Bon(g) Aahar

I'm always looking for inspirations. Little ways to tweak the ordinary. Komola Katla is one such experience. No points for guessing I've been inspired by the movie Maacher Jhol. But I've added my little touch to that recipe and have made it my own. You'd actually be surprised how good this Maacher Jhol would taste. So... What we need: *4-5 peices of Katla/Rohu marinaded with salt, turmeric and a teaspoon of Mustard Oil. * 1 inch Ginger * Coriander leaves a handful * 3-4 green chillies * 1 big tomato * Jeera, Turmeric and Red Chilli powder * Black-cumin (Kalo Jeera/Kalonji) 1 teaspoon * 2 cups Orange Juice How we do it: * First we'll obviously fry our Fish in a skillet in shallow oil. Bengalis would use nothing other than Mustard Oil for cooking their Fish! Also we don't like to fry it very much, just a little brown on the edges. *While the fish is getting fried, we'll grind the ginger, 1 green chilli and the coriander leaves in ...

Memories of Muri Ghonto date back to my  school summer vacations. We used to visit our maternal grandparents in this small town in Bihar, Purnea. My Nini(dida/granny) used to make the most delicious Ghonto which I used to gorge on guilt free for lunch and the leftovers for breakfast or any time of the day which suited me. When I got back home I always complained Ma of not being up to the mark with her Muri Ghonto skills. Those who are clueless as to what I'm referring as Muri Ghonto, apart from being my personal favorite, "Muri" is fish head and "ghonto" is a mixture. It's a delicacy with rice and the right spices and obviously Fish head (bengalis savor every part of fish). What we need : 2-3 fish head Turmeric Whole garam masala (2 cloves, 2 sticks of cinnamon, 2-3 green cardamom, 1 black cardamom, 3-4 whole pepper, 1 bay leaf) Shahi Zeera (you can replace with Zeera) Powdered garam masala Ambemohar Rice soaked in water with 1 teaspoon ...