|Dadu's Ceylon Chicken Curry|
Sunday, April 06, 2014
Mum used to make this scrumptious recipe of Dadu’s (Grandfather). He was a
gourmet cook and loved International cuisine as much as Baangal (East Bengali) food. The combination of mint, cilantro and yogurt gives this chicken curry a very unique flavour.
Baba Ghanoush and Baingan Bharta are some of my favourite eggplant dishes. Here I have combined the two and it tastes wonderful. The tahina or toasted sesame seed paste adds a creaminess and rich flavour to this dish. Tahina is apparently the same as tahini. The only difference I could see is that tahina is light brown in colour and tahini is white. I found the tahina in a Middle Eastern grocery store.
|Shukto with Crab Paste|
The bitterness of the bitter melon is made more palatable with the addition of crab or shrimp paste. The cauliflower this time was really fresh and the outer leaves and stems were begging to be used, so I added them to this dish.