In the second episode of Pasher Barir Ranna with @SalmaTheChef, Salma cooks a spicy liver "kosha"—a style of cooking where the meat is slowly braised, leaving a thick sauce in the end that coats the meat (liver in this case).
Salma learnt this recipe from her mother-in-law.
This recipe can be cooked with any liver—red meat or poultry—but with poultry she advises scaling down the quantities of spices, and onion-ginger-garlic by about 20% of her recipe. The cooking time for chicken/duck liver will also be lower.
What sets this "mete" or liver kosha apart from a Bengali "mete chochchori" is the absence of potatoes, and the addition of roasted cumin–coriander powder. Salma also chooses to not heat the mustard oil to smoking in order to preserve the pungent mustardy flavours of the oil in the dish. It really lends this liver curry a distinct flavour.
Salma most commonly serves this with plain boiled rice. But the leftovers can also be eaten with rooti.
✍🏽 Written recipe: www.bongeats.com/recipe/mete-kosha
🧐 Watch this video in Bangla: [ Ссылка ]
🎵 Music: "Barir pashe arshi nagar" originally composed by Lalon Fakir in the 1800s.
- Re-arranged and recorded for Bong Eats by
- Diptanshu Roy @dolinman (mandolin)
- @TarishiMukherjee (vocals)
- Abhijit Kundu (guitar)
- Nilesh Banerjee (drums)
