An afternoon with Pasang

This meal was tasted in Darjeeling. The style is described by Pasang as a mixture of Tibetan, Nepalese and Bengali cooking. 

Pasang’s Chicken or Beef Curry

½ kilo of chicken breast/ beef

2-3 large tomatoes

2 medium sized red onions

1 tablespoon garlic and ginger paste (50:50)

2 medium red chilies (dried)

1 heaped teaspoon of turmeric powder

1 handful of coriander leaves

1.    Finely dice the red onions and tomatoes

2.    Heat oil in a wok or deep frying pan

3.    Crush the dried chilies in your hand and add them to the oil with the onions

4.    Immediately add the turmeric powder and garlic and ginger paste and stir

5.    Cook until the onions are a little brown

6.    Add the chicken and stir through

7.    Add the tomatoes and place the lid on top

8.    Leave to cook for 20-30 minutes on low heat

9.    Check and stir the mixture every 5-10 minutes

10.Add salt to taste (1-2 small teaspoons is recommended)

11.Add a little black pepper

12.Chop and add the coriander and stir it through

Pasang’s Bitter Gourd Stir Fry

2 medium sized bitter gourd

1 medium red onion

2 tomatoes

200g small potatoes

1 teaspoon of “5 spices” (Indian Masala Mix – pasforang, cumin seeds, black sesame, fennel seeds)

5 small green chilies

1 generous teaspoon of turmeric powder

1.    Halve and cut the bitter gourd into small pieces, about 2 inches long

2.    De-seed the pieces then slice finely

3.    Slice the onion into thin pieces as though you would for an Asian stir fry

4.    Do the same to the tomatoes

5.    Half slice the chilies

6.    Slice the potatoes, you can leave the skin on them

7.    Heat some oil in a wok or deep frying pan and add in this order: The masala mix, the turmeric, chilies, potatoes, bitter gourd

8.    Place the lid on and let it simmer for 5 minutes

9.    Give it a good stir through

10.Place the lid on it and cook until it’s about half-cooked – no need to add water

11.Add the tomatoes and onions and salt to taste (about 1 teaspoon is recommended)

12.Place the lid on and leave to cook on low to medium heat and stir every few minutes

13.It’s ready when the potatoes are ready and bitter gourd should be aldente

14.This dish can be served hot or cold

Serve with plain rice.

Recommended drinks: Kingfisher Strong chilled beer or a glass of Shiraz.  

Pasang's Restaurant