Ingredients:
Jumbo Prawns - 500 g
Potatoes - 4-5 medium size, peeled and quartered
Tomato - 1 large, quartered
Onion - 1 large, thinly sliced
Garlic - 4 cloves, grated/paste
Ginger - 1", grated/paste
Green peas - 1/2 cup, fresh or frozen
Green Chillies - 2-3 whole, slit and deseeded
Coriander leaves/Cilantro/Dhonepata - 1/4th cup chopped
Sugar - 1 tsp
Salt - to taste
Ghee - 2 tbsp
White oil - 2 tbsp
Powder Masala:
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red Chilli powder - 2 tsp
Turmeric powder - 1 tsp
Whole masala:
Cumin Seeds - 1/2 tsp
Cinnamon - 1 inch sticks -2
Green Cardamom - 2
Cloves - 4
Preparations:
Marinate the prawns with a pinch of turmeric and 1/2 tsp salt for 5 min or so.
Add the powdered masalas into a bowl and mix with 1 tbsp water.
Cooking procedure:
Heat oil and saute the prawns for 2 min. Remove and keep aside.
Fry potatoes in the same oil for 2-3 min only. Remove and keep aside.
If needed, add a little more oil and 1 tbsp ghee in the pan and heat. Add garam masalas, onion slices, ginger garlic pastes & 1/2 tsp sugar. Fry on medium heat until the paste becomes slightly brown.
Add masala paste, tomatoes, and fry until the raw smell of tomatoes is gone. Add 2 cups of warm water into the pan, and bring to a boil.
Add fried potatoes, prawns, and salt and stir gently. Cover with a lid and boil for 5-7 min until the potatoes are almost cooked.
Add green peas and continue to boil another 3-5 min until well cooked. Just before removing add remaining ghee, green chilli and coriander (cilantro) leaves.
Source: http://www.senskitchen.com/recipes/non-vegetarian/Seafood/chingri%20macher%20dalna%20redone.htm
No comments:
Post a Comment