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Golda Chingrir Rezala With Onion Rice Happy Christmas Special


Golda Chingri ( scampi /lobster) is one of the most favourite seafood in all parts of India. Rezala is a Mughlai touch rich white sauce, chicken rezala is more common but I try it with scampi and I must say if you try it.... you will be surely mesmerized by the taste of this tempting dish. To pair with it I prepared onion rice and for starter... it’s yummy crispy scampi head fry.... mainly in Bengal it is called golda chingrir matha bhaja. This scampi head fry is a very old traditional Bengali recipe. So for Christmas lunch or dinner if you have special love for prawn then make a full spread of this prawn platter and enjoy with your loved ones. I am sure you will love it and it will make your festive day shine. Today for the readers of Sutapa’s Indian Cusine here come these three exotic recipes back to back ...a gift for Happy Christmas. Wish you all very Happy Christmas.


Golda Chingrir Rezala

Preparation time : 15 minutes
Cooking time : 15 minutes
Serves  4 to 5 

Ingredients : 
4 to 5 big size scampi cleaned deveined 
1 whole tej patta / bay leaves
2 green cardamom
¼   inch cinnamon
2 clove  
6 to 8 whole  dry red chilly
1 tsp onion paste
1 tsp ginger garlic paste
1 tbsp  poppy seed paste
½ tsp mustard paste
1 tbsp cashew paste
1 tsp white pepper  powder or to  taste
1 tbsp grated cheese 
4 tbsp  fresh cream
¼ tsp garam masala powder
1 1/2  cup milk 
 few drops of rose water 
½  tsp of sugar  or to taste 
2 tbsp  of vegetable oil 
1 tsp butter 
salt to taste 


Methods   Of Cooking 
First clean the scampi well. You can keep the head on or off. I keep head on for some and off for some to fry them later on to make that yummy starter. Pat dry the fish. Heat oil and butter in a pan. Now fry the scampi lightly and then keep them aside. Now in that oil give tejpatta and whole garam masala. When you can smell the flavor of the fried masala then add the whole red chilly( this is only to add flavor and color of the curry and not heat...this curry is bit sweet one) and just stir and then add the onion garlic paste. Stir and cook and a minute. Then add the poppy seed paste, mustard paste and cashew paste. Fry the masala well. Then add the scampi and milk. Let it come to boil. Stir and cook . Then add cheese and stir and cook till the cheese melt. Add salt and sugar. Mix well. Add fresh cream, garam masala powder and rose water. Mix well and put off the flame. Cover and give 10 minutes standing time before serving this yummy little sweet creamy golda chingrir rezala.

Golda Chingrir Matha Bhaja ( scampi head fry)

Preparation time : 10 minutes 
Cooking time  : 20 minutes 
Serves :  3 to 4 

 Ingredients :
6 to 8 scampi  head
1 cup besan  
1 tbsp rice flour
¼  tsp red chily powder 
¼  tsp turmeric  powder 
salt  to taste
water 
Oil for deep frying 

 
Methods of Cooking 
Cut the scampi head. Cut off those small strings that come out from the head and the top head cover but not the hard cover. Now take a bowl mix besan, rice flour with red chilly powder, turmeric powder and salt and mix with water to make a semi thick batter. Now heat oil in pan and then coat the scampi head in the mixture and deep fry till golden brown. Serve hot.

 Onion Rice
 
Preparation  time  30 minutes 
Cooking time  10 minutes 
Serves  4 

Ingredients : 
8 cups of  cooked long rice basmati rice  
1 tsp  whole cumin 
15  to 16  baby onions 
½  cup fresh green peas
1 tsp sugar 
salt  and pepper to taste 
3 tbsp butter / vegetable oil 


Methods  of Cooking 
heat butter or oil whatever you are using give whole cumin and baby onion. Fry til translucent and then add the fresh green peas. Now add the cooked rice add sugar , salt and pepper. Mix well. Your onion rice is ready to relish with golda chingrir rezala and golda chingrir matha bhaja and simple salad. Make the festive season memorable with these yummy dishes.




Happy Cooking!

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