Have you ever had the opportunity to have authentic Potato Leaves in your state/place where you live? My maasi (aunt) lives in West Bengal, Kolkata and this time on my mom’s small request ,she genuinely ‘parceled’ potato leaves (aloo saag) plucked straight from her own farm where she grows all types of different leafy-vegetables on her own, that’s just because I wanted to have ‘Aloo Saag’ from Kolkata and she always sends homegrown leafy vegetables from her farm – sent especially for me since I love having greens on my plate. In Mumbai, we do not get to buy Aloo Saag , its unfortunately not available here and so this time we took this opportunity to blog this recipe and also make an exclusive video on this delicious recipe for you. Honestly, guys it shocks me to see that there’s hardly any recipe that you can find on the internet on ‘Aloo Saag” and most of the people misinterpret this recipe but here it is the most authentic recipe of ‘Potato Leaves- Aloo Saag’ you can ever find on the internet.
About this recipe, I can honestly say that this recipe is simply delicious and mouth watering. You know, If prawns are not cooked properly with the right amount of ingredients, it can really release a slightly unpleasant odour while eating that can leave some people unsatisfied and this applies to every meat and fish recipe that we usually cook but with this particular prawns recipe, I was quite surprised and happy on how it turned out. There was no unpleasant odour that gave me any bad experience, in fact, this prawns masala recipe turned out to be absolutely splendid, the masala was not so rich and well balanced. It was mildly spicy but that’s what made this dish so sumptuous.
meet hilsa (Ilish), the beloved fish that connects Bengali to its root every once a year. Despite its widespread popularity, fresh hilsa comes at a very high price due to its naturally oily texture and its rich, tender flesh. In fact, fresh hilsa can cost upto 1800-2000 rupees a kilo. Also, what’s the mark of a good catch? It says, “the more bones hilsa has, the tastier it is” but, then good luck with trying to remove the nearly-invisible bones that this fish has, its crazy seeing how Bengali’s are so patient with this particular fish that has gazillions of fish bones in it but then after all, at the end of everything it all comes down to its heavenly delicious taste that is cooked in mustard and curd paste that adds rich and the perfect sharp pungent flavor to your dish for your morning lunch while its drizzling outside . A very rich and popular Bengali recipe of cooking Hilsa is Bhapa Ilish when cooked with curd, green chilies, mustard oil and mustard seeds, its combined flavor adds a very powerful and strong pungent flavor and aroma which is so powerful that it can make your tummy thunder in hunger and make you forget all your pain while you enjoy relishing this cuisine on the dining table! No Kidding!
Bombil or Bombay Duck as the name says is not actually a duck; it is in fact, a very fleshy fish with soft bones that is found only in the waters around Mumbai. In fact, I have read somewhere on the internet that, there is a legendary story explaining this, when Lord Rama was building a bridge to Lanka, he sought the help of all the fish in the sea. All obliged, but for the stubborn little Bombil. In a fit of rage, Rama flung it aside, and it plopped into the seas near Mumbai. This also explained away the softness of its bones. Well, I have no idea if this is a true or not, but being a Bengali living in Mumbai since birth, I had to try this fish once in my lifetime and so I did! And it was such a delightful experience for me to savour this fish recipe with its juicy soft bones and tantalizing aroma. The soft bones of this fish won’t hurt it s almost easy to swallow them with plain white rice and dal.