Bangladesh Recipes, Cuisine, Culture
Bangladeshi food is best known for its rich, spicy flavors and alluring aroma. Dessert recipes from Bangladesh are sweet and milky, an absolutely melt-in-your-mouth experience. You are certain to have a great time experimenting with these scrumptious Bangladeshi recipes. Your family will definitely enjoy the new flavors these Bangladesh recipes bring to the dinner table.
Makher Taukari
A tasty fish curry. Adjust the amount of chili according to your preferences.
- 1lb fish
- ½ tsp red chili powder
- 1 tsp turmeric
- 1 tsp garlic
- ¼ cup oil
- ¼ cup diced onion
- 2 or 3 green chilies
- 1 tsp salt
- Tomatoes (optional)
- Chopped cilantro (optional)
Sauté the onion in oil. Now add garlic and fry until it turns gold-brown. Throw in the spices and fry for another 5 minutes or so. Place the fish in the pan and fry for 2-3 minutes on both sides. Pour in some water so as to just cover the fish. Add the chili and tomatoes. Cover and cook at a medium heat. When done add the cilantro and cover for a few minutes before serving.
Saak-er Ghanto
This delicious vegetarian Bangladesh recipe is certain to impress guests. Use your creativity by using different vegetables.
- 1 cup diced eggplant
- 1 cup diced pumpkin
- ½ cup diced potato
- ½ cup diced radish
- 3 cups chopped spinach
- ½ tsp Panchforan
- ½ tsp ginger paste
- ½ tsp turmeric powder
- 1 tsp mustard paste or powder
- 1 red chili, halved
- ½ tsp sugar
- salt
- 2 tbsp oil
Place chili and panchforan in heated oil. As the seeds brown, add in the potato and radish. Fry for about 2 minutes. Now put in the pumpkin and eggplant, frying for a further 2 minutes. Add the spinach and fry for 2 to 3 minutes. Sprinkle in turmeric, salt, sugar and mustard and pour in ½ cup water. Cover and cook on a low heat until radish and potato are soft. It may be necessary to adjust water content as this is meant to be a “dry” dish.
Shemai
A sumptuous but not too sweet vermicelli treat.
- 1 stick butter
- 2 handfuls very fine vermicelli
- 4 cups milk
- 1 pint whipping cream
- 1 handful raisins
- 3 tbsp sugar
- 4 almonds peeled and thinly sliced.
Melt the butter in a pot at a low heat. Break up the vermicelli and stir into the butter. When it turns gold-brown add the milk and stir increasing the heat until it boils. Add the sugar, raisins and almonds. Cook for 10 minutes at a low heat. Pour in the cream and cook for a few more minutes. Remove and allow to cool. Chill vermicelli in the refrigerator. Serve.
