Happy after recovering from a bout of fever, cough and cold, I went to market and picked up my favourite medium-sized Golda Chingri (Large Prawns). It was fresh too.
Though at home my wife had ordered our cook to prepare some Rohu curry, I told her to keep the Rohu back in the fridge. It’s going to be Prawn Day today! I asked our cook to dress up the prawns and keep the heads for making some Pakoras later.
I cooked a simple prawn curry following my own will…… no predicted recipe as such. It turned out so lovely with its flavour, hue and taste that I coined my curry as Bhalobasar Chingri (Lovingly Prawns).
Try them out with love. 🙂
Ingredients for Prawn Curry:
1. Golda Chingri – 500 g (12 nice medium sized prawns)
2. Coconut milk – 1 tetra-pack content (Dabur brand)
3. Ginger paste –½ tbsp.
4. Green chili – 3 (Slit lengthwise)
5. Tomato – 1 medium (cut in small pieces)
6. Cardamom powder – A pinch
7. Cinnamon powder – A pinch
8. Curry leaves – 1 sprig
9. Fenugreek seeds – A pinch
10. Mustard seeds – ¼ tsp.
11. Salt – Add to taste
12. Refined oil – 2 tbsp.
Processing and Preparation:
1. Clean and wash prawns.
2. Add salt and keep aside for 10 minutes.
3. In a wok heat oil and sauté prawn for 2 minutes and take out. Keep aside.
4. In the oil throw mustard seeds, fenugreek seeds, a portion of curry leaves and allow seeds to crackle.
5. Add chopped tomato and sauté with a pinch of salt till soft.
6. Add ginger paste and green chilies and stir mix.
7. Add coconut milk, remaining curry leaves and bring curry to boil.
8. Cook curry for 3 – 4 minutes.
9. Add prawns and cook for 2 minutes.
10. Add cardamom and cinnamon powders before putting off heat.
11. Stir mix well and transfer on a serving bowl.
12. Bhalobasar Chingri (Lovingly Prawns) is ready.
Serve the curry with steamed rice and enjoy a simple but divine meal with so much of taste and fragrance.
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