This medium-hot blend of spices, staple of Bengali style home cooking, and used specially in Bangladesh and West Bengal fish, meat and vegetable curry dishes.
Cumin, Coriander, Turmeric, Red Chili Powder, Mustard Seed, Cinnamon, Fenugreek Seed, Clove, Nutmeg (Jaifal), Cardamom, Garlic, Ginger.
Simple recipe for Bengali style curry:
Heat 2-3tbsp oil in a heavy sauce pan, fry 2 medium diced onion till brown, add 2 tsp ginger & garlic paste, stir, 1tbsp Curry powder/pound of meat or fish, stir well, add little water if needed, simmer until oil separates, then add meat/ fish pieces, add 1 cup diced tomatoes, salt to taste and 1 cup broth/ water, cook on low heat (10-15 min) until sauce thickens & fish is done. Garnish with 1tbsp chopped cilantro, and sliced lemon & serve hot with steamed rice.
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