This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
There are so many ways to prepare keema curry, but this one is really delicious because of the addition of Shan Pulao/Biryani mix, which is available in Indian grocery stores throughout the United States & Canada. There's lots of texture in this main dish because of the ground chicken & chickpeas/garbanzo beans. Hubby requested this some weeks ago - it worked out so well!
Ground white poppy seed paste is combined with strained dark mustard seed paste and green chilies to make a delectable sauce in which fish pieces are simmered. Any white fish or small whole fish such as climbing perch (Bengali koi maach) and smelt are ideal for this dish. Fish and sauce spooned over freshly steamed Basmati rice makes a very satisfying meal.
Cilantro or coriander leaves come in huge bunches at the market and inevitably, a large amount gets tossed because they spoil fast. I ground the remaining cilantro with tamarind paste and mustard oil, and that's what dots the tops of the fish pieces in the picture above.