Refat, a guest cook through our charity connection with Bristol Refugee Rights, cooked this meal for us here at The Spicery and it was an instant favourite with the team! Murgir jhol is a classic Bangladeshi chicken and potato curry which is traditionally quite fiery, so we’re serving it here with a poppy seed and cucumber raita to cool it down.
On the side we’ve also got a charred green chilli and coriander chutney, fragrant rose-infused khichdi and delicious and moreish deep fried aubergine topped with tangy chaat masala.
KHICHDI SPICES: Rose, toasted cumin, cinnamon, turmeric, bay, green cardamon
CURRY GROUND SPICES: Chilli, fenugreek, turmeric, toasted coriander, toasted cumin, cinnamon, green cardamon, clove, black pepper, black cardamon
CURRY WHOLE SPICES: Mace, bay, cinnamon
CORIANDER CHUTNEY BLEND: Green chilli, green pepper, garlic, onion, tamarind (tamarind, cornstarch), coriander leaf
RAITA BLEND: White pepper, cumin, mint, coriander leaf, poppy seeds
AUBERGINE SPICES: Cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, turmeric, Kashmiri chilli
CHAAT MASALA: Amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan seed, mint, asafoetida