Double Delight: Two Must-Try Recipes for Your Next Meal

Maccher Paturi: The Fish Whisperer

Maccher Paturi is a masterclass in subtle flavors, where the fish is the star, and the leaves are the supporting actors. It literally means “fish in leaf”.

Ingredients:

• 1 kg boneless fish fillet (Barramundi, Asian Sea Bass, Pomfret, or any boneless fish steak)
• 10g salt
• Banana leaves

For the Mustard Paste:

• 100g mustard seeds
• 15g green chilies
• 30g salt or as per your taste
• 3g turmeric
• 25g hung curd
• 50g mustard oil/ or any oil of your choice
• 8 slit green chilies

Preparation:

1. Pat your fish dry like it’s just come out of a swim. Paper towels are your best friends here.
2. Whip up the mustard marinade. Throw all the paste ingredients into a blender and let it rip. It’s like a spa treatment for your fish.
3. Give your fish a generous mustard coat. Think of it as fish fashion – yellow is the new black!
4. Grab some banana leaves and play origami. Cut them into 20cm squares and give them a quick tan on the pan. to make them more flexible, not crispy!
5. Time for fish wrapping! Place your mustard-clad fish on a leaf, add more marinade (because too much flavor said no one ever), a split green chili for kicks, and a drizzle of mustard oil for good measure.
6. Channel your inner gift wrapper and fold that leaf around the fish. Secure it with a string.
7. Steam your fish parcels for 10-15 minutes, or pan-fry for about 10. Either way, you’re minutes away from Flavor Town!
8. Remember, we’re not just cooking here – we’re creating edible, aromatic presents. Enjoy unwrapping!

The Magic of Flavors: Maccher Paturi is renowned for its complex flavor profile. The mustard seeds, poppy seeds, turmeric, and green chilies create a symphony of tastes that dance on the palate. Perhaps the most intriguing aspect is the banana leaf wrapper. As the fish cooks, the leaf imparts a subtle, unique flavor that elevates the dish to new heights.

Lemon Pepper Chicken: A Symphony of Flavours

In a world where citrus and spice reign supreme, Lemon Pepper Chicken is the undisputed king. This French-Italian-American fusion dish with its zesty lemon juice, coarse black pepper, and aromatic spices is always a favorite. The result is a dish that will leave you wanting more – tender chicken, flavorful sauce, and a hint of elegance.

Ingredients:

• Chicken: 500 gms-1 kg, small pieces with bones (Make a few slits in the chicken so that the flavors can seep through).

For Marination:

• Salt: 1 tsp. or as per your taste
• Crushed Pepper: 1 tsp. (coarse granules)
• Lemon Juice: 2 tsp.
• Thick Whisked Curd/Yogurt: 2 tbsp.
• Ginger Garlic Paste: 1.5 tsp.

Whole Spices:

• Green Cardamom: 3
• Cloves: 3
• Cinnamon: 2
• Black Peppercorns: 10 (crushed)

Other Ingredients:

• Whisked Curd/Plain Yogurt: 4 tbsp.
• Crushed Pepper: 1/4 tsp.
• Green Chillies: 4, slit
• Garam Masala Powder: 1/4 tsp.
• Oil: 3 tbsp.
• Butter: 1 tbsp. (dollop)
• Coriander Leaves: 1 tbsp., finely chopped

Preparation:

1. Crush the black peppercorns.
2. Marinate the chicken with salt, crushed pepper, lemon juice, curd/yogurt, and ginger garlic paste. Mix well and set aside for 1 hour.
3. Whisk the extra curd/yogurt.
4. Slit the green chilies and finely chop the coriander leaves.

Cooking Instructions:

1. Heat oil and butter in a flat pan. Add the whole spices (green cardamom, cloves, cinnamon, black peppercorns).
2. Once the spices start to splutter, add the marinated chicken. Fry on high heat for 1 minute.
3. Flip the chicken pieces and continue frying on high heat for another 2-3 minutes, turning occasionally.
4. Add the remaining marinade. Fry the chicken on medium heat for 5 minutes, turning occasionally, until evenly browned.
5. Reduce heat to low. Add whisked curd/yogurt, 1/4 tsp. crushed pepper, and slit green chilies. Mix well.
6. Cover and cook on low heat for 15 minutes, stirring and flipping after 10 minutes. Cook until the liquid is nearly dried and the chicken is tender.
7. Add garam masala powder. Mix well and cook for an additional 5 minutes, until the chicken is nicely browned.
8. Garnish with finely chopped coriander leaves and serve hot.

If you’re looking for a way to serve it, here are a few ideas:

• Rice: Pair with rice to soak up the flavourful sauce.
• Vegetables: Serve with steamed or sautéed vegetables for a balanced meal.
• Salad: A fresh green salad can complement the spiced chicken and add some crunch.

Feel free to adjust the spice levels!

Lemon pepper chicken is the epitome of effortless elegance. This one-pan wonder comes together in just 20 minutes, making it a weeknight superstar or a perfect impromptu feast. The harmonious blend of tangy lemon and fiery pepper creates a symphony of flavor that dances on your taste buds. Coupled with the tender, juicy chicken, it’s a dish that promises to leave you craving for more.

Saswati Pal is Cloud Kitchen Chef , Ex Teacher & Coordinator, Mom of two princesses, a traveler, foodie, artist.