Monday, February 16, 2009

Fish 65 or Hot Hot Indian Chili Fish


Photobucket


She was hesitant, nervous even

Dancing had never been her forte. To say that she had two left feet would be a mere understatement. The last that she had wiggled her fat hips were at the New Year Eve party but that didn't count because mostly people were under the influence and she had an excuse -- the baby in her arms.

But she so wanted to. As she rolled around the name on her tongue it sounded so much fun, maybe even wild, certainly not something that a middle class bengali girl from a bhadro family would do. She imagined graceful women with flaming red lips in swishing silks twirled around by tall, dark men with taut muscles. And she decided she would go.

"But I don't know much dancing, is that ok ?", she muttered to the girl at the reception
"I don't know but it seems like so much fun. Why don't you try?", whispered the young girl

She looked around, shuffled her feet, took a deep breath and pushed open the glass door.


Read more...






The room was bare with mirrors all around washed in white light. Maybe they will dim these she thought. She looked around and instead of swirling silks she saw these women, so many of them, all fit and flat, their slim legs encased in fitted black leotards, their chests pulled back in black top tanks. She didn't see any men and was secretly thankful, she didn't want to be twirled around by unknown men after all.

And then the beat started, it was pulsating, fast and made your heart jump.
And she let her inhibitions drift
and she danced....

While all the fit ladies in black went left, she in her faded tees and crumpled tracks went right. While they shook their slim waists in circles, she with the girth of Saroj Khan shook hips like Amitabh Bachchan. She wiggled and jiggled and sweated and panted.

It didn't matter anymore, her lack of skills, lack of glistening hot men or silks, lack of her hand-eye co-ordination. What mattered was that she was having fun and sweating in the process.

And so Bong Mom danced away to the rhythms of Zumba at her neighborhood sports club

If the neighborhood sports club had any business acumen, they would cash in on the above event and arrange for a peep show, after all its not everyday that you see fat bong mammas jiggling lard out of sync with Latin music.

Back home she wanted something spicy out of her salmon and with a brain that had been charged up by all that energy she decided to make Fish 65 a la Chicken 65. It was hot and spicy and immensely fulfilling, a tad more than the Zumba.


Photobucket

Fish 65 with the other half's Brown Rice Khichuri



Fish 65 or Hot Indian Chilli Fish



This was just enough to serve two people

Marinate about 2 cups of filet of fish cut in bite size pieces in 1 tsp of Tamari or Soy sauce, 2 tsp of fresh lime juice, 1 tsp of freshly grated ginger, 1 tsp of garlic paste, 1/2 tsp of cumin powder, 1/2 tsp of Garam Masala Powder, 1/2 tsp of Red Chilli Powder for an hour or so. I used salmon but you can use any other filet of fish too.

Heat oil, enough to shallow fry the fishes

Sprinkle 1 tbsp of corn flour on the fish, toss them and fry them in oil till nicely browned on both sides. I had salmon and shallow fried them, but you can also deep fry. Remove the fish pieces and keep aside.

In the same oil, fry 2 fat cloves of garlic finely minced, 3 chopped green chillies and 6-7 curry leaves till you get a wonderful aroma

Add 1/2 cup of finely chopped red onion

Fry till the onion are translucent and light pink in color

Add the fried pieces of fish and mix well, carefully so that fish pieces do not break

In 1 heaped tbsp of thick yogurt, add 1/4 tsp of R. Chilli Powder, 1/4 tsp of ginger paste, mix well and add it to the fish in the pan. I wanted this to be totally dry so did not add any more yogurt.

Add salt, toss the fish around and let it cook on slow heat for maybe 5-8 minutes.

You will get a beautiful aroma and the yogurt will totally dry up. Taste and if you think it is fine you are done

Serve with wedges of lemon

Note: Depending on your heat tolerance up or down the Red Chilli powder and green chilli. This was ok hot, not good for my daughter but we could have definitely tolerated more




Trivia:The word "ZUMBA" is derived from a Colombian word meaning "fast moving". Its also a fusion of the word "samba" the Brazilian dance and the Latin word "rumba" meaning "party". In other words Zumba ® means" to move fast and have fun"

Tum Ho to...

Ok, so if you have been reading me long enough you know my anti-valentiner attitude about Valentines day.
I am the kind of person, Ram Sena would have loved to put on a pedestal and pray on Feb 14th.

But then a girl has her hormones & Bollywood and no Sena could ever take that away from her. If they dare to throw Farhan Akhtar singing mushy numbers at a middle aged twice repeated Mom, who gets to watch "Rock On" blear eyed in the middle of the night only today, 6 months after its release, this is what they will get.If there is more mush coming my way, I might even break my "occasional wine" rule and wallow in self pity or bucketful of Scotch at the nearest pub.

For now, this is for D,post-valentine who I am sure is going to snort green tea through his nose, when he reads this tomorrow, it's not without reason that "You Tube" and "a drink" is blocked at work...



Thursday, February 05, 2009

Jhinge Chingri Posto

Ridge Gourd & Shrimp in Poppy Seed Paste


Jhinge Chingri Posto, Jhinge Posto, Aloo Jhinge Posto

Jhinge Aloo Posto | Ridgegourd and Potatoes in a Poppy seeds paste

The typical Jhinge Posto in the Bengali kitchen is a vegetarian or niramish dish with Jhinge(ridge gourd), potatoes and posto/poppy seeds paste. In this slightly different version I have added shrimp to make a non-vegetarian version Jhinge Chingri Posto which has onions and shrimp. Both the recipes are shared here. If you don't get ridge gourd or Jhinge, this recipe turns out great with Zucchini too


Jhinge or Ridge Gourd is not one of my favorite veggies, never was, in fact I hated it as a child and even when I was no longer a child. The dish I hated most with Jhinge was Jhinge Posto, I absolutely lurrrrved (that is some twisted form of love it seems) , really truly loved Posto and that includes Alu Posto, Posto Bora, Ka(n)cha Posto blah, blah except of course Jhinge Posto.

I felt Jhinge totally ruined Posto's personality and would become emotionally upset on days Ma made Jhinge Posto. Yeah, I was that attached to my food.



So when my Ma was here and she said "Why don't you get some Jhinge, I will make Jhinge Posto", you can well imagine my reaction.

I gasped, grunted and was about to faint when she said "Chingri debo" ("Shall add shrimp to it")

That helped because I lurrrv (BTW what is this "lurv", is it some different emotion altogether, I am hating it, makes me think up a larva) or rather really really love Shrimp, Prawns, Lobster, all crustaceans, blah, blah, blah. Anything with shrimp in it cannot be less than desirable for me.

So I got her those Ridge Gourds in their sharp armors, pretty defensive for a soft veggie like that I say. And she made Jhinge Chingri Posto, ahhhhhhh and it was absolutely, lip-smackingly delicious. I would give up a chocolate cheesecake for that Jhinge Chingri Posto and some Rice, I am telling you.



Jhinge Chingri Posto, Jhinge Posto, Aloo Jhinge Posto


I should tell Big Sis S "Be like a prawn, make the mundane desirable by your mere presence and if someone is allergic to you avoid them and move on". Isn't that a great life's lesson !!!

BTW do we still call Big Sis S that in this blog or do we have a different name for her ? From the comments I feel I am making her look too big and responsible for her age.What say all ye veteran readers who have seen Lil' S grow up right here?




The typical Jhinge Posto in the Bengali kitchen is a vegetarian or niramish dish with Jhinge(ridge gourd), potatoes and posto. In this slightly different version I have added shrimp to make a non-vegetarian version Jhinge Chingri Posto which has onions and shrimp. Both the recipes are shared here. If you don't get ridge gourd or Jhinge, this recipe turns out great with Zucchini too


Jhinge Chingri Posto


How I Did It

Prep: Peel skin of 3 ridgegourd and chop in small pieces. Cut 1 potato in cubes. Dry grind 2 tbsp of Poppy Seeds.
Defrost 12-15 frozen medium sized shrimp or if using fresh, clean and de-vein. Cut the shrimp in pieces and lightly fry with turmeric and salt.

Start Cooking:

Heat Mustard Oil or any other Oil in a Frying Pan

Add 1/4 cup of chopped red onion and 4-5 slit green chillies

Saute with a sprinkle of 1/4 tsp of sugar till the onion is pinkish brown and translucent

Add about 1 cup of cubed potato or 1 potato chopped in cubes

Fry with a little Turmeric till the potatoes are light golden in color

Add the chopped ridgegourd and fry for a couple more minutes

Add salt and 1/4 tsp of red chilli powder

The ridgegourd release water, so cover and let it cook in its own water

When the ridgegourd is still cooking in its own juice add the poppy seed powder. If you see there is not enough water add about 1-2 tbsp of water.

Give a good stir and cover and cook till the veggies are done and the water has all dried up

Add the fried shrimp and mix

Top with 1/2 tsp of Mustard Oil


Jhinge Posto


How I Did It

Prep: Peel skin of 1 long ridgegourd in strips and chop in small, long pieces, each piece about 1.5" long. Almost 2 Cups of chopped jhinge

Chop 1 potato in cubes. 
Make a paste of 1/4th Cup of Poppy Seeds. Dry grind the poppy seeds and mix the powdered posto with water to make a thick paste. Alternately you can also wet grind the poppy seeds with little splashes of water to make a thick paste.

Start Cooking:

Heat Mustard Oil in a Frying Pan

temper the oil with 1/4th tsp of kalonji/Kalo jeera/Nigella seeds and 4slit green chillies

Add the potato chopped in cubes

Fry with a little Turmeric till the potatoes are light golden in color

Add the chopped ridgegourd/jhinge and saute for a couple more minutes

Add salt to taste

The ridgegourd/jhinge releases water, so cover and let it cook in its own water. Add little more water if necessary. Cook covered for about 4 minutes.

When the ridgegourd is still cooking in its own juice add the poppy seed paste. If you see there is not enough water add about 1/4th Cup water.

Give a good stir and cover and cook till the veggies are done . Dry off the excess water if like me you don't like soupy posto.

Drizzle with 1/2 tsp of Mustard Oil and server with rice and dal.


More Posto Recipes:

Alu Posto -- potatoes in poppy seeds paste

Kalai'r Dal with Alu Posto







Trivia: The fruit of L. aegyptiaca commonly known as Ridge Gourd may also be allowed to mature and used as a bath or kitchen sponge after being processed to remove everything but the network of xylem. This version is called Lifah in Arabic, bholor jaal in Assamese, dhundul in Bengali, ghiya tori or nerua in Hindi.(from Wiki)