There’s a Bong phrase called “Maayer Haater Ranna” or “The
Taste Of Maa’s Cooking” and who can
understand it better than me!! How I miss those blissfully delicious food
cooked with so much love and affection and not to mention my childhood days in Kolkata!! One
of those dishes was “Aloo Fulkopi Diye Chingri Maachher Kaaliya” “Prawns Cooked With
Potatoes And Cauliflower In A Rich Gravy”. Maa used to cook it brilliantly,
took it to a different level. I had made an attempt to make it reminiscing her
cooking, though the taste was not like hers but good enough to be relished by
everyone. The dish needs prawns with heads intact or preferably medium-sized fresh water lobsters/Indian Scampi having large heads, but both of them were not available in the
market. So I had to do with packed Sumeru prawns the only variety I could find
in Amritsar.
Sharing with you Maa’s recipe of that delicacy….
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Chingri Maachher Kaaliya |
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Chingri Maachher Kaaliya |
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Chingri Maachher Kaaliya |
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Chingri Maachher Kaaliya |
Recipe:
Ingredients:
- 750
gms prawns/lobsters deveined
- 3
potatoes sliced
- 1 whole
cauliflower cut into big florets
- 2 big
onions chopped/grated
- 1 tsp
ginger paste
- 1 tsp
garlic paste
- 1
large tomato puree
- 4
green chillies
- 4
green cardamoms
- 3
cinnamon sticks
- 4
cloves
- 2 tsp
turmeric powder
- 2-3
tsp Kashmiri Red Chilli powder
- 2 tsp atta/wheatflour
- Mustard
oil as per requirement
- 1
tblspn ghee/clarified butter
- Salt n
sugar to taste
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Chingri Maachher Kaaliya |
Procedure:
Wash and clean the prawns in warm water and smear with
turmeric and salt. Heat oil on a wok, sauté the prawns for a few minutes and
take them out. Now fry the potatoes and cauliflower florets. Remove from the
wok as soon as they take a light brown hue. Now in the same oil splutter the
whole garam masalas, add some sugar for a richer color, add onions and fry them
brown. Add ginger garlic paste, keep frying, add the tomato puree, salt and the
powdered masalas. Keep stirring till the oil separates. Add water mixed with atta and cook covered till the potatoes are almost done. Now add the
prawns and cook for 5 -7 minutes covered, turn off the heat. Serve topping it
with ghee and slit green chillies.
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