Ol Chingri r Dalna (Elephant Foot Yam Curry with Prawn)

For some reason unknown, these days my husband got so enthusiastic about ‘ol’, a seasonal vegetable of highly moderate status; not even much well known either, that he buys it every other day and I am compelled to prepare curry out of it. As this story is recurring much too often, I am prompted to try different dishes with ol to make it a bit more interesting. Thus I arrive at the present dish, where I make diced ol marry with prawns in a spicy curry. The presence of potato pieces make it even more delightful, as usual though. To be noted here that this dish is not at all invented by me, but collected from a old popular recipe. To people, who are aware about ol, this dish might seem interesting. And for the rest, here comes a dose of GK on ol. Falling in the category of ‘Yam’ (sweet potato etc.), ol is basically a tropical ‘tuber’ crop which is nothing but a much thickened underground part of stem. It has an interesting English name ‘Elephant Foot Yam’ probably due to its jumbo size.

Ol Chingri r Dalna (Elephant Foot Yam Curry with Prawn)

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Prawn Curry with a little Shahi touch

I just love prawns in any form and take a fancy trying new recipes with it. Generally I go around few common Bengali recipes of prawn curries. Though this time a little touch of rose and kewra water has lifted the curry dish to an altogether a new level what I may call it ‘shahi’. I have found the recipe in one of a cooking shows and gave it a try to pose a challenge for my tasting buds. Indeed the tongue got amazed. It goes well with plain rice or pulao. Just give it a try for a change.

Prawn Curry with a little Sahi touch

Prawn Curry with a little Sahi touch

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Prawn Curry with Potato & Onion

I assume, it has been ages since I shared a prawn recipe with you given the fact that Prawn happens to be one of my favourites. So why not resume my love saga with prawn with the current recipe, a simple yet popular one. It tells the story of a yummy prawn curry, a bit on the spicier end, living happily with slice potatoes and onion. Go for it, if you are in love with prawn too.

Prawn Curry with Potato & Onion

Prawn Curry with Potato & Onion

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Chingrir Batichachchori (‘Dam’ cooked Prawn with Potato & Onion)

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Chingrir Batichachchori or Prawn cooked in ‘dam’ with slices of potato and onion, perhaps happens to be the simplest recipe of prawn I ever knew of. I grew up in a joint family of 11 members and thus came across different recipes from my mother, grandmother and aunts as well. This one is one of my favourite dishes cooked by my aunt. She is an excellent cook and leaves mark on her every single recipe. Do try this super easy and delicious prawn dish which can be prepared at the blink of your eye.

Chingrir batichachchori

Chingrir batichachchori

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Chingrir Chachchori/Dry Prawn Curry

Prawn has always been a favourite of mine and I often prepare different dishes with it. Recently I came to know about the “Chingrir Chachchori” or Dry Prawn curry which I tried a few times and liked quite a lot. Here, onion, tomato and raw prawns are all cooked together right from the beginning along with the spices, thus reducing the cooking time. Since the prawns are not fried here, they remain quite soft and tender which I like. This preparation is immensely enjoyable with steamed rice.

Chingrir Chachchori or Dry Prawn Curry

Chingrir Chachchori or Dry Prawn Curry

Ingredients to serve 3-4 :

  1. Prawn – 250gm.
  2. Onion (finely chopped) – 1 (large)
  3. Tomato (chopped) – 1 (small)
  4. Green chillies (chopped) – 2
  5. Turmeric powder – ¼ teaspoon
  6. Red chilli powder – ½ teaspoon
  7. Cumin powder – ½ tbspoon
  8. Coriander powder – ½ tbspoon
  9. Garlic powder – ½ teaspoon
  10. Dry ginger powder – 1 teaspoon
  11. Coriander leaves (Chopped) – 2-3 tbspoon (heaped)
  12. Pinch of sugar
  13. Salt to taste
  14. Mustard oil – 2½ tbspoon

Procedure :

Remove the shell, head and tail of the prawns, devein them and wash thoroughly. Smear salt and turmeric powder on prawns and keep it aside.

Heat 2 tbspoon of oil in a frying pan or kadai over medium heat.

Add chopped onion and fry till they get translucent.

Then add little water, ingredients from 3-9, prawns, sugar and salt to taste. Put the flame on high and cook for 3-4 minutes.

Again add ½ cup of water, cover the pan and let it cook over low-medium flame.

As the gravy thickens to your desired consistency add ginger powder and chopped coriander leaves.

Cook for another 1-2 minutes till raw flavour of ginger goes away.

Then sprinkle ½ tbspoon of mustard oil, give it a good stir and put the gas off.

Serve with plain rice.

Note :

  1. Adjust chilli according to your taste.

Musur Chingrir Dom or Masoor Lentils with Prawn

Dal or Lentils is a quintessential part of Bengali menu. I used to see my grandmother put a bowl of lentils for boiling at the very beginning of her cooking almost everyday.  Among various lentils ‘Mung’ and ‘Masoor’ are the most common ones. Masoor dal is also well-known for its high protein content to the vegetarians.

In Bengali delicacies prawns are often used along with different vegetables. Today I bring masoor dal and prawns together to make the dal more flavourful and rich in taste. Unlike regular dal, it is rather a dry dish. If you get bored with your regular masoor dal recipe then you can try it out for a change. Hope you will like this. Enjoy. 🙂

Musur Chingrir Dom or Masoor Lentils with Prawn

Musur Chingrir Dom or Masoor Lentils with Prawn

Ingredients to serve 4 :

  1. Masoor dal/lentils – 1½ cup
  2. Medium size prawn – 250 gm.
  3. Chopped onion (medium size) – 2
  4. Chopped ginger – 1 tbspoon
  5. Chopped garlic (big size) – 2-3 cloves
  6. Slit green chilli – 2
  7. Raisin – 1 tbspoon
  8. Cumin seed – 1 teaspoon
  9. Cinnamon – 1 inch stick
  10. Green cardamom – 3 pods
  11. Cloves – 3
  12. Bay leaf – 2
  13. Turmeric powder – ½ teaspoon
  14. Red chilli powder – 1 teaspoon
  15. Salt and sugar to taste
  16. Ghee – 2 tbspoon
  17. Mustard oil – 2 tbspoon

Procedure :

Wash the lentils 2-3 times and let it soak in water for 30 minutes.

Meanwhile remove the shell, head and tail of the prawns, devein them and wash thoroughly. Smear salt and turmeric powder on prawns and keep it aside.

Heat the oil along with 1 tbspoon ghee in a frying pan over medium heat. Add cumin seed, cinnamon, cardamom, clove and bay leaf, saute for a while, then add chopped garlic, onion and ginger. Fry them till onion turns light brown.

Now add the soaked lentils (without water), prawns, salt, turmeric powder and red chilli powder. Give it a good stir, add little water if needed and cover the pan. Let it cook over low flame.

As the lentils and prawns get cooked and all the water dries out, add sugar, green chilli and raisins. Mix them well and cook for another couple of minutes.

Now sprinkle remaining ghee, mix well and put the gas off.

Serve with steamed rice or roti, paratha or puri.

Note :

  1. The quantity of garlic should be greater than that of ginger.
  2. In this recipe you can add tomato, peas or coriander leaves if you wish.
  3. Don’t use large amount of water while soaking the lentils. Because the vitamins and minerals can go away when you are draining the water. Try to use optimum quantity of water.

Chingri macher malaikari or Prawn in creamy coconut gravy

Prawns, however often touted by perfectionists as a sea food not really featuring on the fish category, actually hold high status for us Bengali/Indians as a celebrated fish item and even remain as demanding as Hilsha, the undoubted queen of fishes. Prawns particularly the large ones like tiger prawn make a good dish itself while the smaller ones enhances the taste of many other dishes when used as one of the major ingredients. Today I am giving a well-known bengali recipe called “chingri macher malaikari”, which is seemingly the most popular prawn dish, where the larger prawns are soaked in coconut milk and make a proud combination of fish flesh and rich gravy.

Prawns in creamy coconut gravy

Prawns in creamy coconut gravy

Ingredients to serve 6 – 7 :

  1. Prawn (preferably king prawns) – 500 gm.
  2. Onion (medium) – 1
  3. Garlic – 2 – 3 cloves
  4. Ginger – 1 inch
  5. Tomato (medium) – 1
  6. Turmeric powder – ¼ teaspoon
  7. Chilli powder – ½ teaspoon
  8. Garam masala powder – ¼ teaspoon
  9. Whole garam masala
  10. Bay leaf – 2
  11. Thick coconut milk – 250 ml.
  12. Salt & sugar to taste
  13. Cooking oil

Procedure :

Prawns with shell

Prawns with shell

Wash, clean and devein the prawns. Peel the prawns but keep the shell on head and on tail. Smear salt and turmeric powder on prawns and keep aside for 20-30min.

Cut the onion and tomato into four parts. Then make a smooth paste with onion, ginger, garlic and tomato in a blender and arrange the ingredients as shown in the picture.

Main Ingredients

Main Ingredients

Heat oil in a pan over medium flame. Add the prawns and fry till they start changing colour. Do not overcook the prawns, otherwise they will turn chewy and hard. Keep the fried prawns aside.

Fried prawns

Fried prawns

In the same pan or kadai add some more oil. Do not need to throw away the oil from fried prawns on which the fresh oil can be added. As the oil heats up, add bay leaf and whole garam masala (cinnamon, cardamom, cloves), cook till the spices release nice aroma. Then add the already made paste of ginger, garlic, onion and tomato. Cook them for 2-3 minutes, then add turmeric powder and chilli powder and cook until oil comes out from the mixture. The paste should look like the picture given below before adding the coconut milk.Now add the coconut milk and a little bit of water. As the mixture boils add salt and sugar as per your taste and then the fried prawns. Cover and cook on low-medium flame for 3-4min. do not overcook the prawns. Check seasoning, accordingly add salt and sugar. Switch off the heat. Sprinkle garam masala powder, close the lid immediately. Let it stand for 10min. Serve with steamed hot rice.

"Chingri macher malaikari" ready to serve

“Chingri macher malaikari” ready to serve

Note :

  1. I have used packed/canned coconut milk, which are readily available in any grocery stores. If you like you can make fresh coconut milk. For that scrape  the coconut and keep soaked in hot water. Make a fine paste of the coconut and strain it, your coconut milk is ready.
  2. You can use cumin powder as well as cumin seeds in your curry. I don’t like to add them in this curry of mine, so I skip them.