Steamed Basmati Rice, Tel Koi and Bengali Palong Shak Bhaja

Ingredients

• 500 g Koi Fish (cleaned, about 4-5 medium pieces)
• 0.5 cup Mustard Oil (Essential for authentic flavor)
• 1 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 1 tsp Nigella Seeds (Also known as Kalo Jeere)
• 5 pcs Green Chilies (slit lengthwise)
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Cumin Powder
• 1 tsp Ginger Paste
• 1 cup Warm Water

Instructions

1. 1

   Marinate the Fish

   • Ensure the cleaned koi fish are patted completely dry with paper towels to minimize splattering during frying.
   • In a mixing bowl, gently rub the fish with 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt, coating all sides evenly.
   • Set aside to marinate for 10-15 minutes.
2. 2

   Fry the Fish

   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait until it becomes pale yellow and just starts to smoke lightly; this step is crucial to mellow its pungency.
   • Carefully slide the marinated fish into the hot oil. Be extremely cautious as they tend to splatter. Use a splatter guard or partially cover the pan.
   • Shallow-fry for 3-4 minutes per side until they are golden brown and crisp. Fry in batches if necessary to avoid overcrowding.
   • Once fried, remove the fish with a slotted spoon and set them aside on a plate.
3. 3

   Temper the Spices

   • In the same oil, lower the heat to medium. Add the nigella seeds and let them sizzle for about 20-30 seconds.

Ingredients

• 500 g Spinach (One large bunch, also known as Palong Shak)
• 0.25 cup Urad Dal Bori (Sun-dried lentil dumplings)
• 3 tbsp Mustard Oil (Essential for authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Dried Red Chilli (Broken in half)
• 1 pcs Bay Leaf (Also known as Tej Patta)
• 100 g Brinjal (Also known as eggplant, cut into 1/2-inch cubes)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Helps balance the flavors)

Instructions

1. 1

   Prep the vegetables: Wash the spinach thoroughly in several changes of water to remove all grit. Roughly chop the leaves and tender stems. Cut the brinjal into small, 1/2-inch cubes.

2. 2

   Fry the bori: Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it is shimmering. Add the bori and fry for 1-2 minutes, stirring constantly, until they turn golden brown and crisp. Remove with a slotted spoon and set aside.

3. 3

   Temper the spices: In the same hot oil, add the panch phoron, dried red chillies, and bay leaf. Allow them to sizzle and become fragrant, which should take about 30 seconds. Be careful not to burn them.

4. 4

   Sauté the brinjal: Add the cubed brinjal to the pan. Sauté for 4-5 minutes, stirring occasionally, until the brinjal is tender and has a light golden-brown color on the edges.

5. 5

   Cook the spinach: Add the chopped spinach, turmeric powder, and salt to the pan. Stir well to combine. The spinach will begin to wilt and release a significant amount of water.

6. 6

   Simmer and reduce: Cover the pan and cook on low-medium heat for 5-7 minutes, or until the spinach is fully cooked and the brinjal is completely tender. Uncover and continue to cook for another 2-3 minutes to allow most of the excess moisture to evaporate.

7. 7