Fresh HomeMade

Fish Korma Curry is a rich, creamy curry made with Rohu fish,, slowly simmered in a fragrant sauce based on coconut milk, yogurt, or cream. The sauce is seasoned with a blend of aromatic spices such as cumin, coriander, turmeric, ginger, and garlic, giving the dish a warm, mild flavor.

Korma is known for its gentle, non-spicy character compared to other curries, and the addition of ingredients like almonds or cashews provides an extra creamy texture. Often, sautéed onions and tomatoes are incorporated into the sauce for a deeper taste. The dish is typically served with basmati rice or naan bread.

In essence, Fish Korma Curry is a refined dish with subtle flavors that complement the tender texture of the fish, perfect for those who enjoy mild and creamy curries.

Bhorta" is a Bengali term that refers to a style of dish where various ingredients are mashed together. It's a popular way of preparing vegetables, fish, or even meat in Bangladesh and the broader Bengal region. Typically, ingredients like boiled potatoes, eggplant, or fish are mashed and mixed with mustard oil, onions, green chilies, and other spices to create a flavorful mash. It's often served as a side dish with rice or bread.

Mutton Kala Bhuna

Kala bhuna is a popular Bangladeshi dish that is made with chunks of beef or mutton that are slow-cooked with a blend of spices and aromatics. The term "kala bhuna" literally means "black bhuna," with "bhuna" referring to the process of frying the meat with spices until it is browned and caramelized.

The dish typically starts with cooking the meat with a mixture of onions, garlic, and ginger until it is browned and tender. Then, a blend of spices such as cumin, coriander, turmeric, and garam masala is added to the meat and cooked until it is fragrant and flavorful. Some variations of kala bhuna may also include tomatoes, green chilies, and fresh coriander leaves for added flavor.

Kala bhuna is a rich and hearty dish that is often served with steamed rice or flatbreads such as naan or roti. It is commonly found in local restaurants and food stalls throughout Bangladesh and is a favorite among meat lovers for its bold and complex flavors.

Ingredients:

• 500g beef/mutton
• 2 onions, sliced
• 2 tomatoes, chopped
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2-3 green chilies, sliced
• 2 tablespoons oil
• Water

Instructions:

1. Heat the oil in a pan and add the sliced onions. Fry until golden brown.
2. Add the ginger and garlic paste and fry for 1-2 minutes.
3. Add the cumin, coriander, turmeric, red chili powder, and salt. Mix well.
4. Add the chopped tomatoes and cook until they are soft.
5. Add the beef/mutton and mix well with the spice mixture.
6. Cook on medium heat until the meat is browned on all sides.
7. Add enough water to cover the meat and let it cook on low heat until the meat is tender and the sauce has thickened.
8. Add the sliced green chilies and cook for another 2-3 minutes.
9. Serve hot with rice or naan. Enjoy!

Fresh Mutton Rezala

Mutton rezala is a classic Indian dish that originated in the city of Kolkata, which is located in the eastern part of India. It is a creamy and flavorful dish that is made with mutton (goat meat) that is cooked in a rich and aromatic gravy.

To make mutton rezala, the meat is first marinated in a mixture of yogurt and spices, which may include ginger, garlic, cumin, coriander, turmeric, and garam masala. The marinated meat is then cooked until tender and set aside.

In a separate pot, a mixture of spices and herbs such as cinnamon, cardamom, bay leaves, and cloves is fried in oil or ghee to release their flavors. The cooked meat is then added to the pot along with a creamy gravy made with yogurt, cashews, and poppy seeds. The mixture is simmered until the meat is fully infused with the flavors of the spices and the gravy is thick and creamy.

Mutton rezala is typically served hot with rice or naan, which is a type of Indian flatbread. It is a rich and indulgent dish that is perfect for special occasions and gatherings. The dish is known for its creamy and flavorful gravy, which is a result of the careful blending of spices and ingredients.

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.