For quite sometime we have been coming across various patrons and "well wishers" of a Calcutta mutton joint named Golbari. And the dish in specific mention was Golbari'r Kosha Mangsho. Golbari is actually the round building located at the 5 road crossing at Shyambazar in Kolkata. I am told that the original owners have now transferred the ownership and the place is now known as New Punjab Hotel. Kosha Mangsho loosely translated means a dry mutton dish with excess efforts on maturing part on the pan while cooking. At home we have been contemplating having this dish for quite sometime now. With the potential risks of LDL, Uric Acid, expanding girth, etc it's a challenge to have red meat at home, as a common fare. Hence the entry of red meat needs adequate pampering 😋. This time we thought we will try the preparation of the famed Golbari'r Kosha Mangsho. Mr Google helped us extensively and we landed up on the page of Anwesha, http://peanutsontheroad.com. And thanks…
1. Take baby potatoes. If you do not get baby potatoes, use medium / small potatoes. In case you are using the later, slit them partially, else for baby potatoes take the whole ones (with skin), and pressure cook them in salt water. It should not be boiled to perfection and keep it a little hard. Peel off the skin and take them in a bowl. Add a little turmeric powder and salt and mix. 2. Take onions and thinly slice them and keep aside. 3. Take one large tomato and chop them and keep aside. 4. Take a inch of ginger and 5-6 cloves of garlic and crush them with a pestle. 5. Chop fresh coriander leaves and keep aside for garnishing. 6. Take a fistful of green peas and blanch them (boil water and salt and once boiling, remove from fire and add the peas) 7. In a bowl, take the following spices - red chilli powder, garam masala powder (little cinnamon, cardamom, clove, nutmeg, mace: roasted and ground), turmeric powder, a little sugar, salt. Take 2 tbsp curd (plain yogurt) and mix all the ingredi…
1. Bhetki rectangular cubes. In case you dont get Bhetki, you can use Basa or Salmon also. The typical size of the cubes should be 3"x1.5"x0.5" (LBH). You can alter based on what you get.
2. Banana Leaf
3. The marinade:
b. Poppy Seeds
c. Mustard Seeds
d. Green Chillies
e. Curd (preferably hung)
g. Mustard Oil
h. Salt to taste
1. Soak the mustard & poppy seeds in a bowl along with 1 or 2 green chillies broken into half. After soaking for about 40 mins, blend it along with the chilly, into a coarse paste. Add the coconut pieces midway into the blender. Add a bit of water to facilitate the blending.
2. Meanwhile, clean the fish. Smear the fishes with the juice of a lemon and salt. Keep it for about 20-25 mins.
3. In a bowl, take the mustard-Poppy-Coconut paste, add salt, a pinch of turmeric, a tbsp of mustard oil, and 2 tbsp hung curd. Whisk it with a spoon into a nice thick mix.
4. Take the banana leaf piece. Place a piece…