Hello Friends! It’s been forever that I’ve set foot in this space and I am so out of touch that I don’t even know how to start this post. The last time I scribbled something here was more than 18 months back… at a time when my life was very different, OUR lives were very different. These are strange times for all of us and the least we can do is hang in there, obey rules and follow protocols to keep ourselves and those around us safe and secure. This virus has been a deadly one… sparing nobody and causing widespread havoc. We entered March with a lot of trepidation, fervently hoping that this lockdown/self-quarantine/isolation (whatever you choose to call it) and the reason behind it won’t last beyond a few months. But as we are halfway into the sixth month of isolation and the pandemic shows no sign of slowing down, we find ourselves stuck at home, juggling work with chores, constantly worrying about loved ones back home, trying to look after our mental and physical health, learning new skills and rediscovering old passions. In days like these when I’m not losing sleep over my parents’ well being and despairing about the massive destruction this disease is wreaking… both in terms of human lives and the economy… what is keeping me sane is the renewed vigour to experiment in the kitchen. The same kind of enthusiasm that 6 years back led me to start Guilt Free.
I recently posted a few photos of my kitchen experiments on Facebook and the love and support you guys showed have genuinely left me humbled. I have thought of getting back to the blog a million times this year (I pay a lot of money to keep the website alive and running and I better post something once in a while!) but mentally and emotionally I was not in a mood to talk about food in a glorified manner at a time when so, so many people around me were dealing with stuff that nightmares are made up of. But encouraged and rejuvenated by all your kind words, I tiptoed into WordPress this morning only to find that I no longer recognise my dashboard. There have been so many “updates” in the last couple of years that it took me a good half a day to figure out the workings of this CMS platform. I don’t know whether this is going to be a “one post wonder” or I’ll fall in love with blogging again, but let’s enjoy it as long as it lasts, shall we?
And lest I forget: Stay home, stay safe, wear a mask, wash your hands and take care of your loved ones. Together we’ll overcome this, just that we don’t know when 🙁
Shorshe Murgi | Bengali Chicken Curry with Mustard
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Ingredients
- Chicken, cut into medium sized pieces: 750 gm (I used boneless, skinless thighs)
- Mustard oil: 1.5 tsp + for drizzling
- Nigella seeds: 0.5 tsp
- Ginger, minced: 1.5 tsp
- Green chillies, slit lengthwise: 2-3
- Turmeric powder: a pinch
- Peas, fresh or frozen: 4 tbsp (optional)
- Potato, cubed and lightly fried: 1 (optional)
- Salt: To taste
- Sugar: To taste
- For the mustard paste:
- Yellow mustard seeds: 2 tbsp
- Black mustard seeds: 1 tbsp
- Poppy seeds: 2 tbsp
- Grated coconut: 2 tbsp (optional)
- Green chillies: 2-3
- Mustard oil: 1 tbsp
- Sugar: a pinch
- Salt: a pinch
METHOD
- To make the mustard paste, soak the two types of mustard seeds and poppy seeds in 1/4th cup of water for 2-3 hours. Add the remaining ingredients and blend into a smooth paste.
- In a deep-bottomed pan or kadhai, add the mustard oil. Once it turns hot, add the nigella seeds and let it crackle for 20 seconds or so.
- Now add the ginger paste, slit green chillies and sugar and saute on medium-high heat for 20-30 seconds.
- Add the mustard paste (along with a dash of water if necessary) and bring to a boil.
- Now add the chicken pieces, a pinch of turmeric and mix well. Cook on medium-high heat till oil from the chicken starts separating.
- Lower the heat, cover the pan and cook for 15-20 minutes or till the chicken is almost cooked through.
- Now tumble in the green peas and potato cubes (if using), give it another good mix and cook covered for 5 more minutes.
- Once the gravy reaches your desired consistency. check for salt and remove from heat.
- Drizzle a little bit of mustard oil and serve hot with steamed rice.