Picture this: a rickety old steamer chugging along the mighty Padma River, belching smoke like a grumpy uncle after a heavy meal. Onboard, hungry passengers and weary boatmen (or khalasis, if you want to sound fancy) are dreaming of just one thing—a hot, hearty meal that doesn’t taste like river water. Enter Goalondo Steamer Curry, the accidental hero of pre-partition Bengali cuisine.
But it’s just Chicken Curry …
This isn’t just any chicken curry—it’s the OG desi survival food. Born out of sheer necessity (and probably a desperate attempt to make bland chicken exciting), the boatmen threw together whatever they had—chicken, onions, garlic, chillies, and a prayer—into a pot and let it simmer like gossip in a Bengali adda. No fancy spices, no haute cuisine pretensions, just pure, unapologetic flavour.
And oh, what flavour it was! The aroma of this rustic curry would drift through the steamer, luring passengers like a culinary siren song. Before long, even the snootiest British officers (who probably preferred boiled potatoes over actual taste) were sneaking bites. The dish became so legendary that it outlived the steamer itself, turning into a nostalgic bite of undivided Bengal’s history.
Today, Goalondo Steamer Curry isn’t just food—it’s a time machine. One bite, and you’re transported back to those river journeys, where the only WiFi was the sound of lapping waves and the only “delivery” was a hungry traveller begging for seconds. It’s proof that sometimes, the best dishes aren’t cooked in fancy kitchens but in the unlikeliest of places—like a wobbly boat with a determined cook and a dream.
So, the next time you dig into this spicy, soulful curry, remember: you’re not just eating chicken. You’re tasting history, one deliciously chaotic steamer ride at a time.
But Wait… Did It Ever Have Prawn Paste?
The short answer? Probably not in the original version—but food, like gossip, gets spicier with retelling.
The boatmen’s bare-bones recipe relied on what was cheap and easy: chicken, basic aromatics, and mustard oil. Prawn paste (shutki or chingri bata) wasn’t likely in the mix because:
- Chicken was the star—no protein mashups needed.
- Prawn paste reeks—and a crowded steamer already smelled like sweat and damp socks.
That said, over time, some Bengali cooks (especially in East Bengal/Bangladesh) may have sneaked in a bit of dried shrimp or fish paste for extra umami. Because why not? Food evolves, and even boatmen would’ve shrugged: “Ja khao, khushi thako!” (Eat up and be happy!).
So, strictly traditional? No. Deliciously possible today? Absolutely. The dish survived history—it can handle a little prawny rebellion.
Ingredients
- 500 g chicken, curry cut pieces
- 3 large onions, roughly chopped
- 1 inch ginger, roughly chopped
- 6-7 cloves garlic, roughly chopped
- 3-4 dry red chillies, shredded into small pieces
- 2-3 green chillies, chopped
- 1 tsp turmeric powder
- Salt to taste
- 4-5 tbsp mustard oil
Instructions
- Wash and drain the chicken pieces.
- Marinate the chicken with roughly chopped onion, garlic, ginger, green chillies, turmeric powder, and mustard oil (reserving a small amount for sautéing later). Add salt to taste.
- Let the chicken marinate for at least 30 minutes, or preferably for an hour.
- Heat a thick-bottomed pan and add the remaining mustard oil.
- Sauté the onion, garlic, and ginger until lightly browned.
- Add the marinated chicken to the pan and sauté on high heat for 5-8 minutes.
- Lower the heat, cover the pan, and cook until the chicken is tender.
- If needed, you can add a little water (about half a cup) to aid the cooking process, though the original recipe suggests cooking in the chicken’s juices.
- Serve hot with steaming hot rice.
This recipe reflects the simplicity of the Goalondo Steamer Curry, emphasising fresh ingredients and minimal spices. It allows the natural flavours of the chicken and the pungent notes of mustard oil to shine through, creating a truly authentic Bengali experience.
