TREASURES FROM WATER
While growing up, I was made aware of a famous Bengali proverb describing Bengal as a land where there is always rice in the house and fish in the pond. This saying has lasted with time, more so when it comes to fish. The sight of a shining, silvery Hilsa is a treat to every Bengali eye. Added to it is the abundance of saltwater fish from the Bay of Bengal. I have a pond in my garden house. I am growing popular Bengali varieties of fish. Nothing can give me bigger pleasure than cooking with fresh fish from my own pond.
DELIGHTFUL SQUID WITH APRICOT
মজার স্কুইড ও এপ্রিকট
SERVES
3
PREPARATION
25Mins
STEAMING
6 Mins
COOKING
10 Mins
STUFFING:
350 g medium size squid
50 g minced chicken
50 g chicken gizzards, minced
¼ teaspoon white pepper powder
2 teaspoons garlic, minced
2 teaspoons coriander root paste
1 teaspoon cornflour
1 teaspoon soya sauce
¼ teaspoon salt
৩৫০ গ্রাম মাঝারি আকাকারের স্কুইড
৫০ গ্রাম মুরগির কিমা
৫০ গ্রাম মুরগির গিলা, কিমা
¼ চা চামচ সাদা গোলমরিচ গুঁড়া
২ চা চামচ রসুন, কিমা
২ চা চামচ ধনেপাতার গুঁড়ি, বাটা
1 teaspoon cornflour
1 teaspoon soya sauce
¼ teaspoon salt
SAUCE:
1 tablespoon coconut oil
1 tablespoon red curry paste (page 354)
1 cup thick coconut milk
¼ cup peas
1 ½ tablespoons fish sauce
1 ½ tablespoons palm sugar
1 tablespoon red spur chilli, sliced in angles
1 tablespoon kaffir lime leaves, thinly sliced
¼ cup sweet basil leaves
½ cup apricot, sliced
১ টেবিল চামচ নারকেল oil
1 tablespoon red curry paste (page 354)
1 cup thick coconut milk
¼ কাপ মটর
1 ½ টেবিল চামচ ফিশ সস
1 ½ টেবিল চামচ পামম sugar
১ টেবিল চামচ শিমলা মরিচ, sliced in angles
১ টেবিল চামচ কাকাফির লাইম পাতা, কুঁচি
¼ cup sweet basil leaves
½ cup এপ্রিকট, কাটা
DETAILS :
CLEAN wash and drain the squid. Keep the heads. Turn the tube inside out, since the outside skin tends to curl outward, it will hold the stuffing better inside. Heat water in a steamer.
PREPARE the stuffing by mixing together all the stuffing ingredients. With the help of a pastry bag with a tip small enough to fit into the end of the squid tubes, pipe the stuffing into the tubes. Do not overstuff. Insert the head into the squid’s body and secure it with a toothpick. Steam for 5 minutes, and then, make small cuts on the top of the squids.PREPARE the stuffing by mixing together all the stuffing ingredients. With the help of a pastry bag with a tip small enough to fit into the end of the squid tubes, pipe the stuffing into the tubes. Do not overstuff. Insert the head into the squid’s body and secure it with a toothpick. Steam for 5 minutes, and then, make small cuts on the top of the squids.
SAUCE, heat oil in a wok, add the curry paste and fry for 2-3 minutes until it is aromatic. Pour the coconut milk and bring it to a boil. Add all the ingredients from peas to palm sugar and mix well.
COOK until the sauce reduces to half, add the steamed squid, red spur chilli, kaffir lime, basil leaves, and apricots. Cook on high heat for 2 minutes. Taste and adjust the seasoning, and remove from heat. Garnish and serve with steamed rice.
