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 ...

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. ...