Sunday, July 28, 2013

Jhinghe, Alu Diye Chingri Maach

This is a very tasty Bengali Prawn dish with Ridge Guard and Potato . Recipe courtesy my Mom in Law. Worth trying.




Jhinge,Alu Diye Chingri  Maach 
Ingredients :
1/2 Lb Cooked Jumbo Prawns/Shrimp
1 Big Jhinga (Ridge Guard)
2 Big Potatoes
1 Medium Onion
1 Tsp Ginger Paste
2 Bay leaf
1 Tsp Panch Poron (Spice Mixture of Onion Seeds, Fengreek Seeds, Mustard Seeds, Whole Cumin , Fennel Seeds)
3 Dried Red Chillies
1 Tsp turmeric Powder
1 Tsp Red Chilli Powder
1 Tsp Coriander Powder
Salt to taste
2 Tbsp Oil (Use Mustard Oil if you like)
2 Cups water
 
Preparation
 
Fried Prawns:
Mix salt and turmeric to prawns and leave for few minutes. Put oil in a pan and fry the prawns till slightly.



Cooking Method :
In the remaining oil which was used to fry the Prawns, Add Bay leaf, Panch Poron, Dried  Red Chillies , Let it splutter. Add finely cut onion , ginger paste and fry till pink. Add Red Haldi, Red Chilli Powder, Coriander Powder and saute it till it leaves oil on the side, Sprinkle some water if needed. Cut Ridge Guard ,Potato in 1 1/2 inch pieces and add to the masala , Let it cook for some time.  Add Water, Salt  and let it boil till the vegetables are well cooked. Add prawns , Cook for 5 minutes and take it out of the flame.

Serve with hot rice.

Chingri Malai Curry

Chingri malai curry is one of my favorite dish. My mom in law is visiting these days and this is her version.But Very nice, Increase the red chilli if you need to make it more spicy.I did this from scratch, made the coconut milk at home  which makes the dish the authentic taste , I don't like to use canned milk but you can try if pressed for time. But this is very simple preparation and I find it takes very less time.



Chingri Malai curry
Ingredients :
1 Lb Cooked Jumbo Prawns/Shrimp
2 Medium Onion
1 Inch Ginger
6 -7 Cloves of Garlic
2 Bay leaf
1 Inch Dalchini (Cinnamon)
7-8 Cloves
10 Pepper corns
1/4 Tsp Shahi Jeera ( My addition - I cannot resist this spice when I add whole Garam Masala)
2 Green Elaichis (Green Cardamom)
1 Big Elaichi (Black Cardamom)
2 Green Chillies
1 Tsp  turmeric Powder
1 Tsp Red Chilli Powder
1/2 Tsp Garam Masala
Salt to taste
1 1/2 Fresh Coconuts (For milk and coconut paste)
3 Tbsp Oil (Use Mustard Oil if you like)

 
Preparation
Coconut Milk :
 Break coconuts and make small pieces of coconuts , Put the coconut pieces with two cups of water and grind to paste. Strain the paste in a sieve to take out the Milk. Repeat with one more cup of water. We will use couple of Tsp of coconut paste in the gravy.



Onion,Ginger,Garlic Paste :
Put chopped onion , ginger and garlic cloves in the mixer add, a cup of water , Mix it and make a paste. Strain it through sieve to get the juice out of it. This will take out pungent smell out of the paste.


Fried Prawns:
Mix salt and turmeric to prawns and leave  for few minutes. Put oil in a pan and fry the prawns till slightly.



Cooking Method :
In the remaining oil which was used to fry the Prawns, Add  Bay leaf, Dalchini (Cinnamon),Pepper corns,Shahi Jeera ,Geen Elaichis (Green Cardamom), Big Elaichi (Black Cardamom). Let it splutter and then add 2 tsp of cocunut paste , the onion,ginger garlic juice which we prepared above. Let it cook and reduce and turn light pink.

Now add , Green Chillies, Red chilli powder and Garam masala powder  and cook till it leaves oil. Once done Add Salt, Coconut Milk and let it boil for few minutes. Add Prawns and cook for few minutes and remove from fire.

Serve with hot rice.