Bizarre Bangladesh!! Uncovering Chittagong's Food Secrets!!

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SEAFOOD TOUR IN CHITTAGONG

1. MEMBER HOTEL
ADDRESS: Pahartali College Road, Chittagong, BD

DRY FISH BHORTA: Clean the dried shrimp and place into the skillet/wok. Mix for about 5 minutes. Scoop the dried shrimp out of the wok onto a cooking sheet and then mash it into small pieces. Add mashed potatoes, bay leaf, salt, red chili powder, fried onion and mix. Add mustard oil and continue mixing. Serve when ready.

TILAPIA: Paste 1: Blend tomatoes to make tomato paste | Paste 2: Blend capsicum, onion and water. | In a big bowl, marinate the tilapia with rock salt, sea salt, capsicum paste and tomato paste. Add sour yogurt, garlic paste, gira powder, red chili powder, turmeric, black pepper and mustard oil. Rub the marinade over the entire fish and into the cuts in the fish. In a massive skillet, add mustard oil and ghee. Place the marinated fish in the skillet and cook on both sides for about 5 minutes. Flip and pour more marinade on top and then serve.
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2. HOTEL NIZAM
ADDRESS: Station Road, Chittagong, BD

ROOPCHADA (fried fish): Clean the fish. In a bowl, add garlic paste, ginger paste, turmeric paste, one egg and salt. Pour the mixture on top of the roopchada and then mix it all over, allowing it to marinate. Add a bit of flour to the mixture. Add the fish to the big wok with oil in it and add gravy (made with nut paste, coconut paste, turmeric paste, red chili paste, salt, water and onion). Add tomatoes, green chilis, tomato sauce and oil and allow it to cook for 15 minutes. Once cooked, Add gira powder, bay leaves and fried onions on top.

PIGEON CURRY: Cut slices into the pigeon and marinate in a mixture of spices: turmeric, garlic paste, ginger paste, egg, chili paste. In a massive wok, fry the pigeon until it is 60 percent cooked. Separately, make a curry sauce for the pigeon with hot spices (a mixture of 5 spices including cinnamon, black pepper and elich), chopped onion, masala (ginger paste, garlic paste, turmeric paste, coconut paste, nut paste and chili paste), salt and water. Add pigeon to the curry in the wok and then add tomato sauce, gira powder and cook for 15 minutes. Add fried onions and bay leaves on top and then serve.

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????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
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