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Monday, 15 September 2014

Chingri Maach diye Puishaag Chorchori ( Malabar Spinach Curry with Prawns)


          This is a mish mash of veggies & Pui Shaag (Malabar Spinach) cooked with prawns in a Bengali style. For a veg. version, omit the prawns and add fried vadi / dried lentil dumplings.  As greens generally contains a lot of iron, vitamins and calcium, it is good to add in our daily menu. A little bit of mustard paste and mustard oil gives this dish an authentic Bengali touch. Here is a step by step guide to making this delicacy, which is best relished with plain steamed rice.









  • 3 long stems of Pui Shaag / Malabar spinach
  • 1/2 cup prawns
  • 1 long eggplant, cubed
  • 1 potato, cubed
  • 1 cup red pumpkin, cubed
  • 8-10 broad beans, cut into half
  • 1 small raddish, cubed
  • 3 tbsp. mustard oil
  • 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds
  • 1/4 tsp. asafoetida
  • 2-3 green chilies, slit
  • 1" ginger, grated
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. cumin powder
  • 1 tbsp. mustard paste (kasundi)
  • 1 tbsp. mustard oil (opt)





          Wash the leaves well under running water and drain. Chop them along with the tender stems. keep aside. Heat 1 tbsp. oil and fry the prawns for a minute. Keep aside.

          Heat rest of the oil and temper with the panch phoron and asafoetida. Saute till it stops spluttering. 

          Then add the green chilies and ginger. Fry for a few seconds before adding all the chopped veggies. Saute till light brown.

           Now add the chopped greens, salt, turmeric powder and cumin powder and saute, covered on low flame.

          Halfway through, add the fried prawns and continue to cook till all the veggies are soft. When done, add the mustard paste and mustard oil. Give it a stir and serve with hot steamed rice.




                          Take 2-3 long stems of malabar spinach (pui shaag).



                       Wash well under running water. Drain and chop the leaves along 
                        with the tender stems. Keep aside.



                          Chop the veggies into cubes, wash and keep aside.



                            Heat 1 tbsp. oil in a pan and saute the prawns for a minute. 
                            


                             Keep them aside.



                           Heat remaining oil and temper with panch phoron and asafoetida.
                           Saute till it stops spluttering.



                           Then add the green chilies and ginger. Fry for a few seconds.



                            Add all the chopped veggies and fry till light brown.



                          Now add the greens, salt, turmeric powder and cumin powder.



                          Cover and cook on a low flame till half done.



                          Add the prawns and...



                           .......mix well. Continue to cook till all the veggies turns soft.



                           Add the kasundi and....



                             ......raw mustard oil and give it a stir.



                           Serve with plain steamed rice.









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