Kathaler Bichi Diye Gorur Mangsho
Kathaler Bichi Diye Gorur Mangsho (Beef Curry with Jackfruit Seeds) is a traditional Bengali delicacy that brings together tender beef, creamy jackfruit seeds, and aromatic spices in a rich, flavorful gravy. Popular in Bangladesh during the jackfruit season, this homestyle curry is known for its hearty taste and comforting aroma. The soft, nutty jackfruit seeds absorb the delicious spices, making every bite incredibly satisfying. This timeless family recipe pairs perfectly with steamed rice, pulao, roti, paratha, or naan.
Ingredients
- 1 cup oil
- 2 cup chopped onion
- 2 tsp ginger paste
- 1/2 tsp garlic paste
- 1/2 tsp cumin powder
- water as needed
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- salt as per taste
- 1 kg beef
- 1/4 tsp nutmeg powder
- 1/4 tsp mace powder
- 2 pcs cinnamon
- 4 pcs cardamom
- 3 pcs bay leaves
- 8 pcs green chili
- 1 cup chopped jackfruit seed
- 1 tsp fried cumin powder
Instructions
- Place your cooking pan over medium heat and pour 1 cup cooking oil. Allow it to heat up for a few moments
- Add the finely sliced 2 cup onions into the hot oil. Stir and fry them until they become translucent and slightly soft
- Once the onions are softened, add your 2 tsp ginger paste, 1/2 tsp garlic paste, 1/2 tsp cumin powder stir well.
- Add little water
- Add dry powdered spices such as 1 tsp chili powder 1/2 tsp turmeric powder, 1/2 tsp coriander powder, salt as per taste and add little water stir well
- Add the raw 1 kg beef pieces directly into the spice and onion base
- Cover the pan with a lid and let it cook for 5 minutes to seal the meat
- Add 1/4f tsp nutmeg powder, 1/4 tsp mace powder, 2 pcs cinnamon, 4 pcs cardamom, 3 pcs bay leaves stir well
- Cover the pan again with the lid and let the meat simmer slowly for 50 minutes until tender
- Uncover the pan once the gravy has thickened add 8 pcs green chilies.
- Add 1 cup chopped jackfruit seed and stir well
- Add water as needed
- Cover the pan with the lid once more and let it cook for 10 minutes to allow the flavors from the green chilies to meld into the curry base
- Uncover the pan and add 1 tsp fried cumin powder
- Stir in the spices and simmer for 1 minute until thick, then turn off the heat
