Fresh HomeMade
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Rui Doi Mach€13.49Out of stock
Doi mach is a traditional Bengali dish that consists of fish cooked in a yogurt-based gravy. The term "doi" means yogurt, while "mach" means fish in Bengali. The dish is a popular part of Bengali cuisine and is often served during special occasions and festivals.
To make doi mach, fish is first marinated in a blend of spices, including turmeric, cumin, coriander, and red chili powder. The fish is then fried until it is golden brown and set aside. In a separate pan, a mixture of onions, garlic, and ginger is sautéed until it is soft and translucent. Then, the spice-marinated fish is added to the pan and cooked with a mixture of yogurt, water, and additional spices, including cumin, coriander, and garam masala. The fish is simmered in the yogurt gravy until it is fully cooked and the sauce is thickened.
Doi mach is typically served hot with steamed rice and garnished with fresh coriander leaves. The dish has a tangy and creamy taste and is known for its rich and comforting flavors. It is a popular Bengali comfort food and is often enjoyed during family gatherings and festivals.
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Chingri Malai Curry With Pulaw€14.50
Chingri Malai Curry is a traditional Bengali dish made with prawns cooked in a creamy coconut milk-based sauce, typically seasoned with turmeric, cumin, coriander, and other spices. It is a popular seafood curry in both Bangladesh and the Indian state of West Bengal.
Here's a recipe for Chingri Malai Curry:
Ingredients:
- 500g large prawns, peeled and deveined
- 1 cup coconut milk
- 1 onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 2 bay leaves
- 2 green cardamom pods
- 2 cloves
- 2 cinnamon sticks
- 2 tablespoons oil
- Salt to taste
- Chopped coriander leaves for garnishing
Instructions:
- Heat oil in a pan and add bay leaves, cardamom pods, cloves, and cinnamon sticks. Fry for a minute until fragrant.
- Add chopped onions and fry until golden brown.
- Add ginger and garlic paste, turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well and cook for 2-3 minutes.
- Add the prawns to the pan and cook for 2-3 minutes.
- Add coconut milk, and salt to taste, and stir well. Cover and cook for 10-12 minutes, or until the prawns are cooked and the sauce has thickened.
- Garnish with chopped coriander leaves and serve hot with rice.
Enjoy your Chingri Malai Curry!
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Fresh Homemade Rui Fish Korma€12.99
Fish korma is a popular Indian and Pakistani dish made with fish cooked in creamy, fragrant, and mildly spiced gravy. The dish is often made with white fish such as cod, halibut, or haddock, although any firm and meaty fish can be used.
To prepare fish korma, the fish is first marinated in a mixture of spices and lemon juice for about 30 minutes. The fish is then seared in a pan until lightly browned, then set aside. In a separate pan, a blend of aromatics such as onions, garlic, and ginger is cooked until soft and fragrant. Then, a mixture of ground spices such as cumin, coriander, turmeric, and garam masala is added to the pan along with a bit of water, creating a fragrant spice paste. Coconut milk or heavy cream is added to the pan, along with some cashew or almond paste, to create a rich and creamy sauce. The seared fish is then added to the sauce and cooked until it is fully cooked and tender.
Fish korma is often served hot with steamed rice or naan bread, and garnished with fresh coriander leaves and some sliced almonds. The dish has a rich and velvety texture, with a mild and aromatic flavor that is not too spicy. It is a popular dish for special occasions and is enjoyed by fish lovers around the world.