is amongst the oldest civilization of the world.

Also, the country has been a part of global trade and travel networks for many years. Hence, it is cognizant of world cuisine.

Moreover, India has adopted methods and styles from various other countries to add style and variety to its dishes.

Exploring equals Eating! So, visit India and explore it. Apart from the cities mentioned in the article, India has some more destinations to fresh and satisfy all your hunger needs.

North prepares the best Tandoori

South likes the food, hot and spicy

East is the curry epicenter

West is where seafood reigns

Central India is a concoction of all

[ujwaladelicaciesseo-blog]

The Indian Kitchen

The striking thing about India is the mob of hues in garments, each state with and distinctive language and nationwide decent variety of cooking. You can have the fanciest of sustenance in the most happening eateries, yet the appeal of home cooked rarities and contributions from the Food blog genuinely hit home. On the off chance that you need to make exemplary dishes like Indian chicken curry, it's smarter to be instant masalas important for the exceptional dish of a shop in India.

It offers modest Mughlai sustenance that would leave an enduring impact on your tongues as you may never taste much else bona fide and yummy. The sheer amount of formats takes into account noteworthy specialization and specialty sorts of substance - some future ideal for a crystal gazing blog while others may be progressively appropriate for an online bike gear shop. For the individuals who discover veggie lover sustenance revolting will be wonderfully astounded as the warm pieces advance into your mouth blasting their rich yet unpretentious flavors and making you begin to look all starry eyed at them. When it is about scrumptious North Indian veggie lover dishes, paneer ought to lead the graphs.

Some popular Indian recipe non-vegetarian recipes include butter chicken, Chilli Chicken, Chicken afgani, Chicken korma, amritshri fish, deep fried fish, lal maans, etc. Indian lassi, for instance, is an ideal beverage with a zesty dinner, much the same as a yogurt-based sauce finally bread and rice are additionally magnificent for improving hot nourishment a bit! There are a scope of different dishes, particularly from the Bengali and South Indian cooking styles that are impeccably appropriate for individuals who are out to get thinner. Regardless of whether you cook at home or request in or go out to Indian eateries serving Indian sustenance just, there are some absolute necessities like malai kofta, palak paneer, daal makhni, and some more. For more information please visit our site http://ujwalasdelicacies.com/

[chefsflavour]

What to expect at Leicester's largest Indian buffet?

Haven’t tasted Indian food yet? Well, you are missing out on some real food action. If you are a food lover then it’s high time that you get the taste of some classic Indian delicacies. But for that, you need to visit Leicester’s largest Indian buffet restaurant. Your first encounter with Indian food should be at a buffet because there’s no other place you will find so much variety.

The Indian love for a buffet spread

It is a known fact that Indians love food. You can get that vibe at any of their events. Food will always take precedence over everything. Not only that the culture of India mirrors in the food items. The most basic Indian meal is sure to have a minimum of four dishes. The one pot meal concept is alien to Indians. There have to be multiple items on the menu, or else the hunger is not fully satiated.

Another reason behind the love for the buffet is the variety. Indian food has so much to offer in food types and flavors that only a grand buffet can suffice it. The Indian cuisine varies from region to region. Every region has its own authentic recipes and preparations. So for a complete Indian food experience, one needs to eat at a good buffet.

The food you will find at Leicester’s largest Indian buffet

It is really difficult to categorize Indian food since there is so much diversity. At any decent Indian buffet, you will get to taste Punjabi, South Indian, Mughlai, Rajasthani, Kashmiri and if you are lucky enough even Bengali food. These food items hail from different regions of India, bearing their own ethnicity in the flavors.

You start your meal with an appetizer. You are likely     to get Indian chaats, samosas, pakora or fritters, tandoor items like     fish, chicken and lamb kebab, paneer tikka etc. As condiments, you can try     Indian salads, raita or chutney.

Moving on to the main course you will have both rice     and Indian flatbread as options. Flatbreads come in various varieties like     naan, butter naan, paratha, and kulcha. The vegetarian section will be     graced by yummy dishes like dal makhani, butter paneer, malai kofta,     chole, baingan bharta which works great with bread.

If you like rice then you can try pulao or biryani.     These are wholesome dishes that you go to try to get the real feel of the     cuisine. Biryani comes in chicken, mutton, beef and even fish.

The main course is going to take a lot of space on your     plate for sure. Coming to the non-vegetarian curry items, you cannot miss     out on the delicious chicken and meat preparations. To name a few, butter     chicken, chicken tikka masala, goat or lamb korma, beef bhuna etc.

Now coming to the finale, that’s my favorite part in     the Indian buffet, the dessert section. You will get acquainted with     rasmalai, gajar ka halwa, kulfi, gulab jamun and so many more sweets.

It mentions about all these yummy foods have got your stomach growling then don’t wait, treat yourself at Leicester’s largest Indian buffet today.

[thesweetblossoms]

A Sea of Spices

🌊🌊🌊Last night in an effort to please my husband after losing my temper at him for some random slight, possibly not helping me bring up the grocery haul, I made my most resplendent chicken korma yet. Generally, since I left home for college when I was eighteen, every time I missed my families’ Bengali fish, vegetable and rice everyday food or the more elaborate Mughal saffron, almond and cream laced dishes, I would attempt to make it using packaged minced garlic and ginger, with a handful of other ingredients I collected at the ethnic food stores. After making it for my family at one point, my mother noticed it was missing the mark, far from the nuanced, delicate, creamy and fragrant chicken korma that she served with buttery saffron pilaf. I tried over the years to adjust the flavors, adding more chili or coriander, watching YouTube videos or trying to observe my mother make her recipes, and get tips, that is, if I could stop annoying the talented culinary duo of my mother and sister with my annoying questions such as how long to fry the onions, or do the almonds really need to be soaked in milk, before becoming distracted by non domestic conversation outside the kitchen and leaving them to their alchemical task.

After a few more intelligence gathering attempts, I noticed that my mother made her own ginger and garlic paste and she later revealed to me, that making her own purees was one of the foundational secrets of her style. She knew that the packaged root purees contained vinegar and other additives that cast an unsavory hue and tone to the dish. But, with my hectic lifestyle, I was aware that I wouldn’t have time to process my own spices. Thus randomly, yesterday, I started to add thinly sliced ginger and roughly chopped garlic, after I tempered the cardamom, cloves, cinnamon, bay leaves, black peppers and other whole spices. Magically, my curry took form and shape, while before I would add sour cream and butter in lieu of homemade ghee to add a rich flavor, and still find it lacking, suddenly merely adding fresh spices transformed the whole dish to the way chicken korma is supposed to be, reminiscent of jasmine, marigold and lantern lit wedding feasts, filled with plump sultanas, ground almonds, spice infused brown butter, handfuls of vibrant green coriander and caramelized onions.

Though, my husband is from an old New York and Connecticut background, he adores Asian foods, and never complains when I make the dishes that I grew up with at home. He is eager to taste the perfumed curries, sometimes with “Mrs Lemon Burns” basil from the garden, or with an orange leaf added to my Thai curries, or a heavily turmeric laden khichuri with extra crispy garlic and squeezes of lemon juice. It is amusing, because, as children, my siblings and I requested pizza’s, pasta, or hamburgers rather than desi food. Yet, now, I realize how healthy, natural and beguiling Indian subcontinental food is, and how enticing it often is to people from different regions.

Thus, while I learn to carry my LL Bean totes, marvel at the heady levels of alcoholic intake, with dinner as an afterthought, take shots from his Hamilton College shot glass, anticipate thanksgiving, am considering taking sailing and tennis lessons, have a collection of boat, anchor and seaside paintings, appreciate the hiking, swimming and outdoorsy New England lifestyle, here in the Arizona desert we fuse both of our cultures to create a new world together.

It’s a constant learning experience in marriage as well in culinary adventures. In both we learn to tweak, to add a smile, or a happy note, to leave out extra salt if cooking with tamari, to garnish with garden snipped chives, or sprinkle an extra dose of rose water mist onto soft, clean, white, cotton bedsheets.

Later, after a hideously long day of work, chores, children and after dealing with many other pressures and demands, my husband took out the garbage. I said to him, “it’s hard I know, it’s hard to have a family and work and so many things, thank you for taking out the garbage today”. Though he didn’t reply I think my carefully planned dinners, my acknowledgement of our efforts eased us into the leisure hours and fortified us for the trials of the next day.

So, when my mother calls and asks me if I need anything, I will tell her as I always do, “yes, please send me cardamoms, cloves, cinnamon, dried chilis, saffron and bay leaves if you can”. For kind words and a sumptuous curry can cross boundaries, create new memories for the children and make our home a sanctuary to replenish, heal and prosper.

Happy Marriage Chicken Korma

Ingredients

Half a yellow onion, minced.

Two cloves

Three Cardamoms

One cinnamon stick

One bay leaf

7 cloves of garlic roughly chopped

7 thin slices of fresh ginger

A bunch of fresh coriander

Two sliced chicken breasts

Half a stick of butter

Two tablespoons vegetable oil

Half a cup sour cream

One tablespoon brown sugar

Half a teaspoon chili powder

One forth teaspoon turmeric powder

One teaspoon cumin powder

Half teaspoon coriander powder

A squeeze of lemon

Half a cup of raisins

Half a cup of ground almonds

Salt to taste

Directions

Heat up oil and butter until the butter foams, reduce the temperature and add cloves, cardamom, cinnamon and bay leaf and fry for a few minutes. Add the onions, garlic and ginger and fry until they turn lightly golden brown. Add the chili, turmeric, coriander, cumin, salt, brown sugar and fry until the oil separates from the mix of spices. Add the chicken, sour cream, raisins and ground almonds, cover and let cook for about 15 minutes on a medium heat. Add the fresh coriander and squeeze lemon over the curry. Serve with rice. 🌴🌴