Monday 28 July 2014


"Niramish Narkol Mangsho" is a classic preparation from Bengal, the eastern region of India. The word "Niramish" refers to Vegetarian and "Mangsho" here means red meat that is preferably baby goat meat cooked with Narkol or 'Coconut' and finally immersed into coconut milk.

Now you must be wondering, it's a meat dish and also vegetarian at the same time. Am I kidding! Certainly not. We crazy bongs call it niramish or  vegetarian as this dish is cooked sans onion and garlic.. to be more precise no onion or garlic has been used in this recipe. But does the name really matter! To me what matters is the food and it's taste... I am a foodie, just like you ..:D

 The gravy base in this meat dish is formed from yoghurt/curd and coconut-cashew paste and then the sauce is made with coconut milk and added at the end.

Todays recipe is one of the signature recipe of my late maternal grandmother (Dida, we call in  Bengali) who was a remarkable cook. My grandma, the lady I always admired, for her strong willingness and determination. Although Ma, my mother was a silent praiser, dida and baba (my father) always appreciated my culinary attempts. No matter what. Irrespective of the look and the taste of the food cooked by me. It is hard to believe that all that love and affection is now missing in my life. This post is my tribute to her and i am so proud to share her classic recipe that I will cherish all my life.

Try this once and I promise this will leave you licking your fingers.I followed ma's (my mother's) instruction to the T. Make sure to use only baby goat for a dish like this.

All you need:

700-800 grams of baby goat
1/2 cup coconut grated
7-8 cashew nuts
3-4 tablespoon yogurt/curd
1 heaped tablespoon cumin seed  
1/2 tablespoon coriander powder
11/2" inch fresh ginger roughly chopped
1/4 tablespoon coriander powder
1/4 teaspoon of hing/asafoetida
1 teaspoon Turmeric powder
1 teaspoon Red Chilli Powder (more if you like)
2-3 Dried Red Chilli, broken into half
2-3 green cardamom pods
1 medium stick cinnamon
2-3 cloves
1 Tejpatta (bay leaf)
1 good size tomato grated (2 if using small ones)
1 can coconut milk( 400 ml)
Mustard oil for cooking and marination.
Grated coconut for garnishing

Step 1: Dry roast cumin seeds in a tawa or a skillet on medium heat. Taking care not to burn the seeds, when they turn fragrant just grind the seeds rolling them on a wooden base with a rolling pin. 

Step 2:To the blender add ginger, grated coconut, cashews, and yogurt. Make a smooth paste. If difficult to blend do add a little more yoghurt or just a little coconut milk.

Step 3: Rinse your meat pieces under very thin stream of running, lukewarm tap water. Scraping off any dirt with your fingers. Transfer them into a bowl.

Step 4: To Marinate add 2 tablespoon mustard oil and salt and nicely coat all over the meat. Add turmeric powder, chilli powder, coriander powder, ground cumin powder and the coconut cashew and ginger paste that you just made.

Marinate and set aside for a while. 1 hour at least is good to go. More the merrier.

Step 4(1): In a hot wok/pressure pan add 2 tablespoon of mustard oil, add tempering of hing (asafoetida), Dried Red Chilli, and add the marinated meat.

Step 4(2):Keep braising the meat on medium heat moving it with a ladle from the bottom of the pan upward coating the meat with the spices.Let it absorb the moisture from the marinade.

Step 4 (3) Add grated tomatoes. Cook for some more time. Cover and cook until it changes colour, and the juices from the tomatoes along with some fat is released on the sides (it wont be  a lot though,) once 
Flame should be medium.Once the meat and spices start getting a brownish hue like this :

Step 4(4) pour in the coconut milk, 
Step 4(5) bring it to boil, simmer and cover until the meat is cooked and ready to part with the bones.
You may also use a pressure cooker just as i did and cook until 2 whistles. 
Transfer into a serving bowl. Garnish with more grated coconut, and drizzle some more mustard oil for added zing.
Step 4 is shown in stages in the picture below:
Enjoy with some hot steaming rice or choice of bread. Best match is luchi or puris or paratha ... typical Bengali breads.

You may also replace the red chiilies with slit green chillies for tempering. And garnish with some more slit green chillies if you like at the end.  I have tried both and both ways this dish is outstanding in terms of flavour and taste. 

Enjoy this meaty vegetarian gourmet in a typical bong way and a have  a wonderful week a head.

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With deep care,

EAT as you LIKE..

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