Cut the meat into 1 inch cubes. Mix all the ingredients except potatoes with the meat and half of the oil. Cover the meat with an equal amounts of water and cook under medium heat. When the water has evaporated, stir fry the meat for about 10-15 minutes. Meanwhile, peel the potatoes, and cut them into large pieces. Fry the potatoes in the rest of the oil until they start turning brown. Add the potatoes to the meat and stir fry them a bit longer, making sure that the
potatoes and meat do not start breaking apart. After about 15 minutes, add a bit more water to dissolve the spices that may be sticking to the pot and cook covered in medium heat for another 10-15 minutes. When the potatoes are cooked, keep covered on low heat for another few minutes.
Prawn Curry
Ingredients
1 lb prawns
5 green chilies, chopped
2 onions, chopped
1 small bunch spring onion leaves, cilantro leaves
2 tsp ginger-garlic paste
2 tomatoes, chopped
2 tsp chili powder
1 tsp turmeric
4 tbsp oil
2 tsp garam masala
Salt to taste
Directions
Clean the prawns in salt water to avoid the smell of the prawns (if it bothers you..)
Heat oil in a pan. Add green chilies, onions and fry until brown.
Add ginger-garlic paste, spring onion leaves, cilantro and fry for some more minutes.
Then add tomatoes, prawns and cook until they are done.
Add salt, chili powder, garam masala and fry for 5 minutes.
Garnish with cilantro leaves.
Makher Taukari (Fish Curry)
Ingredients
Fish 1 lb
Red chili powder 1/2 tsp (or to taste)
Turmeric 1 tsp
Garlic 1 tsp
Oil 1/4 cup
Onion, diced 1/4 cup
Green chili 2 or 3
Salt 1 tsp
Tomatoes Optional
Cilantro, (chopped) Optional
Directions
Sitr fry onion in oil until translucent. Add garlic and stir fry until the garlic starts to turn brown. Add all the spices and stir fry for about 5 minutes. Add the fish and carefully fry each side for a 2-3 minutes. Add enough water to just barely cover the fish. Put in the green chili and tomatoes. Cook covered in medium heat until done. Add the chopped cilantro and keep covered for 5 minutes before serving.
Fish Dopeeaja
Ingredients
Fish (preferably small, cut into small pieces) 1 cup
Sliced onions: 1/2 cup
Chilli powder/paste (red) 1 tsp
Turmeric powder/paste 1 tsp
Onion paste 2 tbsp
Ginger paste 1/8 tsp
Pepper paste 1/4 tsp
Shredded dhania leaves (cilantro) personal taste
Onion leaves 2 tbsp
Oil 1/3 cup
Salt 1 tsp
Tomato (tomatoe for Dan Quayle) 2 medium
Directions
Works best with small fish. Out here in the land of non- Bangladeshi fish, try shrimp or any fresh-water fish cut into very small pieces. After heating the oil add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you don't burn the spices. (Include the onion paste) Add the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and cook at medium-hi heat. When the water has almost evaporated, add tomatoes, cilantro, and the onion leaves. Heat under low-medium heat till the oil starts to float.
You are done, now eat. :-)
Bhapa Ilish Patey (Fish)
(unedited)
Ingredients
Hilsa Fish - 600 gms
Turmeric Powder - 1 1/2 tsp
Salt - to taste
Mustard Seed Paste - 40 gms
Green Chilli Paste - 20 gms
Green Chilli Slit - 4 nos
Cream - 25 ml
Mustard Oil - 75 gms
Directions
Cut the hilsa fish into darnes and wash well in cold water.
Apply turmeric and salt on the fish and set aside for 20 minutes.
Blend together freshly ground fine mustard paste, green chilli paste, oil, cream and turmeric powder (1 tsp).
Dip the pieces of marinated fish in this masala and put in the steaming casserole of the pressure cooker.
Pour four cups of water in the cooker and bring to a boil. Adjust the steamer casserole and steam under simmering temperature for 8 minutes. Take off the fire and release the steam.
Serve hot with boiled rice garnished with slit green chillies.
(Serves - 4)
Fish in Mustard Oil
Serves: 4
Preparation time: 1 hour
Ingredients
1/2 kg fish, sliced
3 potatoes, sliced
2 onions, sliced
2 green chilies
1 tsp turmeric powder
1/2 cup coriander leaves, chopped
100 gms mustard oil, heated and cooled
Salt to taste
Directions
Mix the onions, potatoes, chilies, turmeric and salt with the fish. Put all these in a pan with the mustard oil and just enough water. Cook on a low heat, stirring carefully without breaking the potatoes and the fish slices. Cook gently until the fish is cooked and browned and when done, remove from heat. Garnish with chopped coriander leaves and serve hot.
Reshmi Kabab
Ingredients
2 lb boneless chicken
4 medium sized onions
2" ginger
8 cloves garlic
1 bunch of coriander (cilantro) leaves
1 tsp cummin (jeera) seeds
white pepper to taste (1 tsp.)
1 tsp garam masala
2 eggs
salt to taste
for garnish: lemon and spring onions
Directions
Mince the chicken.
Grind all ingredients together except eggs and salt.
Mix in the eggs and salt.
Shape into sausages, put on skewers and cook over charcoal fire or in rotisserie until tender.
Garnish with onions and lemon.
Tikya Kabab
Ingredients
1 oz (25 g) channa dhal, split
8 oz (225 g) fatless stewing steak
1 brown cardamom, ground
1/2 large onion, chopped
1 bay leaf
1 inch (2.5 cm) fresh ginger, chopped&
1/4 teaspoon black pepper,
1 large clove garlic, chopped
salt to taste
1/2 teaspoon paprika
ghee or oil
1/2 teaspoon garam masala
1 egg yolk
1/4 cup chopped fresh coriander or parsley
fine breadcrumbs
Directions
Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess
water. Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt
to taste. Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little*
water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and
dry. The next day, or when ready, add the egg yolk, and, if it doesn't hold together, add
gram flour to thicken or water to thin. Add fresh coriander or parsley. For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook
over charcoal (best), under the grill, or fry in a frying pan. For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.
Vindaloo
Ingredients
Meat 1 lb
Vinegar 2 tbsp
Coriander paste 1 tsp
Cumin paste 1/2 tsp
Turmeric 1 tsp
Mustard 1/2 tsp
Chili powder 2 tsp
Black pepper 1/2 tsp
Diced onions 1/4 cup
Diced garlic 1 tsp
Green chili 3
Salt 1 tsp
Oil 1/4 cup
Directions
In hot oil, stir fry the onions and garlic. Add the spices and vinegar and stir fry for 5 minutes in medium-high heat. Add the meat and cooked covered in medium heat until meat is tender. You might wish to evaporate excess water.
Chicken Makhani
Ingredients
2 pounds of (bony) chicken
1 cup yogurt (dahi)
1" piece of ginger
8 cloves garlic
2 tbs lime juice
4" stick of cinnamon
8 cloves
8 cardamoms
10 black peppercorns
1 tbs oil
2 1/4 pounds tomatoes
1 tsp. dried fenugreek leaves (optional)
1 tbs. white pepper powder (essential)
1 ounce cream (optional but recommended for a touch of
class)
1 !!pound!! butter. You can get away with 0.6 lb if 1 lb is too
much.
salt to taste
if you use yellow butter, then scale down the salt
accordingly. If you use white butter, then you will
need more salt.
coriander (cilantro): optional topping.
Directions
1.clean chicken and remove the skin
2.make a smooth paste of yogurt, garlic, ginger, lime juice,
cinnamon, cloves, cardamoms, peppercorns and the oil.
Marinate the chicken in this for 6 hours.
3.Bake the chicken in a preheated oven for 10 minutes at
250 F (130 C). Put it aside. It kind of makes sense to finish
steps 1-3 before starting step 4.
4.We need to get a tomato sauce. Cut tomatoes, put 'em in a
pan (no water) and boil. When the quantity has dropped by
half, strain through a fine sieve. What comes out of the sieve
is the tomato sauce. (This is hard work with a clumsy sieve).
5.Take a pan, start heating the sauce, add the butter. When
the butter is melted, add the white pepper powder, salt,
fenugreek leaves and cream.
6.Mix the chicken pieces into this sauce. You may like
chopped coriander (cilantro) as topping. Serve hot. This
works best with good rice (i.e. basmati).
Comments
If you don't like struggling with chicken bones, this recipe works
perfectly with boneless chicken. You need to estimate how much
boneless chicken to use: I guess 2 pounds of chicken is around
1.25 pounds of boneless chicken.
Fish Do-peAjA
Ingredients
Fish (preferably small, cut into small pieces) 1 cup if
Sliced onions: 1/2 cup
Chilli powder/paste (red) 1 tsp
Turmeric powder/paste 1 tsp
Onion paste 2 tbsp
Ginger paste 1/8 tsp
Pepper paste 1/4 tsp
Shredded dhania leaves (cilantro) personal taste
Onion leaves 2 tbsp
Oil 1/3 cup
Salt 1 tsp
Tomato (tomatoe for republicans) 2 medium
Directions
Works best with small fish. Out here in the land of non- Bangladeshi fish, try shrimp or any fresh-water fish cut into very small pieces.
After heating the oil add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you don't burn the spices. (Include the onion pastes)
Add the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and medium-hi heat.
When the water has almost evaporated, add tomatoes, cilantero, and the onion leaves. Heat under low-medium heat till the oil starts to float.
You are done, now eat. :-)
Comments
Among the fishes available in a typical grocery store, catfish is best suited for Do-peAjA. Shrimp is great too.
Rezala
Ingredients
750 g lamb/mutton/beef
500 g yoghurt
100 g ghee
100 g sliced onions
4 bay leaves
2 inch cinnamon stick
4 green cardamom pods
4 cloves
2 tsp garlic paste
2 tsp chilli powder
1 tsp sugar
Salt to taste
Directions
Heat ghee in a pan, add bay leaves, cloves, cinnamon and cardamoms, and sauté.
Add sliced onion and fry for a few minutes, add garlic paste and chilli powder and sauté.
Add mutton and fry for a few minutes.
Add salt and sugar to taste.
Gradually stir the yoghurt.
Put the lid on and leave to cook.
If water dries up add a little water.
Cook till water dries up and ghee comes on top
Serve hot with rice or parota.
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