Prawn Malai Curry – Recipe

(This delicious recipe is Bengali delicacy)

Ingredients:

Prawn: 1Kg

Oil-150 gm

Medium size Onion: 4

Cinnamon stick: 02

Cloves: 04

Cardamom: 06

Cumin (Whole):1/2 tbsp

Ginger Paste: 2tbsp

Cumin paste: 02 tbsp

Cumin powder: 2 tbsp

Kashmiri Chili Powder::1tbsp

Turmeric Powder: ½ tsp

Sugar 1tsp

Garam Masala: 1tsp

Coconut Milk: 02 cups

Ghee 2tsp

Coriander leaves (for garnishing) 50gms

Basmati Rice: 500 gm

Gondhoraaj Lebu: 1 with leaves

Salt to taste

RECIPE:

For Chingrir Malaikari

-Wash the prawns with warm salted water and marinate with ¼ tsp of turmeric powder and ¼ tsp of salt along with a pinch of onion, ginger and cumin flakes.

-Prepare a paste of onion and ginger in a mixer.

-Head Ghee in a Kadhai or pan and fry the prawns till they turn golden brown.  Keep them aside in a bowl.

-Add cinnamon, cardamom, cloves and bay leaves to the oil.  Add the paste of onion and ginger and fry it on medium flame for 4-5 minutes

-Add turmeric powder, Kashmiri chili powder, salt and garam Masala. Add coconut milk and ½ of water and bring it to boil.  Add sliced green chilies and add them to the gravy along with the fried prawns.

-Allow to cook for 5-6minutes.

-Garnish with coriander leaves and add some coconut flakes.  The dish is ready to serve.

For Gondhoraaj Rice:

-Soak the Basmati Rice for half an hour in water and keep aside.  Put water in a pan as per requirement and bring it to boil.

-Adda pinch of salt, one spoon Gondhoraaj juice, one small piece of Gondhoraaj skin, two Gondhoraaj leaves and one spoon of ghee to the boiling water and add the soaked rice.  Serve the rice with Malaikari.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfeTDZbA68sWnVL389nN9r8rdm54mM_ozY9bD5qx42jZLT5rSZIbFU6VVASVgZW1pbaqaG9CjoBdNQoil7BX-TErQTOCLkLk57jldJMfeF_UUaW2e9x5lKqklWR5iIrzZJvUDAbayVmQ/s400/chingri-malai-curry.jpg

Enjoy Hilsa delight ,says Paoli - Recipe

There is a saying in Bengali, “Je randhe, se chul o bandhe,” i.e. who cooks, can do other things with equal ease.  This saying exactly fits to Paoli, who is not only a good cook but also a talented actress.

“Cooking is an art that you keep an experimenting and innovating.  It’s my greatest stress-buster.  I love to spend hours in the kitchen cooking delicious dishes for my family and friends. Nothing gives me more happiness than seeing that twinkle in their eyes after they have tasted the dishes, Paoli said, adding that it’s a family tradition to have a simple lunch on Nabami. 

 “The whole family meets up at my membabari on Nabami for lunch.  And since it’s a get-together, the stress is on adda, not food.  Hence, the menu is simple and easy-to-cook- Ilish macher jhol with rice, vegetables and raita. The Jhol is my great grandmother’s recipe and takes just 15 minutes to make.  It has remained the same for good knows how many years! After didun and ma, the onus of cooking is on me now.  After lunch, we have a long adda and set out in the evening to hop pandals.  This usually lasts the whole night.  Early on Dashami morning, we visit Dakshineshwar.”

Ingredients:

Hilsa (Ilish): 4-6 pieces

Mustard Oil: 4 tbsp

Nigella (Kalo jeera):1/2 tsp

Green chili: 3

Turmeric Powder:  1.5 tsp

Salt to taste

Equal portions of raw banana (Kancha Kola), Pumpkin, brinjal and cut drum sticks.

Preparation:

Wash the fish well, put in a bowl and marinate with 1 tsp turmeric powder and sale.  Slice the Kancha Kola, pumpkin, brinjals; drum stick, and other veggies (optional) into approximately 2-inch-long pieces.  Heat the oil, sauté the fish and keep aside.  Put the cut veggies into a pan and toss for minutes, add the Kalo jeera and fry.   Mix turmeric powder in two tablespoons of water and keep ready.  As the jeera seeds start popping, pour in the turmeric paste and add the chilies (slit them if you like to curry to be hot), and pour in one-and-a-half, gently add the fried Hilsa and cook for two more minutes.  Serve with rice.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFTfvcW60sJkKuRgSyMxlIioDKfa7wJ0Q-GCZiSvwClHzDSyqKDqmnxRWAPl55ZvRQBihZ_JrE8fRePEGKmrV94_Ob902ev39asU0htaC-BBGTFGYaZT6dgPPz6miqw4sR05XTkJMSv8eV/s1600/017+(3).JPG

Recipe – ILISH PATURI

Ingredients:

200 gm – Ilish Fillet

25 gm mustard oil

1 tsp mustard paste

1 tsp Garlic paste

1 tsp Ginder paste

1 tsp Green chili paste

1 gm Black Cumin

2 pieces Banana leaf

Salt to taste

25 gm Sour Curd/lime juice

5 gm Turmeric powder

 Method:

1. Prepare a thick paste by mixing mustard paste, ginger-garlic paste, curd green chili paste, black cumin, mustard oil and salt.

2. Marinate the fillet in this for half an hour.

3. Take the fish and wrap it in the Banana leaf and place the wrapped fish in a steamer and cook for 15-20 minutes.

pic courtesy:http://recipes.akanshaz.com/wp-content/uploads/2012/10/ilish2-610x300.jpg

Recipe – ILISH PATURI

Ingredients:

200 gm – Ilish Fillet

25 gm mustard oil

1 tsp mustard paste

1 tsp Garlic paste

1 tsp Ginder paste

1 tsp Green chili paste

1 gm Black Cumin

2 pieces Banana leaf

Salt to taste

25 gm Sour Curd/lime juice

5 gm Turmeric powder

 Method:

1. Prepare a thick paste by mixing mustard paste, ginger-garlic paste, curd green chili paste, black cumin, mustard oil and salt.

2. Marinate the fillet in this for half an hour.

3. Take the fish and wrap it in the Banana leaf and place the wrapped fish in a steamer and cook for 15-20 minutes.

 pic courtesy:http://raandhuni.files.wordpress.com/2011/08/steps.jpg

Recipe: Dhumr Gondho Ilish

Ingredients:

500 gm Ilish

25 gm mustered oil

100 gm mustard paste

1 tsp garlic paste

1tsp ginger paste

1 tsp green chili paste

1 piece whole green chili

Sale to taste

Method:

1. Fillet the fish and marinate it with mustard paste, ginger paste, garlic paste, green chili paste and curd

2. Place the fish in the oven and grill it till its golden brown

3. Debone the fish and cut it in fish-finger shaped strips

4. Garnish the smoked Ilish with green chilies and serve hot.

pic courtesy:http://im.timescitycontent.com/blog/wp-content/uploads/2014/07/ilish-fry.jpg