In British times Goalundo Ghat was an important route for passengers travelling from East Bengal to Kolkata. On this route across the Padma, a chicken curry with small prawns was cooked in the steamer kitchens. Made with few spices, the dish was so popular that it later became known as the "Goalundo Steamer Curry".

The old dish was much loved by people in Bengal, but few now know the recipe. You can recreate the old taste at home with this simple method.

First rub the chicken well with chopped onion, chopped garlic, ginger-garlic paste, green chillies, salt, turmeric, chilli powder and mustard oil. Work the spices in by hand so they penetrate the meat and add flavour, then cover and leave for two hours.

Next clean the small prawns, wash them well and grind them into a paste. The prawns give the curry its flavour and help form the gravy; this is what makes the dish special.

Heat mustard oil in a karai and add dried chillies. Add the marinated chicken and mix well. Cover and cook over a medium heat for 20-25 minutes, opening the lid now and then to stir. When the meat has released its water and the spices are well fried, add the prawn paste and fry a little longer, then add half a cup of hot water. Cover and cook for another 10 minutes.

When the chicken is well cooked and the gravy has thickened, turn off the heat and sprinkle coriander leaves on top. Serve this popular British-era Goalundo Steamer Curry with hot rice.

Source: Jagonews24. First published in Bengali on The Agro News.