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Home Dish Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata

Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata

Name: How to cook Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata

This very dish is one of the most populars from Rabindranath Tagore’s Family in the Jorasanko Thakur-BaaRi in Kolkata- Many of the Thakur-BaaRi recipes are quite popular in Tdy’s days too in quite a few of the Bong Families- Mine’s one of that for sure- My elder sister is too fond of many of theirs as well as I’mein into digging into the very TREASURES from their traditional & heritage kitchen with their very own culinarily developed touches with immense expertise and grit- They are quite simplistic in terms of ingredients & methods yet extremely delectable with absolutely anew variance of addition, deletion & combinations of certain intricacies with just those many few items used- That not only makes all such recipes stand out uniquely DELISH than rest all others, which we’re mostly used to follow in our day to day regular life since ages- Try out a few of them (I myself have shred quite a few earlier too) & let me know your own experiences post that 👍🏻

Ingredient

Food ration :

4 servings

Cooking time :

20-25 mins. Pre

4 pcs

For the Fish Marinade Rui/Rohu Fish: Preferably, Medium-Big Sizes

1 tsp

Salt

1/2 tsp

Turmerics

1/2 tsp

Red Chilli Powder

2-3

For the Gravy: Fresh Green Chillies- Slit

1/2 tbsp

PanchPhoron: Alternatively, this can be used at the last as well

Whole Dry Red Chilli: Broken

1/2 Cup

Onions: Finely Chopped

1 tbsp (2 G)

Paste: Ginger-Garlic Paste

1/2 Cup

Tomatoes: Finely Chopped

as required

To Taste Salt

1/2 tsp

Sugar

1 tsp

Kashmiri Red Chilli Powder

1/2 tbsp

Bhuna Masala Powder: Toasted- Whole Dry Red Chillies, Cumins & Coriander Seeds- Cooled down to be finely grounded

as required

Water (Hot)- To adjust the Gravy Consistency

1/4 Cup

Fresh Coriander Leaves: Finely Chopped

as required

Mustard/Cooking Oil: For Shallow Frying the Fish Pieces as well as preparing the Gravy

Cooking instructions

* Step 1

Firstly: Wash well, marinate the fish pieces with the aforesaid spices & seasonings, let it rest for about 15-30 mins time before shallow frying it until golden browned- Strain & Set Aside

* Step 2

Next: Heat up a frying pan/Wok over the medium flame- Add in the Mustard Oil & allow it to fumigate well & then, throw into it the Tempering Spices & sauté until it turns aromatic- In goes the finely chopped/sliced onions, sauté continues until it turns pinkish or translucent

* Step 3

Throw in the 2G Paste & the seasonings, also in goes a few splashes of hot water to continue with the sautéing process nicely until the oil surfaces upto the pan- In goes the finely chopped tomatoes & rest other dry spices aforesaid, a few more splashes of hot water and sauté continues

* Step 4

Sauté nicely until it becomes fragrant- The raw smell goes off & once again, the oil starts releasing from the sautéed gravy mixtures- Good time now, to add in the warm/hot water to adjust its gravy consistency- Give it all a really good mix, cover it up- Reduce the flame to the medium-low & let it cook for another 10-12 mins time while stirring occasionally in between

* Step 5

👇🏻👇🏻👇🏻

* Step 6

Once that’s done: Uncover to checkout the seasonings part correctly & adjust if the need be so- In goes a dash of raw mustard oil, give it all a very good mix very gently- Add in now some fresh & finely chopped coriander leaves, cover it back- Let it rest in its standing position for another 12-15 mins time while turning off the flame by now- Post that, transfer it to a different plate/dish or directly to the serving platters

* Step 7

Garnish it your own way- Relish this DELISH absolutely delicious & gorgeous looking- Piping Hot with the equally piping hot steamed Rice/Pulao, to be best had with to enjoy this unique Bong delicacy to the fullest…!!!