This mutton curry is very traditional in every home of Bangladesh. This village-style recipe consists of very common spices avoiding use of a lot of spices for easy and fast cooking.
I love my Kormas. Most of all I love Bangladeshi Kormas, which tend to be lightly spiced but heavily flavored. We do not put a lot of heavy cream like the Indian version but prefer onions and ghee to give the creaminess. I came across this recipe in the New York Times via Shama Mubdi. This […]
Okay so this isn’t a traditional Bangladeshi dish, but given our love for everything deep fried, it is a welcome addition to my table anytime, at the dinner table or as a snack.
This may just be the tastiest chicken dish I’ve ever cooked. Yes, this is high praise, even if I’m saying it myself. Kosha is a semi-dry curry, where the chicken is cooked slowly with the spices over a long period of time. I consider this manual slow cooking. While labor intensive, the final product is […]
This is a variation of similar recipes you might see elsewhere that uses panch phoron (the Bengali five spice mix). I’ve simplified this recipe to use only three instead of the five and perhaps I should trademark my teen phoron (three spice mix) for posterity. Ingredients 1/2 head of cabbage shredded thinly 2 tbsp ghee […]
This is a great family favorite. Loved by both my wife and me. In fact, the recipe credit goes to her for having been able to replicate the recipe and taste that had become on of your go to orders and good tandoori restaurants. And this is an easy one to do too. Ingredients One […]
Recipe by Bangali Baburchi
