Hilsa/Ilish/Elish with white wine
Ingredients Hilsa/Ilish/Elish with white wine
500 gm hilsa fillet
100 gm butter
200 ml white wine
2 garlic cloves, chopped
½ tsp lemon juice
½ tsp mustard paste
1 dessert spoon fresh cream
Salt and pepper to taste
DIRECTION FOR HILSA/ILISH/ELISH WITH WHITE WINE:
Marinade the hilsa with chopped garlic, lemon juice, mustard paste, salt and pepper. Leave the marinade fillet in the fridge for 1 hour. To prepare the white wine sauce, heat butter in a pan, add white wine and cream. Stir quickly on a low flame till the ingredients have mixed well. Heat the grilling pan and grill the fillet on both side on a low flame for 5-7 min.
Serve with the white wine sauce
Showing posts with label Bengali Recipe. Show all posts
Showing posts with label Bengali Recipe. Show all posts
Hilsa Mussallam Elish-Ilish
Ingredients Hilsa Mussallam (Elish-Ilish)
1300 gm hilsa fillet
For marinade
4 1/2 tsp ginger paste
2 1/2 tsp garlic paste
1 1/2 tsp red chilli powder
1 tsp turmeric powder
1 tsp cinnamon powder
60 ml lemon juice
Salt
For masala
2 green chillies, chopped
a small cut of ginger finely chopped
1/4 desiccated coconut
salt to taste
3 tbsp of lemon juice
3 tbsp honey
150 gm desi ghee
1 cup yogurt
100 gm fried onion paste
45 gm fried garlic paste
2 1/2 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
45 gm of bhuna channa
1 tsp green cardamom powder
1/2 tsp black pepper (grounded)
Butter
DIRECTION FOR HILSA MUSSALLAM:
Clean the fish, wash, slit through the center and side. Mix the marinade ingredients and rub the fish with it and set aside for 15 min. Make the steamer hot for about 5 min. Pre-heat the oven to 135 deg C. Make a course paste of green chilli, chopped ginger, coconut and honey in a blender. In a separate bowl, beat the yougurt, fried onion, fried garlic, ginger and garlic paste, add red chilli powder and salt and beat the mix again to settle down. Melt butter, add the yougurt paste and keep it hot until fat begin to appear on the surface. Then add flour of bhuna channa and sauté for 2-3 min. Remove from flame, cool and add the remaining ingredients along with the course coconut and honey paste and stir for seasoning.
Arrange the steamed hilsa in a large greased roasting tray, coat half the masala on top, turn the fish and coat the remaining masala on the other side of the fish. Thereafter take the fish and put it in pre-heated oven for 10-12 min for roasting, put butter at regular intervals
1300 gm hilsa fillet
For marinade
4 1/2 tsp ginger paste
2 1/2 tsp garlic paste
1 1/2 tsp red chilli powder
1 tsp turmeric powder
1 tsp cinnamon powder
60 ml lemon juice
Salt
For masala
2 green chillies, chopped
a small cut of ginger finely chopped
1/4 desiccated coconut
salt to taste
3 tbsp of lemon juice
3 tbsp honey
150 gm desi ghee
1 cup yogurt
100 gm fried onion paste
45 gm fried garlic paste
2 1/2 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
45 gm of bhuna channa
1 tsp green cardamom powder
1/2 tsp black pepper (grounded)
Butter
DIRECTION FOR HILSA MUSSALLAM:
Clean the fish, wash, slit through the center and side. Mix the marinade ingredients and rub the fish with it and set aside for 15 min. Make the steamer hot for about 5 min. Pre-heat the oven to 135 deg C. Make a course paste of green chilli, chopped ginger, coconut and honey in a blender. In a separate bowl, beat the yougurt, fried onion, fried garlic, ginger and garlic paste, add red chilli powder and salt and beat the mix again to settle down. Melt butter, add the yougurt paste and keep it hot until fat begin to appear on the surface. Then add flour of bhuna channa and sauté for 2-3 min. Remove from flame, cool and add the remaining ingredients along with the course coconut and honey paste and stir for seasoning.
Arrange the steamed hilsa in a large greased roasting tray, coat half the masala on top, turn the fish and coat the remaining masala on the other side of the fish. Thereafter take the fish and put it in pre-heated oven for 10-12 min for roasting, put butter at regular intervals
Bengali Recipe-Doi Mach or Fish with Curd
Ingredients for Doi Mach or Fish with Curd
• 5 Pieces fish
• 5 tbsp Curd
• 1 Large onion
• 1 Large ginger
• 4 tsp Cardamom powder
• 1 tsp Turmeric powder
• 1 tsp Cumin seed powder
• 2 Green chillies (chopped)
• Oil for frying
• Red chilli and salt to taste
Chop onion and grind it to make a paste.
• Grind ginger to make a paste.
• Wash the fish pieces properly.
• Add salt and turmeric powder to fish pieces.
• Heat the oil.
• Fry onion paste, ginger paste, cumin seed powder and cardamom powder.
• Add fish and fry till it gets cooked.
• Now mix curd and chopped green chillies.
• Put it over medium flame till it gets cooked properly.
• Serve with rice.
• 5 Pieces fish
• 5 tbsp Curd
• 1 Large onion
• 1 Large ginger
• 4 tsp Cardamom powder
• 1 tsp Turmeric powder
• 1 tsp Cumin seed powder
• 2 Green chillies (chopped)
• Oil for frying
• Red chilli and salt to taste
Chop onion and grind it to make a paste.
• Grind ginger to make a paste.
• Wash the fish pieces properly.
• Add salt and turmeric powder to fish pieces.
• Heat the oil.
• Fry onion paste, ginger paste, cumin seed powder and cardamom powder.
• Add fish and fry till it gets cooked.
• Now mix curd and chopped green chillies.
• Put it over medium flame till it gets cooked properly.
• Serve with rice.
Bengali Cuisine - Mocha Chhechki OR a preparation with banana flower
Mocha Chhechki
Ingredients for Mocha Chhechki
1 cup cleaned and boiled mocha with ½ tsp turmeric powder and ½ tsp salt, squeeze and drain
2 tbsp ghee
¼ tsp fenugreek seeds or methi
2-3 dry red chillies broken in half
1 tsp sugar or to taste
2 tbsp freshly grated coconut
4 tbsp kasundi or to taste
1 tsp salt or to taste\
DIRECTION: Heat ghee, add dry red chilles and methi. Saute for a few seconds, add mocha, salt, sugar and stir fry for 5-6 min. Remove from the fire, stir in kasundi and mix well. Sprinkle with grated coconut and serve
Ingredients for Mocha Chhechki
1 cup cleaned and boiled mocha with ½ tsp turmeric powder and ½ tsp salt, squeeze and drain
2 tbsp ghee
¼ tsp fenugreek seeds or methi
2-3 dry red chillies broken in half
1 tsp sugar or to taste
2 tbsp freshly grated coconut
4 tbsp kasundi or to taste
1 tsp salt or to taste\
DIRECTION: Heat ghee, add dry red chilles and methi. Saute for a few seconds, add mocha, salt, sugar and stir fry for 5-6 min. Remove from the fire, stir in kasundi and mix well. Sprinkle with grated coconut and serve
Authentic bengali cuisine/recipe - Patishapta
Ingredients for Patishapta
For the filling-
Grated Coconut (Narkel Kora): 3cups
Jaggery (Gur): 1cup
Cardamom powder (Elaich): 1/4 teaspoon
Read more
Bengali Recipe - Sondesh
Sondesh
Ingredients for Sondesh
1 litre milk preboiled and top cream removed
1/2 tsp. citric acid or
juice of 1 lemon
2 tsp. cornflour
1/2 cup sugar ground fine
1/4 tsp. essence of choice
few drops colour to match essence flavour
(eg. green with pista essence)
For topping:
1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice
DIRECTION FOR SONDESH:
Dissolve acid or lemon juice in 1/2 cup warm water
Put milk to boil. When it rises, pour acidic water all over it.
Reduce heat and stir till fully curdled.
When whey and water separate completely, remove from heat.
Strain in clean muslin cloth.
Hold under running water for a minute.
Press out excess water and hang for 15 minutes (paneer is made).
Empty the paneer in a large plate.
Take 2 tbsp. of paneer in a heavy pan and add cornflour.
Heat on med. flame stirring continuously for 3-4 minutes.
Cool, add to paneer in plate, add sugar, essence and colour.
Mix till very smooth.
Lightly grease and dust moulds with ghee and cornflour.
Mix topping ingredients.
Sprinkle little topping in each mould.
Press paneer mixture into it and level top.
Chill for 3-4 hours. Unmould carefully.
Serve chilled in individual paper cups
Ingredients for Sondesh
1 litre milk preboiled and top cream removed
1/2 tsp. citric acid or
juice of 1 lemon
2 tsp. cornflour
1/2 cup sugar ground fine
1/4 tsp. essence of choice
few drops colour to match essence flavour
(eg. green with pista essence)
For topping:
1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice
DIRECTION FOR SONDESH:
Dissolve acid or lemon juice in 1/2 cup warm water
Put milk to boil. When it rises, pour acidic water all over it.
Reduce heat and stir till fully curdled.
When whey and water separate completely, remove from heat.
Strain in clean muslin cloth.
Hold under running water for a minute.
Press out excess water and hang for 15 minutes (paneer is made).
Empty the paneer in a large plate.
Take 2 tbsp. of paneer in a heavy pan and add cornflour.
Heat on med. flame stirring continuously for 3-4 minutes.
Cool, add to paneer in plate, add sugar, essence and colour.
Mix till very smooth.
Lightly grease and dust moulds with ghee and cornflour.
Mix topping ingredients.
Sprinkle little topping in each mould.
Press paneer mixture into it and level top.
Chill for 3-4 hours. Unmould carefully.
Serve chilled in individual paper cups
Chachchari (typical Bengali cuisine)
Chachchari (typical Bengali cuisine)
Ingredients Chachchari (typical Bengali cuisine)
250 gm of mourala mach (fish), cleaned and left whole
½ tsp kalonji (onion seed)
2 green chilli
1 medium size onion
150 gm of potatoes
250 gm of brinjal (begun)
1 tsp of turmeric
1 tsp jeera powder
1 tsp red chilli powder
Salt to taste
DIRECTION FOR CHACHCHARI:
Wash the fish, drain water then deep fry till crisp and set aside. Chop potatoes and brinjal into thick and evenly size. Potatoes can be boiled before slicing. Fry sliced onions till translucent, then add all the spices. Add the vegetables and sauté, pour very little bit of water. Add the salt and fried fish and cook on a low flame till all water soaked
Ingredients Chachchari (typical Bengali cuisine)
250 gm of mourala mach (fish), cleaned and left whole
½ tsp kalonji (onion seed)
2 green chilli
1 medium size onion
150 gm of potatoes
250 gm of brinjal (begun)
1 tsp of turmeric
1 tsp jeera powder
1 tsp red chilli powder
Salt to taste
DIRECTION FOR CHACHCHARI:
Wash the fish, drain water then deep fry till crisp and set aside. Chop potatoes and brinjal into thick and evenly size. Potatoes can be boiled before slicing. Fry sliced onions till translucent, then add all the spices. Add the vegetables and sauté, pour very little bit of water. Add the salt and fried fish and cook on a low flame till all water soaked
Bengali Recipe - Oh! Calcutta's typical Elish/Ellish/Illish/Ilish macher paturi
Elish/Ellish/Illish/Ilish macher paturi
(Hilsa with mustard smoked in banana leaves)
Ingredients for Elish/Ellish/Illish/Ilish macher paturi
7-8 pieces of hilsa.
1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste.,
1/2 teaspoon chili paste., 100 grams of mustard oil.
4-5 green chilies, washed and slit., 4-5 banana leaves, halved.
DIRECTION:
place the fish pieces in a flat dish. Add masala pastes and salt.
mix the fish and masala pastes together.
add mustard oil and green chilies and mix again.
on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones.
now carefully place the masala coated fishes in the center of the leaves.
pour the extra oil and masala on the top.
fold the banana leaves like a packet and tie it with a string.
place the tawa or the girdle on hot fire and cook for 20-25 mins.
remove from tawa and place the packet on a large platter.
untie it carefully and serve hot with rice.
Microwave method:-
follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.
(Hilsa with mustard smoked in banana leaves)
Ingredients for Elish/Ellish/Illish/Ilish macher paturi
7-8 pieces of hilsa.
1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste.,
1/2 teaspoon chili paste., 100 grams of mustard oil.
4-5 green chilies, washed and slit., 4-5 banana leaves, halved.
DIRECTION:
place the fish pieces in a flat dish. Add masala pastes and salt.
mix the fish and masala pastes together.
add mustard oil and green chilies and mix again.
on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones.
now carefully place the masala coated fishes in the center of the leaves.
pour the extra oil and masala on the top.
fold the banana leaves like a packet and tie it with a string.
place the tawa or the girdle on hot fire and cook for 20-25 mins.
remove from tawa and place the packet on a large platter.
untie it carefully and serve hot with rice.
Microwave method:-
follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.
Bengali Fish Recipe - Bhapa Illish/Elish/Ilish (Hilsa Fish)
Ingredients for Bhapa Illish/Elish/Ilish (Hilsa Fish)
Hilsa Fish - 800 grams
Turmeric paste - 1 tsp
Mustard Oil - As required
Green chili - 2
White mustard paste - 2 spoon
Black mustard paste - 1 spoon
Poppy seeds - 1 tsp
Salt as per taste
Lemon Juice - 1 tsp
DIRECTION:
Prepare a fine paste of white mustard seeds, black mustard seeds, poppy seeds, two green chillies and little salt in a mixer grinder and keep it aside.
Cut and wash a whole 800 gram Hilsa fish into eight pieces. Keep the pieces in a steel tiffin box and add turmeric paste and lemon juice along with the prepared paste. Mix the pieces well in the mixture and marinate for 15 minutes, closing the box tightly.
Submerge half of the tiffin box in the water of the container and put a lid over it. Place it over low fire till the water starts boiling. Add water in between if necessary to maintain the level. After boiling water for 20 minutes, take it out from the water.
The steamed fish is now ready to be served. Enjoy Bhapa Ilish with plain rice.
Hilsa Fish - 800 grams
Turmeric paste - 1 tsp
Mustard Oil - As required
Green chili - 2
White mustard paste - 2 spoon
Black mustard paste - 1 spoon
Poppy seeds - 1 tsp
Salt as per taste
Lemon Juice - 1 tsp
DIRECTION:
Prepare a fine paste of white mustard seeds, black mustard seeds, poppy seeds, two green chillies and little salt in a mixer grinder and keep it aside.
Cut and wash a whole 800 gram Hilsa fish into eight pieces. Keep the pieces in a steel tiffin box and add turmeric paste and lemon juice along with the prepared paste. Mix the pieces well in the mixture and marinate for 15 minutes, closing the box tightly.
Submerge half of the tiffin box in the water of the container and put a lid over it. Place it over low fire till the water starts boiling. Add water in between if necessary to maintain the level. After boiling water for 20 minutes, take it out from the water.
The steamed fish is now ready to be served. Enjoy Bhapa Ilish with plain rice.
Bengali Chicken Recipe - Chicken with Capsicum and Tomatoes Sauce
Chicken with Capsicum and Tomatoes Sauce
Ingredients for Chicken with Capsicum and Tomatoes Sauce
1/2 kg of Chicken with Bone
2 nos of Capsicum cut into square pieces
1 Tsp of Salt and Pepper
1 tsp of Garlic paste
2-3 Tbsp of oil for cooking the chicken.
Grind together:
1cup of Tomatoes Puree or Tomatoes
2-3 Cloves of Garlic
1 Tsp of Red Chilly paste.
DIRECTION:
-
Heat the oil in kadai,add the capsicum fry it for 2 minutes
-
Add the chicken in it with the salt and fry it for 5 minutes
-
Add the tomatoes puree in it and slow the flame
-
Add the chilly paste also keep it on slow flame till the chicken gets boiled with covered lid
-
Add pepper in it and simmer for sometime.
-
Serve it with rice.
Fish Recipe - Fried Hilsa (Elish/Ilish Mach)
Fried Hilsa (Elish/Ilish Mach)
Ingredients for Fried Hilsa
Hilsa:6 pieces, Turmeric paste:1 teaspoon, salt, oil for frying.
Steps for Fried Hilsa (Elish/Ilish Mach)
Heat oil till blue haze appears. In the meantime, coat the hilsa with turmeric paste and salt to taste. Fry in hot oil until crisp and well browned. Drain off oil and serve immediately
Ingredients for Fried Hilsa
Hilsa:6 pieces, Turmeric paste:1 teaspoon, salt, oil for frying.
Steps for Fried Hilsa (Elish/Ilish Mach)
Heat oil till blue haze appears. In the meantime, coat the hilsa with turmeric paste and salt to taste. Fry in hot oil until crisp and well browned. Drain off oil and serve immediately
Bengali Recipe - Narkel Shorsher Chingri (Shrimp in Coconut Mustard Sauce)
Ingredients for Narkel Shorsher Chingri
1 lb. shrimp - shelled and deveined
1 tablespoon black mustard seeds
2 hot Thai chiles
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoon water
1 large coconut
2 tablespoon mustard oil
wet dough made of 3 tablespoon of flour
Grind the mustard seeds, chiles, salt, turmeric and water into a smooth paste in a blender. Marinate the cleaned shrimps in this paste for at least 10 minutes. Split the coconut in two and drain the coconut milk. The milk is not used.
1 lb. shrimp - shelled and deveined
1 tablespoon black mustard seeds
2 hot Thai chiles
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoon water
1 large coconut
2 tablespoon mustard oil
wet dough made of 3 tablespoon of flour
Grind the mustard seeds, chiles, salt, turmeric and water into a smooth paste in a blender. Marinate the cleaned shrimps in this paste for at least 10 minutes. Split the coconut in two and drain the coconut milk. The milk is not used.
Put the shrimp mixture in the coconut halves with the mustard oil and the whole chiles. Put the two halves of the coconut together and use a thin rope of dough to seal the joint. Put the coconut in the oven and bake for 45 minutes at 400 degrees. Preferred method is to barbeque the coconut among coals . The coconut is left in the dying embers until the outer layer is well charred --- about 1/2 hour
by Siddharth Dasgupta
Bengali Recipe Shukto
Ingredients for typical bengali Shukto recipe:
kaachkola(plantain ) 1
mulo(radish/daikon) 1 cup
aloo(potato) 1 medium
begun(eggplant) 1 medium
uchche(bittergourd) 1 (slice thinly)
shorshe(mustard seeds) 1-1/2 tbsp.
methi(fenugreek seeds) 1/2 tsp.
posto(poppy seeds) 2 tbsp.
salt to taste 1 tbsp.
Direction :
Soak 1 tbsp. of each mustard seeds and poppy seeds in warm water. Cut plantain, radish, potato and eggplant lengthwise (about 2" long). Heat 1/4 cup of oil in a wok. Fry the eggplant pieces, set aside. Fry the bitter gourd slices, and set aside. In the remaining oil, roast 1/2 tsp. each of fenugreek seeds and mustard seeds. When mustard seeds start to pop, add to it the plantain, radish(mulo), and potato and stir fry in medium heat. As you stir the vegetables, blend the soaked mustard seeds and poppy seeds and about 1" long fresh ginger root, all in a blender into a smooth paste. After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes. Add salt. Also, add the fried bitter gourd slices and eggplant pieces. Add now to the "shukto" about 1/2 cup of hot water and cover wok for about 5 minutes, stirring occasionally and check if the vegetables are cooked or not. When vegetables are all cooked, pour on top about 1 tsp. of either butter or ghee. Serve with rice.
Recipe-Spicy Prawn Rice (Chingri Pulao)
Ingredients:
300 gram(s) headless prawns shelled, deveined and cleaned
½ teaspoon(s) turmeric powder
1 large onion chopped
1 teaspoon(s) each of coriander and red chilli powders
1 teaspoon(s) cumin seeds
4 bay leaves
2 cup(s) long-grain rice, preferably Basmati
4 cup(s) hot water
1 tablespoon(s) ghee(clarified butter) / butter
salt to taste Grind to a fine paste:
1 teaspoon(s) cinnamon pieces
1 tablespoon(s) chopped ginger
2 green chillies chopped
4 green cardamoms peeled
2 cloves
salt to taste
water required to grind the paste
DIRECTION:
1. Rub the prawns with some salt and half the quantity of turmeric powder. Keep aside.
2. Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat for about 2 minutes. Remove the prawns with a slotted spoon onto a plate.
3. Add the bay leaves and cumin seeds to the same pot. Saute briefly. Add the chopped onions and saute till they are golden brown. Add the rice, the ground paste, turmeric, red chilli and coriander powders. Stir fry briefly. Add the prawns, salt and the hot water. Bring to a boil and simmer on low heat for about 15 minutes or till all the water has evaporated and the rice is cooked but firm.
Serve hot with: Cucumber in Yoghurt (Kheere ka Raita)
300 gram(s) headless prawns shelled, deveined and cleaned
½ teaspoon(s) turmeric powder
1 large onion chopped
1 teaspoon(s) each of coriander and red chilli powders
1 teaspoon(s) cumin seeds
4 bay leaves
2 cup(s) long-grain rice, preferably Basmati
4 cup(s) hot water
1 tablespoon(s) ghee(clarified butter) / butter
salt to taste Grind to a fine paste:
1 teaspoon(s) cinnamon pieces
1 tablespoon(s) chopped ginger
2 green chillies chopped
4 green cardamoms peeled
2 cloves
salt to taste
water required to grind the paste
DIRECTION:
1. Rub the prawns with some salt and half the quantity of turmeric powder. Keep aside.
2. Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat for about 2 minutes. Remove the prawns with a slotted spoon onto a plate.
3. Add the bay leaves and cumin seeds to the same pot. Saute briefly. Add the chopped onions and saute till they are golden brown. Add the rice, the ground paste, turmeric, red chilli and coriander powders. Stir fry briefly. Add the prawns, salt and the hot water. Bring to a boil and simmer on low heat for about 15 minutes or till all the water has evaporated and the rice is cooked but firm.
Serve hot with: Cucumber in Yoghurt (Kheere ka Raita)
Recipe-Chola Dal
Ingredients:
1 cup Split bengal gram
1/4 cup Turmeric powder
2 Dry red chillies
3 Cloves
2 Cinnamon sticks
1/2 tsp Cardamom powder
1/2 tsp Cumin seeds
1 inch Ginger
2 Green chillies
3 tsp Oil
1 tb sp Grated fresh coconut
1 tsp Sugar
Salt To taste
DIRECTION:
* Soak the dal in water for one hour.
* Pressure cook the dal with cloves, cinnamon sticks, turmeric powder, sugar, cardamom powder and salt.
* Heat oil in a pan, add cumin seeds and let them splutter.
* Add the red chilies, chopped green chillies and ginger.
* Fry for 2-3 minutes.
* Add the seasonings to the boiled dal and mix well.
* Cook for another 10 minutes.
* Garnish with fresh coconut and serve hot with rice
1 cup Split bengal gram
1/4 cup Turmeric powder
2 Dry red chillies
3 Cloves
2 Cinnamon sticks
1/2 tsp Cardamom powder
1/2 tsp Cumin seeds
1 inch Ginger
2 Green chillies
3 tsp Oil
1 tb sp Grated fresh coconut
1 tsp Sugar
Salt To taste
DIRECTION:
* Soak the dal in water for one hour.
* Pressure cook the dal with cloves, cinnamon sticks, turmeric powder, sugar, cardamom powder and salt.
* Heat oil in a pan, add cumin seeds and let them splutter.
* Add the red chilies, chopped green chillies and ginger.
* Fry for 2-3 minutes.
* Add the seasonings to the boiled dal and mix well.
* Cook for another 10 minutes.
* Garnish with fresh coconut and serve hot with rice
Chingri (prawns) Malai Curry recipe
Ingredients:
Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp, Salt-according to taste
Oil and ghee accordingly
DIRECTION:
Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot
Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp, Salt-according to taste
Oil and ghee accordingly
DIRECTION:
Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot
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