Sharing an authentic recipe of Bangladesh with you!I got this recipe from Purna di.
Goalundo Ghat is a small town in Dhaka Division, Bangladesh, South Asia.
The “Goalondo-Narayanganj” was an overnight journey by steamer during British period and the Muslim Boatman’s used to prepare
this basic chicken curry for their need which was somehow got popularized between the travellers also and now it’s a popular
recipe of Bengali cuisine .
The main key ingredients are fresh chicken(frozen one cant do the justice!) along with lots of roughly chopped onion,hot red
chilies and freshly chopped ginger & garlic!
I will suggest not to use ginger-garlic paste!
Many online foodblogs claimed that shrimp paste is a must for this dish.
But my personal view is that it was difficult for those poor boatmen to procure that complicated method of cooking with
limited accessibility of raw materials during that much hectic journey!
So go ahead with this simple yet delicious recipe to give a treat to your taste buds and enjoy a very unique rustic and sharp flavour of this chicken curry!
Ingredients:
Chicken: 600-750 gram
Onions: 6-7 coarsely chopped
Garlic: coarsely chopped: 3 tbsp
Ginger: coarsely chopped 2 tbsp
1 tsp turmeric
Red chillies: roughly chopped-please do not use chili powder
Salt to taste
Mustard oil: 3 tbsp
Method:
Marinate the chicken with all of the above for about 30 minutes; put it in a pan, sauté for about five minutes, and then cook on low heat, covered!
Please do not add water or any souring agent like tomato/curd/vinegar
Serve it with hot steamed rice!
Goalundo Ghat is a small town in Dhaka Division, Bangladesh, South Asia.
The “Goalondo-Narayanganj” was an overnight journey by steamer during British period and the Muslim Boatman’s used to prepare
this basic chicken curry for their need which was somehow got popularized between the travellers also and now it’s a popular
recipe of Bengali cuisine .
The main key ingredients are fresh chicken(frozen one cant do the justice!) along with lots of roughly chopped onion,hot red
chilies and freshly chopped ginger & garlic!
I will suggest not to use ginger-garlic paste!
Many online foodblogs claimed that shrimp paste is a must for this dish.
But my personal view is that it was difficult for those poor boatmen to procure that complicated method of cooking with
limited accessibility of raw materials during that much hectic journey!
So go ahead with this simple yet delicious recipe to give a treat to your taste buds and enjoy a very unique rustic and sharp flavour of this chicken curry!
Ingredients:
Chicken: 600-750 gram
Onions: 6-7 coarsely chopped
Garlic: coarsely chopped: 3 tbsp
Ginger: coarsely chopped 2 tbsp
1 tsp turmeric
Red chillies: roughly chopped-please do not use chili powder
Salt to taste
Mustard oil: 3 tbsp
Method:
Marinate the chicken with all of the above for about 30 minutes; put it in a pan, sauté for about five minutes, and then cook on low heat, covered!
Please do not add water or any souring agent like tomato/curd/vinegar
Serve it with hot steamed rice!
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