There’s nothing as delightful as having a house full of guests on a lazy Sunday morning. The tea kettle is perennially singing on the stove, conversations flow, old memories, sepia photographs, distant cousins, time comes to a stand-still.
And then the big Bengali brunch, the whole nine yards, shukto, dal, bhajas, veggies, of course fish, chicken or lamb, chutney, mishti doi and sweets.
I first cooked tel pona for one of these leisurely lunches and it met with roaring success. Quintessentially Bengali, the fish is slow cooked in a mustard-curd paste and finished with a dollop of coconut milk.
Don’t be alarmed by the name, the dish doesn’t float in a sea of oil. Try it, you shall not be disappointed 🙂