Sunday, 6 May 2018


So, what I feel is that this Chinese Gizzard Shad belongs to the Ilish family, yet lack that unique taste of the ilish from Padma or Ganges! When the ilish / hilsa swims towards the river to lay eggs... that is when it gets tastier to suit the Bengali taste buds as they say. I am not the right person to give you the correct information except for what my tongue says. The uniqueness of its taste as the ilish of Padma or Ganges offer, no other source can offer.... not even Kolaghat-er ilish can. So, my destination for ilish will again be redirected to the Bangladeshi stores.... Do you think I go there only for the Bengali stuffs? Not really you see.... I go there to relive my childhood.... everything from a "gondhoraj lebu" to a "chanachur" gives me that feel. Not all from my generation will understand what I mean by this "nostalgic feel".... either they will laugh at it or will not at all feel what I mean.... That is ok... but I like those who will not use French beans in a "Panchmeshali torkari".... not at any cost.... even if they do they will not associate the word "authentic" with it! Such people are diminishing in number but I can feel connected to such endangered species.... Only these people can carry forward the legacy and tradition of a "slowly moving towards extinction" era.... If we do not have a mind or depth within us to understand that ..... we can at least refrain from insulting such feelings. Even a TOK JHAL ANAROSH ILISH O BHAJA MOSHOLA MURGI cannot be called authentic Bengali.... they are just recent developments or experiments with a traditional main ingredient. I am still not feeling happy to blog on this combo deal today.... I am doing it for the people around! I will be happy when I blog on "ucche chingrir chocchori" sometime next week hopefully.... I will not wait for a weekend! I can see this hilsa with pineapple is quite a rave at the Bengali themed restaurants.... I went through two recipes on this roughly.... one is a video of Chef Rongon Neogi and the other is a blog post of the famous Rownak Jahan.... They both have a different take on anarosh ilish .... So I know since this is not an authentic Bengali dish or as we learnt in the likes of Ashapurna Debi's books.... we can do it our own way.... and I did exactly so! For the Bhaja Moshola Murgi, I did not even consult anyone.... I thought I always marinate it with Punjabi masalas.... why not try our kind of "tatka bhaja mosholar guro"...... I could not take the picture of the chicken nicely.... the cloudy sky was the spoiler, a Saturday busy morning too can be or may be a chicken is bound to look dull beside a hilsa.... haha! Saying so I am not trying to take a dig at anyone.... there is a tailed creature at this home... who grabs a chicken leaving aside hilsa .... I still believe he has a "belly connection" with me given he loves hilsa eggs and its meat too if only mumma debones it! You see, I do champion Padma / Ganga r ilish but will go for shad too at times... as I need to buy a salmon, lamb, prawn or cod for the men and save too for a yearly visit to Gahonaz or Jayeeta Dasgupta.... I have lessened the number of visits to them... my daughter-in-law will hardly wear what I love ..... 

A TOK JHAL ANAROSH ILISH O BHAJA MOSHOLA MURGI though not authentic Bengali are done with everything Bengali.... I meant ingredients.... with which most of you can identify with. Like most of my readers did not even understand that dish with "kechki maach diye aloo peyazkoli".... they will also not when I blog on "kechki macher chocchori" or "loti shutki".... I will do them for my own satisfaction and for some like minded people who have grown up watching the family veterans cooking wonders with jackfruit seeds to raw banana skin.... who have not managed to forget and can take pride in them! I have a partner in Cristine and to some extent the husband too complies.... for the son there is a mumma and an Ipsita aunty too who sends him roast chicken often.... You can see in the pictures below how the day went yesterday... S cannot have those giant chicken legs.... she cooked it for you all.... she tasted tearing a little and had it with "anarosh kancha lonka bata".... At night, the son's share of hilsa was kept back as Ipsita sends his favourite... he can have meat at every meal! Post dinner S felt Chinese Gizzard Shad is good for deep fries.... they are smaller in size and lack that oil in them.... for an anarosh ilish, we must go for ilish / hilsa! The CURRY AND SPICE kitchen is not only about desi cooking.... smoothies do happen but for the junior... else he will not have dates and nuts individually.... His daddy will not touch smoothies.... he can have packets of cigars and black tea in an empty stomach! S also prepares "noodles er chocchori" in her kitchen.... too very scared to share it on her blog... she does not wish to be thrown out of this island too soon. 

S still loves her "ankher rosh" besides an Ayataka or Olong tea .... primitive huh?.... Though I am not among the clientele of little sister Debarathi Bhattacharya's Shaukh.... she knows my preferences.... she sends me "shukto to khosha chocchori" cooked by her mother in Cristine's absence. Kakima.... an widower stays here from April to November each year at her citizen son's and at her daughter's place! I respect relationships, maintain those which means to me and discourage any attempt of those who rush with it! Relationship building takes time... it is not an one day affair! I do not cause breathlessness to these girls or their family enquiring about who else they are mingling with.... its their life .... why should I bother? So long we exchange "chocchori" without hurting our ego or sentiments.... I am fine.... This Ipsita, Debarathi or Padma know me and will not drag me into any kind of associations I am not comfortable in.... they know I best enjoy dates with myself.... be it at an ordinary cafe having tea with "biskut" or reading a book lying on the couch! .... One such day I was so much lost within me that I was oblivion that the back ground wall I was clicking is a black and green contrast... ok ok... I realise I am a sinner if I click in front of greens.... damn it this condo has so many beautiful locations down and I click sitting on our sofa all the time.... Sitting on a sofa is less of a sin for me than sitting in front of some greens.... "arey yaar itni observant hoti to life mein kuch ban na jati?".... I regret of been robbed of my simplicity by the social media.... but the best I can do for people having problem with me is distancing myself as much as possible from those who are not comfortable with me..... Rest I cannot help.... I love black or any soft tones, nature, music, books, silly clicks, headphones, serenity, kids, long brisk walks and hate unnecessary talks and attention, crowds, fear stage and limelight.... millions in the world might be like me, so I cannot help it.... I do not intentionally play match game with people I am not meant to.... there is 100% truth in it! Let us get back in track and talk food and stay tuned with the food world! These two hassle free dishes TOK JHAL ANAROSH ILISH O BHAJA MOSHOLA MURGI are really very simple to do and quick too if we can consider the marination period for the chicken... By the way, if you have a rebel kid at home who hates vegetables ..... lure them with a big meat piece and look at the plate.... a snake gourd and coconut veggie is eaten without a noise! We also had a "panchmeshali torkari" and "aam dal" along side!

INGREDIENTS : [for the Bhaja Moshola Chicken]

Chicken : 8-10 big pieces
Lemon Juice : 1/2small cup
Onion Slices : of two big onions
Turmeric Powder : 11/2tsp
Red Chilli Powder : 2tsp
Garlic Paste : 1tbsp
Ginger Paste : 2tsp
Cumin Seed : 2tsp
Coriander Seed : 2tsp
Mustard Seed : 1tsp
Dry Red Chilli : 4-5
Fenugreek Seed : 1/2tsp
Cinnamon Stick : 2-3 two inch length
Green Cardamom : 2-3
Cloves : 3-4
Salt : As Required
Oil : 3tbsp +4tbsp [I used mustard]

INGREDIENTS : [for the Tok Jhal Anarosh Ilish]

Hilsa / Ilish : 6 pieces
Fresh Pineapple Cube : 1medium cup
Green Chilli : 5-6 [choose yours]
Garlic Cloves : 2
Ginger Paste : 2tsp
Nigella Seeds : 1/4tsp [kalonji / kalo jeera]
Turmeric Powder : 1tsp + 1/2tsp
Salt : As Required
Green Chilli : 2 [slitted]
Dry Red Chilli : 2
Oil : 5-6tbsp [always mustard oil for us]


Let us prepare the BHAJA MOSHOLA MURGI first.

Dry roast the cumin seeds, coriander seeds, mustard seeds, fenugreek seeds, dry red chillies and grind to a coarse powder.

Wash the chicken pieces thoroughly and make slits on them.

Add the dry ground coarse spice powder, lemon juice, ginger and garlic paste, red chilli powder, turmeric powder, salt and 3tbsp oil to the chicken pieces. Rub and mix very well. Cover and refrigerate for at least 4 hours, I marinated overnight.

Take out the chicken pieces 2 hours before cooking.

Heat 4tbsp oil in a wok. Fry the onion slices crisp, excuse me some of mine got little more brown... not desired. Take them out.

Temper the same oil with the cinnamon sticks, green cardamoms, cloves and place the chicken pieces gently without the marinade.

Cover cook at low heat for 1o-12 minutes one side.

Open cover and turn over. Cover cook at low heat the other side for 8-10 minutes.

Add the marinade and fold in well. Cook covered at low heat till the gravy dries up.

Once done, arrange in a serving tray and garnish with crispy fried sliced onion. It goes best as a starter or with cumin rice / pulao.

The TOK JHAL ANAROSH ILISH is oh so quick.

Wash the fish pieces. Marinate with salt and turmeric powder.

Wash the pineapple cubes. Peel and wash the garlic cloves, wash the green chillies too.

Take the pineapple cubes, green chillies and cloves in a blender and blend to a paste.

Heat oil in a wok and and lightly fry the fish pieces in batches. Take them out once both sides are light brown.

Temper with the nigella seeds and dry red chillies. Add the ginger paste, salt and rest of the turmeric powder. Fry for 2 minutes.

Add the pineapple paste now and fry all together for 2-3 minutes.

Add a big cup of water and bring to boil.

Add the fish pieces after the gravy has boiled for a minute at low heat.

Cook at low heat for 4-5 minutes turning the fish pieces in between. Add the slitted green chillies then.

Transfer to a serving bowl and enjoy with piping hot steamed rice.

No comments :

Post a Comment