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Bangladesh Curry
Bangladesh Curry
(heat 3/10)
This Bangladesh Curry contains fennel seeds and fenugreek leaves, as well as black cardamom and whole nigella and black mustard seeds to give it a very distinct taste. The tomato-based sauce needs a long slow cook to release the flavours, but the end result is incredibly versatile and works with all meat and vegetables.
Serves: 4-6
(heat 3/10)
This Bangladesh Curry contains fennel seeds and fenugreek leaves, as well as black cardamom and whole nigella and black mustard seeds to give it a very distinct taste. The tomato-based sauce needs a long slow cook to release the flavours, but the end result is incredibly versatile and works with all meat and vegetables.
Serves: 4-6
Spice Mix Ingredients: black mustard seeds, coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, nigella seeds, salt, rice, dried chillies, fenugreek leaves, black cardamom
Allergens: see ingredients in bold
Ingredients:
1 packet Bangladesh curry mix (recipe card included)
3 tbsp vegetable oil
700g/1.5lb beef or lamb, cut into cubes, or whole skinless chicken thighs (on or off the bone)
300ml/1/2 pint ‘secret sauce’
1 can tomatoes, blended or chopped
small hot chillies, finely chopped (optional) or dried chilli flakes
250g potatoes (any variety) cooked and cut into bite-sized pieces
Handful of fresh coriander, to serve
Recipe:
Heat the oil and fry the spice mix (and optional chillies) until fragrant.
Add the meat and brown all over.
Add the ‘secret sauce’ and the can of tomatoes, bring to the boil, cover and simmer for an hour. This can be done the day before and left to cool. At this point the chicken, if using, will be cooked but lamb or beef will need longer.
Reheat the curry if necessary and cook gently until the meat is tender. Add a little more water if you feel it is too dry.
Add the potatoes about 15 minutes before serving.
Serve with rice and flatbread, and sprinkled with the coriander.
Cook's Notes:
To make a vegetarian curry: fry the spices in a little oil and add the ‘secret sauce’ and tomatoes. Bring to the boil and simmer for an hour before adding the veg. Try chickpeas, courgette, bell peppers, sweet potato or virtually any other firm veg. Cook for about 25 minutes or until tender.
You can use this blend to cook a delicious Chicken Sag Curry. Use 700g of chopped raw chicken, 300g potatoes, peeled and cut into 2cm cubes and boiled until just about cooked. When the sauce is thoroughly cooked as above (no: 3), add the raw chicken and potatoes and cook for about 15 minutes. Stir in the spinach when the chicken is cooked and serve when wilted.
Make a delicious mushroom bhaji curry by making up the sauce as above. Slice and gently fry a medium onion in 1 tbsp oil, slice 500g mushrooms and add to the onion, then add the sauce and simmer for half an hour.
