Tag: dina begum

Dina Begum’s Doi Murgi (Bangladeshi Yoghurt Chicken Curry)

.Reading time 3 minutes.

Serves: 4

This is my third Dina Begum recipe and it was an absolute home run.

It is total comfort food.

The braised chicken thigh in the spices and yoghurt and the wonderful whole green chillies, finished with the crispy shallots on rice: kill me now.

This is what dreams are made of.

I ended up cooking the gravy down longer than the recipe prescribed though other than that, what you see is what you should cook.

Marinate the chicken overnight, get those onions golden and the rest is pretty set-and-forget.

With a glass of wine, two of my favourite things in life were consecutively ticked off!

Update: our best friends Woodles and Billy just had baby #2. A little girl Izzy. Nat is rumoured to get to see the little girl tomorrow and so I’ve doubled this and can confirm it works: as a small dinner gift.

So excited for you guys! Can’t wait for the next looooooong lunch! 🥴

The always wonderful Woodles! (With Nat.)

Ingredients

Chicken marinade

1kg boneless chicken thighs, skinned and cut into large pieces
1/2 tsp salt
2 tsp garlic, finely chopped
2 tsp ginger, finely chopped
(I used 4 tsp ginger garlic paste)
1/4 tsp black pepper, crushed
2 tsp Kashmiri chilli powder
2 tsp lemon juice
1 c Greek yoghurt
1/2 tsp cumin powder

Sauce

5 tbsp mustard oil
3 medium onions, finely sliced
1 tsp salt
6 cardamom pods
1 cinnamon stick
2 bay leaves
8 cloves
1 tsp ground coriander
1/2 tsp cumin powder
1/2 tsp turmeric powder
6 green chillies

To garnish

1 handful crispy shallots
4 green chillies, split lengthways

Method

  1. Place the chicken in a bowl with all the marinade ingredients, mix well and chill in the fridge for at least 2 – 3 hours and preferably overnight. Remove the chicken from the fridge an hour before cooking.
  2. Heat the mustard oil in a large saucepan over a medium-high heat. Add the onions, salt, bay leaves and whole spices and cook until golden brown. Add 125ml of water and bring to a simmer. Turn the heat to low and cook for 10 minutes, stirring occasionally.
  3. When the onion mixture is soft and caramelised, add the ground spices.n Turn up the heat to medium and sauté for a minute or two to cook out the spices. Add the green chillies and marinated chicken mixture together with 50ml of water and stir to combine.
  4. Set the pan back over a low heat and cover. Cook for 40 minutes, stirring occasionally. Uncover the pan and continue to cook until you have a thick gravy with a little oil rising to the surface. Serve with crispy shallots and a split chilli.

Dina Begum’s Slow-cooked Spicy Beef Curry (Mezbani Mangsho)

.Reading time 3 minutes.

Serves: 6 – 8

This thumper of a beef curry was cooked by Nat as part of a Bangladeshi lunch.

Calling it a thumper is unfair on one hand because it is so complex and aromatic. But boy, it isn’t mucking around either.

Nat skipped the addition of the final fresh chillies because she felt it was already where she wanted to be, spice-wise. You’re call.

Otherwise, let this number marinate overnight, cook it low and slow and you’re in for a real autumn warmer. Beautiful. (Red wine is not really optional either.)

Ingredients

1.4kg beef shoulder on the bone, cut into 4cm pieces*
1 tsp salt
1 tsp ground turmeric
1 tsp chilli powder
1 tbsp Kashmiri chilli powder
1/3 tsp ground nutmeg
1/3 tsp ground mace
1/2 c mustard oil or rapeseed oil**
2 medium onions, finely sliced
3 c cold water
2 bay leaves
4 – 5 whole green chillies

Dry Spice Mix

2 tsp coriander seeds
2 tsp cumin seeds
1/2 tsp black peppercorns
1 tsp Bengali five-spice or 1/2 tsp (wild) celery seeds
2 green cardamom pods
5cm piece of cassia bark or cinnamon
1 1/2 tsp fennel seeds

Wet Spice Paste

1 tbsp water
4 garlic cloves, peeled
1/2 medium onion, roughly chopped
5cm piece of fresh root ginger, peeled
1 1/2 tsp salt

Method

  1. Place the beef chunks in a large mixing bowl and sprinkle over the salt. Set aside.
  2. To make the dry spice mix, lightly toast all the whole spices except the fennel seeds in a dry frying pan over a medium-heat and stir for 2 minutes, or until the spices are aromatic. Transfer to a dish to cool slightly, then tip into a spice grinder, along with the fennel seeds. Grind until very fine, then pour into the bowl with the meat.
  3. To make the wet spice paste, blend all the ingredients in a blender until you have a smooth paste. Transfer this to the bowl with the meat. Add the turmeric, both chilli powders, nutmeg and max and mix thoroughly. Cover and marinate in the refrigerator for 1 – 2 hours or preferably, overnight.
  4. When you’re ready to cook, heat the oil in a large, heavy-bottomed pan over a high heat. Add the sliced onions and sauté for a few minutes until golden, then add the marinated meat, followed by 1 1/4 c of the water and the bay leaves. Bring to a simmer and cook for 5 – 7 minutes. Reduce the heat to low-medium, cover with a lid and cook for 1 hour, stirring every 15 minutes. Add the remaining 1 1/2 c water. Reduce the heat to low and cook for 45 minutes, or until tender and the gravy is reduced and no longer watery.
  5. For the final 10 minutes of cooking, add the whole green chillies. Stir through a simmer. When ready, serve immediately with boiled basmati rice.

* Nat substituted 900gm of chuck roast, taking into account the weight of the bone
** If using rapeseed oil, add 2 tbsp mustard powder to the marinade.

Dina Begum’s Eggs in Creamy Gravy (Dimer Korma)

.Reading time 4 minutes.

Serves: 4 as a main, 8 as a side

The latest addition to the cookbooks is Made in Bangladesh by Dina Begum, a UK cook and food writer.

It’s a lovely book of stories and recipes from a Bangladeshi home kitchen.

As part of a late week – we need to reward ourselves for a flat-chat week of work – lunch, Nat and I tackled a dish each.

This was mine.

Nat is suspicious of egg recipes like this. I suspect (know) it comes from a childhood of whole eggs in dishes, something which in fairness, would have also skewed my view of whole eggs in really any dish.

The sauce is silken with the addition of milk and yoghurt towards the end. It is aromatic and actually pretty addictive. If I had to eat this for breakfast every day, sign me up!

Paired along side this spicy beef curry, it was just excellent.

If you have the opportunity, cook both and this is a perfect late-Autumn meal. Add a red wine and now you’re talking.

Ingredients

8 large eggs
4 tbsp vegetable oil
1 large onion, finely sliced
2 tbsp ghee
2 cloves
4 peppercorns
5cm piece of cassia bark (substitute cinnamon stick)
3 cardamom pods
1 bay leaf
1 1/4 tsp salt
1/2 tbsp ground cumin
1/2 tbsp ground coriander
1/2 tsp garam masala
1/2 tsp Kashmiri chilli powder
1/2 c water
2/3 c full-fat milk
4 heaped tbsp Greek yoghurt
4 whole green chillies

For the paste

1 large onion, roughly chopped
4 garlic cloves, crushed
2.5cm piece of fresh root ginger, grated
3 – 4 tbsp water

Method

  1. Combine the paste ingredients in a food processor and blitz until smooth, then set aside.
  2. Place the eggs in a pan of cold water over medium-high heat. Bring to the boil and boil for about 15 minutes, then remove from the water and cool under cool running water. Once cool, peel the eggs and very lightly score their surfaces lengthways. Set aside.
  3. Heat the oil in a deep, wide frying pan over medium-heat and fry the onions for about 10 minutes until golden. Transfer the cooked onion to a bowl and set aside. Add the ghee to the same pan, still over the heat. Add the hard-boiled eggs and lightly fry for 1 – 2 minutes until lightly golden. Use a slotted spoon to remove them from the pan and set aside.
  4. Next, add the whole spices and the bay leaf, along with the onion paste and salt. Stir well to combine, then cover. Reduce the heat and cook for 7 – 8 minutes, or until soft, ensuring the paste doesn’t brown. Now add the ground spices. Increase the heat to medium to cook out the spices, then add the water. Cover, reduce the heat to low and cook for 6 – 7 minutes, checking occasionally to ensure nothing is catching on the pan. Add a splash of water if necessary. Take off the heat and leave to rest, cover, for a minute or two.
  5. In a jug mix the milk and yoghurt until combined, then very slowly whisk into the pan – working slowly will help the mixture from splitting. Once you have a smooth sauce, stir in the eggs until they are coated with the sauce, then add the whole green chillies and half the fried onions. Return to a low heat and simmer, covered, for 5 minutes. Sprinkle over the remaining fried onions to serve.