Cilantro, Coconut & White Poppy Seeds Chutney

Cilantro-Coconut-White Poppy Seeds Chutney
Dhonepata-Narkol- Posto Bata

There's excess cilantro every week because we use only a sprinkling for garnishing certain dishes, and the rest spoils so easily in the fridge. This is the ideal condiment to keep on hand to be had with hot, steamed Basmati rice.

Mum's Dhonepata Tetul er Chutney - Cilantro & Tamarind Chutney

Cilantro & Tamarind Chutney

Mum always set aside some fresh cilantro so she could make her favorite chutney with tamarind. The tetul-er chutney often served with samosas was a staple in her fridge which, blended with fresh cilantro along with a few other ingredients, makes a super chutney.

Ingredients:
1 bundle cilantro, chopped
1/2 cup tamarind chutney
1 medium tomato, diced
1 green chili, diced (or to taste)
1 lime, washed, zested and juiced
salt to taste

Directions:

1. Blend all ingredients together until smooth.
2. Bottle in a clean glass jar and refrigerate for a week or more.

Enjoy as a dip, salad dressing, sandwich spread or by the teaspoon.

Fish Cooked with Fenugreek Leaves & Cilantro

Methi Shaak Diye Maacher Jhol

Recipe courtesy Rene Chaudhuri

The methi shaak (fenugreek greens) was sitting around in the fridge for a couple of days and most of it turned yellow, so this photograph does not do full justice to the recipe. Also, I didn't have enough fish so I added an oriental eggplant and russet potato. This was delicious, regardless of any drawbacks or deficiencies!

Ingredients: 

½ kg. (1 lb.) rohu fish
2 bundles coriander leaves, washed & roughly chopped
2 bundles methi leaves, washed & roughly chopped
3 tomatoes, chopped
2-3 green chillies, chopped
2-3 green chillies, slit at stem end
4-5 cloves garlic, chopped
1 tsp. turmeric powder
1 Tbsp. chilli powder
1 Tbsp. coriander powder
1 cup mustard oil
salt to taste

Method:

1. Set aside some coriander leaves, slit green chillies and 1 Tbsp. mustard oil for garnishing. 
2. Cut fish into large pieces, rub in turmeric & salt, and set aside to marinate for 1 – 1 ½ hours. 
3. Heat the oil in a kadai. 
4. Add garlic pieces and fry until light brown.
5. Save some coriander leaves and slit green chillies for garnishing. 
6. Add methi and coriander leaves and fry until it changes colour. 
7. Add tomatoes and fry for some more time. 
8. Add remaining ingredients and finally the fish pieces. 
9. Slowly turn them over from time to time. 
10. Sprinkle a little water, cover and cook on a slow fire.
11. Garnish with reserved coriander leaves, slit green chillies, mustard oil and serve with steamed Basmati rice.