Flaky pan fried flat bread
Murgir Jhol is a classic Bengali chicken curry usually served up as a Sunday special for the family to come together and enjoy. Because fish curries for many Bengali families would be everyday dishes having chicken or mutton (Mangsho Jhol or Kosha - mutton curry) at the weekend was a really family treat and something the whole family would look forward to.
Bengali curries are beautifully unique and quite different to my usual Punjabi dishes. They can be cooked dry 'Kosha' or more soupy 'Jhol' so you can make them to suit your tastes. Both are so special in their own way and wonderfully delicious.
Some of the key differences of Bengali curries is the use of mustard oil in meat and fish dishes which gives an amazing glossy finish to the soupy curries. There is also the classic addition of sugar to the oil once the whole spices have been added. This sugar caramelises resulting in a wonderful dark, rich colour and flavour in the final dish. I am also told that no Bengali curry is complete without the addition of thick, chunks of potatoes to soak up the wonderful flavours of the sauce.
In this dish you will notice that I am not using any tomatoes, instead I am using yoghurt to add the tang but if you prefer you can add tomatoes instead.
Really looking forward to hearing what you think below.