Celebrate Durga Pujo With A Plateful Of Shorshe Maach & Ilish Paturi

Durga Pujo, a festivity that celebrates the victory of good over evil, holds a special place in every heart. But one of the most-special aspects of Pujo is the mouthwatering food that gives the celebration a delicious twist.

This year, pledge to cook something new on Durga Pujo. Try these recipes by leading chefs.

Ingredients for gravy:
Kolkata bekti: 1 kg
Turmeric powder: 1 tsp
Red chilli powder: 1 tsp
Green chillies: 3-4
Mustard seeds/sarson: 2 tbsp
Onion: 1
Tomato: 1
Pods of garlic: 3-4
Coriander leaves for garnish
Oil
Salt to taste

Ingredients to fry fish:
Red chilli powder: 1/2 tsp
Turmeric powder: ½ tsp
Cumin powder (optional): ½ tsp
Ginger-garlic paste: ½ tbsp
Salt to taste

Method
- In a bowl mix the ingredients to fry fish.
- Apply marinate all over fish and rest for at least 30 minutes.
- Geat oil in a pan and fry fish till crispy.
- In a blender/mixer grind onion, mustard seeds, tomato and garlic to make a fine paste.
- Heat oil in a pan and sauté the paste.
- Tip in turmeric powder, red chili powder and salt till oil separates.
- Pour water (1 cup) and stir.
- Now add the fried fish, cover and cook on simmer for 5 minutes.
- Tip in the green chilies just before taking it off the flame and keep the lid on for few minutes.
- Garnish with fresh coriander leaves and serve hot with steamed white rice or rotis.

(Courtesy: The Westin Kolkata Rajarhat)

Ingredients
Mutton: 750 gm
Onion: 3 medium
Meat masala: 1 and 1/2 tsp
Bay leaf: 3
Clove: 5
Sugar: 1 tsp
Halved potato: 3 medium
Garam masala powder: 1 tsp
Black pepper: 12
Green cardamom: 4
Cinnamon stick: 1/2 inch
Mustard oil: 3/4 cup

Ingredients - For marinating
Garlic: 8 cloves
Powdered turmeric: 2 tsp
Coriander powder: 1 and 1/2 tsp
Yoghurt (curd): 4 tbsp
Ginger: 1 and 1/2 inches
Powdered red peppers: 1 and 1/2 tsp
Salt: 1 and 1/2 tsp

Method
- For marinating the mutton, mix garlic, ginger and onions.
- Grind them together in a mixer to make a smooth paste.
- Wash and clean the mutton.
- Add to it the ingredients for the marinade - yogurt, turmeric powder, coriander powder, red pepper powder, some mustard oil, and half of the ginger/garlic/onion paste.
- Let it rest for about 2 hours.
- Ensure that you prick the mutton with a fork so that it absorbs all the flavours.
Heat 2 tbsp. mustard oil in a wok.
- Fry the potatoes till they turn golden brown.
- Keep them aside.
- For cooking the mutton, heat the remaining mustard oil in another wok.
- Add some turmeric to it.
- Temper it with the black pepper, cinnamon stick, bay leaves, cloves, and cardamom.
- Add sugar to it.
- Add the remaining onion paste along with meat masala and fry for about 5 minutes.
- When oil separates from the mixture, add the marinated mutton.
- Cook at a low flame for about half an hour.
- Add 2 cups water (depending on how much gravy you want) and cover the wok.
- Let the mutton cook for at least an hour now till the mutton becomes soft and succulent.
- Ensure that the flame is at its lowest.
- Add the fried potatoes and garam masala, and give it good stir.
- Let it cool for some time and then sprinkle freshly chopped coriander leaves.
- Serve hot with either steamed rice, maida luchi (pooris).

(Courtesy: The Westin Kolkata Rajarha)

Ingredients
Hilsa (sliced): 1 kg
Banana leaves: 6-8
Mustard powder: 2 tbsp
Turmeric powder: 1 tsp
Red chili powder: 1 tsp
Salt to taste
Mustard oil: 3/4 cup
Green chilies (slit): 8-10

Method
- Cut each banana leaf into half.
- Mix mustard powder, turmeric powder, red chili powder, salt, mustard oil and green chilies and apply this paste evenly on the fish pieces.
- Place three to four banana leaves on a tawa and then put another set of leaves on top crosswise.
- Carefully place the hilsa pieces on top and put the remaining masala and oil on top.
- Fold the banana leaves on the fish pieces and tie with a string.
- Place tawa over high heat and cook.
- Color of the leaves will start changing from green to yellow.
- It will take 20-25 mins for hilsa to cook.
- Cook the fish just before serving.

(Courtesy: JW Marriott, Kolkata)

Ingredients
Prawn with head and tail: 10-12
Raw onion paste without water: 700 gm
Coconut milk or coconut powder: 800 gm
Green chilli: 50 gm
Ginger paste: 50 gm
Garlic paste: 50 gm
Mustard oil: 40 ml
Cinnamon stick: 50 gm
Green cardamom: 50 gm
Bay leaf: 6
Turmeric powder: 30 gm
Red chilli powder: 50 gm
Garam masala powder: 15 gm
Cashew nut paste: 50 gm
Ghee: 200 ml

Method
- Wash and clean lobsters carefully; keep the head attached.
- Marinate lobsters with turmeric and salt and keep aside for 30 minutes.
- Heat mustard oil in large skillet and fry each lobster very carefully until golden brown on both sides for 5 minutes.
- Remove from oil and keep aside to add in the curry for extra flavors.
- Use the same skillet, add additional oil if required.
- Add onion paste and stir-fry briefly to release the fragrance.
- Add ginger paste and 2 green chillies in the pan; sauté for one minute on high flame.
- Add all dry spices including sugar and salt and stir well.
- Once oil starts oozing out from sides add cashew nut paste and fry for 1-2 minutes or until mixed together with spices.
- On low flame, add coconut cream. Mix well.
- Pour warm water, stir gently and bring it to boil.
- Add fried prawns/lobsters and stir lightly.
- Cover the pan and keep on simmer for 5 minutes.
- Flip prawns carefully and turn off the flame.
- Add dollop of ghee and fresh green chilli.
- Keep on steam for 5 more minutes.
- Serve hot with steamed rice.

(Courtesy: JW Marriott, Kolkata)