Traditional Bengali Thali: Fish Curry, Prawn Curry, Cabbage Sabzi, Dal, and Potato Fry

Step 1: Prepare Cabbage and Potatoes

Cut the cabbage into quarters using a traditional Indian knife (boti). Shred the cabbage into fine pieces and place them in a colander. Peel the potatoes with a peeler, then cut them into quarters using the boti. Chop the onions and add them to the colander with the potatoes.

Step 2: Wash Green Peas

Wash the green peas thoroughly under running water.

Step 3: Cook Cabbage Sabzi in Pressure Cooker

Heat 2 tablespoons of cooking oil in a pressure cooker. Add 1 bay leaf, 1 dry red chili, and 1/2 teaspoon of cumin seeds. Once fragrant, add the chopped potatoes and onions. Stir well. Add 1 teaspoon of turmeric powder and chopped tomatoes. Stir and cook for a few minutes. Add the green peas and 1 teaspoon of Kashmiri red chili powder, and 1/2 teaspoon of regular red chili powder. Stir everything together. Add the shredded cabbage. Add water and salt to taste. Close the pressure cooker and cook until the vegetables are tender.

Step 4: Prepare Prawns

In a bowl, add the prawns, 1/2 teaspoon of turmeric powder, and salt to taste. Mix well to coat the prawns.

Step 5: Fry Prawns

Heat 2 tablespoons of cooking oil in a pan. Add the marinated prawns and fry until they turn pink and are cooked through. Remove the fried prawns from the pan and set aside in a bowl.

Step 6: Prepare Prawn Curry Gravy

In the same pan with the remaining oil, add 1/2 teaspoon of Panch Phoron. Once it splutters, add the chopped onion and fry until golden brown. Add 1 tablespoon of ginger-garlic paste and cook until the raw smell disappears. Add 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of Kashmiri red chili powder, and 1/2 teaspoon of regular red chili powder. Add a splash of water to prevent burning and cook the masala until the oil separates. Add salt to taste and more water to create the gravy. Bring to a boil, then add the fried prawns. Simmer for a few minutes.

Step 7: Cook Dal

Wash 1 cup of yellow lentils (dal) thoroughly. Add the washed dal to a pressure cooker. Add water, 1/2 teaspoon of turmeric powder, and salt to taste. Close the pressure cooker and cook until the dal is soft and well-cooked. Once cooked, open the pressure cooker and transfer the dal to a serving bowl.

Step 8: Prepare Fish for Curry

In a bowl, add the fish pieces, 1/2 teaspoon of turmeric powder, and salt to taste. Mix well to coat the fish.

Step 9: Fry Fish

Heat 3 tablespoons of cooking oil in a pan. Add the marinated fish pieces and fry until golden brown on both sides. Remove the fried fish from the pan and set aside on a plate.

Step 10: Prepare Fish Curry Gravy

In the same pan with the remaining oil, add 1/2 teaspoon of Panch Phoron. Once it splutters, add the chopped onion and fry until golden brown. Add 1 tablespoon of ginger-garlic paste and cook until the raw smell disappears. Add 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of Kashmiri red chili powder, and 1/2 teaspoon of regular red chili powder. Add a splash of water to prevent burning and cook the masala until the oil separates. Add salt to taste and more water to create the gravy. Bring to a boil, then add the fried fish pieces. Simmer for a few minutes.

Step 11: Prepare Potato Fry (Aloo Bhaja)

Peel and grate 2 medium potatoes. Wash the grated potatoes thoroughly to remove excess starch. Squeeze out all the water from the grated potatoes. Heat 1/2 cup of cooking oil in a pan. Add the grated potatoes and fry until crispy and golden brown. Remove the potato fries and season with salt.

Step 12: Serve the Bengali Thali

Place a banana leaf on a plate. Serve a generous portion of steamed rice. Arrange the fish curry, prawn curry, cabbage sabzi, dal, and potato fry around the rice. Garnish with a lemon wedge. Enjoy your traditional Bengali Thali!

• Use fresh ingredients for the best flavor.

• Adjust spice levels according to your preference.

• Ensure potatoes are thoroughly dried before frying for crispiness.

• Substitute prawns with chicken for a different protein.

• Add other seasonal vegetables to the cabbage sabzi.

• Experiment with different types of fish for the curry.