Right after I started blogging, I came across a blog that was called Coffee and Crumpets. It caught my crumpets like no other. Belonging to generation of Indians whose grandparents served the British, albeit unhappily, we grand kids picked up a lot of their language, some of their habits and a few of their phrases. Like biscuits with tea is a commonplace thing in any Indian household. Similarly, tea and crumpets is not an unknown entity either, though now that has morphed into chai and samosa.
Crumpets with coffee? Now that was a fusion that screamed British American. With a name like Nazneen, I knew there had to be a little of subcontinent in the mix. Turns out I was right on all accounts. Nazneen cooks like a chef, bakes like a dream and writes like a pro, and she is one of those who you wait for every week. Check this Lemon Cremem Brulee that she posted at my blog a while ago:
Or this that she posted for Easter:
When she asked me to post something for her, I knew I wanted to make something authentic. Fish cooked in mustard sauce and wrapped in banana leaf jumped at me right away.
This is a very spicy, but a very healthy fish recipe that is true blue Bengali. For this post, I have a much milder version as I cooked it with Tilapia. But it’s equally delicious, and the homemade mustard sauce that is made from scratch makes this dish a delicacy to savor.
So over to my friend Nazneen, and her fabulous blog, for this delicate recipe of Sorshe Macher Paturi.