Recipe – Bangladeshi Duck Curry

Bangladeshi Duck Curry

Bangladeshi Duck Curry

Ingredients:

• Serves 4-6
1 medium duck, cut into 16 pieces
3 onions, finely chopped
1 tbsp ginger-garlic paste (pound equal quantities of garlic and ginger with a little water)
1 tsp red chilli powder & 1 tsp ground cumin
1 tsp ground coriander & 1tsp curry powder
8-10 large cherry tomatoes, halved
2 tbsp finely chopped coriander & Salt as per taste

• For the garam masala paste

1 bay leaf & 10 black peppercorns
5 cm piece of cinnamon stick
6 green cardamom pods & 4 cloves
¼ tsp grated nutmeg & 1 blade of mace
2 garlic cloves, peeled & 1 tbsp vegetable oil

Method:

Blend or pound the ingredients for the garam masala with 50ml water to make a paste.
Set aside until required. Heat a non-stick pan and fry the duck over a high heat (you won’t need any oil as a lot of fat will come out of the duck during cooking). When the skin is browned but the meat is still pink, remove and set aside, reserving the fat. Brown the duck all over if you prefer it medium.

Heat 3tbsp of the reserved fat in a separate pan and sauté the onions to colour lightly. Add the ginger-garlic paste and sauté for 2-3min to cook out the raw flavours, then add the garam masala paste and some salt. Cook, stirring, for a further 3-4min or until fragrant.Add the ground spices and stir to mix. Pour in about 750ml water. Bring to the boil, then cook on a low heat until the sauce has thickened. Add the tomatoes and chopped coriander a few minutes from the end. Serve the sauce on plates, arranging the duck pieces on top and garnishing with a few salad leaves.

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Recipe of the Month – Hilsa Fish Korma

Hilsa Fish Korma Recipe

Recipe for Hilsa Fish Korma

Recipe for Hilsa Fish Korma

Ingredients:

• 1 kg hilsa
• 2 big onions
• 1 big piece of ginger
• 4 green chilies
• 1/4 tsp of sugar
• 200 gms of sour curds
• 1 tsp of turmeric powder
• 100 gms of mustard seeds
• Add salt & chili powder to taste

Method:

• Cut the fish into thin slices.
• Grind onions, ginger, chilies, sugar & mustard seeds to a fine and smooth paste and mix into the curds along with the rest of the above ingredients.
• Set aside for 1 hour, and then heat 4 tsp of mustard on a flat girdle or tawa to smoke, reduce heat and place 2 curd covered slices of fish.
• Cover the slices with a lid and cook over a slow fire till they turn dry, then uncover & fry till brown and crisp.
• Serve piping hot decorated with sprigs of coriander leaves.

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RECIPE OF THE MONTH – Murg Adraki

Bondhu - 9

Ingredients:
• 500 gm Boneless chicken pieces
• 50 gm Dry ginger powder
• 50gm Garlic ginger paste
• 4 Onions (chopped)
• 2 tsp Cinnamon powder
• 1 Lemon
• 3 tsp Coriander leaves
• 1/2 Cup mint leaves (chopped)
• Salt to taste
• 4 tbsp Cooking oil
• 2 tsp Chili powder Method
• Heat oil add onion and sauté till it turns golden brown.
• Add ginger garlic paste and chicken pieces.
• Sauté for 10 minutes. Add lemon juice, cinnamon powder, ginger powder, chili powder, salt to taste.
• Cook for 3 min.
• Garnish with fresh coriander and mint leaves.
• Serve hot.