Goalondo Steamer Curry

  • IMG_1689
  • IMG_1672
  • IMG_1706
  • IMG_1733
  • IMG_1796
  • IMG_1790
  • IMG_2001
  • IMG_1989

14 Dec Goalondo Steamer Curry

The curry is a heritag dish from Goalondo, a small town in Rajbari District in Bangladesh, situated in the bank of river Padma. During British rule the train connection between then Capital Calcutta and East Bengal was terminated in Goalondo and people would take steamer from there to Narayangan to avail connecting train for other places like Dhaka. “Goalondo-Narayanganj” was an overnight journey by steamer and the Boatman’s used to prepare this basic chicken curry with whatever minimal ingredients that were available on that route. Over the years the dish became very popular amongst the travelers to the point people will only take the ride to eat it. Goalondo Steamer curry is now a star of Bengali cuisine. Have a look at the recipe and try it yourself.

Preperation time: 40 – 50 mins

Serves: 4-5 pax


  • Cinnamon : 2 sticks
  • Green Cardamom : 4
  • Whole black pepper : 8
  • Medium sized onions : 3
  • Tomato :1.5
  • Garlic paste : 1 tbsp
  • Ginger paste : 1 tbsp
  • Green chilly paste :1 tbsp
  • Turmeric : half tsp
  • Kashmiri chilli powder : 1 tsp
  • Red chilly powder : 1 tsp
  • Whole green chilli : 2 slitted vertically
  • Chicken : 600 grams
  • Sugar : half teaspoon
  • Salt : per taste
  • Mustard oil : 3 tbsp initially and a drizzle at the end
  • Roasted cumin powder: half tsp
  • Black pepper powder freshly roasted : half tsp
  • Potatoes whole medium : 4


  • Heat mustard oil and add  cinnamon, cardamom and around  whole black pepper.
  • once the aroma from the whole spices come thru add chopped onions and saute them well. After sauteing them for sometime add  ginger,garlic and green chilly paste and further saute till the raw smell of ginger and garlic is gone.
  • After the oil starts leaving the onion mixture add around 1 and half medium tomato paste and fry for sometime. At this time add a little bit of sugar, salt per taste, turmeric,  Kashmiri chilli powder and red chilly powder.
  • Once the mixture has been sauted  and the masala has nicely blended and a bit of water so that the spices don’t get burnt. At this point add  of chicken ( medium pieces) and give it a nice stir so that the chicken is nicely coated with masala.
  • After the chicken has been cooked for 5 mins add whole potatoes ( prick the potatoes with a fork so that the masala goes inside) and mix it will with the chicken and the tomato onion paste. Cover the vessel and let the chicken cook in its own juices. Keep stirring occasionally.
  • After 15 mins add a cup of warm water and give it a nice stir. Also add 2 slit green chillies, black pepper powder and roasted jeera powder as it will give a nice taste to the gravy.
  • Cook for another 10 mins till the chicken is done and the potatoes have been cooked and turn off the gas. To finish things off add a drizzle if mustard oil from top and what u get is a very rustic goalando steamer curry with very basic ingredients.

The chicken cooked on the Goalondo steamer has gone down in Bengali folklore. Those who have traveled this route still swear by the taste. Our Home Culinaire, Anirban recreated this dish for us and the flavours were delectable. You can read more about him here

No Comments

Post A Comment