Topic: ?The BIR style wagon?

[Les]

thanks  Unclefrank
Looks like a good recipe, Will try it out,

HS

[abdulmohed2002]

Tuna Chutni

Ingredients

Tuna Chunks 1 tin
Mustard Leaves  1 bunch  finely chopped
4 dry roasted chilli  smashed
2 medium Red Onions  finely chopped
Coriander  finely chopped
Salt  half tsp

Garnish
Fresh coriander




Method

Take the tuna chunks out of the tin and drain well. In a pan on a low heat, cook for 2-3 minutes and put aside.
In a bowl add the mustard leaves, dry roasted chilli, red onions, coriander and salt (according to taste). Using hands mix together well.
Then plunge the ingredients from the bowl into the pan with the tuna and mix well for 2 minutes.
Garnish with coriander.



Will go nicely with rice!

[abdulmohed2002]

Garlic and Mustard Salmon

Ingredients

Dry coriander leaves 1 tbsp
English Mustard 3 tbsp
Garlic paste 3 tbsp
Green chilli paste 1 tbsp
Salt 1 tsp
Black pepper half tbsp
Garlic oil  6 tbsp
6 Skinless and Boneless salmon portions

Garnish
Cress
Lemon
Salad of your choice
Sauce of your choice

Method

Defrost the salmon portions and put aside.

In a bowl add; English mustard; garlic paste, dry coriander leaves, green chilli paste, black pepper, garlic oil and add salt (according to taste). Mix until it turns into a paste and then mix the salmon pieces into the paste. Marinate for 24 hours.

After 24 hours grease the baking tray well to avoid the salmon flaking whilst cooking. Place the salmon pieces onto the grill and turn every 5 minutes until it turns golden.

Garnish with cress, a slice of lemon, salad and a sauce of your choice.

Page 18 of Learn2Cook book.

[Les]

Abdul
Do you have a recipe for Bangladeshi Garam Masala that you would recommend please,

HS

[abdulmohed2002]

Abdul
Do you have a recipe for Bangladeshi Garam Masala that you would recommend please,

HS

Hi HS,

Yes I have a recipe however I normally use the ready made 'Raja' Garam Masala and I would recommend you to use the same. As I have not written it down, the next time I make my own I will share it with you if you like.

Abdul

[Les]

Hi HS,

 the next time I make my own I will share it with you if you like.

Abdul

Yes please Abdul, If you don't mind
Thank You

HS

[abdulmohed2002]

The simple way to cook Staff Curry (In one and half hours) ? Made by Mr A. Jolil (BIR Chef)

Ingredients

1 kg of mixed meat with bones (washed and put aside)
1 Large Onion  Finely chopped
Half a Capsicum  Finely chopped
Half a Tomato Finely chopped
4 normal green chillies  Finely chopped
2 tbsp of garlic and ginger mix
1 ladlespoon of oil
1 tsp of salt (according to taste)
1 and half tbsp of 8 Spice
1 tsp of chilli powder (optional)
Half tbsp of tomato puree
2 pints of water

Garnish
Coriander

Method

In a cooking pot over a full heat add; 1 pint of water; the mixed meat with bones; oil; onion; garlic and ginger mix; capsicum; tomato; green chillies; and salt. Stir well.

Cook between 40-45 minutes over a full heat; stirring occasionally. (If the pot gets dry, then add 1 pint of water)
Then add 8 Spice; tomato puree and chilli (optional); stir well between 2-3 minutes ensuring that the masala is nicely cooked.

Add 1 pint of water and stir well; cook over medium heat for another 45 minutes.
(At the end make sure the sauce is nice and thick while the oil is bubbling at the top.)

Garnish with coriander.

(Please bare in mind that cooking times will vary according to your cooker)

Special thanks to Mr A. Jolil who has been in the industry for over 30 years. I will also be requesting more recipes to post on cr0 in the future!

[PaulP]

Many thanks for that one Abdul, but no frying stage?

Cheers,

Paul

[chewytikka]

Hi Abdul
Thanks for posting
An authentic staff curry recipe with no base gravy.

I don't think many members will have tasted a true Bengali Staff Curry.

Interesting to see who gives this a go.

cheers ChewyTikka

[JerryM]

PaulP,

it makes no difference. as std i make any base always the same way - everything in at the start. ifindforu's staff curry was an opportunity to revisit this as i made to spec for 2 or 3 goes until i new the taste. from then on i reverted to my norm - no difference.

ps me too on thanks to Abdul for posting - will be interesting to compare the specs. i've now realised it's quite a tricky spec to get right and moreover does not take kindly to improvement attempts. still good fun and curry though.