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Shahi Mutton Korma
Korma has its roots in the Mughlai cuisine of modern-day India and Pakistan.The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use Lamb, Beef, Chicken, or some kormas combine meat and vegetables such as spinach and Turnip . The term "Shahi" used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.
This dish is only available in Bengal. You can not find only one serving of this dish in outside of Bengal. This dish was invented by the Royal Chef's of Bengal.
Rui Machher Korma
Today I am going to share the recipe of "Rui Machher Korma" with my followers. This is a very different kind of Rui fish recipe with creamy yogurt based gravy. Poppy seeds and cashew are used in this gravy. This dish should be served with plain steamed rice and cucumber salad. Here is the recipe...
Macher Jhal is a very popular and authentic fish recipe of Bengal. As every Indian knows Bengalis are fond of fish, they eat fish almost everyday in a week. Fish is the main item of their daily menu. So there are different items are cooked with fish. Macher Jhol, Macher Kalia, Macher Korma, Macher Jhal etc. Today I'm going to share a very easy but super tasty recipe of fish. Where fish is cooked in thick mustard sauce. And one more very important point for this recipe is, this dish must be cooked in mustard oil.