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Chuijhal mangsho
চুইঝাল মাংস (chuijhal mangsho): Khulna's beef curry cooked with chuijhal, the hot, aromatic stem of a wild pepper vine
Few ingredients say Khulna, Jessore and Satkhira like chuijhal, the thick stem and root of a pepper vine that climbs trees in the southwestern districts; chopped into chunks and cooked with meat, it gives a heat that is fragrant, woody and peppery rather than sharp. Roadside hotels between Khulna and Bagerhat are famous for their chuijhal mutton and beef, eaten with plain rice or soft chapatis, and the softened chunks of chuijhal are chewed for their juice at the end. In the UK some Bangladeshi grocers sell it frozen; if you cannot find it, long pepper and black pepper give a fair impression, though not the same aroma. The usual mistake is adding the chuijhal at the start, which cooks out its perfume; it goes in for the last half hour. Chef's tip: peel the tough outer skin from thicker stems, and split them lengthways so the flavour comes out.
- Total time
- 135 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the beef
- 2 ⅝ lb beef with some bone and fat (shin, chuck or brisket)cut into 4 cm pieces
- ½ cup mustard oil
- 3 onionsthinly sliced
- 2 tbsp garlic paste
- 1 ½ tbsp ginger paste
- 1 tsp ground turmeric
- 2 tsp red chilli powder
- 2 tsp ground cumin
- 1 tbsp ground coriander
- 1 cinnamon stick5 cm
- 2 tsp salt
- 2 ½ cups hot water
For the chuijhal
- 5 ½ oz chuijhal stems (or 6 long peppers plus 1 tsp crushed black peppercorns)peeled and cut into 4 cm pieces, thick ones split
- 1 whole garlic bulbcloves separated, unpeeled
- 5 green chilliesslit
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Method
0/9 doneStep 1: Heat ½ cup mustard oil in a heavy pot over a high heat until it just smokes, then lower to medium.
2 minStep 2: Add 2 bay leaves, 1 cinnamon stick and 4 green cardamom pods and stir for 30 seconds.
1 minStep 3: Add 3 onions and fry for 10–12 minutes until deep golden.
12 minStep 4: Stir in 2 tbsp garlic paste and 1 ½ tbsp ginger paste and fry for 2 minutes, then add 1 tsp ground turmeric, 2 tsp red chilli powder, 2 tsp ground cumin and 1 tbsp ground coriander with a splash of water and cook until the oil separates.
3 minStep 5: Add 2 ⅝ lb beef with some bone and fat (shin, chuck or brisket) and 2 tsp salt and fry over a medium-high heat for 12–15 minutes, stirring, until the meat is browned and the masala darkens.
15 minStep 6: Pour in 2 ½ cups hot water, cover and simmer over a low heat for about 60 minutes, stirring now and then.
60 minStep 7: Add 5 ½ oz chuijhal stems (or 6 long peppers plus 1 tsp crushed black peppercorns) and 1 whole garlic bulb, cover again and simmer for 25–30 minutes more, until the beef is very tender and the chuijhal pieces are soft.
30 minStep 8: Uncover, add 5 green chillies and cook for 5 minutes until the gravy is thick and the oil rises.
5 minStep 9: Rest for 10 minutes before serving with plain rice; the chuijhal chunks are for chewing, not swallowing whole.
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 38 g
- Carbs
- 10 g
- Fat
- 33 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chuijhal mangsho take?
- About 135 minutes in total: 25 minutes to prepare and 110 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic paste?
- 1 crushed garlic clove per ½ tsp.
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