Bilal9
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Hilsa/Ilish Curry
Hilsa fish curry is the national dish of Bangladesh
Hilsa (or ilish) curry is the national dish of Bangladesh, made from the Hilsa fish, and is one of the most popular traditional Bangladeshi dishes.
The Hilsa fish is marinated in turmeric and chili paste, before slowly frying on a low heat and serving with a mustard gravy and rice. The result is a combination of sweet and sour flavors with an incredible spicy kick.
Aside from being widely available, Hilsa curry is filling, flavoursome, easy to make and widely available due to the amount of Hilsa fish in the region, especially during rainy season. The sheer abundance of the Hilsa fish is why Hilsa Curry is the national dish of Bangladesh.
In Bangladesh it is common to eat every part of the Hilsa fish including the head and the eggs, nothing is wasted and each part even has its own unique delicacies. You can find fish egg dishes or fish head curries that are widely revered throughout the region.
Chingri (Prawn) Malai Curry
Chingri malai curry is a popular Bangladeshi dish
Chingri (Prawn) malai curry is the most famous Bangladesh curry dish based on coconut milk, and is revered throughout the region.
Chingri Malai curry is a delicious creamy, satisfying seafood curry that is prepared by cooking prawns or shrimp in a coconut milk sauce with aromatic spices and served with basmati rice. Coconut milk is a very common ingredient in Bangladeshi cuisine, and this Chingri Malai curry is a perfect example of that.
Bangladeshi cooking is famed for its use of seafood and fish in curries, so Chingri malai is definitely a dish to try if you’re ever in the region.
Dhokar Dalna
Dhokar dalna is a lentil cake side dish in a creamy tomato gravy
Dhokor Dalna is considered one of the famous signature dishes of Bangladeshi cuisine. The dish uses lentils or dal to make a fried cake, slightly simmered in a tomato-based gravy and seasoned with spices such as ginger, cumin and coriander.
The dish is then served with steamed rice or with a bread side such as paratha or chapati.
Dhokar dalna also sometimes utilises onion and garlic in the preparation, although the traditional method of making the dish excludes these ingredients. If included, however, they combine perfectly with the tomato gravy and spices to result in a super tasty vegetarian-friendly side dish.
Dhokar Dalna Recipe
Chachchari/Chorchori
Chorchori is a Bangladeshi dish of charred, spiced vegetables
Chorchori (or chocchori) is a very unique style of cooking spiced vegetables that is unique to Bengali cooking and a traditional Bangladeshi dish.
Chachchari is made by first creating a spice mix of ghee, ginger, mustard seeds, cumin seeds and fennel among others, before adding chopped vegetables such as potatoes, cauliflower and eggplant. Water is then added along with any further seasoning and the mix is left to simmer.
Once the liquid has mostly evaporated the vegetables start to char, as the signature taste begins to develop.
The charred bits are then stirred into a mustard gravy which is poured on to the vegetables and served.
Chachchari Recipe
Jhalmuri
Jhalmuri is a popular snack (street food origins) from Bangladesh prepared by simply tossing the selected ingredients together. A simple translation of the name reveals what it’s all about; jhal means spicy, and muri (mamri) stands for puffed rice, which is also the main ingredient of the dish.
The recipe here is only a mere guideline, while the important thing is to balance the textures and flavors correctly. Apart from puffed rice, other ingredients include roasted peanuts, tomatoes, potatoes, cucumbers, sliced onions, and various spices such as chaat masala and cumin powder.
Chotpoti
This traditional Bengali dish consists of chickpeas and diced potatoes that are served in a tamarind-based sauce. Typical additions also include onions, boiled eggs, sliced green chili peppers, and fresh mint or cilantro, while the sauce is usually spiced with cumin and chili powder.
The whole dish is occasionally topped with cucumbers, boiled eggs, as well as crackers or crumbled puri (fuchka)—fried bread shells. Chotpoti is popular in Bangladesh and West Bengal, and it is typically associated with special occasions such as Eid, though it is also a favorite everyday snack and a common street food dish.
Beguni
Beguni is a simple dish consists of deep-fried eggplant slices. The variations may include dipping the slices in batter or coating them with various combination of gram flour and spices. The batter is usually prepared with rice and gram flour, while the typical blend of spices includes turmeric, chili powder, and cumin.
Beguni is a Bengali dish, eaten both in Bangladesh and India. It is usually served with a yogurt-based sauce or chutney on the side, and it is usually enjoyed as a snack or street food. A similar dish is known as begun bhaji, but the slices are mostly vertical and are rarely dipped in batter.
Bhorta
Bhortas or bhartas are a group of dishes mainly associated with Bangladesh. The group encompasses various combinations of mashed herbs, vegetables, or fish whose base typically combines mustard oil, garlic, onions, and red chili peppers. The most common ingredients used in bhortas include eggplants, potatoes, prawns, ilish and other types of fresh and dry fish, as well as numerous other vegetables and herbs.
The ingredients can be steamed, grilled, or roasted before they are combined into a mash. Although they were invented among the Bengali Muslims, bhortas have become an indispensable part of national Bangladesh cuisine. They are served as a side dish or the main course, typically with rice on the side.
