The 38-year old Bangladeshi from Melbourne, Kishwar Chowdhury, prepared classic Bengali dish ‘Bhapa Mach’ after trying her hand at ‘Khashir Rezala’ in the last 75-minute round of 'Game Meats' challenge in MasterChef Australia.
Kishwar is representing Bangladeshi cuisine in the newest season of MasterChef Australia.
“[I] poached Murray Cod Tail Shank in Ginger and Tomato broth with Confit Tomatoes, Fried Leeks and Caraway Dust,” she said about reinventing the ‘Bhapa Mach’ dish.
“After I cook, I usually run all the technical elements I’ve cooked through my head. By the time I’m walking to the judges, I’m calling it a soup. Happen to anyone else? On a separate note, my tail shank is completely under cooked, and I get a chance to make my Bhapa (Steamed) Cod,” she added.
Previously, Kishwar brought popular local snacks – fuchka, chotpoti, samosa and a tamarind dip, all the way to the Masterchef’s kitchen.
A lifelong lover of fuchka-chotpoti, Kishwar wanted to introduce the judges to the unique flavours woven into the street food of Dhaka that she relishes during her annual trips to Bangladesh.
Kishwar comes from “a big family of cooks”, and is proud of using recipes from her loved ones to make her own versions of them in the kitchen| Collected
She has also cooked “Kala bhuna” -- following her father’s recipe, traditional “Macher Jhol” -- earning praise from international media and fried sardines with green mango broth that earned her the reputation for being a strong candidate in this season.
Kishwar, the mother of two, wants to write a Bangladeshi cookbook to keep the legacy of her family alive.
