Beef Nihari, King Prawn (Chingri) & Rare Bengali Fish Curry Recipe | Taste of Bangladesh

beef

🥗Healthier: chicken

💰Cheaper: lamb

Chicken is leaner and more affordable than beef.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier, while butter is often more accessible.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free, while sour cream is usually less expensive.

spices

🥗Healthier: fresh herbs

💰Cheaper: pre-mixed spice blends

Fresh herbs can enhance flavor without added calories, while blends save time.

Turn on the gas and let the pot heat up.

Add just less than 1 cup of oil to the pressure cooker.

Add 2-3 sliced red onions and sauté until softened, about 10-15 minutes, stirring occasionally to prevent burning.

Add 2-3 tablespoons of minced ginger and 3 tablespoons of minced garlic; stir and cook until fragrant.

Add 3 teaspoons of salt to taste and stir.

If the onions start to caramelize, add a drizzle of water to prevent bitterness and continue cooking until softened.

Once the onions are softened, add 1 teaspoon of turmeric powder, 2 teaspoons of coriander powder, 1.5-2 teaspoons of chili powder, and 1 teaspoon of cumin powder; stir to combine.

Add a drizzle of water to the spices and let them cook for a few minutes to bloom the flavors.

Add 2 large chopped tomatoes and 5-6 Shakora to the pot; stir and let cook until the oil separates from the mixture.

Add the bone marrow and cow hoof to the pot, mixing well with the spices.

Pour in enough water to cover the meat and stir to combine.

Lock the lid on the pressure cooker and cook for 30-45 minutes, checking for doneness.

After cooking, release the pressure and check the consistency of the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens