September 22 · 2:00 PM
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Tender fish, cooked in fragrant spices with yougurt & mustard oil - this is the cornerstone of Bengali cooking. Finger lickingly light, savory and pairs excellently with white rice and Kaddu (pumpkin). Since we are heading into fall, we might as well add a pumpkin dish too :-).
Kaddu sabzi is a sweet and sour side with pumpkin & potato that we will also cook in mustard oil.
What to bring:
• Tilapia or Carp (or Rohu) fillets - 1 lb
• One pod garlic
• One red onion
• Yogurt - 1/2 lb
• One small pumpkin
• One small potato
• One knife & two 2 oz containers to take the food back in
• Cash $5 for class
Drink: Wine wise, this will pair very well with a chardonnay or if you like red, a very light pinot or syrah. A lovely mohito -- for sure ! Water is always good and in this case, a light flavored water will also do great.