Khana Pakana

Bong Paya Curry

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Bong Paya Curry - Paya is curry is usually enjoyed as breakfast or lunch to give the stomach time to digest it. But when we add bong to paya curry, we put a crown on delicious paya curry.
Bong Paya Curry Ingredients

For Paya Curry:
Beef paya 1 pair (preferably front ones)
Water 12 cup
Ginger garlic paste 2 tbsp
Turmeric 1 tsp
Coriander powder 2 tbsp
Salt to taste
Red chili 1 tbsp
Red chili powder 1 tbsp
Sliced onion 1 (large)
Curd 1/2 cup or 4 tbsp (optional)
For Bong:
Bong 1 kg
Water 5 glass
Onion 1
Garlic 1
Ginger 1 inch piece
Bay leaves (Tez pat) 2 leaves
For Final Touch:
Saffron all spice 1-2 tbsp
Aniseed (powder) 2 tsp

Bong Paya Curry Cooking Directions

For Paya: Soak paya in warm water for half an hour and clean them with the brush to remove the hair.

Take a big pan and pour water into it and put paya into it and boil. (Make sure that paya are fully dipped in water)

Add ginger garlic paste, turmeric, salt, red chili, red chilies, coriander powder and a sliced onion to the water, boil it.

Add curd. Cover and boil. (Don't use too much curd as it will spoil the taste and texture)

When it comes to boil, cover and cook on very low flame.

For Bong: In a pan pour 5 glass water and add meat to it.

In a muslin combine 3 ginger slices, onion, and whole garlic and put it in pan.

Put 2 bay leaves in the pan also, cover and cook.

When ready, takeout the muslin .

Now pour whole of the Bong curry in to the pan of Paya curry (when paya curry is almost done and is boiling on low flame).

Combine both the bong and paya.

In the end add saffron all spice and aniseed powder.

Garnish and serve with golden brown onion, lemon slices, green chili, chopped coriander, julienne ginger and hot naan.