Tel Pona

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.

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.Save

Tel Pona

Tel pona. Quintessentially Bengali, the fish is slow cooked in a mustard-curd paste and finished with a dollop of coconut milk.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Bengali

Ingredients

  

• 8 pieces of katla (or rohu) fish
• 4 tbsps mustard paste (Use an equal mix of yellow and black seeds. Add to the seeds, one green chilli, a pinch of turmeric and a couple of rice grains. Blend to a paste with two tablespoons of water.)
• 1 large tomato pureed
• 1/2 cup curd whipped
• 200 ml thick coconut milk
• 2 tsp turmeric powder
• 2 tsp red chilli powder
• 4 tbsp mustard oil
• 4 - 5 green chillies slit
• 1 tsp sugar
• salt to taste

Instructions

 

• 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.

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