The Curry Club
since 1982

Piatkus 1996

192 pages - size: 230mm x 155mm

8 Colour Photographs

Hardback ISBN: 0 7499 1618 4

£35.00 plus £3.00 postage and packaging

In Stock - New

Recognised by the former British Bangladeshi High Commissioner Dr Yussuf, as the 'definitive book on its subject.'

Dust Cover says

This first ever Bangladeshi cookbook is a sumptuous collection of over 100 exciting recipes. Pat Chapman has succeeded in charming the best recipes out of the world's top Bangladeshi chefs and cooks so that you too can share his enjoyment of subtly and beautifully spiced curries. The result is a mouthwatering blend of authentic recipes from the country itself, and curry house versions that have become firm favourites with curry fans over here.

With recipes for starters, main courses, vegetable curries and accompaniments, rice, breads and chutneys, and wonderful sweetmeats and desserts, you will be able to serve up a complete Bangladeshi meal with ease and confidence.

Dip into this book and discover just how fabulous Bangladeshi food can be.

Contents

• Acknowledgements
• Foreword
• Menus
• Introduction
• Bangladeshi Curry Workshop
• Starters
• Meat
• Poultry
• Fish
• Vegetables
• Rice
• Breads
• Accompaniments
• Sweets
• Appendix 1: The Curry Club
• Appendix 2: The Store Cupboard
• Glossary
• Index

Recipes

• Shobji Kebabs - Vegetable Cutlets
• Alu Chops - Minced Filled Potato Cutlets
• Pantara - Mince Meat (Keema) Stuffed Pancakes
• Alu Motor Samosas - Traingular Pastries Stuffed with Potato and Peas
• Shingara - Conical Stuffed Pastries
• Pyaj Vhaja - Onion Bhajia (Fritters)
• Shobji Pakora - Vegetable Fried Fritters
• Tok Dal Jhol - Bangladeshi Sour lentil Soup
• Kocchu - Green Leaf Soup
• Ponchar Tok - Sour Meat Soup
• Borhani - Spicy Yoghurt Drink
• Shami Kebab Sonargaon - Meat Patties
• Noorani Kebab - Beef-Encased Chicken Patty
• Shuti Kebabs - Beef Patties
• Kasa Kalia - Red Beef Curry
• Gomangse Bhoona - Slow Fried Beef Curry
• Peshi Korma - Creamy Beef Curry
• Bhera Mansha Rezala - Creamy Lamb Curry
• Gol Alu Gosht - Meat with Potatoes
• Savar Pasanda - Beaten Medallions of Beef
• Mojoj Kalia - Brain Curry
• Boti Kebabs - Marinated Grilled Veal Pieces
• Jhalfri Morog - Stir Fry Chicken Curry
• Morog Jal Do Peyaja - Stir Fry Chicken Curry with Onions
• Morog Pakora Narish - Narish's Batter Coated Chicken
• Morog Tikka - Chicken Tikka
• Morog Tikka Mossala - Chicken Tikka Masala
• Morog Bhoona Anarosh - Chicken Curry with Pineapple
• Morog Mosamman - Stuffed Whole Chicken
• Hasnsha Tindaloo - Very Hot Duck Curry
• Anday Dopeyaja - Egg and Onion Curry
• Golda Chindri Jal - King Prawn Stir Fry
• Sorrisa Jumbo Chingri - Mustard Jumbo Prawns
• Bagda Chingri Korma - Mildly Curried Small King Prawns
• Chota Chingri Chittagong - Tiny Shrimp Curry
• Puishak Chingri - Shrimp Curry with Green Leaves
• Rhui Cutlet - Batter Coated Pink Fish
• Bayam Teknaf - Eel Curry
• Magur Kalia - Catfish Curry
• Bekti Tandoori - Fish Tandoori
• Hilsa Maachhi Vhaji Jol - Fish and Vegetable Curry
• Katla Jal - Fried Fish Curry
• Dohi Boal Maach - Fish Cooked in Yoghurt
• Maach Koftas - Fish Balls
• Maach Kofta Curry - Fish Ball Curry
• Boro Chingri Korma - Lobster Curry
• Lal Shak - Red Spinach
• Puishak or Puishag - Jute Leaves
• Korola Bhoortha - Spicy Bitter Gourd Salad
• Korola Bhoortha Jal - Fried Spicy Bitter Gourd
• Korola Bhaji (Vhaji) or Shukto - Mixed Vegetables with Bitter Gourd
• Kakrul Jal (or Potol Jal) - Fried Seeded Gourd
• Kakrul Bhaji (Vhaji) - Seeded Gourd Curry
• Tarkari Vhaji - Mixed Vegetable Curry
• Narish's Begoomi Pakora - Aubergine Fritters
• Khatta or Ambal Begoom - Sliced Aubergine in a Sweet Sauce
• Niramish - Bangladeshi Mixed Vegetable Curry
• Rangalu Kanchkala Dom - Sweet Potato and Green Banana Curry
• Derosh Charchuri - Okra Stir Fry
• Chichinga Potol Jal - Stir Fried Gourd Curry
• Alu Kopir Motor Dalna - Potato, Cauliflower and Pea Curry
• Begoomi Dolma - Stuffed Aubergines (Eggplants)
• Korola Dolma - Stuffed Bitter Gourds
• Shukta Cholar - Gourds with Bengal Gram (Chana Dal)
• Motor Dal Charchuri - Dry Cooked Yellow Split Peas
• Razma Dal - Red Kidney Bean Curry
• Tok Dal - Tart Tasting Lentils
• Siddha Chaul - Plain Boiled Rice
• Kabuli - Chicken and Pea Rice
• Kacchu Biriani - Meat (or Vegetable) Cooked Rice
• Atap Chaul - Boiled Fragranced Rice
• Gusht Tehari - Meat Fried Rice
• Morog Pullao - Chicken Fried Rice
• Panta Bhat - Water Rice
• Litchuri - Spicy Rice with Lentils
• Basic Dough Making
• Chupatti or Phulka - Unleavened Dry Bread, Flat or Puffed
• Loochi - White Flour Puri
• Alu Dolma Puri - Potato Stuffed Puri
• Moghul Parathas - Layered Crispy Bread
• Bakhar Khani - Cheese Stuffed Crispy Layered Paratha
• Begoom Bhoortha - Puréed Vegetable Chutney
• Bangaldeshi Garnish
• Morichi Dhana Sag - Green Chilli and Coriander Leaf Relish
• Podina Dhana Sag - Mint and Coriander Relish
• Amla Achar - Bengali Olive Pickle
• Amb Achar - Tart Hot Mango Pickle
• Choti - Sweet Mango Pickle
• Mishti Doi - Sweetened Yoghurt
• Paesh - Spicy Rice Pudding
• Chhana - Soft Cottage Cheese
• Rosgolla - Cake Like Balls in Sugar Syrup
• Gulab Jamun - Golden Globes in Syrup
• Cham Cham - Golden Boat Shaped Balls
• Rosmolai - Sweet Balls in Cream
• Patishapta Pitha - Crepes Filled with Sweet Cheese
• Chaal Kumra Pitha - White Pumpkin Sweet Preserve

Credits

Designed - Paul Sanders

Photography - Colin Poole

Map - Dick Vine

Customer Reviews

Ronnie Laxton, wrote:

The thing about Pat Chapman's book is that you get a darned good read, then you get darned hungry and then you've just got to get cooking AND THEN you get darned good meals!

On 31 January, 2011 - Croft Martell, Canada wrote:

I must say that your book is one of the very best curry style cooked written that I have come across. Cooking is my hobby, and I am basically selft-taught from books for the past 40 years. I am very interested and excited to learn more about Indian curry cuisine.