Though a simple and economical dish, bhortas are a great alternative to curries as they are light and fresh tasting. As you can eat them cold, they are great for warmer days when you might not fancy eating something hot. There is just a hint of spice from the fresh green chillis and the few drops of mustard oil, however it is subtle and complements the overall fresh notes of the bhorta.
Ah, the humble khadu. Sometimes known as doodhi or laukhi, this bottle gourd vegetable is now widely available in a lot of supermarkets in the UK. There are apparently lots of health benefits associated with doodhi too, from helping with digestion and weight loss to helping with stress relief. According to online sources, duudhi tastes great in desserts such as halwa, however, I bring you a recipe today using this vegetable in a curry. Typically, in Bangladeshi home cooking, khadu may be cooked either with fish or chicken. When it is cooked with fish, it is often cooked with less chilli. My preferred version however is in a spicy curry with chicken.
It occurred to me recently that almost three whole months into my food blogging career, I still don’t have a single fish curry on here. Due to the geographical location of Bangladesh in the Bay of Bengal, freshwater fish is very commonly consumed, sometimes more than meat or chicken. This is something that has been exported with the Bangladeshi diaspora in the UK and beyond.
Meat and Potato Curry
Prep time: 15 minutes
Cooking Time: 1 hour – 1 hour 30 minutes
by Abida at The Red Lychee
1 kg of mutton/lamb diced into chunks
5 tablespoons vegetable oil
One and half medium onions
4 cloves of garlic, minced/grated
1 inch piece of ginger, minced/grated
2 bay leaves
1 cinnamon stick/cassia bark snapped into pieces
3 green cardamoms
1/2 tsp Salt
1/4 tsp turmeric
1-1 1/2 tsp chilli powder
1 tsp curry powder
1/2 tsp cumin
2 medium potatoes cut into large chunks
Handful of Coriander
Salt to season