This recipe has been passed on in Bengali cuisine for ages now. Since seafood is so famous in eastern zone of India the fusion of South and East is reflected through this delicacy.
I have been curious enough to ask my mother and her mother on how to cook this dish exactly , but both had their different opinions and techniques, which confused me more! Not sure of which recipe to follow, I let my instinct work on this and cooked an extremely addictive and simple looking, yet extravagant curry.
After keeping in mind our busy schedule, work, kids , business, being thug(most importantly) I have curated the easiest recipe producing this monster-gasmic food.
Things you require:
🔹You can use tiger prawn for this recipe, I had 500gms of prawn.
🔹Marinated with salt-2 tbsp and tamarind powder-1 tbsp
🔹Fried the pieces for 1 to 2 min on each side
🔹For the gravy: took 50 gms of ginger with 1 tbsp of jeera(cumin), finely paste
🔹Mustard seed paste – 3 to 4 tbsp
🔹Thick Coconut milk 100 ml
🔹Green chili 4 to 5
🔹Turmeric powder, red chili powder, cumin powder – 1 tbsp
✔When all the mis en place or arrangement is ready, heat oil in your pan (very less, according to your consumption standard), after it’s hot put the ginger-cumin paste in.
✔Fry it up, till it sticks to the base and turns a bit brown, then add mustard paste and stir.
✔After 30seconds put all the dry powders in and again give a nice stir. Do this in medium heat and once the color of masala base turns red add your coconut milk and a bit of water.
✔Add salt according to taste, bring to boil and add your prawns.
✔Cook for 10 – 15 mins or untill done, before you take it off add slit green chillies.
Secret ingredient: Using mustard oil for this recipe would increase your pleasure of the the tastebud 10x times!
This goes best with steamed pot of rice, lemon rice or pulav! Do try this and let us know how it went, would be eager to see it😇.
Author: Somashri Ghosh