Pish Pash (West Bengalese)

Updated at: Thu, 17 Aug 2023 05:05:13 GMT

Step 1

1. Add 2 tbsps of ghee to a warm pan; to this, add the pork and mixed masalas. Cover and let cook for about 20 minutes, or until the meat is tender.

Step 2

2. Meanwhile, in a deep pot, add 1 tbsp ghee and the whole spices. Cook until the mustard seeds begin to crackle.

Step 3

3. Add the onions, ginger–garlic paste, and tomatoes to the pot, and cook until the tomatoes are mushy, which should be around 7 to 10 minutes on high heat. If the pan gets dry, you can add some water (1–2 tbsps).

Step 4

4. Once the tomatoes are mushy, combine the rice and dal in the pot. Pour in the 3 cups of water, bring to boil, and then let it simmer, covered, for about 15 minutes, so that the rice and dal cook. If you have an older pan that’s prone to uneven heat distribution, be sure to mix the food gently so that it doesn’t stick to the bottom of the pan.

Step 5

5. The rice and dal should have a sticky, risotto-like texture; once you achieve this, you can add the cooked pork to the pish pash and mix well.

Step 6

6. Add salt to taste, coriander to garnish, and serve hot!

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