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Bengali Hot Dry Meat Curry
Bengali Hot Dry Meat Curry is a traditional Indian recipe (from the Bay of Bengal region) for a dry curry that is India's second hottest curry style after the phaal. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bengali Hot Dry Meat Curry.
prep time
10 minutes
cook time
50 minutes
Total Time:
60 minutes
Serves:
4-6
Rating: 
Tags : CurryChilli RecipesSpice RecipesBeef RecipesLamb RecipesMutton RecipesIndian Recipes
This is an extremely hot style of curry that is almost as spicy as a
phaal but which is a dry curry rather than a gravy-based curry. In this recipe you really need fresh chillies, preferably Scotch bonnets so that the flavour of the chillies come out. I have seen this recipe given with chilli powder used, but that is a real mistake and will significantly affect the flavour.
Ingredients:
2 tbsp vegetable oil
1 large onion, finely sliced
5cm (2 in) piece of fresh ginger, peeled and crushed
4 garlic cloves, crushed
8 curry leaves
2 red, ripe, Scotch bonnet chillies, pounded to a paste
3 tbsp hot curry paste (eg
vindaloo curry paste)
1 tsp
panch phoron (Bengali five-spice) powder
1 tsp ground turmeric
1kg (2 ½ lbs mutton, lamb or beef, cubed
200ml (2/5 cup) thick coconut milk
sea salt, to taste
3 large, ripe, tomatoes, chopped
1 generous handful of coriander leaves, chopped
Method:
Heat the oil in a wok or large heavy-based pan, then add the onion slices and fry for about 6 minutes, or until lightly browned. Add the crushed ginger, garlic, curry leaves and chilli paste and stir fry for 2 minutes more.
Scatter over the curry paste, five-spice powder and ground turmeric and stir to combine. Continue to cook, stirring frequently, for 1 minute then add the meat. Cook over medium heat, stirring frequently, until the meat is nicely browned all over then continue cooking until the oil separates from the spice paste.
Add the coconut milk, bring to a simmer, cover the pan, and cook for about 30 minutes, stirring frequently or until the meat is cooked through and tender and the curry is almost dry. If the curry looks a little liquid, remove the lid for the final part of cooking.
Season the curry with salt to taste, turn into a serving dish, garnish with the tomatoes and coriander leaves and serve.
