Skip to main content

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.


    1. It is very important to have good thoughts in mind to write a beautiful post and your mind seems very clear only then you have written such a beautiful post, it is worth praising on this post, the amount of praise this post will be less.

    2. This comment has been removed by a blog administrator.


    Post a Comment

    Popular posts from this blog

    Quick Pickled Red Onions and Radishes

    If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

    Aloo Tiki {Pakistan}

    To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

    Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir