Goalondo steamer chicken curry

                                               Lost Recipes of India

Goalondo steamer chicken curry

Goalando chicken curry; the name carries a long history with itself. Goalando was a small station on the bank of Padma River; where the connecting train from the former British capital Calcutta to eastern Bengal was terminated and then passengers have to cross Padma river in steamers and travelled to a place called Narayanganj and then to Dhaka or Chittagong by train.

 It was an overnight journey in steamer and so the boatman often cooked this curry with basic spices for their meal in the middle of the river.

 Slowly it became very popular amongst the passengers too. This steamer curry has now become a legend in Bengali gastronomic world; probably it was the nostalgia about travelling mighty Padma in pre-Independence era made it so famous and also the desire for the motherland which is now worn to shreds apart by the Partition.

This famous steamer curry is only made from grated onions, garlic, ginger and lots of chilies and mustard oil. Although some people says they used dry shrimp paste as well, though I opted for the first method without using any shrimp paste and fall in love with this curry and its unique taste.

Ingredients:

750g chicken, curry cut pieces

6-7 onion, coarsley chopped 

3 tbs garlic, coarsely chopped

3 tbs ginger, coarsely chopped

7-8 dry red chillies, torn into small pieces

7-8 green chillies, coarsley chopped

1/2 cup mustard oil

Salt to taste

  Method: 

Marinate chicken with all the ingredients above and keep for an hour. Heat your pan and add this marinated chicken into it. Cook slowly on low flame covered with lid till the chicken is tender. Serve hot with steamed rice.

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