I’m going to remember or write down and remember the recipes from this week’s cooking. I liked the combination of spices in Bangladeshi food.
| Chicken Khubani |
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Love the flavors of this dish. It reminds me of one of the dishes I ate in Odessa that also combined prunes and meet. This recipe is somewhat modified from the original one I found on web.
Ingredients In a food processor grind tomatoes, ginger, and garlic. Set aside. Fry the onion on medium heat until translucent. Add the chicken and fry until lightly brown. Add all other ingredients except the chopped almonds and add 1/4 cup of water, bring to the boil, put a lid on and simmer for 10 minutes (chicken breast is not very tolerant to overcooking so the time should be adjusted accordingly). Take the lid off, turn heat on high and boil until the sauce thickens. Take out the cinnamon stick. Add the chopped almonds. |
| Prawn Curry |
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Ingredients 1 lb prawns, cleaned 1 tbsp of lemon juice 1 onion, chopped 1 small bunch spring onion leaves, cilantro leaves 2 tsp ginger-garlic paste 2 tomatoes, chopped 1/2 tsp chili powder 1 tsp turmeric 4 tbsp oil 2 tsp garam masala Salt to taste Marinate prawns in lemon juice. Set aside. Heat oil in a pan. Add green chilies, onions and fry until brown. Add ginger-garlic paste, spring onion leaves, cilantro and fry for some more minutes. Then add tomatoes, prawns and cook until they are done. Add salt, chili powder, garam masala and fry for 5 minutes. Garnish with cilantro leaves. |