How to Make Favorite Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata 💁🏻‍♀️

Hey everyone, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Quick Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata 💁🏻‍♀️. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata 💁🏻‍♀️, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata 💁🏻‍♀️ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata 💁🏻‍♀️ is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata 💁🏻‍♀️ estimated approx 20-25 mins. Prep Time: 18-20 mins..

To get started with this recipe, we must prepare a few components. You can cook Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata 💁🏻‍♀️ using 19 ingredients and 7 steps. Here is how you can achieve it.

This very dish is one of the most populars from Rabindranath Tagore’s Family in the Jorasanko Thakur-BaaRi in Kolkata- Many of the Thakur-BaaRi recipes are quite popular in Tdy’s days too in quite a few of the Bong Families- Mine’s one of that for sure- My elder sister is too fond of many of theirs as well as I’m into digging into the very TREASURES from their traditional & heritage kitchen with their very own culinarily developed touches with immense expertise and grit- They are quite simplistic in terms of ingredients & methods yet extremely delectable with absolutely anew variance of addition, deletion & combinations of certain intricacies with just those many few items used- That not only makes all such recipes stand out uniquely DELISH than rest all others, which we’re mostly used to follow in our day to day regular life since ages- Try out a few of them (I myself have shared quite a few earlier too) & let me know your own experiences post that 👍🏻 #WS3 #Curry #Cooksnapchallenge

Ingredients and spices that need to be Take to make Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata 💁🏻‍♀️:

1. 4 For the Fish Marinade: pieces Rui/Rohu Fish: Preferably, Medium-Big Sizes
2. 1 tsp Salt
3. 1 tsp Turmerics
4. 1 tsp Red Chilli Powder
5. 2-3 For the Gravy: Fresh Green Chillies- Slit
6. 1/2 tbsp PanchPhoron: Alternatively, this can be used at the last as well
7. 1 Whole Dry Red Chilli: Broken
8. 1/2 Cup Onions: Finely Chopped
9. 1 tbsp (2 G) Paste: Ginger-Garlic Paste
10. 1/2 Cup Tomatoes: Finely Chopped
11. To Taste Salt
12. 1/2 tsp Sugar
13. 1 tsp Kashmiri Red Chilli Powder
14. 1/2 tsp Turmerics
15. 1/2 tsp Red Chilli Powder
16. 1/2 tbsp Bhuna Masala Powder: Toasted- Whole Dry Red Chillies, Cumins & Coriander Seeds- Cooled down to be finely grounded
17. As Required: Water (Hot)- To adjust the Gravy Consistency
18. 1/4 Cup Fresh Coriander Leaves: Finely Chopped
19. As Required Mustard/Cooking Oil: For Shallow Frying the Fish Pieces as well as preparing the Gravy

Instructions to make to make Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata 💁🏻‍♀️

1. Firstly: Wash well, marinate the fish pieces with the aforesaid spices & seasonings, let it rest for about 15-30 mins time before shallow frying it until golden browned- Strain & Set Aside
2. Next: Heat up a frying pan/Wok over the medium flame- Add in the Mustard Oil & allow it to fumigate well & then, throw into it the Tempering Spices & sauté until it turns aromatic- In goes the finely chopped/sliced onions, sauté continues until it turns pinkish or translucent
3. Throw in the 2G Paste & the seasonings, also in goes a few splashes of hot water to continue with the sautéing process nicely until the oil surfaces upto the pan- In goes the finely chopped tomatoes & rest other dry spices aforesaid, a few more splashes of hot water and sauté continues
4. Sauté nicely until it becomes fragrant- The raw smell goes off & once again, the oil starts releasing from the sautéed gravy mixtures- Good time now, to add in the warm/hot water to adjust its gravy consistency- Give it all a really good mix, cover it up- Reduce the flame to the medium-low & let it cook for another 10-12 mins time while stirring occasionally in between
5. 👇🏻👇🏻👇🏻
6. Once that’s done: Uncover to checkout the seasonings part correctly & adjust if the need be so- In goes a dash of raw mustard oil, give it all a very good mix very gently- Add in now some fresh & finely chopped coriander leaves, cover it back- Let it rest in its standing position for another 12-15 mins time while turning off the flame by now- Post that, transfer it to a different plate/dish or directly to the serving platters
7. Garnish it your own way- Relish this DELISH absolutely delicious & gorgeous looking- Piping Hot with the equally piping hot steamed Rice/Pulao, to be best had with to enjoy this unique Bong delicacy to the fullest…!!!

While this is in no way the end all be all guide to cooking easy and quick lunches it's very good food for thought. The expectation is that will get your creative juices flowing so you can prepare excellent lunches for the family without needing to perform too terribly much heavy cooking at the approach.

So that is going to wrap it up for this special food Steps to Prepare Any-night-of-the-week Bengali PanchPhoron Rui: A Delicacy from the Tagores’- Kolkata 💁🏻‍♀️. Thanks so much for your time. I am sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!