BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF |MARASA SAROVAR PREMIERE BODHGAYA
INGREDIENTS:
Cinamon -5 gms
Cardamom -10 gms
Clove -3 gms
Red Chilli – 1 gms
Bayleaf -2 gms
Coconut Milk -0.05 lt
Onion -75 gms
Tomato -100 gms
Ginger Garlic Paste -50 gms
Garam Masala Powder-25 gms
Salt -1 gms
Sugar -2 gms
Mustard Oil -0.015 lt
Ghee/butter -0.025 lt
Red Chilli powder- 2 gms
Turmeric Powder- 5 gms
Tiger Prawn – 350 gms
Holy Basil (tulsi) -50 gms
Cumin – 5 gms
METHOD:
Wash Prawns thoroughly and devein each and every prawn before cooking. Make a smooth paste of washed tulsi leaves along with garlic , water and oil . keep it seperate Now rub some Salt and Turmeric Powder to the Prawns and leave those for 15 minutes. Make a smooth paste of Onions and Tomatoes separately. Heat the oil in a deep vessel. Fry Prawns one by one without tempering the shell in medium flame until the Prawns turn pink in color. After straining the Prawns from the hot oil add half of the Ghee in the Oil. Temper the Ghee-Oil mixture with Cinnamon, Dried Red Chilli, Green Cardamom, Black Cardamom, Clove and Bay Leave. Now add Onion paste to the tempering. Cook for around 3-4 minutes or till the paste cooked properly and turned pinkish-brown in color. Add Tomato Paste and again cook for 1 minute. Add Ginger and Garlic Paste and cook for 1 minute. Now add Turmeric Powder, Sugar, Salt, Red Chilli Powder, Cumin Powder, and half of the Garam Masala Powder to the mixture. Cook for 3-4 minutes in low flame until oil separates from the mixture. If required add 1 tsp. of water in between. Now add Coconut Milk to the mixture and mix properly. Add 2 Cup of Water and bring it to boil. Finally, add Fried Prawns to the gravy. add the tulsi leaf paste in the gravy . Cover the pan with a lid and cook for 5-6 minutes in low flame till the gravy thickens to a medium consistency. Add remaining Garam Masala and Ghee to Chingri Macher Malaikari and mix properly. .”
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