Tag: Bangladeshi
Bangladeshi Beef Curry
Bangladeshi Beef Curry
Beef bhuna is a commonly eaten curry in Bangladesh. The curry is fairly spicy; getting it’s heat from bird’s eye chilies and cayenne pepper. You can use any type of beef cut that’s good for simmering for a long period of time, including chuck, arm, bottom round, or short ribs. The curry is always served with basmati rice and naan or roti.
Ingredients
- 3 tbsp vegetable oil
- 1 medium onion finely chopped
- 6 garlic cloves minced
- 5 bird’s eye green chilies finely
- 1 tbsp ginger finely minced
- 1 cinnamon stick
- 3 green cardamom pods
- 3 whole cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 cup water
- 2 lbs chuck roast cut into 1” cubes
- salt to taste
Garnish
- cilantro chopped
- green onions chopped
Instructions
- Heat up the oil in a large saucepan over medium heat. Sauté the onions for 15 minutes until golden brown. Add in the garlic, chilies, and ginger and sauté for 2 minutes.
- Addin the cinnamon stick, cardamom pods, and cloves. Sauté for 2 minutes. Pour in the water, cumin, coriander, turmeric, garlic powder, and cayenne.
- Add in the cubed beef. Cover and simmer over medium heat for 90 minutes.
Shorshe Salmon Curry
Shorshe Salmon Curry
Shorshe curry is commonly eaten in Bangladeshi cuisine. The fish of choice in this spicy mustard based curry is the ilish fish, which is the national fish of Bangladesh. Being similar in flavor to herring and chad, the ilish fish has a high amount of omega 3 fatty acid. But being in the U.S., it is nearly impossible to find. I used a fillet of farm raised salmon as a substitute. This curry is very simple to prepare; ready in 20 minutes from start to finish. Serve the shorshe salmon with steamed basmati rice.
Ingredients
- 8 oz salmon fillet
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/4 tsp sea salt
- 1 garlic clove thinly sliced
- 1 shallot thinly sliced
- 2 tbsp olive oil
- 1 green chili slit in half
- 1/2 tsp brown mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
Shorshe Sauce
- 1 tbsp ground mustard
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1/2 cup coconut milk
Instructions
- Mix together all of the sauce ingredients. Set aside.
- Season the salmon fillet with turmeric, cayenne, and sea salt. Set aside.
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the mustard seeds for 1 minute, followed by the cumin and fennel seeds for another 30 seconds.
- Add in the garlic and shallots. Sauté for 2 minutes.
- Pour in the shorshe sauce. Simmer for 1 minute.
- Place the salmon fillet in the sauce. Reduce the heat to medium low. Simmer for 10 minutes until the fillet is cooked through, basting with the sauce every few minutes.
- Half way through the cooking time, add in the green chili. Add a couple tbsps of water at a time if the sauce gets too thick.
Bangladeshi Fried Rice
Bangladeshi Fried Rice
While this looks simple and basic, and it is, it’s honestly one of the best fried rice recipes that I’ve eaten. With rice being the main staple in Bangladesh, it is eaten with every meal, including breakfast. Add in vegetables, chicken, or sausage to the rice to make this a main course.
Ingredients
- 1/4 cup vegetable oil
- 6 dried red chilies
- 1 large white onion sliced
- 3 large eggs beaten
- 3 cups day old cooked rice
- 2 tsp salt
- 1/4 cup cilantro chopped
Instructions
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Sauté the dried chilies for 1 minute. Remove from the pan and save.
- Add in the onions. Cook for 6-8 minutes until browned.
- Salt the onions.
- Add in the eggs to one side of the pan and scramble.
- Add in the rice, making sure to break up all of the clumps. Fry for 5 minutes.
- Turn off the heat. Stir in the cilantro and the fried red chilies.
