Goalondo Steamer Curry – Rustic Chicken Curry (Instant Pot)

Heritage Bengali cuisine, has finally come of age. It is nice to hear talks and tales of original recipes and ways of getting them to everyday tables. I will confess that several of these recipes are complex. I enjoy hearing about them, but they often skip my layers of “must try”. A few years ago, there was a lot of talk and dscussion about the Goalondo Steamer Curry.  I did not pay much heed assuming that it was one such complex recipe. Once I tried it, this rustic chicken curry stole my heart.

My Goalondo Steamer Chicken Curry Story

In fact, I had first heard about this chicken curry glancing though this blog. I found the name funny and then I moved on to other things. After all, this is hardly a recipe from my childhood.  This weekend, as I am perusing through recipes, the simplicity of this recipe caught my attention. The sparse and essential ingredients and simple technique had me hooked, Onion, garlic, ginger and loads of chilies certainly proved that this recipe had loads of East Bengal or Bangladeshi influence.

What is this dish and more about its roots

Pritha Sen, a food historian and writer insists that the key ingredient in this recipe is dried shrimp.  The Goalondo steamer, originates from the Goalondo ghat. connecting folks from Goalondo, a small station at the confluence of the Padma and the Brahmaputra to Assam or Burma.

Given that this curry is made by the boatmen, for their meal, it makes sense that it is made with a few simple ingredients. Traditionally, slow simmered, I am able to achieve the same results in the instant pot without hours of cooking. The reason is pretty simple – trapped and sealed flavors.

Syed Mujtaba Ali, perhaps the first foodie writer of the early 20th century, states,  “For 30 years I have travelled on the Goalondo steamer. A few things have changed here and there but not the smell. It’s a little damp, a little musty but the overriding smell is that of the ‘murgir jhol’ being cooked by the khalasis”.

Why it works during a New York Winter.

So, today in this cold and slightly snowy and icy weekend, I try my hand at this nostalgic recipe, using the instant pot no less. I was thrilled with the flavors of this simple and spicy chicken curry. Spice lovers, this recipe is for you. The flavors are simple and cooking it is pretty much a dump and go exercise. Served with piping hot steamed white rice, this is just what the doctor will order on a cold wintery evening. This has now sent me on a quest for all original dump and go recipes. Depending on your persuasion, this can be enhanced with potatoes and eggs.

As I enjoy this dish, I can picture the boatmen, singing Bengali folk songs. It filled my heart and mind with a tune. A tune without a name, yet once that is familiar and full of nostalgia. This rustic chicken curry will be one that I will relish on many days. Try it and you will see why. An essential ingredient in this curry is mustard oil. If you do not have it use a full-bodied extra virgin olive oil.

Dishes that evoke the same kind of comforting goodness include the mustard shrimp curry and these rustic mashed potatoes.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

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