Bangladesh recipes
Recipes from Bangladesh: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Aloo Bhorta: Bengali Spicy Mashed Potatoes
How to make Bangladeshi aloo bhorta (আলু ভর্তা) with potatoes and mustard oil: red onion, green chili, the heat for the aromatic oil, serving with rice and dal, storage, fixes, Bengali names, and substitutes.
Chingri Malai Curry: Bengali Prawns Simmered in Coconut Milk
Chingri malai curry is a Bengali prawn dish simmered in coconut milk. Covers quantities using shell-on prawns, canned coconut milk and turmeric, heat control that keeps the prawns from toughening, how to warm the sauce without splitting it, how to eat it with white rice, shopping substitutes, the local table context, and storage.
Ilish Bhuna: Bangladeshi Hilsa Fried in a Mustard-Oil Spice Sauce
A recipe for ilish bhuna, Bangladesh's hilsa curry, with notes for herring or mackerel. Covers handling mustard oil, heat that keeps a bony fish whole, reducing onion and tomato, the dish's place on the Bangladeshi table, and storage.
Begun Bhorta: Bengal's Fire-Roasted Eggplant Mash
Begun bhorta (বেগুন ভর্তা) from Bangladesh, made at home: the smoky char of roasted eggplant, mustard oil, red onion, how to handle green chilies, serving with rice and dal, storage, why it fails, and substitutions, all spelled out for both a broiler and a skillet.
Haleem: Bangladeshi Iftar Stew of Wheat, Lentils and Bone-In Beef
Bangladeshi haleem, a staple of iftar made by simmering cracked wheat, lentils and bone-in meat for a long time and finishing with fresh toppings. Covers the street food culture of Old Dhaka, how it differs from the Pakistani version, substitutes, heat control, storage, reheating, why it fails, and what to buy, so you don't get lost in the kitchen.
Kala Bhuna: Chittagong's Beef Fried Down Until Black
A recipe for kala bhuna, the beef dish of Chittagong (Chattogram) in southeastern Bangladesh, made with mustard oil, whole spices such as cardamom, cinnamon, cloves and star anise, fried onion and yogurt. It covers the meaning of the name, the mezban feast and Eid table, and how long the slow low-heat frying takes to go black.
Mughlai Paratha: Bengali Flatbread Wrapped Around Egg and Chicken
Mughlai paratha is a Bengali flatbread of thin wheat dough wrapped around an egg and minced chicken filling and fried until fragrant. Kolkata's cabin-restaurant tradition, the Bangladeshi style, a wrap that doesn't tear, heat control, a potato side, storage, fixes and regional variations.
Shorshe Ilish: Hilsa in Mustard Sauce, a Bangladeshi Bengali Fish Curry
How to make shorshe ilish, the Bangladeshi hilsa dish, at home. Tempering the heat of black and yellow mustard with water, building aroma with mustard oil, simmering the fish without breaking it, how mackerel compares as a substitute, regional tables, storage and handling the bones.