Posted by Sudeshna on July 15, 2008
As promised here I am with my “Chingrir malaikari” recipe to mark the 2000+ hits of my blog. Prawns are always a delicacy in all Bengali household and even those who loves fish but are afraid of those bones. I would share one very interesting fact about prawns, though we call it Chingri mach(fish) in Bengali , but actually it is not a fish. According to the characteristics of prawns scientists have grouped it as an arthropode,i.e, it is an insect. You can also use shrimps for this preparation.
Prawns (Chingri): 1kg, deshelled
Coconut milk(Narkeler dudh): 1 1/2 cup
Whole garam masala: 1tablespoon
Ghee: 2 tablespoons
Curd (Doi): 1/2 cup
Garlic-ginger paste (Aada-rasun bata): 1teaspoon
Turmeric powder(Halud guro): 2 pinches
Chilli powder (Sukhno lankar guro): 1/2 teaspoon
Salt to taste
Just a few words before we start with the cooking procedure. Prawns are very delicate, so beware when you are deshelling them. Keep the head of the prawn intact, but wash it carefully. Marinade the prawns after washing with curd and garlic ginger paste for at least an hour.
Whole garam masala consists of green cardamon: 3 /4, cloves: 5, cinnamon: 1” piece
- Heat the ghee in an wok and add the whole garam masala, sauté for just a minute.
- Add the marinated prawns to the wok.
- Sauté the prawns for just a few minutes so that it becomes a bit stiff.
- Add the coconut milk, chilli powder,ginger-garlic paste, salt and turmeric powder.
- Cook till the gravy thickens.
Serve with rice and enjoy the delicious but easy to cook chingrir malaikari. Keep looking for more recipes here. Till then happy cooking and happy eating.
Sending this to Sunita’s Think Spice event of the month.
Sending it to SWC-West Bengal hosted by Lakshmi of Cooking Station.
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Posted in fish | Tagged: bengali prawn, bengali shrimp, chingri maach, fish, galda chingri, mach, malaikari, prawn, shrimp | 4 Comments »
Posted by Sudeshna on June 18, 2008
The monsoon here, and the humidity rising. All those days when it doesn’t rain in those tropical areas, I presume it is absolutely painful to live. More so when it comes to have food. Living in the heart of Kolkata for a long, long time, I understand the feelings of those people now in the mid of June. In those humid weathers you don’t even feel like eating anything spicy and for those the ladies in the kitchen its painstaking to stand and cook for hours together.
So, here I am with a little recipe of my own to beat the heat in the kitchen as well as at the dining table. You can prepare this with any kind of fish that is fresh and is not stinking much. You can get the taste of it with any fleshy fish, better if it is fresh water fishes.
When I was young and used to go to school I would call this fish preparation as “Kara kari jhol”(Bengali for snatch it curry), because my mom used to cook it so well that it felt like the best thing in the world, and still it remains one of my favorite dishes.
Fish (any fresh water fleshy fish): 200gms
Black cumin (Kalo Jeera): 1 teaspoon
Mustard oil (Sarser tel): 2 tablespoon
Turmeric powder (Halud Guro): 1 teaspoon
Green chilli (Kacha Lanka): 2 / 3 pieces
Salt to taste
- De-scale and wash the fishes well, add ½ teaspoon of turmeric powder and 1 teaspoon of salt to the fish and mix them well.
- Heat oil in a wok and fry the fishes. Don’t over fry, Take them out of the flame just after little frying.
- Add black cumin to the oil in which you have fried the fishes. Add turmeric powder, green chilli, salt and 2 cups of water.
- Let it boil for 2 minutes, add the fried fishes and cook for some more time, till the water takes up the yellowish color.
- Serve with rice and enjoy this non-spicy fish preparation in the humid weather of this summer.
Those of you who still don’t care about that extra fat on your tummy can add two or three pieces of potato to the preparation also.
Cut the potato like those of French fries. Fry it and keep separately. Add the potato soon after you add water to the wok. When the potatoes are almost cooked add the fried fishes to it.
Posted in fish | Tagged: fish, garame macher jhol, macher jhol, non-spicy fish curry, patla jhol, summer fish cuury | Leave a Comment »
Posted by Sudeshna on April 16, 2008
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After a chicken dish and then a veggie delight here I am to tell you about the Bengal’s favorite platter – a fish curry. Fish had always been my favorite, though here in Bangalore you can’t find such good and fresh variety of fish, so I miss that “fish market” back in Kolkata, those shouts and the fishy smell. O lets not talk about that, it makes me home sick. So, Doi Rui is my mom’s special dish. She is a superb cook, and her specialty is this Doi Rui.
Rohu ( rui maach) : 1kg , cut into medium sized pieces, de-shelled and cleaned
Curd (doi): 200 gm
Green Chilli (kacha lanka): 3/4
Turmeric powder (haluder guro): 1 ½ tsp
Ginger paste ( aada baata): 1tbsp
Chilli powder (sukhno lankar guro): 1 ½ tsp
Onions (peyaj): 2
Salt to taste
- Mix curd, onion juice of 1onion, ½ tsp ginger, ½ tsp of turmeric and ½ chilli powder in a bowl, add the fish pieces to them and marinate for 15mins.
- Heat mustard oil in a pan. Add the left out onions when the oil becomes hot. Sauté till the onions become golden brown. Add 1 tsp of ginger paste and fry little.
- Add the marinated fish to the pan add salt, turmeric powder, chilli powder, 3 green chillis and let it cook for sometime. Take care that the pieces do not break, so don’t disturb it much, let it just cook. Use a lid for fast cooking.
- Check after 5/7 mins whether the fish has become tender, if not then add little bit of water to it.
- A great smell from the kitchen tells you that your Doi Rui is done.
Serve it with hot rice and enjoy that feeling of being at home, anywhere in this world .Happy cooking and happy eating.
Ready to serve Doi Rui
If you are really interested in having that Mom cooked taste then add just fry some potato pieces cut in like the French fry style and add them to the curry.
If you are in real hurry and don’t have time to marinate the fish, then no problem at all. First fry the pieces and keep aside. Fry the onions and ginger paste as mentioned before. Add curd, turmeric powder, chilli powder, salt, ¾ green chilli and little bit of water. Allow it to boil for 3 mins and then add the fried fish pieces. Cook for 7 mins more and your doi rui is ready to serve.
Posted in fish | Tagged: bengali, curd, fish, non-veg, rohu, rui | 5 Comments »