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bengali cuisine x
Curry x
 
No reviews
 
35min

This recipe was created by me with inspiration from a childhood friend. During one of our conversations, she reminded me of patal the seasonal vegetable and how she cooks it to please her husband’s taste buds as he would it eat it no other way than this. I had some good tiger prawns in the fridge and decided to add that in as I thought it could enrich the flavor a lot more. Try this dish, I can promise you will like it even if you don’t like patal.

Recipe by: piku

 
No reviews
 
25min

I have never tried this very unique recipe, but my friend, Unaiza, assured that it tastes great! I know some common recipes for frying eggs, but this is the first time I found a recipe for frying eggs over easy with curry. Enjoy!

Recipe by: BengaliFoodie

 
No reviews
 
1hr15min

Pani Kochu (Tora) is a root vegetable found in south Asia which is somewhat like a potato, but it turns quite gluey when cooked. I never tried this recipe, but I like anything that has coconut milk in it. Pani Kochur Korma can be cooked at special occasions, and is eaten with pulao or tandoori rooti.

Recipe by: BengaliFoodie

 
No reviews
 
20min

Deem Bhaji Curry is an easy to make quick curry. It can be served as breakfast with parathas or for lunch with rice.

Recipe by: BengaliFoodie

 
No reviews
 
55min

Loti or Lotee is a kind of stem like vegetable found in the Bengal. It becomes gluey and slippery when cooked. The Loti Chingri Shutkey curry is a bit spicy, and is eaten with plain white rice.

Recipe by: Afsana_Hossain

 
No reviews
 
55min

This beef curry with boot dal is cooked in a pressure cooker. It is quite easy to make, as it is cooked in a pressure cooker. It can be served with plain white rice or plain pulao.

Recipe by: Afsana_Hossain

 
No reviews
 
55min

Egg Korma Curry is a rich food item cooked on special occasions like eid or parties. It is not spicy, but is rather sweet and milky with a creamy texture.It is also a great recipe for those who do not like scrambled or fried eggs.

Recipe by: nazrana_parvin

 
No reviews
 
35min

This dish is traditional in East India, around West Bengal. It was given to me by my friend, Sunita. It is ideal for vegetarians, or meat can be added if you wish. If pumpkin isn't in season, my friend tells me it can also be made with any sort of root vegetable - butternut squash, yam or sweet potato. Sunita, tells me this recipe was originally her mothers, although she has adapted it, but she doesn'tt know how many generations it has been passed down. It is ideal served with rice or naan.

Recipe by: Eesha

 
No reviews
 
43min

A chochchori is a rich dish with a lot of onions spiced up with turmeric and red chilli powders. This dish brings back fond memories of my mother calling out from our veranda to a Mach-wala, and buying a bunch of fresh fish jumping up and down in the water of the container. A Mach-wala is a man who goes around neighborhood streets carrying an abundance of fresh live fish in a big pot like container on top of his head. The dish tastes great when the fish has just been bought and cooked fresh.

Recipe by: BengaliFoodie

 
No reviews
 
40min

This is a typical everyday dish, and is a favorite to shukti(uncooked dry fish) fans. However, many people do not like the strong smell of the uncooked dry fish, but I LOVE shutki, so I had to share this recipe I have collected recently from my friend, Bina :)

Recipe by: BengaliFoodie

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