Culinary Adventures with Camilla

It's hard to believe that it's August already...and we, at last here on California central coast, are entering our twenty-first week of the shelter-in-place orders. That has meant lots and lots of time in the kitchen...I almost forgot that I had already picked and cooked a recipe for this event. But here we are in August for another installment of our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . Evelyne directed us to explore the cuisine of Bangladesh. So, today the crew is sharing... Culinary Adventures with Camilla: Fulkopir Chop (Bangladeshi Cauliflower Fritters)   Pandemonium Noshery: Zafrani Pulao   Sneha’s Recipe: Goalondo Chicken Curry With Bella Chara Porota   Palatable Pastime: Jhal Muri (Spicy Puffed Rice Street Snack)   Making Miracles: Bangladeshi Chicken Korma   Kitchen Frau: Chingri Masala (Bangladeshi Prawn Curry)   Amy’s Cooking Adventures: Shemai (Sweet Vermicelli ...

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 p...