NANABHAI AND NANU
In this book, I aim to offer my readers a taste of the flavours that hold a special place in my heart. Sharing some of my favourite delicacies from my grandmother’s kitchen, who happens to be from the Sylhet district of Bangladesh.
AASH BASH
SERVES
4
PREPARATION
20 Mins
COOKING
40 Mins
“ Aash Bash is one kind of curry made of duck and bamboo shoots. One of the traditional dishes in Sylheti cuisine. The curry is less spicy in taste. I have presented this dish in my style. ”
300 g bamboo shoots
1 duck (700 g approx.)
¼ cup oil
2 tablespoons garlic paste
1 tablespoon ginger paste
2 teaspoons dry chilli powder
1 ½ teaspoons turmeric powder
2 teaspoons coriander powder
1 tablespoon cumin powder
2 tablespoons tamarind pulp
2 teaspoons sugar
2 teaspoons salt
1 teaspoon black pepper powder
½ cup caramelised onion
½ teaspoon fenugreek powder
৩০০গ্রাম বাঁশ কোড়ল
১হাঁস (আনুমানিক ৭00 গ্রাম)
¼ কাপ তেল
২ টেবিল চামচ রসুনের পেস্ট
১ টেবিল চামচ আদা পেস্ট
2 চা চামচ শুকনো মরিচের গুঁড়া
১ ½ চা চামচ হলুদ গুঁড়া
২ টেবিল চামচচ তেঁতুলের কাঁথ
২ চা চামচ ধনে গুঁড়া
1 টেবিল চামচ জিরা গুঁড়া
২ চা চামচ চিচনি
২ চা চামচ ললবণ
১ চা চামচ কালো মরিচ গুঁড়া
½ কাকাপ পেঁয়াজের বেরেশ্তা
½ চা চামচ মেথি গুঁড়া
DETAILS :
RINSE the bamboo shoots under cold water. In a pot, cover and cook for 15 minutes. Drain and slice ¼ inches thick. Clean the duck and cut it in half. You can also keep it whole (normally, the duck is cut into small pieces). Wash and drain.
HEAT oil in a pan, add garlic and ginger. Fry until fragrant. Add all the ingredients from dry chilli powder to black pepper powder with ½ cup of water. Mix the spices well and add the duck. Stir to combine well.
COVER and cook until the duck is tender. Add more water if needed. When the oil starts collecting at the edges of the duck, sprinkle the caramelised onions and the fenugreek powder, mix well. Remove from heat.
GRILL the bamboo shoots pieces separately and garnish with the cooked duck. Serve immediately.
