Steamed Basmati Rice, Ou Tenga Fish Curry, Masoor Dal Tadka and Prawn Bhurji

Ingredients

• 500 g Rohu Fish (cut into 1-inch thick steaks)
• 1 medium Elephant Apple (also known as Ou Tenga)
• 0.25 cup Mustard Oil (for frying the fish)
• 1 medium Onion (finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 3 pcs Green Chillies (slit lengthwise)
• 0.5 tsp Panch Phoron (Bengali five-spice blend)
• 1 tsp Turmeric Powder (divided into two 1/2 tsp portions)
• 1.5 tsp Salt (or to taste, divided)
• 3 cup Water
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Elephant Apple (Ou Tenga)

   • Wash the elephant apple thoroughly. Place it in a pressure cooker with 1 cup of water and a pinch of salt.
   • Pressure cook on high heat for 3-4 whistles, or until it is very tender. This should take about 10-12 minutes.
   • Allow the pressure to release naturally. Once cool, peel the outer layers and lightly mash the soft inner pulp with a fork. Discard any hard seeds. Set the mashed pulp aside.
2. 2

   Marinate and Fry the Fish

   • Clean the fish steaks and pat them completely dry with a paper towel.
   • In a bowl, rub the fish pieces with 1/2 tsp of turmeric powder and 1/2 tsp of salt, ensuring they are evenly coated.
   • Heat 1/4 cup of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. This removes its raw pungency.
   • Carefully slide the marinated fish into the hot oil. Shallow fry for 2-3 minutes per side until they are light golden brown. Do not overcook.
   • Remove the fried fish with a slotted spoon and set aside on a plate.
3. 3

   Prepare the Curry Base (Tadka)

Ingredients

• 1 cup Masoor Dal (Rinsed and soaked for 30 minutes)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds (Optional)
• 0.25 tsp Hing
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 1 inch Ginger (Grated)
• 2 pcs Green Chili (Slit lengthwise)
• 1 medium Tomato (Finely chopped)
• 0.75 tsp Red Chili Powder (Adjust to spice preference)
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Place the rinsed and soaked masoor dal in a pressure cooker.
   • Add 3 cups of water, turmeric powder, and salt. Stir to combine.
   • Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
   • Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2. 2

   Prepare the Tadka (Tempering)

   • Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
   • Allow the seeds to crackle for about 30 seconds, then add the hing.
   • Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
   • Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
   • Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.

Ingredients

• 400 g Prawns (Small to medium, cleaned and deveined)
• 2 medium Onion (Finely chopped)
• 2 medium Tomatoes (Finely chopped)
• 3 tbsp Vegetable Oil
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chillies (Finely chopped, adjust to taste)
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 0.5 tsp Garam Masala
• 1 tsp Salt (Adjust to taste)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the prawns. Using a sharp knife, mince the cleaned and deveined prawns into small, coarse pieces. Avoid using a food processor, as it can turn the prawns into a paste. Set the minced prawns aside.

2. 2

   Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds until fragrant.

3. 3

   Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the ginger-garlic paste and green chilies, and continue to sauté for another minute until the raw aroma disappears.

4. 4

   Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become mushy, and oil begins to separate from the masala.

5. 5

   Add the spice powders: turmeric powder, red chili powder, and salt. Mix well and cook the masala for one more minute to toast the spices.

6. 6

   Add the minced prawns to the pan. Mix well to coat them with the masala. Cook for 5-7 minutes, stirring frequently. The prawns will turn from translucent to opaque pink. Be careful not to overcook, as they will become tough and rubbery.

7. 7

   Once the prawns are cooked through, turn off the heat. Stir in the garam masala and fresh lemon juice for a final burst of flavor.