Bangladesh - Potato Curry (Dum Aloo)

Home to the famous Bengal tiger and the world largest mangrove, Bangladesh is rich in diverse wildlife and interesting vegetation. In celebration of Bangladesh and its fascinating culture, this week I cooked a warm and filling potato curry (Dum Aloo).

The south-central Asian country of Bangladesh is located in the delta of the Padma (or the Ganges) and Jamuna (or Brahmaputra) rivers. The country has in total around 700 rivers and 8000km of inland waterways. These rivers have a significant impact on the landscape of Bangladesh and the Bengali way of life. Between June and October every year the riverbanks overflow and flood the countryside. These waters fertilise the silt deposits which gives life to Bangladesh’s abundance of wildlife and unique biodiversity. However, occasionally the severe floods can damage the crops and badly affect both human and animal populations.

Bangladesh has four distinct biomes. Firstly, the eastern zone which is characterised by low hills and jungles covered in bamboo. The central zone, is known for its lakes, swamps and the Madhupur jungle. The flat plains south-west of the Padma river, laden with orchards and Babul trees and lastly the southern zone, abundant with wetlands and the largest mangrove forest in the world (Sundarbans).

One of Bangladesh’s most cherished cultural practices is that of the Baul and their music. The Baul are a religious group of travelling mystic minstrels known for their soulful music. The term Baul loosely translates to madman or religious ecstatic (as in “a person subject to mystical experiences”).Their religion is based on expression of the body and expression of the mind, and their religious beliefs are practised through song. Baul music celebrates celestial love (love of god) but does so in terms of declarations of their love for their lifemate. The Baul’s were at their peak in the 19th and early 20th century. While today the Baul culture has diminished, they still remain popular in rural Bangladesh and Baul festivals are held in order to preserve their traditions.

Bangladeshi cuisine has been shaped by the river landscape and tropical monsoon climate. A combination of the two has given Bangladesh an abundance of delicious fruits and vegetables. Bangladeshi dishes typically have strong aromatic flavours and use eggs, potatoes, tomatoes and eggplant. Bangladeshi food can vary from sweet and mild to extremely spicy. The commonly used condiments are garlic, onion, ginger, turmeric, coriander, cumin, bay leaves, and chilli.

Rice, legumes, potatoes and fish are staples of the Bangladesh diet and part of the country’s agricultural exchange. In the early 21st century half of the Bangladeshi population was employed in the agricultural industry. Along with these staple foods, Bangladesh is a leading exporter of jute (for hessian), tea and goat milk/meat. Understandably fish is also a staple in Bangladesh cuisine, and often their main source of protein.

Potato Curry - Dum Aloo

Ingredients:

• 1 kg baby potatoes
• 3 Tbs Oil
• 2 Bay Leaves
• 1 tsp chilli powder
• ½ tsp turmeric
• 2 tsp cumin
• 2 onions diced
• 1 tsp ginger
• 1 cup diced tinned tomatoes
• ½ tsp cinnamon
• 1 tsp butter
• ½ tsp garam masala
• 2 cloves crushed garlic
• ½ tsp coriander
• 1 tsp sugar
• ½ tsp salt

Parboil the potatoes. Once they are semi-cooked, set aside to cool and then remove their skin.

Heat oil in a pan. Once the oil is heated add bay leaves, diced onion, ginger and crushed garlic, and cook until golden.

Add the remaining spices and cook until aromatic.

Now add the potatoes to the spice mixture and gently mix them until they are covered with the spices.

Add tomatoes and 1 cup of water. Simmer until sauce reduces and potatoes are fully cooked.

Just before serving stir in the butter. Serve with rice or naan.

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This Bangladesh potato curry is a really wonderful vegetarian option for cold winter nights. It is reasonably spicy but not unbearably hot. Peter and I both enjoyed this dish immensely, however, with potatoes and rice it is very carb heavy and very filling. If I make it again, I would add some more vegetables to the dish (carrots or green beans would go nicely) or serve it with a salad.

182 meals to go. Next stop on my world tour: Barbados!