Shorshe Narkol diye Machi Paratha

 Shorshe Narkol diye Machi Paratha is a delectable Bengali dish that combines the rich flavors of mustard seeds (shorshe), coconut (narkol), and fish (machi) with the comforting goodness of paratha, a popular Indian flatbread. This dish is a celebration of the coastal and culinary traditions of Bengal, where fish is a staple and mustard and coconut are essential ingredients in many dishes.

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The history of this dish can be traced back to the vibrant culture of West Bengal, India, where the abundant rivers and estuaries provide an ideal environment for a variety of freshwater and saltwater fish. Bengali cuisine is renowned for its use of mustard seeds, which are ground into a paste and used as a base for many gravies and sauces. Coconut, another key ingredient, adds a subtle sweetness and creaminess to the dish.

Shorshe Narkol diye Machi Paratha is a delicious fusion of flavors and textures, offering a spicy kick from the mustard and a hint of sweetness from the coconut. It's a dish that reflects the creativity and culinary prowess of Bengali cuisine, where traditional recipes are often adapted and transformed into new and exciting dishes.

Recipe for Shorshe Narkol diye Machi Paratha:

Ingredients:

For the Fish Filling:

• 250 grams of boneless fish fillets (such as hilsa, rohu, or catfish)
• 2 tablespoons mustard oil
• 2 tablespoons mustard seeds
• 2 tablespoons freshly grated coconut
• 2-3 green chilies, finely chopped
• 1 teaspoon turmeric powder
• Salt to taste

For the Paratha Dough:

• 2 cups whole wheat flour
• Water for kneading
• Salt to taste

For Cooking:

• Mustard oil or regular cooking oil
  
  
  

Instructions:

Preparing the Fish Filling:

1. Begin by marinating the fish fillets with turmeric powder and a pinch of salt. Allow them to sit for 15-20 minutes.

2. While the fish is marinating, prepare the mustard paste. Grind the mustard seeds with a little water to make a smooth paste.

3. Heat mustard oil in a pan and add the mustard paste. Cook on low heat until the raw smell disappears, and the oil starts to separate.

4. Add the grated coconut and chopped green chilies to the mustard paste. Sauté for a few minutes until the coconut turns slightly golden.

5. Now, add the marinated fish fillets to the pan. Cook them on medium heat until they are fully cooked and the mustard-coconut mixture coats the fish. Be careful not to overcook the fish; it should remain tender.

Preparing the Paratha Dough:

1. In a mixing bowl, combine the whole wheat flour, a pinch of salt, and enough water to make a soft, pliable dough. Knead the dough for about 5 minutes until it becomes smooth. Cover it and let it rest for 15-20 minutes.

Making the Parathas:

1. Divide the rested dough into small, equal-sized balls.

2. Roll out each ball into a small disc, similar to a chapati or tortilla.

3. Place a spoonful of the prepared fish filling in the center of one disc.

4. Cover the filling with another disc and seal the edges carefully by pressing them together.

5. Roll out the stuffed paratha gently, ensuring the filling is evenly distributed and the paratha is not too thin.

Cooking the Parathas:

1. Heat a griddle or a flat pan over medium-high heat.

2. Place the stuffed paratha on the hot griddle and cook on both sides until it becomes golden brown, applying a little oil or ghee on each side.

3. Continue cooking all the parathas in the same way.

Serving:

Serve Shorshe Narkol diye Machi Paratha hot with a side of yogurt, pickles, or a simple salad. Enjoy the harmonious blend of flavors and textures in this delightful Bengali dish!