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Monday, April 03, 2006



GOIN' BACK TO MY ROOTS

I am uncertain why but, at the moment, I seem to be craving the food from my father's home in Calcutta.

Tonight, I made two dishes. A simple Bengali chicken in a rich spicy gravy and a dish we call Chingri Bhaddakopir Ghonto, a dish made with cabbage and shrimp.

For those who may be interested, here are the recipes

BENGALI CHICKEN

INGREDIENTS
Chicken thighs and drumsticks ( skinned )

1 onion chopped

Ginger garlic paste ( made by whizzing up chopped ginger and garlic in the blender with a little salt and water)

2 green chilli minced

1 cinnamon stick
1 bayleaf
2 green cardamon pods
2 cloves

1 tsp turmeric
1 tsp chilli powder
1 tsp ginger powder
1 tsp ground cumin
1 tsp ground corriander
1/2 tsp salt
1/2 tsp sugar

METHOD
Put 2 tblespoons of oil in a pan.

Fry the whole spices until they begin to pop

Fry the onions, chilli and garlic/ginger until the onions are soft and golden

Add the ground spices and salt/sugar and fry for a few minutes until the oil begins to split. If it sticks, add a little water.

Add the chicken pieces and toss in the onions and spice mixture.

Add about 2 pints of water, bring to the boil and simmer until the chicken is done and the sauce is reduced to a thick, fiery gravy.


CHINGRI BHADDAKOPIR GHONTO ( Bengali cabbage with shrimp )

INGREDIENTS
1 white cabbage shredded

1 onion chopped

2 chopped green chillis

Ginger garlic paste

1 tsp turmeric
1 tsp ginger
1 tsp hot chilli powder
1/2 tsp salt

2 cups peeled small shrimp
1 cups large peeled shrimp

METHOD
Put two tblespoons of oil in a pan and fry the onion, chilli and ginger garlic paste until it is golden.

Add the ground spices and cook for a few minutes to remove the rawness. Add a little water if it sticks

Add the shredded cabbage and stir well into the onions so the cabbage takes on the colour of the turmeric.

Cook over a gentle heat for 1 1/2-2hrs so the cabbage begins to caramelise ( in Calcutta they almost overcook the cabbage deliberately over a long period to really get the sweetness out)

Add the small shrimp and stir in and cook gently for a few minutes so they cook and take on the colour

Before serving, stir in the large shrimp unti they are warmed through.

Before serving, squeeze the juice of a lime over the dish

Enjoy. I certainly did
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4 Comments:

Anonymous Bapi said...

Bloody marvellous, I love chignri bhadda kopir gonto. :)

Rosie is down in the smoke on business this week and I will be joining her for a night- sans Hugo next week.

Be good to meet up if possible.

Monday, April 03, 2006 10:35:00 pm  
Anonymous Anny said...

Looks marvellous!

Tuesday, April 04, 2006 9:32:00 am  
Anonymous SamanthaF said...

Simon, would this recipe be good for Mutton?

Sunday, October 01, 2006 3:33:00 pm  
Blogger Hermano 2 said...

If using left over mutton, reduce the sauce first until it is almost the end thickness and then simply warm the mutton chunks through

If using raw mutton, you will need a longer cooking time to make sure the meat is tender and the sauce is reduced. You can keep topping up the pan with a little water and reducing until the meat is cooked. In many ways this is better as it really intensifies the flavour

Sunday, October 01, 2006 6:35:00 pm  

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