Bangladeshi cooking and eating is based around seasonal produce - the nation has not four, but six seasons, which each bring its own distinct flavours. The beginning of Bangladeshi summer, or Boishakh, is filled with festivals and fairs and traditionally, light fish stews & curries are eaten during the summer season in all the divisions or regions of Bangladesh.
In this video tutorial, Dina Begum, a British-Bangladeshi food writer and cook who is passionate about food traditions and stories, will teach you how to make the Maacher Jhol Spice Paste and Maacher Jhol (Cod & Potato Curry), which with its spicy red chillies, gives off cooling properties and is ideal during the hot and humid summer and rainy seasons.
In a video tutorial and additional downloadable material, you’ll:
• Meet Dina Begum
• Learn how to make a Spice Paste and Maacher Jhol (Cod & Potato Curry)
• Spice Paste & Maacher Jhol (Cod & Potato Curry) recipe
Dina’s full course, Bangladeshi Spice Blends: Learn how to
make traditional Bangladeshi spice blends and recipes
is available on Yodomo
Dina Begum is a British-Bangladeshi food writer and cook who is passionate about food traditions and stories - especially those that relate to her Bangladeshi heritage. Her recipes have been featured in The Telegraph, Huffington Post and Metro, for which she has written a series highlighting the delicious and underrepresented cuisine of Bangladesh. Dina's debut cookbook ‘The Brick Lane Cookbook’, was published by Kitchen Press in March 2018 and celebrates the diverse food culture of London’s iconic Brick Lane and includes Bangladeshi recipes, as well as contributions from local traders.