My introduction to this glorious cuisine was after a few months of my birth, when sitting on the lap of my maternal uncle I was given in a silver spoon to taste the first ever fragrant grains of rice scooped out of a creamy bowl of Payesh or Rice pudding on the occasion of my MUKHE BHAT also called Onnoprashon which is basically the first Rice Eating Ceremony. Payesh/Rice Pudding remained an integral part of my life thereafter with my grandma & Ma never failing to make the delectable bowls of Payesh to mark any important occasion in the family.
Although rich in taste , steeped in flavour with refined overtones of some marked spices, relish or oil used, Bengali Cuisine remained confined to the boundaries of this Eastern INDIAN State and could not reach the world palate until a few years back. Bengali Cuisine travelled to the United States of America, Europe or other parts of the world with the Bengali families who made Europe, America or other parts of the world their home and cooked Bengali food for their Non-Bengali friends, colleagues and acquaintances. Leave alone the world Bengali Cuisine hadn't transcended the boundaries of Bengal to different INDIAN States until restaurants like Oh Calcutta and Bhojohori Manna and now many more took the onus on them to introduce this delectable cuisine to others not familiar with it.
Today Bhojohori Manna has spread its wings to different parts of India and is a prominent name in Bengali Cuisine. What started as a humble snacks counter is today getting a much larger groups of diners familiar with the nicety of Bengali cuisine.So if you live in India or travel to explore India, you must pay a visit to this restaurant to savour authentic heirloom Bengali food.
The dish I am sharing here is called BHETKI RANGPURI which is basically BARRAMUNDI FISH FRY. The unique bengali touch of this dish comes from Kasundi , the pungent mustard sauce added to the batter which gives it a very distinct flavour. I have made this dish exactly following the recipe that they follow at Bhojo Hori Manna Restaurant. The only change was using gram flour/Besan instead of refined flour/maida. So till you find your opportunity to visit Bhojo Hori Manna you can easily make this dish in your kitchen. All the ingredients are easily available in the supermarkets or INDIAN or Bangladeshi stores. Only if you cannot get your hands on Kasundi you can make it at home following the recipe of Kasundi at the end of this post. I have explained each step with pictures so that you can easily recreate this dish without any doubt or problem. In case you have a query please leave it in the comments below or mail to me. Dear friends lets get cooking this signature dish from BHOJOHORI MANNA RESTAURANT
RECIPE/PICTURES & OTHER REFERENCES:
FULTOO MAJA MAADI
BHETKI RANGPURI/BARRAMUNDI FISH FRY RECIPE:
CUISINE : INDIAN/BENGALI
TYPE : STARTER/SNACK
TIME : 1 HOUR PREPARATION+30 MINUTES FRYING & COOKIN
2) Ginger - 2inch
3) Garlic Pods - 4tbsp
4) Coriander leaves - 1 small bunch
5) Green Chillies - 2/3
6) Black Pepper Powder - 1tbsp
7) Chopped Fresh Coriander leaves - 1 tbsp
8) All purpose Flour was used in the original recipe but I have used Gram Flour. You can use either - 2tbsp
9) Kasundi / Bengali Mustard Relish - 3 tbsp ( Normally Kasundi is available in Indian or Bangladeshi stores but if you cannot find a bottle you can very easily make your own. This ingredient cannot be skipped nor replaced as this is the soul of the dish) .The Recipe to make Kasundi is given at the end of this post.
10) Eggs - 2
11) Salt to taste
12) Lime - 2
13) Oil - 350-400 ml
14) Bread Crumbs - 250-350 gms
8) After half an hour or whenever you are ready to fry the fish, remove from the refrigerator. Take a tray or a large dish where you can lavishly spread your bread crumb. Take the entire bread crumb and create a breadcrumb bead with it. Keep your wooden board or a chopping board close by.