Friday 21 August 2015

GOALONDO STEAMER CHICKEN..... BOATMEN STYLE


Goalondo used to be a hamlet at the confluence of the Padma and Brahmaputra in the pre-Independent India. Bengal was undivided at the time. The Eastern Bengal Express would run to and fro between Goalondo and Sealdah. The steamer would take passengers from the Goalondo Ghat to Narayangunj in Dacca, thereafter to different destinations. The story and recipe is about the boatmen in the steamer who cooked a rustic country chicken curry. It's taste was great, became a legend sort of. It had been documented by various Bengali writers. It  earned similar fame like Dak Bungalow Chicken Curry, Railway Mutton Curry, etc. Goalondo Chicken Curry used  minimal ingredients. Those who travelled the route spoke highly about it. It holds true  for generations inspiring us to cook it. The curry doesn't use lemon juice or yogurt or vinegar, neither garam masala nor other ground spices, yet tastes great.

Information Source : A Times of India Article by Pritha Sen
Recipe Source : Pritha Sen and few other blog recipes.

Sources reveal the boatmen used prawn paste in the Goalondo style chicken curry, I did not, neither eggs and potatoes.


INGREDIENTS :

Chicken : 1kg
Onion : 2
Garlic : 8-9 cloves
Ginger : 2 inch
Dry Red Chilli Powder : 2 tbsp [ Authentically dry red chilli paste is used]
Mustard Oil : 5tbsp + 1tbsp
Salt : As required
Turmeric : 1tsp
Bayleaf : 1 [Do not know if the boatmen used it or not]
Oil : 5-6 tbsp

METHOD :

Wash the chicken pieces thoroughly.

Soak the dry red chillies in hot water for an hour, grind into a paste. I used red chilli powder.

Peel and wash the onion, garlic and ginger.

Roughly chop or pound the onion, garlic and ginger. I minced them in a manual mincer.

Marinate the chicken with 1tbsp of oil and the rest of the ingredients.

Heat the rest of the oil in a wok, temper with the bayleaf.

Add the marinated chicken, stir fry at high heat for 4-5 minutes. Reduce heat to minimal.

Cover cook at minimal heat for 15-20 minutes, stir occasionally. After sometime water would start releasing and would dry up too.

Add 2-3 coffee mugs of warm water, cook at minimal heat for 15-16 minutes. They say the boatmen did not use water, I did.












15 comments :

  1. This is truly an iconic dish. Pritha di is quite an encyclopedia on Bengali cuisine and it was wonderful to go through the story of the Goalondo Steamer Curry again. The dish looks scrumptious. Perfect texture, lovely colour, falling off the bone succulent chicken pieces, truly a lip smacking affair. Finding it just irresistible.

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  2. This is truly an iconic dish. Pritha di is quite an encyclopedia on Bengali cuisine and it was wonderful to go through the story of the Goalondo Steamer Curry again. The dish looks scrumptious. Perfect texture, lovely colour, falling off the bone succulent chicken pieces, truly a lip smacking affair. Finding it just irresistible.

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  3. looks really interesting Soma, but how can I get mustard oil ?

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    1. Farida you are back to your own country right?Can you look in any Asian store...authentically mustard oil is used but we can always make some changes

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  4. This is a delicious dish I love it Saha Ray, I might make it soon x

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    1. Sally thank you....u will love doing it...its so hassle free

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  5. Piyali always encouraged with your words...You know pritha sen...where to get more of her writings...thanks so much dear

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  6. Wow! This looks so delicious and intriguing! :)

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    1. Anupama n her lovely praises keeps my spirits up....thank you....

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  7. In Kerala too we have something called "Boatman fish curry", Its easy to make and its very tasty,, but very very spicy :)

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    1. ok I have to try then this fish curry... I like spicy food.

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  8. Simple yet delicious recipe for a weeknight dinner! LOVE it soooo so much

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    1. Thanks a big bunch Anitha.... very simple to do

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  9. গোয়ালন্দ স্টিমারের ইলিশ মাছের ঝোল এবং মুরগির মাংসের পাতলা ঝোলের গল্প ছোট বেলায় বাবার মুখে শুনতাম........কতদিন প.....র......

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    Replies
    1. sotti tai... article ta porteo amar khub bhalo legeche...

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