December 15, 2012

Golda chingrir malai curry


Golda chingri big size 12 pieces
1 large potato cut into medium size pieces
Cumin seeds 1 tablespoon
Onion 1 medium size paste.
Ginger garlic paste 1 teaspoon.
2 tomatoes chopped
10 cashew pasted
Coconut milk 2 cups
Salt & sugar as per taste
Turmeric 1 teaspoon, Red chili powder 1/2 teaspoon
Mustard oil 1/2 cup
4-5 cardamom pods,4-5 cloves,1" long cinnamon stick,bay leaves 2)
1 tablespoon ghee & 2-3 tablespoons of cream for garnishing


Clean the prawns very well and wash them & marinate the prawns with salt & turmeric for 15 minutes. Now heat oil in a non-stick pan and lightly fry the marinated prawns and keep aside.
Now in the same oil add the potatoes and fry till golden brown and keep aside. in that remaining oil add whole cumin seeds, bay leaf, cardamom pods, cloves & cinnamon sticks and fry till fragrance comes out from them. Now add the onion paste and fry till light brown , add ginger & garlic paste and fry with onion. Now add turmeric powder & cumin powder to it and stir fry with 2 tablespoons of water. When oil start separating from the masala add salt, sugar, cashew paste & tomato  and cover the pan to make the tomato soft & pulpy.
When the tomatoes become pulpy star frying again till all the masala becomes dry. Now add fried potato to the masala and fry for couple of minutes and then add the coconut milk & fried  prawns to it and cover the pan and cook on low flame for about 15 minutes.
Check if the potatoes are cooked or not. If the potatoes are cooked then off the oven and pour the "Prawn Malaikari" in a large bowl and garnish with ghee & fresh cream.

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