Chingri Pui Metuli (Malabar Spinach Seeds Curry with Prawns)

 

          Pui Metuli / Dana are the seeds of Malabar Spinach (Pui Shaag in Bengali) and is the core ingredient in this curry. It remains purely a homemade recipe, not usually found in restaurants. This is a traditional village style recipe, mostly cooked in the interiors of West Bengal and Bangladesh. 

          I added some prawns to the curry. however, you can also add some fish head, any small variety of fish or some dried fish. For a veg. version, add few dried lentil dumplings and mixed veggies, like cauliflower, raw banana, green peas, raw papaya, eggplant, etc. So check out the step by step pictorial recipe to prepare this recipe. 

         This type of recipe is not widely cooked as it is very difficult to procure these seeds. 

         As I was able to source these seeds in a local Bangladeshi supermarket, I decided to give it a try. It turned out very yummy. 

         So I would highly recommend you to give this recipe a try if you happen to come across these seeds and I assure you it will be much appreciated.

• 300 gms. Pui Metuli (Pui Shaag Bitchi / Malabar Spinach Seeds)
• 12-15 prawns, deveined, cleaned & rinsed
• 1 potato, cubed
• 3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 2-3 bay leaves 
• 2 dry red chilies
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted cumin-coriander powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tomato, chopped
• 1 tsp. ghee

         Heat oil in a pan / kadai and fry the potatoes and the prawns separately till light brown. Drain and keep aside. 

         Heat remaining oil and temper with cumin seeds, bay leaves and dry red chilies. Sauté for a few seconds. 

          Add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices (except salt and garam masala powder) mixed with some water. Sauté till the oil separates. 

          Add the chopped tomato and cook till is mashed. Now add the Pui Metuli and salt. Cover and cook for 4-5 minutes on a low flame. 

          Add the fried potatoes and prawns. Mix well and add 1 cup water. Cover and cook again till done and the gravy reduces to a desired consistency. 

          Add the garam masala powder and ghee. Give it a toss and switch off the flame. Keep it covered for 5 minutes. Then serve with hot steamed rice or chapatti for a Bong style traditional meal. 

                                      Wash the pui metuli and keep aside.

                    Heat oil & fry the potatoes & the prawns separately till light brown. Drain

                    and keep aside. 

                        Heat remaining oil & temper with cumin seeds, bay leaves and dry red                                                chilies. Sauté for a few seconds. 

                                  Add the onion and stir fry till light brown. 

                     Add ginger-garlic paste & all the dry spices (except salt & garam masala 

                     powder) mixed with some water. Sauté till the oil separates. 

                                  Add the chopped tomato and cook till it is mashed. 

                     Add the Pui Metuli & salt. Cover & cook for 4-5 minutes on a low flame. 

                                  Add the fried potatoes & prawns. Mix well.

                       Add 1 cup water. Cover & cook till done & the gravy reduces to a desired                                           consistency. 

                     Add garam masala powder & ghee. Give it a toss & switch off the flame.

                       Serve with hot steamed rice or chapatti for a Bong style traditional meal.