There’s nothing as delightful as having a house full of guests on a lazy Sunday morning. The tea kettle is perennially singing on the stove, conversations flow, old memories, sepia photographs, distant cousins, time comes to a stand-still.
And then the big Bengali brunch, the whole nine yards, shukto, dal, bhajas, veggies, of course fish, chicken or lamb, chutney, mishti doi and sweets.
I first cooked tel pona for one of these leisurely lunches and it met with roaring success. Quintessentially Bengali, the fish is slow cooked in a mustard-curd paste and finished with a dollop of coconut milk.
Don’t be alarmed by the name, the dish doesn’t float in a sea of oil. Try it, you shall not be disappointed 🙂
Tel pona. Quintessentially Bengali, the fish is slow cooked in a mustard-curd paste and finished with a dollop of coconut milk.
Tel Pona
Ingredients
Method
- Marinate the fish with turmeric and salt. Heat mustard oil in frying pan and fry the fish to golden brown. Keep the fish aside.
- In a bowl, lightly mix the mustard paste, whipped curd, tomato puree, turmeric powder, red chilli powder, salt and sugar.
- Reheat the same oil (as was used to fry the fish), lower the heat and slowly add the above mixture. Allow the mixture to come to a gentle simmer.
- Add the fried fish slices. Cover and cook on low heat till the fish is tender.
- Now add the coconut milk slowly while stirring continuously. Add the green chilies and salt if required.
- Continue cooking on a low flame till the gravy thickens. Serve hot.
Excellent recipes. Unique and rare recipes. Ekta ekta ekta kore try korbo definitely . Thanks for sharing your interest and passion.
Bhalo thakben,
Niladri
@Niladri, Thank you so much for your kind words. Kemon laglo janale khub khushi hobo 🙂
I have bookmarked this page now. Awesome. Keep inspiring
@Mahesh Thank you 🙂