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Cooking prawns with love makes them taste heavenly. Debasish tries out his favourite Golda Chingri (Large Prawns) when in a mood to do something ‘hatke’.
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.
Enjoy, learn and cook fun recipes with Debasish ‘Shibaji’
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.
More On the Foodpath!
Silky Smooth Chicken Malaikari
Rice Omelette: For A Good Swift Breakfast
Divine Vegetarian Avial: The Dish By Bheem That Pleased Durvasa
A freelancer consulting Social Development Specialist, Debasish works in large-scale infrastructure development projects in India and abroad as well.
An Anthropologist turned Regional Planner Debasish (Shibaji) is fond of several activities from writing travelogues to cooking, from sketching, painting, photography to dress designing, embroidering to choreographing. Whenever he feels, in the early mornings or dead of nights, he sits with doing something creative that is so close to his heart.
All Posts of Debasish Bhattacharya
All Posts of Debasish Bhattacharya
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Today’s Motivation
Take care of children with sensibility and raise them with love and affection because they are our future generation who will take care of the country tomorrow.