

Ilish Macher Paturi with Steamed Basmati Rice
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
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Rich, aromatic Golda Chingrir Kosha with crispy Beguni and rice. A protein-packed, soul-satisfying feast!

Succulent prawns simmered in a luscious, creamy coconut milk gravy, fragrant with whole spices. This classic Bengali dish, known as Chingri Malai Curry, is a celebration of subtle flavors and is best enjoyed with steamed rice.
Serving size: 1 cup

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.

Crispy, golden fritters made from eggplant slices dipped in a spiced chickpea flour batter. This classic Bengali snack is a monsoon favorite, perfect with a cup of tea or as a side with dal and rice.
Serving size: 3 pieces


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Rich, aromatic Golda Chingrir Kosha with crispy Beguni and rice. A protein-packed, soul-satisfying feast!
This bengali dish is perfect for dinner. With 1040.06 calories and 41.1g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the Prawns: In a bowl, gently toss the cleaned and deveined prawns with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Set aside for 15 minutes.
Shallow-Fry the Prawns: Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Once the oil is hot, add the marinated prawns in a single layer. Fry for 1-2 minutes per side until they turn pink and are lightly golden. Do not overcook. Remove the prawns with a slotted spoon and set them aside.
Temper the Spices: In the same pan, add the remaining 1 tbsp of mustard oil if needed. Reduce the heat to medium-low. Add the bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-40 seconds until they release their aroma.
Cook the Aromatics: Add the onion paste to the pan. Cook for 7-8 minutes, stirring frequently, until the paste loses its raw smell, turns light brown, and the oil begins to separate at the edges. Add the ginger and garlic pastes and sauté for another 2 minutes until fragrant.
Build the Gravy: Add the remaining 1/4 tsp turmeric powder and the Kashmiri red chili powder. Stir for 30 seconds. Reduce the heat to the lowest setting and slowly pour in the thick coconut milk, stirring continuously to prevent it from splitting. Add the remaining 1/2 tsp salt, sugar, and slit green chilies. Mix well.
Simmer the Curry: Bring the gravy to a gentle simmer over low heat. Do not let it come to a rolling boil. Once it starts bubbling lightly at the edges, add the fried prawns back into the pan. Gently stir and let it simmer for 2-3 minutes, just enough for the prawns to absorb the flavors of the gravy.
Finish and Rest: Turn off the heat. Stir in the ghee and garam masala powder. Cover the pan and let the curry rest for at least 5-10 minutes. This allows the flavors to meld beautifully. Serve hot with steamed basmati rice.
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Prepare the eggplant: Wash the eggplant and pat it dry. Slice it into thin rounds, about 1/4 inch thick. Sprinkle 1/2 teaspoon of salt over the slices and gently toss. Let them rest for 5-10 minutes to release moisture. After resting, pat each slice completely dry with a paper towel. This is crucial for a crispy coating.
Make the batter: In a mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, kalonji, baking soda, and the remaining 3/4 teaspoon of salt. Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be like pancake batter - thick enough to coat the eggplant slices but not gloopy.
Fry the beguni: Heat oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small bit of batter into it; if it sizzles and rises to the surface immediately, the oil is hot enough. Dip each eggplant slice into the batter, ensuring it's evenly coated on all sides. Let any excess batter drip off. Carefully slide the battered slices into the hot oil. Don't overcrowd the pan; fry in batches of 3-4. Fry for 2-3 minutes per side, until they are golden brown and crisp. Using a slotted spoon, remove the fried beguni from the oil.
Drain and serve: Place the fried beguni on a wire rack or a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy with kasundi (Bengali mustard sauce), ketchup, or as a side with rice and dal.