Traditional Bangladeshi cuisine and dishes
Similar to many other countries in Asia, Curries are one of the most popular forms of Bangladeshi food. Utilising the wide range of spices, herbs, oils, meats, potatoes and aubergines available to craft complex, signature dishes. Many popular ingredients in Bangladesh are, in some way, incorporated into a curry before eating.
Bangladesh is the fourth largest producer of rice in the world and so rice is the staple of the Bangladeshi diet, accompanying most meals, especially curries. Furthermore, fish is also a staple of popular Bangladeshi food, being fused into many traditional dishes.
A wide range of fish and seafood is eaten across Bangladesh, the most popular being the national fish, hilsa, but other common fish include catfish, tilapia and rohu.
Much like Indian food, Bangladeshi cuisine is often eaten with a bread such as naan or roti.
Similar to many other countries in Asia, Curries are one of the most popular forms of Bangladeshi food. Utilising the wide range of spices, herbs, oils, meats, potatoes and aubergines available to craft complex, signature dishes. Many popular ingredients in Bangladesh are, in some way, incorporated into a curry before eating.
Bangladesh is the fourth largest producer of rice in the world and so rice is the staple of the Bangladeshi diet, accompanying most meals, especially curries. Furthermore, fish is also a staple of popular Bangladeshi food, being fused into many traditional dishes.
A wide range of fish and seafood is eaten across Bangladesh, the most popular being the national fish, hilsa, but other common fish include catfish, tilapia and rohu.
Much like Indian food, Bangladeshi cuisine is often eaten with a bread such as naan or roti.
Chicken in curried sauce 
Serves: 4
Preparation time: 15 minutes
Cooking time:10 minutes
1 3-pound cooked chicken 2 tablespoons vegetable oil
1 medium chopped white onion
2 teaspoons curry powder
1 teaspoon tomato sauce
1 teaspoon chopped mango chutney
1/4 cup mayonnaise
1/4 cup cream
1 medium papaya
Skin the chicken and divide into portions.
Remove the bones if desired. and stir occasionally until heated. Add curry powder, tomato sauce and chutney. Mix and remove from heat.
Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.
Remove the bones if desired. and stir occasionally until heated. Add curry powder, tomato sauce and chutney. Mix and remove from heat.
Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.
Cold curried chicken
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
2 cups cooked chicken breasts, cubed2 teaspoons vegetable oil
1 medium chopped white onion
1 teaspoon curry powder
1 tablespoon tomato sauce
1 teaspoon chopped mango chutney
1/4 cup mayonnaise
1/4 cup cream
1 medium papaya
Heat the oil and add the onion. Sauté and stir occasionally, until soft. Add curry powder, tomato sauce and chutney.
Mix and remove from heat. Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce. Season to taste with salt and pepper.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.
Mix and remove from heat. Mix in the mayonnaise. Whip the cream to soft peaks. Stir in the curry sauce. Season to taste with salt and pepper.
Place the chicken pieces on a serving dish. Cover with the sauce and garnish with papaya slices.
Curried chicken and rice salad
Serves: 6
Preparation time: 30 minutes
Cooking time:40 minutes
1 cup sweetened shredded coconut 2 tablespoons canola oil
1 medium onion, finely chopped
1 tablespoon curry powder
1/2 teaspoon ground ginger
1 cup long grain white rice
1/2 teaspoon salt
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1/2 inch dice
1 tablespoon minced garlic
2 medium celery ribs, finely diced
1 medium red pepper, cut into strips
1/2 cup dried currants
1 Granny Smith apple, diced
3/4 cup unsalted dry roasted peanuts, chopped
3 medium scallions, chopped
HONEY-MUSTARD VINAIGRETTE
Makes about 3/4 cup
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon minced garlic
6 tablespoons olive oil
Preheat the oven to 350 degrees.
Spread the coconut on a small baking sheet and toast , stirring once or twice, until golden. Let cool.
Heat 2 teaspoons of the oil in a medium saucepan. Add half the onion and cook stirring, until softened. Add 2 teaspoons of the curry powder and the ginger and cook, stirring, for two minutes. Stir in the rice, 2 cups of water and the salt and bring to a boil.. Cover and cook over low heat until rice is tender.
Transfer to a bowl. Heat the remaining 1 tablespoon plus 1 teaspoon oil in a large skillet. Add the chicken and cook stirring occasionally, for 5 minutes. Add the garlic, the remaining chopped onion and 1 teaspoon curry powder and cook until chicken is cooked through. Add to the rice and let cool, tossing occasionally. Stir in the celery, bell pepper, currants and apple into the chicken and rice.
Add the Honey-Mustard Vinaigrette and toss to coat. Add the coconut, peanuts and scallions to the chicken salad and combine. Serve the salad with your favorite lettuce.
Honey-Mustard Vinaigrette:
Whisk the vinegar with the lemon juice, honey, mustard and garlic. Whisk in the oil and season with salt and pepper.
Spread the coconut on a small baking sheet and toast , stirring once or twice, until golden. Let cool.
Heat 2 teaspoons of the oil in a medium saucepan. Add half the onion and cook stirring, until softened. Add 2 teaspoons of the curry powder and the ginger and cook, stirring, for two minutes. Stir in the rice, 2 cups of water and the salt and bring to a boil.. Cover and cook over low heat until rice is tender.
Transfer to a bowl. Heat the remaining 1 tablespoon plus 1 teaspoon oil in a large skillet. Add the chicken and cook stirring occasionally, for 5 minutes. Add the garlic, the remaining chopped onion and 1 teaspoon curry powder and cook until chicken is cooked through. Add to the rice and let cool, tossing occasionally. Stir in the celery, bell pepper, currants and apple into the chicken and rice.
Add the Honey-Mustard Vinaigrette and toss to coat. Add the coconut, peanuts and scallions to the chicken salad and combine. Serve the salad with your favorite lettuce.
Honey-Mustard Vinaigrette:
Whisk the vinegar with the lemon juice, honey, mustard and garlic. Whisk in the oil and season with salt and pepper.
Kashmiri lamb curry
Serves: 6
Preparation time: 20 minutes
Cooking time:2 hours
1 tablespoon olive oil 2 pounds lamb shoulder, cubed
1 large onion, chopped
2 tablespoons hot curry paste
1 (14-ounce can) coconut milk
2 tablespoons tomato sauce
1/2 cup raisins
1/2 cup chopped peanuts
1/2 cup cubed bananas
Serve with rice and curry
Heat oil in an oven-proof skillet and brown lamb and onion on high heat.
Stir in curry paste, coconut milk, and tomato sauce. Add water to cover meat. Simmer on low for 1 1/2 hours. Add remaining ingredients.
Simmer until lamb is tender.
Serve with rice and chutney.
Stir in curry paste, coconut milk, and tomato sauce. Add water to cover meat. Simmer on low for 1 1/2 hours. Add remaining ingredients.
Simmer until lamb is tender.
Serve with rice and chutney.
Squash and sage risotto
Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
7 cups vegetable broth 1/2 pound butternut squash, cut into cubes (1 2/3 cups)
1 tablespoon olive oil
1/4 cup minced shallots
1 3/4 cups arborio rice
1 teaspoon salt
1 cup dry white wine
3 cups chopped swiss chard leaves
3/4 cup chopped canned plum tomatoes
2 tablespoons chopped fresh sage
2 tablespoons chopped flat-leaf parsley
1/4 cup grated soy Parmesan
Bring broth to boil.
Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm.
Remove squash with slotted spoon. Reduce heat and let broth simmer.
In deep skillet, combine oil and shallots, stir to cook without browning. Add rice and salt. Stir until rice is coated with oil.
Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
Ladle 1/2 cup of broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in cheese and serve hot.
Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm.
Remove squash with slotted spoon. Reduce heat and let broth simmer.
In deep skillet, combine oil and shallots, stir to cook without browning. Add rice and salt. Stir until rice is coated with oil.
Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
Ladle 1/2 cup of broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
Add chard and stir until wilted. Stir in squash, tomatoes, sage and parsley. Add salt and pepper to taste. Stir in cheese and serve hot.
