From The Bangali Kichen
Life Designer, April 2015
(Given by Ruma Basu)
Macher Kalia
7
Ingredients
Rohu fish -500 grams
Mustard oil -4 tablespoons
Onions grated -2 medium
Salt -to taste
Turmeric powder -1/2 teaspoon
Cloves -3-4
Ginger chopped -1 teaspoon
Garlic chopped -1 teaspoon
Green chilies chopped -2
Red chili powder -1/2 teaspoon
Tomato puree -2 tablespoons
Cumin powder -1 teaspoon
Fresh coriander leaves chopped -2
tablespoons
Method:
1. Heat mustard oil in a nonstick pan till it
smokes.Squeeze the onions and discard
excess water.
2. Add salt and turmeric powder to the fish
pieces and mix well.
3. Cool the oil slightly, add the fish pieces
and shallow fry on high heat, turning sides
,till well cooked. Drain and place in a plate .
4. Add cloves and onions to the oil remaining
in the pan and stir till browne .Add ginger
and garlic and continue to stir till aroma
comes out.
5. Add green chilies remaining turmeric
powder and red chili powder and mix .Add
tomato puree and saute till oil begins to
separate.
6. Add 1 and ½ cups water and cumin
powder and mix well. Add salt and mix .Add
fried fish and coriander leaves and cook on
low flame for 2-3 minutes .
*********Serve hot with steamed rice*********
Chingri Macher Malai Curry
(Bengali Prawn Curry with Coconut)
Ingredients
Prawns: 1 kg
White oil: 150 gm
Onion: 4
Cinnamon stick: 2
Cloves: 4
Cardamom: 6
Whole cumin: 12 tbsp.
Ginger paste: 2 tbsp.
Cumin paste: 2 tbsp.
Cumin powder: 2 tsps.
Chili powder: 1 tsps.
Turmeric powder: 12 tsps.
Sugar: 1 tsps.
Garam masala: 1 tsps.
Coconut milk: 2 cups
Ghee: 2 tsps.
Coriander leaves (for garnishing): 5-6
Salt to taste
Method:
1. Clean the prawns with warm salted water.
2. Marinate with 14 teaspoons of turmeric
powder and 14 teaspoons of salt along with a
pinch of onion, ginger and cumin seeds.
3. Prepare a paste of onion and ginger in a
mixer. Heat ghee in a kadai or pan and fry the
prawns till they turn golden brown.
4. Keep them aside in a bowl. Add cinnamon,
cardamom, cloves and bay leaves to the oil.
5. Add the paste of onion and ginger and fry
it on medium flame for 4-5 minutes.
6. Add remaining turmeric powder, chili
powder, salt and garam masala.
7. Add coconut milk and 12 cup of water and
bring it to boil. slit the green chilies and add
them to the gravy along with the fried
prawns.
8. Allow it to cook for 5-6 minutes.
9. You can garnish it with coriander leaves
and add some decicated coconut.
*********Served it with hot rice.*********
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