Saturday, 29 November 2014

Chingrir Kalia (Spicy Bengali Style Prawn Curry)

King prawns:9-10 pieces
Potato:1,large,cut into 6-8 pieces
Mustard oil:5-6 tbsp
Ghee:1 tsp
Tomato paste:1,large
Onion patse:1,large
Salt as per taste
Sugar:1 tsp
Turmeric Powder
Cumin-coriander powder:1/2 tsp
Whole red chili:1
Kashmiri red chili powder:1/2 tsp
Red Chili Powder:1/2-1 tsp
Warm water:1/2 cup
Bay leaves:2
Garam masala(Cinnamon.clove,green cardamom) Powder:1/2 tsp
Black Cardamom:1,crushed
Green Cardamom:1,crushed
Cinnamon:1 stick
Ginger-Garlic Paste:1 tsp
Hot water:1.5 cup

Clean and devein the prawns.

Dilute of few pinches of salt,turmeric and garam masala,1 tsp of oil into 1/2 cup of water.

Steam the prawn pieces in that water for 5-6 minutes.

Drain the water.

Heat oil in a pan over medium flame.

Fry the potato pieces till they turn golden yellow.

Remove the potato pieces and temper the remaining oil with bay leaves,whole red chili & whole garam masala.

Saute the onion & tomato paste till oil seperates.

Add ginger garlic paste & cumin-coriander powder,turmeric,red chili powders(both).

Stir to mix well and cook for few minutes.

Add the prawns and potato pieces and mix them  in medium flame.

Add hot water,check the seasoning,stir well so that the gravy doesn't stick to the bottom of the pan.

Cook till the gravy thickens and potato pieces are boiled.

Add the ghee & garam masala powder,stir it well.

Remove from the flame.

Serve hot with steamed rice.

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