It is a special chicken curry, a gravy dish which is made of fresh chicken and some basic spices. Goalundo Ghat which is also called Goalundo or Goalando, is a town in central Bangladesh. It is situated near the confluence of the Padma and Jamuna rivers. The Muslim boatmen of the Padma and Jamuna rivers used to make this dish. The boatmen would take time off to cook a meal for themselves in the middle of the their river journey and gradually it became very popular with the passengers too. The steamer curry reflects the simplicity of life which was sailing down in river with a plate of rice and steaming Goalando curry. The boatmen didn't have much time or all the ingredients to make signature dishes. So the dish is very simple and easy to make, but taste is very unique. This dish is not so unfamiliar in Kolkata and you would get the same name on the menu card in some of the authentic Bengali restaurants. But I got the idea of this dish from a Cooking Group in Facebook. The Goalando Steamer Curry is a fiery red in color but I didn't use much red chilies in this dish as my hubby and my son don't like very spicy food.
The recipe doesn't need any souring agent or water. Still it is not too dry dish as mustard oil and juices from onion and chicken would make the gravy. The recipe is perfect for any busy days but must say that you would get wonderful result.
The Recipe of Goalando Steamer Curry : Serves 4
1. Chicken: 500 gm.
2. Onions: 2 big (coarsely chopped)
3. Garlic: 2 tbsp (coarsely chopped)
4. Ginger: 1 tbsp (coarsely chopped)
5. Turmeric powder - 1 tsp
6. Dry Red chilies : roughly chopped (as per the taste)
7. Salt to taste
8. Mustard oil: 3 tbs
1. Marinate the chicken with all the ingredients. Let it rest for 30 minutes. Put it in a big pan, saute the whole thing for 5 to 7 minutes.
2. Cover it and let it cook on low heat till the chicken becomes soft and tender. Serve hot with steamed rice.