Prawns are low in calories and are full of omega-3 fatty acids and good source of different mineral and vitamins. But when it comes to prawn who remembers its health factors we just want to relish. I think till date there are millions of recipes of prawn that tried, tested and loved. Today I am sharing one delicious recipe from Bengali cuisine. Mostly for this recipe we are using tiger prawn or Bagda chingri which is very soft and delicate and have a very sweet taste. In Bengali kitchen prawns are mainly paired with coconut but today we are cooking it without using any coconut. Kalia is a thick gravy or curry preparation which is a favorite among Bengalis. Kalia is cooked with various big fishes like rui, katla and bhetki) but today I trying it with prawns and I am sure you will love Bagda chingrir kalia.
Preparation time 15 minutes Cooking time 15 minutes Serves 4 to 5 Ingredients: Tiger prawn/ Bagda chingri 8 to 10 Onion paste 1tsp Ginger garlic paste 1tsp Green chili paste 1 tsp or to taste green chilly 2 to 3 silted Kashmiri red chili powder 1tsp Cumin powder ½ tsp Coriander powder ½ tsp Yogurt 1tbsp Sugar ½ tsp Cashew raisin paste 1 tsp Fresh tomato puree ½ cup Turmeric powder ½ tsp Garam masala powder 2 pinch Fresh cream 1tbsp Mustard oil ¼ cup Salt to taste
Methods Of Cooking
Take a pan and heat oil and fry the prawns slightly. Do not fry prawn too much otherwise it gets chewy and stiff. Keep aside. Now in this give onion paste sauté for few second then add ginger garlic paste. Sauté for another few seconds. Meanwhile in a bowl take tomato puree and in it take cumin powder, coriander powder, Kashmiri red chili powder, sugar, turmeric powder and green chili paste. Mix well adds it to the pan and stir till oil comes out from the mixture. Then add the yogurt and cashew raisin paste. Mix well and stir and cook for another 1 to 2 minutes. Then add the 1 cup of water and cook for 2 to 3 minutes then add the fried prawn. Mix well and cover and cook for 1 minute. Then put off the lid and cook till the gravy thickens. Now add garam masala powder and fresh cream and mix well and put off the flame. Give few minutes standing time and then serve. Serve with hot steamed basmati rice or peas pulao or try with some plain paratha.