I love seafood, specially prawns and crabs. So when I saw fresh tiger prawns in the market, happily bought a bagful of those beauties. I usually prepare prawns in traditional Bengali way or try to do something very simple. This time, I marinated the prawns in some freshly made harissa paste and grilled them.
Sunday, May 29, 2016
Monday, May 23, 2016
Last week was a difficult one for me. The minor surgery I had to undergo resulted in restrictions in movement and thus my daily routine. Never mind the associated pain, missing a planned dine out with my friends due to this was more agonizing. But as the saying goes - everything has it's silver lining, I managed to get an uninterrupted break with the support of pain killers and other meds. The man was in charge of the kitchen and other household works. I enjoyed the egg curry for lunch and some not so round paratha for dinner. Yes, being sick now and then is not so bad after all. So this Sunday it was my turn to treat him and of course my little one who relentlessly tried her best to help me and comfort me in her small little ways.
Monday, May 9, 2016
Fishes are an integral part of the daily diet of people of Bengal. The geographical attributes of Bengal is the reason behind fish being the part of the cuisine. Being a state with many rivers running through it, multiple fresh water ponds and lakes along with a long coastal region, fishes are available in abundance. So from ages we Bengalis' are eating various kind of fishes and now it's a part of tradition and most of us can't think about a meal without fish. Today I'm sharing a quintessential Bengali dish and an all time favorite in my family, Sorse bata diye pabda mach, which translates to Pabda fish in mustard sauce.