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Tag: curry

Kosha Mangsho|Dry mutton curry-A Thakurbari recipe

Mutton is synonymous with Sundays in any Bengali household. Bongs love their food and like every food category think they make the best mutton curry.Kosha mangsho means slightly dry mutton curry, as in there is less gravy.  I have never been much of a mutton fan, but my husband loves all things mutton and on his birthday I thought it was time to surprise him with a mutton dish for dinner.  Having never cooked mutton before I was in search of a recipe which was simple and easy to make, didn’t want any last minute disasters.

I generally am not much of a believer in recipe books, and rather scour food blogs for inspiration and I came across this interesting recipe across many blogs, where they say that this is a Thakurbari recipe. Now for the non bongs, which means that this recipe is from the Tagore family. Rabindranath Tagore is known for his cultural influences but what is perhaps lesser known is that of the women of Tagore household were also a huge influence. From clothes to food and art they were the cultural icons for many women of their generation. A book called Thakur Barir Ranna by Purnima Tagore was published compiling these recipes and anybody interested in buying the book can buy it here.

I have not blindly followed the recipe from any single source; rather made some modifications as per convenience; also have used a pressure cooker instead of slow cooking as you get very tender meat without slaving in the kitchen for hours. Here is how I cooked my mutton curry.

What you need:

Mutton-500 gms

1 onion

Ginger-1 inch

5-6 garlic cloves

4 dry red chillies

Turmeric powder

2tsp coriander powder

2 tbsp curd

½ tsp sugar

Salt to taste

Couple of green chillies

Mustard oil

Ghee (clarified butter)

One big cinnamon stick

3-4 green cardamom pods


Grind together the onion, ginger, garlic and the red chillies in a blender. In a bowl mix the ground paste with curd, turmeric and coriander powder. This paste should be then added to the mutton for marinating; 5-6 hours of marinating the meat should give you good results.

Heat the mustard oil in a pressure cooker, add the mutton pieces and cook for five minutes till the mutton pieces are brown on both sides. Add salt and sugar and cook till the oil separates. Add the rest of the marinade and half a cup of water. Pressure cook for 15 minutes, after the steam has released on its own, open the cooker and adjust the gravy as you like it.

Take some ghee in a frying pan, and add the cinnamon, cardamom and the green chillies to it, give them a good stir, roast till you start getting the aroma of the spices, pour over the mutton. Serve with luchi or paratha, do not let the simplicity of the recipe fool you, I have not eaten better tasting mutton. Good news, the husband agreed!!





How to start using Kale

I started cooking when I was in school and started with basics like cheese macaroni and then graduating to stuff like shepherd’s pie. These recipes I would pick up from cutouts from old magazines like femina which my dad would keep in a scrapbook. Those days we didn’t have too much access to restaurants and cookery shows like masterchef that we do now.

Whenever our parents would entertain and a huge number of people were expected, the officers mess (dad was in the army) cook would come to chip in. Which meant me and my sister would spent the whole day observing the cook in the kitchen doing his prep for the party, he would open tins of exotic ingredients and give us scraps to eat. It used to be a great adventure for us.

It was very late in life that I discovered the phenomenon called food blogs. Why I like them over recipe books; is that blogs are like life experiences shared by the bloggers of their experiences with food, or if I can call them experiments with food; and as cooking is a science and an art. Science because the same set of ingredients with different permutations and combinations can create such varied recipes. And art because nothing is more beautiful or colorful than a table laden with good food and mouthwatering too!! I have learnt a lot from these blogs and they are my food inspiration. Will definitely, do a post one day of all my favorites.

Talking about inspiration, have been hearing and reading a lot about kale, and the other day when I was in Godrej Natures basket couldn’t help but notice their fresh stock of Kale. I had never cooked with Kale before and thought why not, let the experiments begin. So the challenge was not to make something exotic but try and incorporate this super food into our regular diet. So I cooked kale two ways one by incorporating it in Thai red curry and second in a crust less quiche that I love making regularly. Heres my recipe for Thai Red curry with Kale

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Thai Red Curry with Kale

Thai red curry with Kale

Usually I make my Thai curry with prawns, but I wanted to try a vegetarian option and also wanted to incorporate kale in my recipe. For this recipe I used a store bought paste, I usually prefer THAI KITCHEN brand (but you can also make your own, it’s very simple) as I had to make a quick lunch. The beauty of this dish is that there is no standard list of vegetables that one can use, I like to change things up and have used from cabbage to pumpkin, depends on what you would like to eat.


1 tablespoon oil

1 small onion diced

Small piece of ginger grated

2 cloves garlic minced

1 red bell pepper cut in chunks

1 green pepper cut in chunks

Half cup of cauliflower cut in small florets

Half cup carrots chopped in small chunks

Half cup cabbage cut chunks

Half cup broccoli florets

Few baby corn chopped

2 Tbsps red Thai curry paste

One 250 ml coconut milk pack

One and a half cups of kale thinly sliced

One teaspoon palm sugar or brown sugar

2 teaspoons fish sauce (or light soy sauce for vegetarians)

1 tbsp rice vinegar

Thai basil and kafir lime leaves for seasoning

Dried prawns spice seasoning (vegetarians can skip it)


  1. Heat the oil in a skillet, add onion and sauté it with a pinch of salt till it is translucent. Add the ginger & garlic and stir well. Add the harder vegetables like cauliflower, carrot, broccoli etc. first. Cook them first for 3 to 5 minutes then add the bell peppers and cabbage, until they are slightly tender.
  2. Stir in the curry paste, cook for 3 to 5 minutes, add half the coconut milk and the kale along with some water and salt and sugar for seasoning.
  3. Bring the mixture to simmer till all vegetables and the kale is tender. It’s always nice to have some crunch in vegetables as you don’t want your veggies to be absolutely soft, especially the kale, a little bite gives great texture to the red curry.
  4. Add the rest of the coconut milk, add the vinegar and fish sauce, and give it a good stir.
  5. Add the basil, kafir and the prawn seasoning. Your curry is ready. Serve it with steamed jasmine rice.

P.S will share the other recipe in my next post.

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