"Goalondo Steamer Chicken Curry" or Boatmans fowl curry is a simple yet delicious chicken curry which is originated in undivided Bengal during the British period. The dish gets the name from the place "Goalondo". It is a small ferry station in Bangaldesh, which is situated at the confluence of Padma and Bramhaputra rivers. In the pre independence era it used to be the hub for the people who travels to East Bengal. The journey used to be overnight and the boatmans used to prepare and feed this rustic fowl curry to the onboard passengers. The curry used to be made with very basic ingredients like ginger, garlic, onion and a handful of chillies, all are roughly chopped with a generous amount of mustard oil. The end result would be a thin red hot chicken curry, oils floating over it.
There was one more secret of this rustic flavour of the dish that was, "dry fish". The boatmans used to add dry fish paste to the gravy which gives the dish the mouthwatering umami flavours.
When I first learned about the recipe, at once its simplicity has created an impression on my mind and when I got to taste, it simply blows my mind. The dish is cooked with very few basic ingredients, no dry spices are used to this recipe, in spite of that it creates the magic of flavour.
When I have tried the recipe, I have resisted myself to add the dried fish paste to the preparation as Himel doesn't eat any kind of fish, but you surely give it a try.
Today I am presenting you "Goalondo Steamer Chicken Curry" -a legendary dish, which is simple, rustic and rich with our culinary history.
Tips:
This dish requires a bit more oil than usual recipes. But you can reduce the amount of oil.
Mustard oil is must for this recipe, try not to replace it with other oils.
This dish will be on the runny side. The gravy will be thin with oils floating over it, so add the water accordingly.
The authentic "Goalondo Steamer Chicken Curry" uses dried fish paste in the recipe to enhance the flavour more. I didn't use it but give it a try if you want. You can add 2 tbsp of dried prawn paste while marinating the chicken.
Goalondo Steamer Chicken Curry
Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 2
Ingredients:
500g Chicken, cut into large curry cut
1 large potato, cut into 4 pieces
1 1/2 (160g) cup onion, chopped roughly
1 1/2 tbsp ginger, coarsely grated
1 1/2 tbsp garlic, coarsely grated
5-6 green chillies
5-6 dry red chillies
1 tsp turmeric powder
100 ml mustard oil (1/2 cup + 2 tbsp)
salt to taste
Recipe:
Soak 3-4 red chillies in hot water for at least 30 minutes then coarsely paste it. Cut the other dry red chillies in small pieces
Coarsely chopped 2-3 green chillies in pieces, slit the rest.
Take the chicken pieces in a mixing bowl. Add turmeric powder, chopped onion, grated ginger, grated garlic, chopped green chillies, slitted green chillies, red chilli paste and chopped red chillies along with a pinch of salt and 2 tbsp mustard oil. Give it a good rub and keep it aside for at least 30 minutes.
Now heat the rest amount of mustard oil in a deep bottomed pan over medium high heat. When smokes lightly add the marinated chicken. Fry them for 5-6 minutes over the medium high heat until the chicken pieces change its colour.
Next add the potato pieces to it and fry for 2-3 minutes more.
Now add a cup of water to the pan along with a pinch of salt. Let it come to boil. Then cover the pan with lid and change the temperature to moderate low.
Cook the chicken and potatoes for 20-25 minutes in the low heat, covered, until chicken and potatoes are fully cooked and a layer of oil floats on the top.
Check for seasoning. Add if needed. Then turn off the heat. Give it 5 minutes standing time at least.
Serve it with hot steamed rice along with a wedge of lemon, slice of red onion and green chilli.
Comments