Sneha's Recipe: Bangladesh

Goalondo Chicken Curry is also know as a steamer curry or boatmen style chicken curry is a very rustic curry. more like a stew made with fresh cut chicken pieces with skin and just basic spices. This chicken curry used to be made by the Muslim boatmen on river routes. Since, there were very limited resources to make the chicken curry in boat/steamer, this usually made with freshly chopped ingredients. I added boiled eggs to the curry as it is mostly added by them. I made this in a traditional way using mustard oil and the curry tasted so good, that you won't get that smell of the oil while enjoying this curry. Do use mustard oil in this curry as it also gives a nutty flavor to the curry. Do not add any water while cooking the chicken. We had this with Bella Chara Porota, a fantastic combo.

The name Golando is got from 'Goalundo Ghat'. I believe in earlier years "If one went from Calcutta to Dacca the rail journey is broken at Goalundo and from there people continued their journey by steamer, hence, the name of this rustic chicken curry. You will love the flavor and taste of this curry.
Ingredients
500 gm Chicken, Cut into Medium Sized Pieces

Grind to paste

3 Medium Onions - chopped
2" Piece Ginger - chopped
10 Cloves Garlic - chopped
5-6 Chopped Fresh Green or Red Chilies or according to taste

Other Ingredients
3/4 tsp Turmeric Powder
1 Curry Spoon Mustard Oil
Salt to taste
3 Quarter Boiled Eggs

1" Piece Ginger - cut into juliennes

2 Green Chillies - slit

Method

Clean and wash the chicken nicely, drain water completely and pat dry it with a kitchen towel.

In a bowl, combine chicken, ginger, garlic, onion and turmeric powder. Mix well. Set it aside for at least an hour.
In a another pan heat the mustard oil very well still it starts to release fumes/smoking hot ( this process will eliminate the smell of the oil) switch of the flame and let it cool for 2 -3 minutes. Now add the marinated chicken and stir over medium high heat for 5 minutes. Add salt to taste, give it a stir, cover, with a lid that you can add water on top, so that the chicken is cooked in its, own steam. Cook for about 25 - 30 minutes on low heat, stirring occasionally, till the chicken is tender. Stir occasionally, when the chicken is cooked, add the eggs, ginger juliennes, slit green chillies, give it a quick stir. Keep it on low flame for another 4 to 5 minutes. Turn off heat.

Serve Goalondo chicken curry with Bella Chara Porota or steamed rice.

Bella Chara Porota

A Bella Chara Porota is called Bella Chara since it's made without using a Belan /rolling pin. This process of making a porota is more like a pancake method only difference is that it puffs up like a porota. A particular technique is used to make this porota puff up. This porota is soft and puffy, made from all purpose flour. I, watched so many videos on you tube all their porota's puffed but mine, only one puffed a little. Nevertheless these tasted good with the curry and they were more like pancakes. They are good to enjoy for breakfast or with non veg gravy.

Makes 6 -7 Porota's depending on the size
Ingredients
1½ Cups Of All Purpose Flour
½ Tsp Salt or to taste
2 Tbsp of Oil
¾ - 1 Cup Water
½ Cup Milk

Method

Mix the oil, salt and flour well till it forms bread crumbs then add the water, milk and whisk well to make a thin flowing lump free batter, cover it and keep aside for 5 to 10 minutes .
In the meantime

Heat a non stick pan on medium low heat till it is hot, brush a little oil on the pan and wipe it clean with a tissue.

Pour a ladle full of batter on to the pan

let it cook till bubbles appear on top

flip it and let it cook for 2 minutes,

then spread oil on all sides

let is cook on medium high flame by pressing the sides with a spatula on all sides and keep turning,

flipping till nice golden brown spots and it start to puff. After every porota, wipe the pan clean with a kitchen towel so that the pan is clean of any traces of oil, then only add a fresh batch of batter.

Bella Chara Porota's are ready!!

Enjoy with this Bangladeshi Goalondo Chicken Curry.

Lables : Bangladesh, Breads, Chicken, Eat the World, Flatbread

Check out all the wonderful Bangladeshi dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Culinary Adventures with Camilla: Fulkopir Chop (Bangladeshi Cauliflower Fritters)

Pandemonium Noshery: Zafrani Pulao

Sneha’s Recipe: Goalondo Chicken Curry With Bella Chara Porota

Palatable Pastime: Jhal Muri (Spicy Puffed Rice Street Snack)

Making Miracles: Bangladeshi Chicken Korma

Kitchen Frau: Chingri Masala (Bangladeshi Prawn Curry)

Amy’s Cooking Adventures: Shemai (Sweet Vermicelli Pudding)

A Day in the LIfe on the Farm: Yogurt and Cilantro Marinated Chicken

Made this Chatpati Machli for lunch when my daughters friends visited us. Served this with steamed rice and the bowl was clean. This really delicious , not very spicy and quick to make. It's a Bangladeshi recipe.

Ingredients
500 Grams Boneless fish - cut into cubes- I used Surmai / Seer Fish
2 Tablespoon Lemon juice
6 Whole Button Red chilies
1/2 Teaspoon Turmeric powder
1/4 Cup Oil
1 Teaspoon Salt or to taste
1 Teaspoon Kalonji / Onion seeds
1 ½ Teaspoon Level Red Chili powder
1 Teaspoon Garlic paste
1 Cup Yogurt - beaten
4 Tablespoons Brown onion - powdered
2 Tablespoons Coriander leaves - chopped
Dry Grind to a coarse powder
1 Teaspoon Mustard seeds
8 Dried Red chilies
1/4 Teaspoon Fenugreek / Methi seeds
1 Tablespoon Coriander seeds
1 Teaspoon Heaped Fennel seeds
1 Teaspoon Cumin seeds

Method

Coarsely grind the cumin, fennel seeds, coriander seeds, fenugreek seeds, and mustard seeds, keep aside.

Apply salt to the fish and place it in water ,then wash it in fresh water and pat it dry. Then marinate fish with lemon juice and keep it aside for 30 minutes.

Heat oil, add whole red chilies, onion seeds, with garlic paste and fry then add 2 tablespoon water and add turmeric powder, chilly powder, salt, then the ground powder, yogurt, and fry well then add the fried onions and quarter cup water, fry well, Cover and cook till oil surfaces then add the fish and again cover and cook for 5 minutes, lastly add chopped coriander leaves. Serve with steamed rice.

Sending this to this month's Event for Fish Friday Foodies our · Host by Karen H Kerr and the theme is Asian Flavors. Thank you Karen for hosting this month's event.

Labels : Chatpati Machli, Surmai Fish, Seafood/Fish, Bangladesh, Fish Friday

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