Kolkata’s Famous Fish Cutlet Recipe

 Crispy on the outside, tender on the inside – this iconic Bengali fish cutlet is a must-try! Serve it hot with mustard sauce (kasundi) or a spicy chutney for an irresistible experience.

Servings: 3-4 people

Total Time: 1.5 hours

Ingredients:

✅ 1 kg fish fillet (boneless)
✅ 4-5 sprigs of fresh coriander leaves
✅ 4-5 cloves of garlic
✅ 5 green chilies
✅ 4-5 whole black peppercorns
✅ Salt (as per taste)
✅ 7 eggs
✅ 150g breadcrumbs
✅ Oil (for deep frying)

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Instructions:

🔹 Step 1: Prepare the Fish
Pat the fish fillets dry using a damp cloth to remove any excess moisture. This helps in better marination and crispiness.

🔹 Step 2: Make the Spice Paste
Grind coriander leaves, green chilies, garlic, and black pepper together into a smooth paste. This will add a punch of flavor to your cutlets!

🔹 Step 3: Prepare the Egg Mixture

In a bowl, whisk 2 eggs with a pinch of salt and keep it aside.

🔹 Step 4: Prepare the Breadcrumbs

In another bowl, mix breadcrumbs with a pinch of salt. This will give your cutlets the perfect crunch.

🔹 Step 5: Marinate the Fish

Coat the fish fillets evenly with the spice paste and let them rest in the refrigerator for 30 minutes. This enhances the flavors.

🔹 Step 6: First Egg Coating

After 30 minutes, dip each marinated fillet into the whisked egg mixture.

🔹 Step 7: First Breadcrumb Coating

Roll the egg-coated fillets in breadcrumbs until they are well covered.

🔹 Step 8: Repeat Egg Coating

For an extra crispy texture, dip the fillets again in the whisked egg mixture.

🔹 Step 9: Deep Fry to Perfection
Heat oil in a pan on medium heat and deep fry the cutlets until they turn golden brown and crispy. Avoid frying on high heat, as it may burn the outer layer while keeping the inside undercooked.

🔹 Step 10: Serve and Enjoy!
Serve your Kolkata-style fish cutlets hot with kasundi (Bengali mustard sauce), tomato ketchup, or a spicy green chutney. Pair with a cup of tea for the perfect Bengali snack-time experience!

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Pro Tips for the Best Fish Cutlets:

✅ Use fresh fish for the best taste and texture. Bhetki or Basa works great!
✅ Double-coating with egg and breadcrumbs makes them extra crispy.
✅ Marinating for at least 30 minutes ensures the flavors soak in beautifully.
✅ Fry on medium heat for a crispy outside and soft, juicy inside.

Now, go ahead and impress your family with this Kolkata classic! 💛✨

Love this recipe? Share your experience in the comments! 🐟🔥

Crispy Bengali Koraishutir Kachori – A Winter Delight! 🥟✨

 Koraishutir Kachori, a traditional Bengali favorite, is a crispy, deep-fried bread stuffed with a flavorful green peas filling. This winter-special treat pairs beautifully with dum aloo or any spicy curry. Follow this easy step-by-step recipe to make these mouthwatering kachoris at home!

Ingredients (Serves 4)

🔸 For the Dough:

• 500g all-purpose flour (maida)
• Salt to taste
• 1 tsp sugar
• 2 tbsp refined oil
• ¼ tsp baking soda
• Water as needed

🔸 For the Filling:

• 500g fresh green peas (koraishuti), shelled
• 1 tsp cumin powder
• ½ tsp whole cumin seeds
• 1 tsp ginger paste
• ½ tsp turmeric powder
• 1 pinch asafoetida (hing)
• 4 green chilies, finely chopped
• Salt to taste
• 1 tbsp mustard oil
• 2 tbsp refined oil for frying the filling
• Oil for deep frying

Step-by-Step Cooking Instructions

Step 1: Preparing the Green Pea Filling
1️⃣ Boil the green peas with a little salt and green chilies until soft but not watery. Drain and mash them into a coarse paste.
2️⃣ Heat mustard oil in a pan, add whole cumin seeds and asafoetida. Let them splutter.
3️⃣ Add ginger paste, turmeric, and cumin powder. Sauté for a minute until aromatic.
4️⃣ Add the mashed peas and stir well, cooking for 5-7 minutes until the moisture evaporates and the mixture becomes dry. Let it cool.

Step 2: Making the Dough
1️⃣ In a mixing bowl, add all-purpose flour, salt, sugar, baking soda, and refined oil. Mix well.
2️⃣ Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 30 minutes.

Step 3: Assembling the Kachoris
1️⃣ Divide the dough into small balls (lechi) and flatten them slightly.
2️⃣ Place a spoonful of the green pea filling in the center, seal the edges, and roll into smooth balls.
3️⃣ Gently roll out each stuffed ball into a small, thick disc (kachori shape).

Step 4: Frying the Kachoris
1️⃣ Heat enough oil in a deep pan for frying. When the oil is hot, reduce the heat to medium.
2️⃣ Gently slide in each kachori and fry until golden brown and puffed up.
3️⃣ Remove and drain excess oil on paper towels.

🔥 Serve hot with spicy Dum Aloo, pickle, or your favorite curry for an authentic Bengali feast!

Why You'll Love This Recipe?

✅ Authentic Bengali winter favorite ❄️
✅ Crispy, flaky, and packed with flavors 🤤
✅ Perfect for breakfast, snacks, or festive meals 🎉

Try this Koraishutir Kachori at home and enjoy a slice of Bengal on your plate! Let me know how it turned out in the comments! ⬇️

Niramish Navaratna Korma Recipe – A Royal Bengali Delight! 🌿🥘

 If you’re craving a rich, creamy, and flavorful vegetarian dish, Niramish Navaratna Korma is the perfect choice! This Bengali-style nine-gem curry is packed with delicious vegetables, paneer, and a silky smooth gravy, making it an excellent companion to fried rice, pulao, or fluffy luchis.

Let’s dive into this simple yet royal recipe that brings restaurant-style taste right into your home!

🛒 Ingredients (Serves 2)

🥕 300g Carrot – cut into long strips
🥔 300g Potato – cut into long strips
🥦 300g Cauliflower – cut into small florets
🫑 300g Capsicum – sliced
🧀 300g Paneer – cut into long pieces
🌽 1/4 cup Sweet Corn
🫘 300g Green Beans – cut into long strips
🟢 300g Green Peas
🍇 2 tbsp Raisins
🥜 2 tbsp Cashew Paste
🥣 3 tbsp Yogurt (Curd)
🥛 2 tbsp Fresh Cream
🧄 1 tsp Ginger Paste
🌶 1 tsp Green Chili Paste
🌰 1 tbsp Poppy Seed Paste
🌻 1 tbsp Melon Seed Paste (Char Magaz)
🫚 3 Green Cardamoms
🪵 1 Cinnamon Stick
🧄 3 Cloves
🧂 Salt to taste
🛢 White Oil (as required)
🧈 1 tbsp Ghee
🍃 1 tsp Kasuri Methi (Dried Fenugreek Leaves)

👨‍🍳 Step-by-Step Cooking Instructions (Ready in 35 minutes!)

Step 1: Prepare the Vegetables & Paneer

• Boil all the vegetables and paneer in salted water until they are half-cooked.
• Drain the water and keep them aside.

Step 2: Make the Flavorful Gravy

• Heat oil and ghee in a pan.
• Add cardamom, cinnamon, and cloves for a rich aroma.
• Stir in ginger paste, green chili paste, poppy seed paste, melon seed paste, salt, and turmeric.
• Sauté until the spices release their fragrance.

Step 3: Add the Creamy Goodness

• Whisk the yogurt and mix it into the pan.
• Cook on low heat, stirring continuously.
• Add the boiled vegetables and paneer, and sauté for a few minutes.
• Pour in a little water to get the desired consistency.

Step 4: Final Touch for the Royal Taste

• When the curry starts bubbling, stir in fresh cream and crushed kasuri methi.
• Let it cook for a minute, then turn off the heat.

Step 5: Serve & Enjoy!

Your delicious Navaratna Korma is ready! Serve it hot with fried rice, pulao, or soft luchis. 🤩

🔥 Pro Tips for a Perfect Navaratna Korma!

✅ For extra richness, add more fresh cream and a few more cashews.
✅ Love a slightly sweet taste? Add a pinch of sugar.
✅ For a nutty crunch, garnish with roasted cashews and almonds.

✨ Why You’ll Love This Recipe!

✔ Easy to make at home
✔ Restaurant-style creamy texture
✔ Rich, aromatic & full of flavors
✔ Perfect for special occasions

Now that you have this mouthwatering recipe, it’s time to impress your family and friends with your cooking skills! 👩‍🍳🔥

💬 Tried this recipe? Let us know how it turned out in the comments!

Traditional Bengali Mutton Curry – ‘Sabeki Khasir Mangsho’

A Timeless Bengali Delicacy That Melts in Your Mouth!

Craving an authentic Bengali-style mutton curry that bursts with rich flavors and tender meat? This Sabeki Khasir Mangsho (Traditional Bengali Mutton Curry) is a must-try! Perfect for family feasts, this dish pairs beautifully with steamed rice. Follow this super easy and foolproof recipe to create a masterpiece in your kitchen!

🛒 Ingredients (Serves 5)

🥩 1 kg Mutton (Goat Meat) – Cut into medium pieces
🥔 10 Large Potato Pieces – Peeled & cut in halves
🧅 3 Large Onions – Finely chopped
🧄 1 Onion Paste – Blended smooth
🫚 4 tsp Ginger-Garlic Paste – Freshly made for the best aroma
🌿 2 tsp Cumin Powder – Adds earthy depth
🌿 2 tsp Coriander Powder – Enhances flavor
🌶️ 3 tsp Red Chili Powder – Adjust as per spice preference
🌶️ 1 tsp Kashmiri Chili Powder – For a rich red color
🧂 Salt to taste – Balances flavors
🥛 100g Yogurt (Curd) – Tenderizes meat & adds a mild tang
🍅 1 Large Tomato – Finely chopped
🍚 1 tsp Sugar – To balance the spice
🌶️ 2 Dry Red Chilies – For extra heat
🌿 1 Bay Leaf – Aromatic touch
🌰 4 Green Cardamoms – Fragrant spice
🌿 2 Cinnamon Sticks – Adds warmth
🧄 4 Cloves – Enhances depth
🌰 1 Black Cardamom – Smoky, intense flavor
🌿 ½ tsp Garam Masala Powder – Final aromatic boost
🛢️ 100g Mustard Oil – Essential for that authentic Bengali taste

👨‍🍳 Step-by-Step Cooking Instructions

🔥 Step 1: Marinate the Mutton

1️⃣ Wash the mutton thoroughly and drain excess water.
2️⃣ In a large bowl, mix mutton with yogurt, ginger-garlic paste, onion paste, cumin powder, coriander powder, red chili powder, Kashmiri chili powder, salt, and half of the mustard oil.
3️⃣ Massage well and let it marinate for at least 1 hour (overnight for best results).

🔥 Step 2: Prepare the Flavor Base

1️⃣ Heat the remaining mustard oil in a heavy-bottomed pan or pressure cooker until it smokes slightly.
2️⃣ Add whole spices – bay leaf, dry red chilies, green cardamoms, cinnamon, cloves, and black cardamom.
3️⃣ Stir for a few seconds, then add sugar to caramelize and enhance flavor.
4️⃣ Add chopped onions and sauté until golden brown.

🔥 Step 3: Cook the Mutton

1️⃣ Add the marinated mutton and cook on low-medium heat, stirring occasionally.
2️⃣ Sauté until the raw smell disappears and oil starts separating from the spices.
3️⃣ Add chopped tomatoes and cook until they soften and blend with the gravy.

🔥 Step 4: Pressure Cook to Perfection

1️⃣ Transfer everything to a pressure cooker, add the required amount of water, and close the lid.
2️⃣ Cook on medium heat for 7 whistles (or until the meat is tender).

🔥 Step 5: Add Potatoes & Final Touch

1️⃣ Open the cooker, add the potatoes, and cook for 3 more whistles until they soak up all the flavors.
2️⃣ Sprinkle garam masala powder, cover, and let it rest for 5 minutes before serving.

🍽️ Serving Suggestions

✨ Serve hot with steamed white rice or basanti pulao for a heavenly Bengali meal.
✨ Enjoy with a side of fresh salad and a squeeze of lemon for a refreshing balance.

⭐ Why You’ll Love This Recipe?

✅ Authentic Bengali Flavors – Rich, aromatic, and deeply satisfying.
✅ Slow-Cooked Perfection – Ensures the most tender and juicy meat.
✅ Easy & Foolproof – Follow these simple steps for guaranteed success!

💬 Tried this recipe? Share your experience in the comments!
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