Bangladesh Curry (heat 3/10)
This includes our special Indian '6-spice' mix and has a very unusual flavour! Black onion, black cardamom and black mustard seeds are all in there! The sauce needs a really long slow cook, a minimum of 2 hours, so if you are serving it with chicken (see Cook's Notes below) the sauce has to be ready before you even think about adding the meat!. (40g net) NB contains mustard
- 1 packet Bangladesh curry mix (recipe card included)
- 2 tbsp vegetable oil
- 700g/1.5lb beef or lamb, cut into cubes
- 300ml/1/2 pint ‘secret sauce’
- 1 can tomatoes, chopped
- Handful of fresh coriander, to serve
- Heat the oil and fry the spice mix until fragrant.
- Add the beef or lamb and brown all over.
- Add ‘your secret sauce’ and the can of tomatoes, bring to the boil, cover and simmer for an hour. This can be done the day before and left to cool.
- About 2 hours before the meal reheat the curry and cook gently until tender. Add a little more water if you feel it is too dry
- Serve with rice and flatbread, and sprinkled with the coriander.
- To cook a delicious chicken sag curry, use 700g of chopped raw chicken.Take 300g potatoes, peel and cut into 2cm cubes and boil until just about cooked. When the sauce is thoroughly cooked (preferably 2 hours gentle simmer), add the raw chicken, potatoes and a couple of handfuls of chopped spinach. Serve when the chicken is ready.