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.
Ingredients: 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.
