THE KITCHEN

INGREDIENTS OF CHINGRI MALAI CURRY ·          400 GMPRAWNS ·          3 TBSP MUSTARD OIL ·          1/2 TBSP WHOLE CUMIN ·          2 TBSP GINGER PASTE ·          2 TSP CUMIN POWDER ·          1 TSP CHILLI POWDER ·          1 TSP TURMERIC POWDER ·          SALT TO TASTE ·          2 TSP SUGAR ·          1 TSP GARAM MASALA ·          1 1/4 CUP COCONUT MILK ·          2 TSP GHEE HOW TO MAKE CHINGRI MALAI CURRY 1.BLANCH THE PRAWNS IN TURMERIC WATER. 2.HEAT MUSTARD OIL IN A PAN AND ADD SUGAR AND WHOLE CUMIN. 3.ADD GINGER PASTE, CUMIN POWDER, RED CHILLI POWDER AND TURMERIC POWDER AND SAUTÉ 4.NOW ADD THE PRAWNS AND SLIT GREEN CHILLIES AND STIR FOR FEW MINUTES. 5.ADD THE COCONUT MILK, COOK FOR FEW MORE MINUTES AND THEN ADD SALT. 6.IN THE END SPRINKLE GARAM MASALA AND GHEE ON TOP AND SERVE.

INGREDIENTS ·          HILSA FISH/ ILISH MACH: 5-7 PIECES ( AROUND 600 G) ·          BLACK MUSTARD SEED: 2 TBSP. (IT SHOULD BE SOAKED IN LUKEWARM WATER) ·          SLIT GREEN CHILI: 2-3 ·          NIGELLA SEED/ KALOJIRE / KALONJI: 2 TBSP. (OPTIONAL) ·          SALT: TO TASTE ·          TURMERIC POWDER: 1 TSP. ·          GREEN CHILI: 8-10 (SLIT) ·          RED CHILI POWDER: ½ TSP. ·          MUSTARD OIL: 4 TBSP. INSTRUCTIONS 1.    PREPARE A THICK PASTE OF MUSTARD EITHER IN A GRINDER OR WITH THE HELP OF “SHILNORA” OR “SHILBATTA” BY ADDING 2 GREEN CHILIES AND 1 TEASPOON OF SALT AND KEEP IT ASIDE. 2.    RUB FISH PIECES WITH 1 TEASPOON SALT AND ½ TEASPOON TURMERIC POWDER AND KEEP THEM ASIDE. 3.    HEAT 3 TBSP. OF MUSTARD OIL IN A DEEP PAN (PREFERABLY KARAI) TILL THE OIL CHANGES COLOR. 4.    TEMPER HOT OIL WITH NIGELLA SEED AND COOK IN MEDIUM FLAME TILL OIL COMES FROM THE MIXTURE. 5.    POUR MUSTARD PASTE, TURMERIC POWDER, GREEN CHILIES, RED CHILI POWDER