Thakurbarir Macher Shukto

Name: Thakurbarir Macher Shukto
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 big slice fish (I used Rohu); 3 long brinjal, chopped to 1 inch pieces; 2 medium sized ridge gourd, chopped to 1 inch pieces; 2 potato, vertically diced; 3 tbsp mustard seeds; 1 tbsp poppy seeds; 1/2 tbsp panch phoron; 6 green chillies, slitted from middle; 2 dried red chillies; 1 tbsp chopped ginger; 2 tsp (1/2 + 1/2 + 1/2 + 1/2) turmeric powder; 1/2 tsp cumin powder; 1/2 tsp coriander powder; 2 tbsp + as required mustard oil to fry the vegetables & fish; 1 tsp sugar; As needed salt

Deepsikha Chakraborty @cook_14092070

Bangalore

#indiankitchen Shukto or Shuktani, having it's origin in Portuguese cuisine, is a traditional Bengali dish and a star of every Bengali vegetarian kitchen. But, the very humble and pure vegetarian Shukto got this non vegetarian twist in the kitchen of Jorashako Thakurbari, the house of Rabindranath Tagore. The medley can be created with any vegetable of your choice. While bitter gourd is almost a must for the vegetarian version, this is not the same with the non vegetarian version. Also, the original recipe has only two vegetables, but, I have added my very favourite potato. Instead of grated ginger, I have used finely chopped ginger and believe me, it turned out to be delicious.

Deepsikha Chakraborty @cook_14092070

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Ingredients

45 minutes

4 servings

4big slice fish (I used Rohu)
3long brinjal, chopped to 1 inch pieces
2medium sized ridge gourd, chopped to 1 inch pieces
2potato, vertically diced
3 tbspmustard seeds
1 tbsppoppy seeds
1/2 tbsppanch phoron
6green chillies, slitted from middle
2dried red chillies
1 tbspchopped ginger
2 tsp (1/2 + 1/2 + 1/2 + 1/2)turmeric powder
1/2 tspcumin powder
1/2 tspcoriander powder
2 tbsp + as requiredmustard oil to fry the vegetables & fish
1 tspsugar
As neededsalt

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Steps

45 minutes

1

Heat a pan and dry roast mustard seeds, poppy seeds and panch phoron together. Let them cool down and then grind to powder. Add water to the powder mixture and keep aside.
2

Rub fish with 1/2 tsp turmeric powder and salt. Shallow fry in required quantity of oil.
3

Now, break the fish pieces and take out the bones carefully. There should not be any bones left. Mash the fish little bit and keep aside.
4

Heat required oil again and shallow fry brinjal and ridge gourd together by adding 1/2 tsp turmeric powder and little salt until the vegetables turn soft. Remove and keep aside.
5

Heat oil again and shallow fry potato by adding 1/2 tsp turmeric powder and little salt. Fry until potato turns golden yellow. Remove and keep aside.
6

Now, heat 2 tbsp oil and temper with dried red chillies and ginger. Allow them to splutter.
7

Add cumin powder, coriander powder, turmeric powder and salt. Sprinkle some water and stir on low flame for 2 minutes.
8

Now, add fish and again stir for 2-3 minutes.
9

Add the mustard-poppy-panch phoron powder soaked in water to the fish and mix properly. Cover and let it cook for 5 minutes on low flame.
10

Add the vegetables and green chillies. Give a quick mix.
11

Now, add warm water and cover the lid. On a low to medium flame, cook for 15 minutes or until the vegetables are done properly.
12

Check on the consistency. It should be on thicker side. If water remains then cook for some more time after opening the lid. Once it becomes thick, it’s done.
13

At last, add sugar and give the whole thing a proper mix. Turn off the flame. Your Macher Shukto is ready to be served now.

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Deepsikha Chakraborty @cook_14092070

on April 03, 2019 14:28

Bangalore

Food Enthusiast, Stylish, Photographer and Blogger. Love to travel and a movie buff.My Blog: http://whenabongcooks.com/Instagram: https://www.instagram.com/when_a_bong_cooks/