This week KFBians are celebrating Jayati’s food blog and cooking her recipes. As the name of the event suggests, it has been a really helpful way of knowing a person through their blog. There is always a thing or two that a blog reveals about the person behind it. In this case, for example, I now know about her love for authentic Bengali recipes. We picked up some really fresh prawns, golda chingri to be precise, that were alive and kicking, and I decided to make prawn malai curry from Jayati’s blog. This was made in haste however, some ingredients skipped in the process, and was a one person portion since the other person in my household is allergic to shellfish.
Ingredients:
- Large Prawns: 3-4 pieces, de-veined but with shell intact
- Onion: 1 medium
- Ginger paste: 1 tbsp
- Tomato ketchup: 1-2 tbsp
- Green chilly: 1 whole
- Whole cinammon: 2 sticks
- Whole green cardamom: 3-4 crushed
- Turmeric powder: 1 tsp
- Garam masala: 1 tsp
- Coconut milk: 1 cup
- Oil
- Salt and sugar to taste
Method:
- Rub prawns with salt and turmeric, saute in a frying pan for 4 mins and keep aside.
- Heat oil, add whole cinammon and cardamom till they splutter.
- Add sliced onions and saute till light brown.
- Add the chilly, ketchup, some water, coconut milk and garam masala, and simmer for 5-7 mins.
- Add prawns, cover and simmer till gravy thickens.
- Season and serve with white aromatic rice.
I served it with this quick version of ghee rice.
Ghee rice (quick and easy version)
- Soak rice for 1/2 an hour.
- Drain and dry.
- Sprinkle some salt and sugar on the drained rice.
- Heated a tbsp of ghee in a heavy bottom pan.
- Add cinnamon sticks and green cardamom.
- Add the rice and saute it well in the ghee.
- Add enough water to cover rice.
- Once it boils, cover and simmer till rice is almost done.
- Switch off the heat and keep covered till the rest of it cooks in the residual steam.
- Sprinkle with some chopped coriander for garnish.
This post is a part of Kolkata Food Bloggers‘ Know your blogger initiative.
Antypasti 