Let me update on some more Bong
food. ‘Chingri’, as we call the prawns, is very popular among Bengalis. We love
batter fried prawns, prawn curries, prawn with vegetables and so many ways that
we cook prawns. However, ‘Prawn Malai Curry’
or ‘Chingri Macher Malai Curry’ takes
the cake off when it comes to authentic Bengali Prawn preparation. Prawn is
cooked in tomato & coconut milk without much of spices and has a very nice
subtle earthy taste.
Sometime back I had got this
Hudson Canola Oil for review. It came along with a quick recipe book which is
quite handy. There must be lot of people who are unaware about this Canola oil.
So I have some information about Canola oil. (This is from their website though).
|Hudson Canola Oil that I am reviewing here|
Hudson Canola is a standard edible vegetable grade oil, a light
oil with neutral taste and flavour. Hudson Canola can be used for all types,
methods and varieties of Indian cooking: frying, roasting or grilling. Canola
is neutral in flavour and aroma with no distinctive taste or smell.
Canola Oil is extruded from the seeds of the yellow Canola flower.
Canola Oil has the lowest saturated fat amongst all oils, very
high monounsaturated fat, very high Omega-3 and rich Vitamin-E content.
Any ways, I have used it now and I am quite
happy with the results. It's light and doesn't have any strong flavour. You can cook almost anything that you would otherwise
do with vegetable oil or Sunflower oil. I have used it both for curries and frying and gives quite good result. It’s very popular in SE Asia. You can
even bake with it. It’s a little costly than other ones but you can definitely
give it a try.
Anyways let’s get started with
- Prawns – 1 Kg
(you can use white prawns, tiger prawns or any prawn which you like. Don’t take
lobsters though. I have used white prawn here for this recipe. De-vein and
- Lemon – 1
- Tomato – make a puree of 4 large tomato – you can use
canned pure as well
- Coconut milk – 1 cup
- Oil – 2 table spoon (I have used Hudson Canola Oil here)
- Salt – to taste
- Sugar – 1 teaspoon
- Cumin seeds – ¼ tspn
- Chili powder – ¼ tspn
- Cumin Powder – ¼ tspn
- Green cardamom - 1
- Ginger Paste – ¼ tspn
- Sugar – 1 tspn
- Greem Chili - 1
- Grated coconut – 2 table spoon
- Soaked Raisins & Cashew nuts – ½ cup
- Place the de-veined prawns in a bowl and marinate the
prawn with salt and juice of 1 lemon. Mix well and keep aside for 15 mins.
- Heat a table spoon of oil in a wok and fry the marinated prawns
lightly till they turn opaque & orange.
- Take out in a bowl and keep aside. This will ideally take
you about 2 mins. Don’t overcook the prawn at this stage else it will taste
- Add another table spoon of oil in the same wok and add the
cumin seeds, green cardamom and a slit green chili.
- Add ginger paste, cumin powder and red chili powder and
fry for a minute.
- Add the pureed tomato and cook till oil oozes out on the
sides of the wok. Add little sugar and salt to taste.
- Add the seared prawns and mix them well with the tomato gravy.
- Add the coconut milk and cook it in low heat for few minutes.
- Add the soaked dry fruits and grated coconut and cook in
low heat for a minute.
And that’s it you are done. Isn’t it just simple?
An authentic Bengali Malai curry doesn’t have turmeric,
onions or mustard oil (which are otherwise quite common).
It tastes best with rice.
So cook and enjoy and let me know how you liked it.