Nothing can beat a delicious meal enjoyed in the company of good friends in a beautiful home with a magnificent view of the sea.
This we recently enjoyed at the Residence of Taslima Sarwar, wife of the Ambassador of Bangladesh. Taslima not only shared with us several tasty dishes from her native land, but also demonstrated how to prepare them.
We then sat down at her elegantly-laid dining table, decorated with sprigs of brightly-coloured autumn leaves as befits the season.
It was a golden autumn afternoon here in Stockholm, with a chilly wind outside. But indoors we had Taslima’s generous hospitality and piquant dishes to warm us!
We began with an entrée served in individual ramekins: a chicken-flavoured “pudding” comprised of beaten eggs, chicken stock, shrimps and black pepper, and baked in the oven.
Then followed a buffet with a mouth-watering selection of dishes: Chicken Malai-Curry, Fried Fish (recipes below), mixed seasonal vegetables,
mashed potatoes flavoured with herbs, and a lentil dish, all accompanied with fluffy white rice and rounds of paratha bread.
Chicken Malai-Curry (8)
1 kg deboned skinless chicken pieces, cubed
Red and green peppers, seeded and cut into small cubes
½ cup minced onion (can use a blender)
1 tsp minced garlic or garlic paste
1 tsp minced ginger
1 tsp turmeric
Chili powder to taste
1 cup coconut milk
1 tsp garam masala (cinnamon, cardamom, bay leaf)
½ cup cooking oil (sunflower or rapeseed)
1 pinch black pepper, and salt to taste
- Sprinkle the chicken with salt and pepper and pan-fry for a few minutes to seal the juices. Set aside.
- Heat the oil and fry the remaining ingredients briefly, then add the chicken pieces.
- Cook everything together on a low-to-medium heat with the lid on for about 10 mins.
Serve hot with rice or paratha (flat bread made from wheat.)
Fried Fish (4)
500 g white fish (cod or hake)
½ cup finely sliced onion
¼ tsp minced garlic
½ tsp turmeric
2 sliced green chilies (optional)
½ cup cooking oil
1 cup chopped tomatoes
Chopped coriander for the garnish
1.Sprinkle the fish with the turmeric and salt and fry in the oil for a few minutes. Set aside.
2. Sauté the onions, and then the rest of the ingredients, and stir well.
3.Add the fish and cook for a few minutes on a low-medium heat.
Serve hot with steamed rice and garnish with shredded coriander leaves.
Dessert: an unusual combination of finely shredded cabbage and carrot fried in ghee, and added to thickly boiled, sweetened milk flavoured with cardamom. Each serving is garnished with soft sultanas and sliced almonds.
Contributor: Taslima Sarwar