Wurst Curry

My first taste of ‘wurst curry’ was at an almost deserted railway station in Germany at the middle of the night. It was past 11.30 p.m. and we had reached Nuremberg, Germany, waiting at the station extremely hungry for our next connecting train. The only shop open were two small food stalls outside the station…one selling ‘kebab’ and the other ‘wurst curry’! My husband and I, decided to go for the latter as we always have been adventurous about food and love trying out new things. And till date, we have not regretted our choice that day.

We even thought that may be our hunger pangs made us love it so much…but we have tried our way of making it at home and it still tastes delicious. Hence now, this is a very fast and yummy dinner we often have in our household. Actually, this is something I tried to replicate of what I had, but you can try any kind of sauce and gravy…..just give it a try! It’s a big yes especially for kids and sausage lovers!!

Difficulty: Easy | Prep Time: 5 mins | Cook Time: 10 mins| Yield: 2-3 Servings

INGREDIENTS
250 gms Sausages (Pork/Chicken)*
1/2 Large Capsicum
1 Medium Carrot
1 medium Potato
2 tsp Barbecue Sauce
1 tsp Red Curry Paste
1 tsp Green Curry Paste
3 tbsp Tomato Ketchup
1 tsp Lemon Juice
1/2 tsp Pepper Powder
1/2 tsp Paprika Powder
1/2 tsp Red Chilli Powder
1 tbsp oil
Salt to taste

DIRECTIONS

1. Cut the sausages into 1” thick pieces.
   
2. Dice the capsicum.
   
3. Slice the potatoes and the carrots into little thick discs.
4. Heat the oil in a pan and add the sausages.
   
5. Fry them for about a minute and then ass the rest of the vegetables.
6. Continue to fry them together until they are lightly fried.
   
7. Now add all the other ingredients and stir for another minute.
   
8. Now add water (approx. 2 cups) and bring it to a boil.
9. Simmer and cook until the carrots and potatoes are cooked and the gravy is of a nice thick consistency.**
10. Check the seasoning and remove from heat.
11. Serve hot with warm buns or French fries/mashed potato or maybe even with rice.
    

NOTES
*I used the thicker variety of sausages, but you can use anything that’s available. Also the pork ones taste better in this preparation.
** You may need to uncover and cook on high heat until the gravy is thick. This will depend on the quantity of water you have added and also on your taste and preference.

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Methi Fish

Difficulty: Easy | Prep Time: 15 mins | Cook Time: 30 mins| Yield: 6-8 Servings

INGREDIENTS
500-600 gms Fish (12 pieces)
1 Large Onion
½ tsp Garlic Paste
1 tsp Ginger Paste
2 tsp Coriander Powder
½ tsp Turmeric Powder
½ tsp Red Chilli Powder*
½ cup Yogurt**
1 tsp Kasoori Methi
¼ tsp Methi Whole
¼ tsp Garam Masala Powder***
6 tbsp Oil
Salt to taste

DIRECTIONS

1. Clean and wash the fishes. Add about 1½ tsp salt and ¼ tsp turmeric powder and mix well. Marinate the fish aside for about 15 mins.
2. In the meanwhile make a paste of the onions.
3. Once the fishes are marinated, heat about 4 tbsp oil in a pan and lightly fry the fishes.
4. Leave them aside.
5. Add the remaining oil into the pan.
6. Add the whole methi and then the oinion paste. Add the onions immediately after the methi. In case the methi gets burnt the whole preparation might get a bitter taste.
   
7. Fry the oinions till they are dark brown in colour.
8. Add the ginger and the garlic paste and fry for another minute or so.
9. Now add the coriander, red chilli and the remaining tumeric powder. Add a little water along with these.
10. Also add some salt at this stage.
11. Fry till oil separates, then add some more water again. Repeat till the water has evaporated once more.
    
12. Now add the yogurt. Make sure the yogurt is smooth before adding. Whip it if necessary.
    
13. Stir and simmer for a minute or so.
    
14. Again add about ½ cup water and add the fishes to the gravy.
15. Cover with a lid and on medium heat for about 2-3 minutes.
16. Uncover and add the kasoori methi and the garam masala powder.
17. Stir and check seasoning.
    
18. Dry up the excess water, if any, at this stage by increasing the heat. The gravy should be of a thick consistency, not too dry and not too liquidy.
19. Remove from heat and serve with plain rice, jeera rice or peas pulao.

NOTES
* Add as per taste.
** If the yogurt is too sour, add ¼ cup.
*** Garam Masala includes equal proportion of cardamoms, cloves and cinnamon grinded together

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Prawn Malai Curry

My husband not only is a big connoisseur of food, he’s a great cook himself! Well, over the years he’s gone from being a good to an excellent cook. This prawn preparation is a very famous Bengali prawn preparation, but normally the way I cook is a little different than this recipe. Well, the fact is, this is my husband’s way of making this preparation. I would love to share this recipe with you all as it tastes great….may be even better than the one I normally make! :)

Difficulty: Easy | Prep Time: 15 mins | Cook Time: 20 mins| Yield: 4-5 Servings

INGREDIENTS
24 Medium Prawns
1 Cup Coconut Milk
1 Cup Milk
1½ Medium Onion
1 tsp Ginger Paste
4 Green Chillies*
1 tsp Turmeric Powder
1 tbsp Cumin Powder
2 tsp Kasmiri Red Chili Powder**
2 Bay Leaves
2 Whole Cardamoms
½” Cinnamon Stick
4 Whole Cloves
2 Dry Red Chilli
4 tbsp Ghee (Clarified Butter)
1 tsp Sugar
Coriander Leaves (for garnishing)
Salt to taste

DIRECTIONS

1. Remove the shells of prawn, leaving the tails intact. De-vein them and clean thoroughly.
   
2. Make a paste of the onion and leave it aside.
3. Heat 2 tbsp of ghee and fry the prawns lightly. The prawns would now be red in colour.
4. Leave them aside.
5. Heat the rest of the ghee.
   
6. Add the bay leaves, dry red chillies, cardamoms, cinnamon and the cloves. Stir for a few seconds till they slightly change in colour.
7. Add the onion paste and fry till light brown in colour.
   
8. Now add the ginger paste and fry for another minute or so.
9. Now add the powdered masala and a little water. Fry for a while till the water evaporates and then add little more water again. Again, keep frying till the oil separates.
   
10. Now add the coconut milk and the milk.
    
11. Bring this to a boil and add the sugar and the salt as per taste.
12. Add the prawns and the green chillies after making a slit in them.
    
13. Simmer and cook will the prawns are cooked and the gravy has a nice thick creamy texture.
    
14. Before serving remove the whole spices from the gravy and garnish with freshly chopped coriander leaves.
15. Serve hot with steamed rice.

NOTES
* Add as per taste.
** Kashmiri red chilli powder is not too hot but it gives the gravy a nice red colour.

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Murgir Jhol

Bengali Chicken Curry



Difficulty: Easy | Prep Time: 10 mins | Cook Time: 20 mins| Yield: 5-6 Servings

INGREDIENTS
800 gms Chicken (Medium Pieces)
2 Medium Potatoes
1 Large Onion
1½ Medium Tomato
1 tsp Ginger Paste
½ tsp Garlic Paste
1 tsp Coriander Powder
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder*
1 Bay Leaf
2-3 Green Chillies**
4 tbsp Oil
Salt to taste

DIRECTIONS

1. Clean and wash the chicken.
2. Peel the potatoes and cut them into halves.
3. Make a paste of the onion, or, you may also finely slice them.
4. Chop the tomatoes.
   
5. Heat oil in a big pan or a pressure cooker.
6. Golden fry the potatoes and leave them aside.
7. To the same oil add the bay leaf and then the onions.
   
8. Fry till the onions are almost dark brown in colour.
9. Add the ginger and garlic paste and fry for about another minute.
10. Add the coriander, turmeric and red chilli powder and about ¼ cup of water.
11. Stir and fry the masala adding a bit of water from time to time. As soon as oil starts to separate add a little water.
    
12. Now add the tomatoes and a little salt. Cook with the masala for about a min.
13. Add the chicken and on medium heat cook it stirring occasionally. Do not add water so that chicken pieces get slightly fried in the process.
    
14. After another 4-5 mins add about 2 cups of water.
    
15. Stir, add the green chillies. You may make a slit in them if you would like a little hot gravy.
16. Add the fried potatoes as well.
    
17. Cover with lid and simmer until the chicken is soft and well done. Also ensure the potatoes are cooked. You may also pressure cook it, but make sure not to over cook as chicken and potatoes cook very quickly in a pressure cooker.
18. Check seasoning and the salt.
19. Serve hot with steaming hot rice. It’s lovely to have some very hot rice with some even more hot murgir jhol!

NOTES
* I used Kashmiri red chilli powder here, as it would give me a nice red coloured gravy without making it very hot.
** Optional

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Poached Egg Curry

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 20 mins| Yield: 2-4 Servings

INGREDIENTS
4 Eggs
½ Medium Onion
2 tbsp Poppy Seed Paste (Posto/Khas khas)
6-7 Cashew Nuts**
2 tbsp Tomato Ketchup*
1 Medium Pod Garlic (½ tsp paste)
½ tsp Cumin Powder
½ tsp Red Chilli Powder***
3 tbsp Oil
Salt to Taste

DIRECTIONS

1. Finely slice the onion.
2. Make a paste of the poppy seed paste, cashew nuts, tomato ketchup, garlic and the cumin powder.
3. Heat the oil in a pan.
4. Add the onions and fry til they turn translucent in colour.
   
5. Now add the paste mixture, red cillie powder and the salt according to taste.
6. Cook it for a while on medium heat.
   
7. Once oil starts separating, add about a cup of water.
   
8. Simmer and bring the gravy to a boil.
9. Now carefully break the eggs and drop them raw into the boiling gravy. Be very careful not to drop some pieces of shells inside as well.
10. Sprinkle a wee bit of salt on top of the yolks while its still soft. This will ensure that salt goes inside them.
    
11. Now cover and cook for 2-3 mins on medium or until the eggs are fully cooked.
12. The gravy should be thick in consistency, so adjust the water accordingly.
13. Also check seasoning and adjust to your taste.
14. Remove from heat and serve with steamed rice.

NOTES
*Adding ketchup gives a nice tangy but sweet and souring taste to the gravy. If you prefer you may instead use tomato puree which will not give you the sweet aftertaste.
** May omit this. Though this gives a creamy texture to the gravy. And ofcourse, it gives a better taste as well!
***Add according to taste.

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Maacher Kalia

A Bengali Fish Curry

Difficulty: Medium | Prep Time: 30 mins | Cook Time: 30 mins | Yield: 4 servings

INGREDIENTS
350 – 400 gms of Fish* (4-5 Pieces)
1 Small Onion
½ Medium Sized Tomato
½ tsp Ginger Paste
½ tsp Garlic Paste
1 tsp Dhania (Coriander) Powder
1 tsp Haldi (Turmeric) Powder
1 tsp Chillie Powder
2 Green chillies
1½ tbsp Curd
1 Pinch of Garam Masala Powder**
5-6 tbsp Oil
Salt to taste

DIRECTIONS

1. Clean and wash the fish pieces and rub ½ tsp of haldi powder and 1 tsp of salt into the pieces and let them stand for about 30 mins.
2. In the meanwhile make a paste of the oninon, ginger and garlic separately. Also slice the tomatoes.
3. Now in a pan add about 3 tbsp of oil and lightly shallow fry the fish pieces. Take the pieces out and leave them aside.
4. Now add the remaining oil and add the onion paste. Fry the onions till it's colour turns dark brown.
   
5. Add the ginger and garlic paste and stir for a min. Add a little water.
6. Now add the dhania, haldi and chillie powder and again a little water. Stir and fry the masala. Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smooth paste.
7. Now add the curd and the tomatoes. Mix them well and add a little salt at this stage. The salt will help to soften the tomatoes quickly. Cook till oil starts separating.
8. Now add about a cup of water and then add the fish pieces. Slit the green chillies and add them as well. Season with salt according to your taste.
9. Cover a cook for 2-3 mins.
   
10. Remove cover, and cook on high flame till the excess water evaporates and oil stars to separate.
11. Now sprinkle a pinch of garam masala and remove the pan from the heat.
12. Garnish with some fresh green chillies and serve hot with steamed rice.

NOTES
* Generally, you can use any kind of fish which is big enough for cutting into big pieces. But ideally Carps are used for this preparation.
** Garam Masala Powder includes equal proportion of cardamoms, cloves and cinnamon grinded together.

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Mutton Korma

Difficulty: Easy | Prep Time: 30 mins | Cook Time: 30 mins| Yield: 4-5 Serving

INGREDIENTS
650 gms Mutton/Lamd
1 large Onion
1½ cup Yogurt
1 tbsp Ginger Paste
10-12 Whole Black Peppers
3 Cardamom
4-5 Cloves
1" Cinnamon Stick
1 Dried Red Chilli
1 Tej Patta
2 tbsp Oil
2 tbsp Ghee
Salt to taste
1½ tsp Sugar
Salt to taste

DIRECTIONS

1. Clean and wash the mutton pieces.
2. Make a paste of the onion.
3. In a bowl, take the mutton, onion paste, yogurt and the ginger paste. Mix well and marinate for about 20-30 mins.
4. Heat a pressure cooker* and add the oil and the ghee.
   
5. Add the red chilli, tej patta, cardamoms (make sure to split it beforehand), whole black peppers, and the cinamon stick (after breaking it to smaller pieces).
6. Once their colour changes and flavour starts to emit, take out the mutton piece from the marinade and add it to the cooker.
7. Now cook the mutton on medium heat till the pieces are dry and is very lightly fried.**
8. Now add the rest of the marinade, sugar and salt according to taste.
   
9. Cook till the gravy comes to a boil, add about ½ cup of water.
10. Pressure cook for about 15 mins or until done.*
11. Remove the cover of the cooker once cool, check the seasoning and adjust the salt and sugar according to your taste. If you wish to have even lesser amount of gravy, dry it up on high flame before adjusting the seasoning..

NOTES
*If you do not have a pressure cooker, follow the procedure in a normal heavy-bottomed pan. Cover and cook for about 30 mins instead or till the meat is soft.
**Please note that during this step, one should not fry the muttons too much. If the pieces become too brown or the masalas starts to stick at the bottom, then you'll not get the true colour of korma when finally done. You'll get a reddish coloured gravy, though the korma should be whitish once done.

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Shorshe Maach

Difficulty: Easy | Prep Time: 15 mins | Cook Time: 15 mins| Yield: 4 Servings

INGREDIENTS
4 Pieces Rohu/Bhetki/Illish
2 tbsp Mustard Seeds
3-4 Green Chillies
1/8 tsp Kalonji (Black Cumin)*
½ tsp Turmeric Powder
½ tsp Red Chillie Powder
1 tsp Yogurt**
4 tbsp Mustard Oil***
Salt to taste.

DIRECTIONS

1. Clean and wash the pieces of fish.
2. Apply ¼ tsp of turmeric and about 1 tsp of salt to it. Leave it aside for 10-15 mins.
3. Wash the mustard seeds well. In a blender add a green chillie along with the mustard seeds and a little water. Blend it well to a smooth paste. When mustard is blended, at times it tends to become bitter. Adding the chillie will avoid this. But before using the paste always taste and ensure it is not too bitter before you use it in your cooking. Light bitterness may be there.
   
4. Heat oil and fry the fishes till lightly brown. Remove from pan and leave it aside.
5. In the same pan, add the kalonji and a green chilli (after making a slit in it).
6. Once the kalonji starts to splutter, add the mustard paste, turmeric powder, red chilli powder and about a little water.
7. Fry the masala till oil starts separating. Add salt and yogurt. Mix the yogurt well and continue stirring till the masala the water evaporates fully.
   
8. Now add about a cup of water and let it come to a boil.
9. Now add the fishes and cover and cook on medium heat for about 1-2 mins. The fishes should be done by then.
10. Uncover, add the remaining green chillie and, on high, let the excess water evaporate.
11. Once oil starts appearing on top, remove from heat and serve hot with steamed rice.

NOTES
*Has various other names as well
**Traditionally yogurt is not added, though this gives a nice taste to the gravy. You may do away with it also.
***Ideally mustard oil should be used to give the right taste and flavour. Nonetheless, use normal oil if you do not have mustard oil at home.

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Mangsher Jhol

[Bengali Mutton Curry]


Difficulty: Easy | Prep Time: 10 mins | Cook Time: 30 mins | Yield: 3-4 servings

INGREDIENTS
500 gms of Mutton/Lamb
4 medium Potatoes
1 small Oinon
1 small Tomato
1 Cardamom
½” Cinamom Stick
2-3 Cloves
1 Tej Patta
½ tsp Garam Masala Powder
1 tsp Ginger Paste
½ tsp Garlic Paste
½ tsp Coriander Powder
¼ tsp Turmeric Powder
¼ tsp Red Chille Powder*
1 Green Chillie*
3 tbps Oil
1 tbsp Ghee
Salt to taste

DIRECTIONS

1. Wash and clean the mutton pieces and leave aside.
2. Finely slice the onion and the tomato.
3. In a pressure cooker**, heat the oil.
4. Fry the potatoes untill golden brown and leave them aside.
5. In the same oil add the tej patta, whole cardamom (make a slit beforehand), cinamon and the cloves.
6. Add the onions and fry till they are translucent.
7. Now add the ginger garlic paste and saute till they are fried a little.
8. Now add the powdered masalas and the tomato and a little salt so that the tomatoes soften quickly.
   
9. Stir till the tomatoes soften a little and then add a little water.
   
10. Cook till oil starts to separate from the masala.
    
11. Now add the mutton pieces and fry them along with the masala for about 4-5 minutes adding a little water if the masala tends to stick at the bottom of the cooker.
    
12. Add 3 cups of water, fried potatoes, green chillie, ghee, garam masala powder and salt according to taste.
    
13. Pressure cook for about 3-4 minutes on high flame and then for about 12-15 mins on low flame.
14. Remove from heat and serve with hot steaming rice.

NOTES
*You may increase the quantities of these as per your taste.
**If you do not have a pressure cooker, then follow the procedure using a pan instead. You'll need to cover and cook the mutton in the pan for about 25-30 mins or untill the mutton pieces are well cooked and soft.

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Kasha Mangsho

Bengali Mutton Curry

This is a slight variation of the regular Kasha Mangsho. Normally, the typical bengali preparation would be a little sweet, but I prefer to make it without sugar. If you wish, you can add about ½ tsp sugar in the heated oil before adding anything else. Let the sugar melt and turn reddish in color. Then continue cooking as per the recipe below.

Difficulty: Medium | Prep Time: 30 mins | Cook Time: 1 Hr | Yield: 3-4 servings

INGREDIENTS
600 gms Medium Mutton/Lamb Pieces
1 Lagrge Onion Paste
1 tsp Garlic Paste
1 tsp Ginger Paste
1 Cup Curd
1½ tsp Dhania (Coriander) Powder
½ tsp Jeera (Cumin) Powder
½ Haldi (Turmeric( Powder
1 tsp Chillie Powder
3-4 Green Chillies
½ tsp Garam Masala Powder
4 tbsp Oil*
Salt to taste

DIRECTIONS

1. Clean and wash the mutton pieces. In a bowl mix mutton with the curd and the garam masala powder and marinade for half an hour.
2. In the meanwhile make the pastes of onion, ginger and garlic separately.
   
3. In a pressure cooker or a large pan heat the oil.
   
4. Add the onion paste and fry till it turns dark in colour.
5. Now add the ginger garlic paste and fry for 1-2 mins more.
   
6. Add a little water and stir. Then add the powdered masala, fry and mix it well.
7. When dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smooth paste.
8. Now add the marinated mutton pieces, green chillies and salt to taste.
9. Cook the mutton with the masala on high flame till oil separates and the preparation is fully dry.
10. Now add 2-3 cups of water and pressure cook first on high heat for 8-10 mins and then for another 15 mins on low. If you are cooking in a pan, cover the lid and cook on low heat for about an hour or more till the mutton pieces are tender.
11. Once cool, remove the lid of the pressure and check if the meat is tender, if not you may have to cook for a little while more.
12. Once cooked you might find a lot of oil floating on the top of your mutton curry, depending on the amount if fat in the mutton used. Take out the excess oil from the top before serving.

NOTES
*Typically kasha mangsho may be cooked in mustard oil, but again, I prefer to cook it in normal vegetable oil.

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Egg Curry

Difficulty: Easy | Prep Time: 10-15 mins | Cook Time: 30 mins | Yield: 4 servings

INGREDIENTS
4 Eggs
2 Medium Sized Potato
1 Large Onion Paste
½ tsp Ginger Paste
½ tsp Garlic Paste
2 tsp Dhania (Coriander) Powder
1 tsp Chillie Powder
½ tsp Haldi (Turmeric) Powder
½ tbsp Curd
2 Green Chillies
4 tbsp Oil
Salt to taste

DIRECTIONS

1. Hard boil the egg and remove it's shells.
2. Peel the potatoes and cut each of them into four pieces.
3. Make a paste of the onion. If possible use home made ginger and garlic pastes, as it gives a better flavour and taste to the food.
4. Now heat the oil in a pan and fry the eggs and the potatoes untill golden brown. Ensure to evenly fry them, all around. Take them out and leave them aside.
5. To the remaining oil, add the onion paste and fry till the paste is dark brown in colour.
6. Now add the ginger and the garlic paste and fry them as well along with the onions for another 1-2 mins. Add a little water.
   
7. Add the dhania, haldi and chillie powder. Add a little water, stir and fry the masala.
8. Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smoothe paste.
9. Now add the curd and mix it with the gravy. Slit the green chillies and add them to the gravy as well.
10. Now add salt according to your taste along with the potatoes.
    
11. Add about 1 cup of water, cover and let the potatoes cook under low flame.
12. Once the potatoes are cooked, add the eggs.
13. Continue cooking on high for about another 2-3 mins, untill the gravy is thick and oil starts separating at the sides.
14. Remove from flame and serve hot with steamed rice, chapati or parathas.

NOTES
This is a typical bengali egg curry.

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