Cauliflower Stir Fry with Prawns

 

            This is a simple and a yummy side dish made with this winter special veggie, that goes absolutely well with chapattis. This curry can be stuffed in parathas and made into a Frankie roll too. It also serves as a side dish with dal-chawal, sambar-rice or curd-rice. For a veg. version, prawns can be substituted with some soya bean chunks.

• 1 med, size cauliflower, cut into small florets
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1/2 cup prawns, cleaned and deveined
• 2 onions, chopped
• 3-4 cloves garlic, chopped
• 2 green chilies, slit
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• coriander leaves to garnish

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and sauté till it changes colour. Then add the prawns and fry for a few seconds.

          Now add the cauliflower, onion, garlic, green chilies, curry leaves, salt and turmeric powder and cook, covered on a low flame. 

           Sprinkle water at intervals and stir. Cook till the cauliflower is soft. Serve, garnished with coriander leaves.

Coriander Stems & Spinach Stems Stir Fry With Prawns

 

          This is an unusual dish prepared with the roots / stems of coriander leaves and spinach. These are generally discarded. However, they contain the most nutrients. So I decided to make use of them in the form of a simple stir fry. 

          I added some fried prawns for some extra flavour. For a veg. version, it can simply be omitted and few fried vadis / dried lentil dumplings can be added. Enjoy it as a side dish with either rice or chapattis. I like to relish with hot steamed rice. 

• stems from 2 bunches of coriander leaves, chopped
• stems from 1 bunch of spinach leaves, chopped 
• 1/2 cup prawns, stir fried in one 1 tsp. oil for a minute
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1-2 dry red chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder or to taste
• 2 tbsp. mustard oil
• 1/2 tsp. nigella seeds (kalonji)
• 1/2 tsp. roasted panch phoron powder 

           Heat oil in a pan and temper with nigella and red chilies. After a few seconds, add the onions and garlic and sauté till light brown.

          Now add the chopped stems, salt, turmeric powder and red chili powder and fry on low flame for 4-5 minutes till the stems are soft. 

          When done add the fried prawns and the panch phoron powder and mix well. Serve as a side dish.

Lau Chingri (Lauki / Bottle gourd & Prawns Curry - Bong Style)

 

           Lau Chingri (Lauki / Bottlegourd with Prawns) is a traditional Bengali homemade delicacy. The addition of Prawns cooked with Lauki and a medley of spices tastes simply delicious. This is my version of Lauki & Prawns cooked with onion, ginger and garlic. 

           There is another version of this quintessential dish prepared without onion and garlic in a veg. form with bori (dried lentil dumplings). So enjoy Lau Chingri with either rice or chapatti. I personally like to relish it with hot steamed rice. So check out the step by step pictorial recipe to prepare this awesome regional dish.

          This particular dish happens to be a hot favorite among the Bong crowd. Adding ghee to the end product adds a nice flavour to the dish. In fact this is how I prepare it. 

          And not to forget the mustard oil, which no doubt, should be the medium of cooking for a traditional touch. Sugar is another important ingredient added to this dish. However, I skipped it to suit my palette. 

• 1 medium size bottle gourd (lauki), sliced finely
• 1/2 cup prawns, cleaned & deveined
• 2-3 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 1-2 bay leaves 
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 2 green chilies
• 1 tsp. coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1/2 tsp red chili powder
• salt to taste
• 1 tsp. ghee 
• 1 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and fry the prawns till they change colour. Drain and keep aside. Heat the remaining oil and temper with cumin seeds, bay leaves, cinnamon, cloves and cardamoms. Sauté for a few seconds 

          Then add the onions. Stir fry till light brown. Now add the ginger-garlic paste, coriander-cumin powder, turmeric powder, garam masala powder and red chili powder mixed with some water. Sauté till the oil separates from the sides of the pan.

          Add the bottle gourd, green chilies and salt. Cover and cook on a low flame. Water can be sprinkled if necessary and stir at intervals.

          When the bottle gourd turns soft, add the tomatoes and the fried prawns. Continue to cook, covered till done. Add coriander leaves and ghee and give it a stir. Serve with rice or chapatti. 

                      Heat 1 tbsp. oil in a pan & fry the prawns till they change colour. Drain 

                      and keep aside. 

                   Heat the remaining oil & temper with cumin seeds, bay leaves, cinnamon, 

                   cloves and cardamoms. Sauté for a few seconds.

                                  Add the onions. Stir fry till light brown.

                   Add ginger-garlic paste, coriander-cumin powder, turmeric powder, garam

                   masala powder & red chili powder mixed with some water. Sauté till the oil 

                   separates from the sides of the pan.

                     Add the bottle gourd, green chilies & salt. Cover and cook on a low flame. 

                     Water can be sprinkled if necessary and stir at intervals.

                     When the bottle gourd turns soft, add the tomatoes and the fried prawns. 

                     Continue to cook, covered till done. 

                                  Add coriander leaves & ghee and give it a stir.

                                 Serve with rice or chapatti. 

Aam Shorshe Chingri Bhapa (Steamed Mango Mustard Prawn Curry - Bong style)

 

          Check out this traditional & an irresistible Bong delicacy of Prawns delicately steam cooked in a yummy raw mango-mustard-coconut gravy. My all time favorite, this dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, tanginess from the raw mango and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

             I always opt for this simple recipe whenever I need something quick as prawns being my favorite, does not take too long to cook. 

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the prawns and steam it and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe when you have guests around.

         Hilsa fish, a very popular and yet another delicacy of all Bengalis is also cooked in the similar way. However, you may try with Pomfret or Bhetki too. So Happy Cooking!!!

• 250 gms. prawns, cleaned & deveined
• 1 tbsp. mustard seeds, soaked for 30 minutes
• 2-3 green chilies
• salt to taste 
• 1/2 tsp. turmeric powder 
• 1 tbsp. mustard oil
• 2 tbsp. fresh grated coconut 
• 2-3 garlic cloves 
• 1 small raw mango, roughly chopped
• 2-3 tbsp. coriander leaves, chopped
• extra 1-2 green chilies (opt)

      

          Grind the chilies, mustard, garlic, raw mango and coconut to a smooth paste. 

          In a bowl, mix the paste along with the prawns, mustard oil, coriander leaves, salt and turmeric powder. Place 1-2 green chilies on the top if you wish.

          Transfer the contents to a steel container with a lid. Pour some water in a pan and place the closed steel container over it. 

          Cover the pan and steam cook for 10-15 minutes. While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

                   Mix the ground paste with the prawns, mustard oil, coriander leaves,

                   salt and turmeric powder. Place 1-2 green chilies on the top if you wish.

                         Transfer the contents to a steel container with a lid. Pour some water 

                         in a pan and place the closed steel container over it. 

                                 Cover the pan and steam cook for 10-15 minutes. 

While serving, drizzle some extra mustard oil if you wish & serve with 

hot steamed rice. 

Pomfret Macher Tel Jhaal (Pomfret Fish Curry - Bengali style)

         I love Pomfret? I'm sure many of you do just like me. My most favorite winter special lunch is and will always be fish curry and rice. Then try this very simple Bengali homemade style fish curry. It is cooked in mustard oil with minimum of spices and is a quick recipe. 

          It just has red chili powder and turmeric powder as the base of the gravy. It's that simple with minimum effort but with maximum flavour. It hardly takes any time to dish out this traditional Bong delicacy. It is best relished with only and only hot steamed rice.

• 2 pomfret fish, cut into 3 pieces each
• 3 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 2 green chilies, slit
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste 
• 1 tsp. coriander leaves, chopped

           Marinate the fish with a pinch of turmeric powder and red chili powder for 10 minutes. Mix the remaining turmeric powder and red chili powder in 1/2 cup water and keep aside. 

          Heat 2 tbsp. oil in a pan and fry the fish on both sides till light brown in colour. Drain and keep aside. 

          Temper the same oil with nigella seeds and green chilies. Sauté for a few seconds. Add the chili paste and salt to taste. 

          Bring it to a boil and gently drop in the fried fish. Cover and simmer on a low flame till the gravy reduces slightly.

          When done, drizzle the remaining mustard oil and switch off the flame. Keep it covered for a few seconds. Garnish with coriander leaves and serve with hot steamed rice. 

Pui Shaag Chingri Chorchori (Malabar Spinach Prawn Curry - Bong style)

          This is a mish mash of veggies and Pui Shaag (Malabar Spinach) cooked with prawns in a Bong style. For a vegetarian version, substitute the prawns with fried vadi (dried lentil dumplings) and it will taste just as yummy. As greens contain a lot of iron, vitamins and calcium, it is recommended to include in our daily diet. 

          A little bit of mustard oil along with kasundi (Bengali mustard sauce) added to the end product gives this dish an authentic Bong touch. It is best relished with hot steamed rice. So check out the step by step pictorial recipe to prepare this yummy and simple homemade style curry.

• 3-4 long stems of Pui Shaag / Malabar spinach
• 1/2 cup prawns, cleaned & deveined
• 1-2 long eggplant, cut lengthwise
• 8-10 broad beans, cut into half
• 1 med. radish, cut lengthwise
• 3 tbsp. mustard oil
• 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds
• 1 dry red chili
• 2 bay leaves
• 2 green chilies, slit
• 1" ginger, grated
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander 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 mustard oil in a pan and fry the prawns for a minute. Keep aside. Temper the same oil  with panch phoron, bay leaves, red chili and green chili. Sauté for a few seconds.

          Then add the chopped veggies, followed by the ginger and all the dry spices (except salt). Stir fry till light brown.

           Now add the chopped greens and salt. Mix well and cook, covered till half done. Add the fried prawns and continue to cook till done and all the moisture has evaporated.

           Add the mustard paste and mustard oil. Give it a stir and switch off the flame. Serve with hot steamed rice for a comfort Bong meal.


Note - 
You can also add potatoes and pumpkin. I skipped them for health reason...

                                Heat mustard oil & fry prawns for a minute. Keep aside. 

                     Temper same oil with panch phoron, bay leaves, red chili & green chili. 
                     Sauté for a few seconds.

                                Then add the chopped veggies.

                             Add ginger & all dry spices (except salt). Sauté till light brown.

                                Add greens & salt. Mix well & cook, covered till half done. 

                      Add fried prawns & cook till done & all the moisture has evaporated.

                                Add the mustard paste and .....

                                 ...... mustard oil. Give it a stir and switch off the flame. 

                             Serve with hot steamed rice for a comfort Bong meal.

Prawn Ghassi - Mangalorian Special

          This is a traditional and a very popular Mangalorean style Prawn curry prepared with some freshly ground spices. It is also known as Yeti Gassi in the local lingo, that translates to Prawn Curry. It is spicy, tangy and a well balanced coconut based gravy. It is slightly on the thicker side and is a perfect party recipe for your loved ones.

          It is very flavourful and goes well with hot steamed rice, any type of indian bread, appam, dosa or idiyappam for a soulful experience.  So check the step by step pictorial recipe to prepare this yummy coastal delicacy.

• 250 gms. prawns
• 1 pinch of salt, turmeric powder & red chili powder to marinate the prawns
• 2-3 tbsp. oil 
• 2 onions, chopped
• 1-2 sprig curry leaves
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 4-5 dry red chilies
• 10-12 whole peppercorns
• 1/2 cup fresh grated coconut 
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1 tsp. tamarind paste
• 1/2 tsp. turmeric powder
• salt to taste 
• 1 tbsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt, turmeric powder and red chili powder for 10 minutes. 

          Heat 1 tsp. oil in a pan and dry roast the coriander seeds, cumin seeds, fenugreek seeds, dry red chilies and peppercorns. 

          Grind along with the coconut, 1 onion, ginger, garlic and tamarind to a smooth paste. Keep aside.

           Heat remaining oil and sauté the remaining onion and curry leaves till light brown. Now add the ground paste and turmeric powder. Sauté till the oil separates.

          Add 1 cup water and salt. Bring it to a boil and add the marinated prawns. Cover and simmer for 3-4 minutes.

          When done, switch off the flame and garnish with coriander leaves, Serve with plain steamed rice, pulao, plain biryani or any type of Indian bread. It also goes well with dosa, appam and idiyappam. 

                  Marinate prawns with a pinch of salt, turmeric powder & red chili powder. 

                      Heat 1 tsp. oil & dry roast coriander seeds, cumin seeds, fenugreek 
                      seeds, dry red chilies & peppercorns. 

                      Grind along with coconut, 1 onion, ginger, garlic & tamarind to a paste.

                   The prepared paste.

                      Heat remaining oil & sauté remaining onion & curry leaves till light 
                      brown. 

                    Add ground paste & turmeric powder. Sauté till oil separates.

                   Add 1 cup water & salt. Bring to a boil.

                   Add marinated prawns. Cover & simmer for 3-4 minutes.

                   When done, switch off flame & garnish with coriander leaves, 

                 Serve with steamed rice, pulao, plain biryani or any type of Indian bread.
                  It also goes well with dosa, appam and idiyappam.