Goalondo Steamer Curry

Name: Goalondo Steamer Curry
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm chicken; 100 gms cleaned small prawns (without head and tail); 3/4 small potato whole (peeled); 2/3 green chilies; 2 large onion cut into juliane; 6/7 pods garlic chopped; 4/5 green cardamon; 2/3 cinnamon; 1 bay leaf; 1/2 cup mustard oil; 1 whole red chilli; 1 teaspoon turmeric powder; to taste Salt and sugar

Shampa Das @cook_0205

Mumbai

#indiankitchen
This is a lost recipe of undivided Bengal . Goalondo is the place in Bangladesh at confluence of river Padma and Jamuna ( Brhamhaputra ) . The train journey from Calcutta to Dhaka was terminated at Goalonder and passengers had to continue their over night journey from Goalondo to Narayangang by steamer . The boatman used to cook this chicken curry ( with deshi chicken ) for the passengers with minimum spices . After that it had become very popular among all and named after the place .

Shampa Das @cook_0205

Saved

Ingredients

30 minutes

4 servings

500 gmchicken
100 gmscleaned small prawns (without head and tail)
3/4small potato whole (peeled)
2/3green chilies
2large onion cut into juliane
6/7 podsgarlic chopped
4/5green cardamon
2/3cinnamon
1bay leaf
1/2 cupmustard oil
1whole red chilli
1 teaspoonturmeric powder
to tasteSalt and sugar

Saved

Steps

30 minutes

1

Keep all the ingredients handy
2

In a bowl put the chicken pieces and add onion julienne, chopped garlic, green chilies, Salt and sugar, turmeric powder and 2 table spoon oil and mix thoroughly and keep aside
3

In a kadai heat rest of the oil (leave 1 teaspoon) and add bay leaf, cardamom, cinnamon, cloves and dry red chilli sau`te for some time and add the marinated chicken and potatoes into it. Sau`te it for some time in slow flame
4

Take the prawns and chop it and in a separate kadai heat 1 teaspoon oil and fry the prawns and keep aside
5

When the chicken will start leaving oil add the fried prawns and water to make the gravy and cook it covered until the chicken pieces and potatoes are being tender.
6

Serve it hot with piping hot plain rice