Chingri Malai curry is a traditional curry originating from the Bengal region. It’s made with a base of coconut milk and prawns that are seasoned with garam masala spices and fried in ghee or mustard oil with onions, hot chili peppers, garlic-ginger paste, and turmeric.
If desired, red chili powder, cinnamon, sugar, and cardamom can be added to the curry in order to further enrich the flavors. The dish is cooked until the gravy becomes thick and creamy, and it is then served hot, usually with rice on the side. It is believed that this curry made its way to Bengali kitchens through contact with Malaysian traders, hence the name.
Murgh rezala is a traditional curry originating from East India, and it’s especially popular in Bengal. This aromatic and rich curry is usually made with a combination of chicken, dahi, oil, ghee, cashews, poppy seeds, ginger-garlic paste, cloves, cinnamon, cardamom, peppercorns, hot peppers, white pepper, salt, garam masala, milk, and saffron.
The cashews and poppy seeds are soaked in water and ground into a paste. The chicken is marinated in a mixture of yogurt, ginger, and garlic. The cloves, peppercorns, cinnamon, cardamom, and dried hot peppers are fried in ghee and oil, and the marinated chicken pieces are then added to the pan and fried over high heat.
Bengali chicken curry or murgir jhol is a traditional curry characterized by its soupy consistency. It's prepared with chicken as the main ingredient, along with spices and vegetables such as potatoes, onions, ginger-garlic paste, turmeric, green chili peppers, dahi, lemon juice, bay leaves, oil, cinnamon, cloves, cardamom, chili powder, cumin, and coriander.
The chicken is typically marinated in spices before it's simmered in the spicy and soupy gravy. Once done, this chicken curry is served with rice, paratha, or roti on the side. The dish is usually prepared on Sundays and it's garnished with coriander leaves.
MAIN INGREDIENTS
Aam dal is a traditional dish originating from India, made with mango and pigeon peas as key ingredients. Besides mango and pigeon peas, the dish also contains dry red chili peppers, turmeric, mustard oil, and mustard seeds. The peas are cooked in water, then mixed with salt and turmeric powder.
The mustard seeds and chili peppers are tempered in mustard oil, and the mango pieces are added to the mix and sautéed until light brown. The combination is mixed with the peas, and the stew is simmered for a few more minutes before serving.
Aam dal is often accompanied by steamed rice on the side.
Dating back to the colonial times of the British Raj, railway mutton is a traditional curry prepared with mutton as the main ingredient. Other ingredients used in the dish usually include coconut milk and cream, onions, potatoes, mustard oil, tomatoes, coriander, ginger, garlic, vinegar, and a variety of spices such as tamarind, cardamom, cumin, cinnamon, and Kashmiri chilis.
The meat is often marinated in lime juice, coriander, cumin, chili, turmeric, ginger, garlic, and salt. The dish is a milder take on the classic Indian mutton curry (mangshor jhol or kosha mangsho), and it was originally made exclusively for the first class traveling via Indian Railways from Victoria Terminus (located in Mumbay) to Calcutta.
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