Mulo Telapiah

Mulo Telapiah Recipe - A Delicious Tilapia Dish with Indian Spices

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Mulo Telapiah is a delicious and flavorful Bengali fish curry made with tilapia and turnips. This dish is a perfect blend of spices and vegetables that create a unique and satisfying meal.

History

Mulo Telapiah has its roots in Bengali cuisine, where fish is a staple ingredient in many dishes. The combination of tilapia and turnips in this recipe is a traditional and popular choice among Bengali households.

Ingredients

4 medium pieces of fish (preferably tilapia)
3 radishes (or turnips)
2 onions
2 tomatoes
6 spring onions
salt
red chili powder
turmeric powder
coriander seed powder (dhania)
cumin powder (jeera)
coriander leaves
oil

How to prepare

Marinate the fish pieces with salt and turmeric powder for fifteen minutes, then lightly fry them in oil.
Remove and set aside.
In the same oil, add diced onions and stir until golden.
Then add sliced radish.
Add more salt, turmeric, and chili powder, and stir for ten minutes.
Add the fish, finely chopped tomatoes, julienned spring onion shoots, coriander powder, and cumin powder.
Add half a cup of water and simmer with the lid on until the water has dried up.
Tear the coriander leaves by hand and sprinkle them over the dish.
Remove from heat and garnish with a spring of spring onion and a few radish slices on top.
Can be served as either a starter or a main dish.

Variations

Substitute tilapia with any other white fish like cod or haddock.
Add vegetables like carrots or potatoes for extra flavor and texture.

Cooking Tips & Tricks

Make sure to marinate the fish with salt and turmeric powder to enhance the flavor.

- Fry the fish lightly to retain its moisture and texture.

- Stir the onions and turnips until they are golden brown to bring out their natural sweetness.

- Add the spices gradually to build layers of flavor in the dish.

Serving Suggestions

Serve Mulo Telapiah with steamed rice or roti for a complete meal.

Cooking Techniques

Marinate the fish for added flavor.

- Simmer the curry with the lid on to allow the flavors to meld together.

Ingredient Substitutions

Use any white fish fillets instead of tilapia.

- Substitute turnips with potatoes or carrots.

Make Ahead Tips

You can marinate the fish and prepare the vegetables ahead of time to save time on the day of cooking.

Presentation Ideas

Garnish the dish with fresh coriander leaves and spring onion shoots for a vibrant and appetizing look.

Pairing Recommendations

Mulo Telapiah pairs well with a side of cucumber raita or a fresh green salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 8g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Mulo Telapiah is rich in Vitamin C, Vitamin A, Iron, and Potassium.

Alergens

Contains fish and may contain traces of nuts.

Summary

Mulo Telapiah is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Mulo Telapiah is a flavorful and nutritious Bengali fish curry that is sure to impress your family and friends. With the perfect blend of spices and vegetables, this dish is a must-try for any seafood lover.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a chilly winter morning, and I had just finished my morning chores when I decided to pay a visit to my dear friend, Mrs. Patel. Mrs. Patel was renowned in our neighborhood for her culinary skills, and I always loved spending time in her kitchen, watching her cook up delicious dishes.

As I entered Mrs. Patel's kitchen, I was greeted by the warm aromas of spices and herbs that filled the air. I could see her bustling around the kitchen, chopping vegetables and marinating meats. I settled down at the table, eager to learn something new from her.

"Good morning, dear! I'm glad you could make it," Mrs. Patel said with a smile as she set a steaming cup of chai in front of me. "Today, I'm going to teach you how to make a traditional Bengali dish called Mulo Telapiah. It's a simple yet flavorful fish curry that my grandmother used to make."

I listened attentively as Mrs. Patel began to explain the recipe to me. She started by heating some mustard oil in a pan and adding a mixture of mustard seeds, fenugreek seeds, and cumin seeds. The spices sizzled and popped, releasing their aromatic flavors into the oil.

Next, Mrs. Patel added a paste made from green chilies, ginger, and garlic, which added a fiery kick to the dish. She then tossed in some thinly sliced onions and let them caramelize until they were golden brown and fragrant.

As she added the fish to the pan, Mrs. Patel explained that the key to a good Mulo Telapiah lies in the freshness of the fish. She preferred using rohu or catla fish for this dish, as their firm flesh held up well in the spicy gravy.

I watched in awe as Mrs. Patel added a dash of turmeric, coriander powder, and red chili powder to the pan, creating a vibrant red sauce that coated the fish pieces. She then poured in some water and let the curry simmer gently until the fish was cooked through.

Finally, Mrs. Patel garnished the dish with fresh coriander leaves and a squeeze of lemon juice, giving it a bright and tangy finish. The Mulo Telapiah looked and smelled absolutely divine, and I couldn't wait to taste it.

As I took my first bite of the dish, I was transported back to my childhood, sitting at my grandmother's kitchen table and savoring her delicious home-cooked meals. The flavors of the mustard oil, spices, and fresh fish melded together beautifully, creating a dish that was both comforting and exhilarating.

From that day on, I made Mulo Telapiah a regular feature on my family's dinner table. It became a favorite among my children and grandchildren, who would always ask for seconds whenever I made it.

Over the years, I have made some tweaks and adjustments to the recipe, adding my own personal touch to it. I have experimented with different types of fish, spices, and seasonings, creating new variations of the traditional dish.

But no matter how many times I make it, the memory of learning to cook Mulo Telapiah from Mrs. Patel will always hold a special place in my heart. It was a moment of connection and bonding between two friends, sharing a love for food and tradition.

As I sit here reminiscing about that day, I can't help but feel grateful for the culinary journey that has brought me so much joy and fulfillment. Cooking has always been my passion, and I am grateful for all the recipes and techniques that I have learned from the wonderful people in my life.

And so, I will continue to cook and share my love for food with others, passing down the recipes and traditions that have been handed down to me. For food is not just sustenance, but a form of art and expression that brings people together and creates lasting memories. And for that, I am truly thankful.