Bhetki (barramundi) simple #Bengali style jhol (i.e., sauce/gravy/ #curry ) #Recipe Gently (15s/side) fry salt/turmeric-ed #fish , add bay leaf, cloves, cardamom, cinnamon to oil, fry/brown cauliflower, slightly brown potato wedges, move aside, add (grated to remove skin) pulp + a bit of paste, cook, then add ginger paste & slurry of cumin, turmeric, ginger powder, bit of salt, cook down to paste, let oil separate, add water mix, add cauli, slit green , . Simmer 10 m, sugar, salt #Food
Classic #Bengali#Cooking - Mustard #Fish#Curry Sorshe bhetki (barramundi) (bhappa = steamed) First long soak mustard seeds (4:1 black yellow) then blend/paste with water and strain. Fair bit of water is fine and I do a 2 step strain (reblendibg the initial strain that's through a fine strainer), 2nd strain is coarse and some skin goes through and thats ok Also reblend paste after strain with a bit of grated coconut and a green (I don't put yogurt in this mix, some do). 1/2
Back in Rotorua for work. Hungry after a delayed flight, dropped my bags and headed straight to Lovely India, the Indian restaurant where I enjoyed a veggie meal two weeks ago. This time, I've gone for the goat curry.
Just started 'Boyfriend Material' by Alexis Hall last night, and it's brill, I can't put it down. The writing style is easy to follow (I need easy reads because medication makes it hard to concentrate) and it's just the ticket.
Laundry out on this one nice day in amongst the grey of the last month, and visiting a friend later. Curry night this evening... it's all good!
Cold cold night getting back home late after evening class but walked in the door to amazing aroma - and yesssss partner had made a big pot of Langostino "lobster" Étouffée - #NOLA#Curry if you will. Proper would not be the correct term - this is spicy warm enough to not warrant any additional hot sauce - it's Right Proper #Dinner with some rice this evening!
Fun fact: back in the day of food forum postings, I used the name Sazerac, and partner's handle was A2Fay
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(grated to remove skin) pulp + a bit of paste, cook, then add ginger paste & slurry of cumin, turmeric, ginger powder, bit of salt, cook down to paste, let oil separate, add water mix, add cauli, slit green 
. Simmer 10 m, sugar, salt
