MasterChef Australia: Kishwar gives a twist to classic ‘Bhapa Mach’ dish

Popular reality TV contestant Kishwar Chowdhury has started to experiment with wholesome Bengali delicacies to provide unique dishes in the competition. 

Kishwar reinvented the classic "Bhapa Mach" by giving it a unique twist in a tantalising broth. 

The Masterchef contestant made the poached Murray Cod tail shank in Ginger and Tomato broth with tomato confit, fried leeks, and caraway dust. 

In an Instagram post, Kishwar talked about the classic Bhapa fish and how she finally got the chance to cook it. 

"Poached Murray Cod Tail Shank in Ginger and Tomato broth with Confit Tomatoes, Fried Leeks and Caraway Dust // After I cook, I usually run all the technical elements I've cooked through my head. By the time I'm walking to the judges, I'm calling it a soup. Anyone else feel that way? On a separate note, my tail shank is completely under cooked, and I get a chance to make my Bhapa Cod," Kishwar wrote. 

Earlier on, she reimagined the classic roshogulla dish by making ricotta balls poached in orange blossom syrup, bay and vanilla creme legere, saffron glass and candied orange rind at the Masterchef house. 

Kishwar has become quite a known face in both Bangladesh and India by making quintessential Bengali cuisines. She made Bangladeshi comfort food khichuri (rice and lentil dish) and mach bhaja (pan-seared spiced bream). And then popular local snacks phuchka and chotpoti. 

Previously, Kishwar has cooked kala bhuna following her father's recipe and the traditional macher jhol using her mother's recipe.

A mother of two, Kishwar Chowdhury is pursuing her dream of becoming a cookbook author aiming to showcase recipes handed down by her mother Laila Chowdhury.