ASIAN CUISINE

Hello ladies and gents this is the viking telling you that today we are talking about

Bangladesh

Bangladeshi cuisine has over time been largely influenced by the Mughlai cuisine left behind by the Persian Rulers. This has led Bangladeshi cuisine to include many rich aromatic dishes such as biriyani and korma that requires the use of a large array of spices along with an extensive amount of ghee. Dhaka being the Mughal Capital of the Bengal Subah (Which Includes the modern Bangladesh and the Indian states of West Bengal) was a major trading center in South Asia, so many culinary styles from around the world influenced the city's cuisine. After Dhaka became the capital of East Bengal, Bangladesh the populace began to adopt the cuisine of the city with many unknown Persian, Turkish and Arabic influenced dishes becoming hugely popular

Makher Taukari (Fish Curry)

Ingredients

Fish 1 lb

Red chili powder 1/2 tsp (or to taste)

Turmeric 1 tsp

Garlic 1 tsp

Oil 1/4 cup

Onion, diced 1/4 cup

Green chili 2 or 3

Salt 1 tsp

Tomatoes Optional

Cilantro, (chopped) Optional

Directions

• Sitr fry onion in oil until translucent. Add garlic and stir fry until the garlic starts to turn brown. Add all the spices and stir fry for about 5 minutes. 
• Add the fish and carefully fry each side for a 2-3 minutes. Add enough water to just barely cover the fish. 
• Put in the green chili and tomatoes. Cook covered in medium heat until done. 
• Add the chopped cilantro and keep covered for 5 minutes before serving.

I dont know about you but now im hungry i hope you liked this post and as always have a chilled day from the viking.