Deciding on a Bangladeshi Curry Dish
This Week's Film: Brick Lane (Redux)
Cuisine: Bangladeshi Curry
For my Bangladeshi curry, I’m going to be revisiting a recipe for Seafood Dopiaza that I made awhile back. The first time around, I used whole chilies with the seeds and membranes intact. The result was a dish so fiery and spicy that it was not only unpleasant but nearly impossible to eat. I also used only fish and shrimp as the main ingredients. This time, I’m going to remove the seeds and membranes from the chilies and use dried pepper flakes so I can exercise a little more control over the heat. And I’m going to use not only shrimp and fish, but also will be adding scallops to the mix. So I’m looking forward to a much-improved result.