Tuesday, February 7, 2012

Bangladesh: Cooking Around the World with Camilla (CATWWC)

As we continue through the 'B's in our cooking around the world adventure, I realized that I don't have to only cook these things for dinner. So, this morning, for breakfast we ventured to Bangladesh for eggs and potatoes. Or, as Dylan called them, "curry eggs and French fries."

Bangladesh is bordered by India on all sides except for a small border with Burma and the Bay of Bengal; and its cuisine reflects its connection to India. The most prominent spices used in Bangladeshi cuisine are garlic, ginger, lime, coriander, cumin, turmeric, and chili. So I used several of those in our breakfast dishes.

Alu chorchori
  • 1 potato per person, sliced thinly, like French fries

  • minced garlic

  • 1 t turmeric

  • 1 t chili powder or paprika (I used paprika) 

  • pink Himalaya salt

  • flower pepper

  • olive oil

  • Quickly soften the minced garlic in olive oil in a large flat-bottomed pan. Add the potatoes and cook till browned and beginning to crisp. Season with turmeric, paprika, and pink Himalaya salt and flower pepper. Serve hot.

    Dimer korma (Egg korma)
    • 1 egg per person
    • coconut milk
    • ground ginger
    • ground cumin
    • ground cloves
    • bay leaves

    Pour coconut milk into a large pan. Add spices and bring to a simmer. When the milk begins to bubble around the edges, break eggs into the liquid and poach to your preferred doneness.

    Enjoy my tabletop travels. Join me in whipping up a dish or two. If you do cook something from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.

    This Knight of the Global Table Adventure is signing off for now. We're going back to the Caribbean again since Barbados is next on the list.

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