This traditional Khulna recipe, originating from the Satkhira district, is known for its fiery flavor, coming from a unique wild pepper known as chui. While traditionally made with red meat, variations with chicken and prawns are also popular in Khulna. Here’s a simple recipe for making this spicy, aromatic dish.
Ingredients:
- 1 kg of your choice of protein (traditionally beef or goat meat)
- 250 grams chui jhal (wild pepper), soaked in water for 30 minutes
- 1 cup chopped onions
- 2 tbsp chopped ginger
- 1 tbsp garlic paste
- 1 tbsp turmeric powder
- 1 tbsp chili powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp garam masala
- Vegetable oil
- Salt to taste
Instructions:
- Preparation:
Start by soaking the chui jhal in water for about 30 minutes. - Browning the Meat:
Heat oil in a large pot over medium heat. Once the oil is hot, add your choice of meat (beef or goat) and brown on all sides. - Sautéing the Aromatics:
Add the onions, ginger, and garlic to the pot and sauté until they are softened, about 5 minutes. - Adding Spices:
Incorporate the turmeric powder, chili powder, coriander powder, cumin powder, and garam masala. Let them cook for about 1 minute to allow the flavors to meld. - Cooking with Chui Jhal:
Next, add the soaked chui jhal along with its soaking water to the pot. Bring the mixture to a boil. - Simmering:
Once boiling, reduce the heat to low and let it simmer for 1-2 hours, or until the meat is tender and cooked through. - Final Seasoning:
Season the dish with salt to taste before serving.
Serving Suggestions:
Serve the Chui Jhal hot, preferably with rice. While roti or chapatis are not traditional pairings, they can also be used if desired.
Notes:
- Be cautious with the spiciness level, and adjust the amount of chili and chui jhal according to your preference.
- Chicken and prawns can also be used instead of red meat, based on preference.
About The Author
