Bangladeshi halal recipes

Bangladeshi cooking is the food of a river delta: fish, rice, lentils and mustard, with greens and gourds from the garden. It is also the food of a large part of Muslim Britain, where Sylheti families built many of the curry houses, though home cooking tastes quite different from the restaurant menu.

Our Bangladeshi recipes include hilsa fish curry, made with the fish most loved in Bengal, and kala bhuna, beef cooked slowly until the sauce turns nearly black, a Chittagong speciality. Beef bhuna is its milder cousin, and chicken rezala is a white curry of chicken in yogurt. Khichuri is rice and lentils cooked soft together, the dish for rainy days, and beef tehari cooks beef and potato into spiced rice in one pot. Shutki bhorta is a sharp mash of dried fish with chilli and lime, and begun bhaja is aubergine fried in spice.

There are quick plates too: egg bhuna with rice and a sardine and tomato rice bowl in twenty minutes. Ghugni, white peas cooked soft with ginger and cumin, is a breakfast, and mishti doi, sweet set yogurt, ends the meal.

Each recipe gives its calories, protein, carbs, fat and fibre per serving, worked out from its ingredients. How we work out our numbers