Bengali Beef Curry Recipes

AUTHENTIC BANGLADESHI BEEF CURRY

Authentic Bangladeshi Beef Curry image

This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread.

Provided by Maisha Dewan

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h15m

Yield 6

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
5 green chile peppers, finely sliced
1 teaspoon ginger paste
3 whole cardamom seeds
2 whole cloves
1 ½ (2 inch) cinnamon sticks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 cup water
2 pounds boneless beef chuck, cut into 1-1/2-inch pieces

Steps:

Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

Nutrition Facts : Calories 319.6 calories, Carbohydrate 8.8 g, Cholesterol 68.6 mg, Fat 23.1 g, Fiber 2 g, Protein 19.5 g, SaturatedFat 7.3 g, Sodium 50.4 mg, Sugar 2.9 g

BENGALI BEEF CURRY

Bengali Beef Curry image

Bengali Beef Curry is really healthy traditional food of the Bengalis. It is very easy to prepare and gives you unique taste of Beef curry

Provided by banglacook

Time 1h30m

Yield Serves 10

Number Of Ingredients 28

Ingredients

Beef (or Buffalo meat) 2 kg
Onions 500 gm
Water 1 liter
Yogurt 500 ml
Palm oil or Soya bean oil 200 ml
Salt 2 tsp
Fresh Coriander Leaves (chopped for garnish) ½ cup
Fresh Mint Leaves (chopped for garnish) ½ cup)
Beef (or Buffalo meat) 2 kg
Onions 500 gm
Water 1 liter
Yogurt 500 ml
Palm oil or Soya bean oil 200 ml
Salt 2 tsp
Fresh Coriander Leaves (chopped for garnish) ½ cup
Fresh Mint Leaves (chopped for garnish) ½ cup)
Bay leaf 2
Crushed Black pepper 1 tsp
Crushed Cinnamon 1 tsp
Crushed Clove 1 tsp
Cumin powder 1 tsp
Garlic paste 2 tsp
Ginger paste 2 tsp
Coriander powder 2 tsp
Red Chili Powder 2 tsp
Turmeric powder 4 tsp
Crushed Cardamom 1 tsp
Mustard seed paste 1 tsp )

Steps:

Cut the meat into small pieces of 2 inches size. Wash meat well, drain, and set aside. Peel, slice and wash onions and set aside. Mix well yogurt, meat and all the spices and let it marinate for 1 hour.
Pour the cooking oil in a 8 liter cooking pot, add onions and stir fry onions for about 20 seconds. Add marinated meat and stir fry for 10 minutes on low-medium heat. Add salt and 1 liter water, stir well and cover pot on low-medium heat and let meat cook for 1 hour. Stir the curry every 10 minutes.
Add more water in between if necessary so that the curry does not dry up, do not add more than 1 cup of water at a time, so that the curry remains thick. Finally remove from heat and garnish with Fresh coriander and mint leaves. Serve hot with Roti, Nan, Paratha, Pulao or Rice. Beef with bones tastes better.

MACHHERE JHOL (BENGALI FISH CURRY)

Machhere Jhol (Bengali Fish Curry) image

A delicate Bengali fish curry. In India, the best parts of a fish are often reserved as a fillet and served grilled, broiled, or cooked alongside a fish stew or curry containing the less attractive portions of fish. The contrasting texture combination is worth trying at your dinner table.

Provided by Rina H.

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

2 large tomatoes, coarsely chopped
2 teaspoons ground cumin
1 tablespoon ground turmeric
½ teaspoon salt
2 cups water
1 tablespoon vegetable oil
2 pounds thick whitefish fillets, cut into large chunks
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon black cumin seeds
¼ teaspoon fennel seeds, lightly crushed
¼ teaspoon fenugreek seeds

Steps:

Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 366.7 calories, Carbohydrate 5.7 g, Cholesterol 136.5 mg, Fat 17.6 g, Fiber 1.8 g, Protein 44.8 g, SaturatedFat 2.7 g, Sodium 417.6 mg, Sugar 2.5 g

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