Tuesday, December 26, 2017

Making Jhol

Curried Coconut Broth

Curried coconut broth 

I'm saving up to go travelling in 2018, so I didn't fly back to Bangladesh in December this year. Instead I'm spending the holidays with a few friends, and we all pitched in to cook different things for Christmas day. I made the roast, stuffing and gravy - but I did things a little differently from usual with the gravy. I'm a big fan of the traditional version made from pan juices, but I normally underestimate how much we want and make too little. To make sure we didn't run into the same problem again, I just made a broth from scratch. This is partially inspired by the super common curry sauce served over chips in UK fish and chip shops, but made a little richer with the addition of coconut milk. It worked really well with the spiced roast we made, but be warned the below portions makes quite a lot! 


  • 4.00 tablespoons supermarket currypowder (or combine 1 teaspoon each of coriander, cumin and cinnamon with a pinch each of ginger, garlic, chilli, paprika and black pepper)
  • 1.50 tablespoons of garlic paste
  • 1.50 tablespoons of ginger paste
  • 2.00 mediun onions
  • 400.00 ml of coconut milk
  • 400.00 ml of just boiled water
  • 1.50 carrots
  • 2.00 teaspoons of flour
  • 12.00 teaspoons of soya sauce 
  • 1.00 tablespoon of honey
  • 2.00 bay leaves
  • 1.50 teaspoons of cornflour


  • Peel the onions and grate to form a paste 
  • Heat some oil in a non-stick saucepan on medium heat
  • Add onion, ginger and garlic and cook for 2 minutes
  • As the pastes are cooking, grate the carrot

Onion, garlic, ginger and carrot softening

  • Add to the saucepan, then cook on a low heat for 12 minutes
  • While the pastes are cooking combine the coconut milk, soya sauce and honey
  • Add the flour and curry powder to the saucepan and cook for 1 minute
  • Gradually stir in the coconut stock, stirring until fully combined

Broth boiling away

  • Add the bay leaves, turn the heat up to high and bring the broth to boil
  • Turn down the heat to medium, and simmer the broth for 20 minutes or so
  • Mix the cornflour with a little lukewarm water and make a slurry
  • Add to broth and mix in, and cook for a final 2 minutes before taking off the heat
  • The broth will thicken as it cools
  • Serve in a jug alongside roasts or as a sauce for chips

No comments:

Post a Comment