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Kalia II (Meat and Potato Curry II)

Kalia (Meat and Potato Curry) is a traditional Bangladeshi recipe for a classic curry of meat and potatoes cooked in a highly-spiced oil and pounded onion base. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Meat and Potato Curry (Kalia).

prep time

15 minutes

cook time

35 minutes

Total Time:

50 minutes

Additional Time:

(+30 minutes marinating)

Serves:

4

Rating: 4.5 star rating

Tags : CurryChilli RecipesSpice RecipesHerb RecipesBangladesh Recipes



Ingredients:

1kg meat, cut into 3cm cubes
120ml oil
60ml onion paste (pound onion to a paste in a mortar)
1 tbsp ginger paste (pound fresh ginger to a paste in a mortar)
2 tsp garlic paste (pound garlic cloves to a paste in a mortar)
2 tsp turmeric paste (pound fresh, peeled, turmeric to a paste in a mortar), or 1 tsp ground turmeric
1 tsp chilli paste (pound chillies to a paste in a mortar)
2 tbsp coriander paste (pound coriander roots and leaves to a paste in a mortar)
2 tsp ground cumin
1 tsp freshly-ground black pepper
3 cinnamon sticks (each about 3cm long)
3 green cardamom pods
1 bayleaf
500g potatoes, peeled and cut into large pieces

Method:

In a bowl, combine the onion paste, ginger paste, garlic paste, turmeric paste (or ground turmeric), chilli paste, coriander paste, ground cumin, black pepper, cinnamon, cardamom and bayleaf with half the oil. Add the meat and toss to coast.

Cover and set aside to marinate for 30 minutes. After this time, place the meat mixture (and all the spices) in a large pan or flame-proof casserole. Add 250ml water, bring to a simmer and cook until all the liquid has evaporated.

Now stir-fry the meat for about 12 minutes. In the meantime, heat the remaining oil in a pan and use to fry the potatoes until golden brown. Add the potatoes to the meat mixture and stir-fry for a few minutes more.

Add a little water, bring to a simmer, then cover and cook over medium heat for about 15 minutes more, or until the meat and the potatoes are completely tender (but ensure that the potatoes are not breaking up).

Reduce the heat to low and continue cooking, covered, for a few minutes more. Serve hot.