Top 4 Traditional Bangladeshi Dishes You Must Try
Explore four authentic Bangladeshi dishes that showcase the country's rich culinary heritage. From flavorful mutton curry with potatoes to creamy yogurt chicken, hearty lentil soup, and fragrant fish korma, these recipes offer a taste of Bangladesh’s diverse and vibrant cuisine. Perfect for food lovers seeking new flavors, these dishes combine traditional techniques with bold spices, making them a must-try for home cooks and culinary enthusiasts alike.
Bangladeshi cuisine is renowned for its rich flavors and diverse dishes that delight both vegetarians and meat lovers. While these dishes are popular within Bangladesh, they are still gaining recognition worldwide. If you're a food enthusiast seeking bold flavors, explore these iconic Bangladeshi recipes that are sure to satisfy your palate and ignite your taste buds.
Mutton Curry with Potatoes
Known locally as Mangshor Jhol, this classic features tender mutton chunks paired with potatoes. Prepare by chopping small pieces of meat and potatoes separately, then rinse and drain them. Season with salt, turmeric, or saffron for color. Deep fry the potatoes until golden, then set aside. In the same oil, sauté chopped onions, cloves, and bay leaves until fragrant. Add water and spices like cumin, red chili, cinnamon, and cardamom, cooking until fragrant. Incorporate the meat and cook for about 5 minutes, then add a nutmeg-mace-papaya paste and simmer for 15–20 minutes until tender. Incorporate fried potatoes and cook until the gravy reduces slightly.
Yogurt Chicken Curry
Known as Doi Murgi, this creamy dish involves marinating chicken in spices, garlic, chili powder, lemon juice, and cumin for 2–3 hours. Brown onions, bay leaves, cardamom, cloves, and cinnamon sticks in mustard oil, then add water and simmer for 10 minutes. Add green chilies and the marinated chicken, cooking for 35–40 minutes until thickened and flavorful.
Roasted Lentil Soup
This hearty, flavorful soup is simple to prepare. Dry roast yellow lentils (moong dal) on medium heat for 8–10 minutes, stirring constantly. Soak in cold water for 10–15 minutes, then drain. In oil, fry ginger-garlic paste until golden, then add chopped onions, cinnamon, bay leaves, and salt. Add water and simmer for 5 minutes, then include the lentils with 500ml water, cooking until soft (15–20 minutes). Finish with ghee seasoned with whole red chilies and garlic for an aromatic touch.
Fish Korma
Rui fish korma is a beloved Bangladeshi delicacy. Rinse and coat fish pieces with ginger-garlic paste and salt, then fry until golden. Sauté onions until light brown, add ginger-garlic, cumin, coriander, and red chili powders. Add water and simmer for 5 minutes. Mix milk and yogurt, boil, and add the fried fish, cooking until tender. Incorporate the onion-spice mixture, cook briefly, and finish with ghee and green chilies before serving hot.
