Bengali-style Spiced Picada

Ingredients

In this Bengali adaptation of Picada, we incorporate traditional Bengali spices like turmeric, cumin, and coriander to infuse the dish with the distinct flavors of Bengal. Additionally, we use ingredients commonly found in Bengali cuisine, such as onions, tomatoes, ginger, and garlic, to create a rich and flavorful gravy. The dish is served with steamed rice or Bengali bread, adding an authentic touch to the overall experience. We alse have the original recipe for Picada, so you can check it out.

• 500g (1.1 lb) boneless chicken or mutton, cut into bite-sized pieces 500g (1.1 lb) boneless chicken or mutton, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ginger paste 2 teaspoons ginger paste
• 2 teaspoons garlic paste 2 teaspoons garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the ginger paste and garlic paste to the pan and cook for a minute.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, red chili powder, and salt.
6. 6.
   Add the spice mixture to the pan and cook for a minute, stirring well to coat the onions and tomatoes.
7. 7.
   Add the chicken or mutton pieces to the pan and cook until they are browned on all sides.
8. 8.
   Pour in enough water to cover the meat and bring to a boil.
9. 9.
   Reduce the heat to low, cover the pan, and simmer for about 30-40 minutes or until the meat is tender and cooked through.
10. 10.
    Garnish with fresh cilantro and serve hot with steamed rice or Bengali bread.

Treat your ingredients with care...

• Chicken or mutton — Ensure that the meat is cut into bite-sized pieces for even cooking and tenderness.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• You can substitute chicken or mutton with your choice of seafood, such as prawns or fish, for a delightful variation.
• To enhance the flavors, marinate the meat with the spice mixture for a few hours before cooking.
• Adjust the consistency of the gravy by adding more or less water, depending on your preference.
• Serve the Bengali-style Spiced Picada with a side of cucumber and onion salad for a refreshing contrast.

Serving advice

Serve the Bengali-style Spiced Picada hot with steamed rice or Bengali bread, such as luchi or paratha, for a complete and satisfying meal. Accompany it with a side of cucumber and onion salad to add a refreshing element to the dish.

Presentation advice

Garnish the Bengali-style Spiced Picada with a sprinkle of fresh cilantro to add a pop of color. Serve it in a traditional Bengali thali or on a decorative plate to enhance the visual appeal of the dish.