Chingri Maccher Rasha – Spicy Prawn curry

02Jan09

চিংড়ি মাছের রসা।

This is how my mum used to make it and I can proudly say that I learnt well.

Chingri Maacher Rasha

Serves:

2-3 Persons

You Will Need:

• Fresh Prawns – 500 grams (I used 4 prawns about 3 inches long)
• Potatoes – 2-3 medium sized (diced into 1 inch cubes)
• Onion – 1 medium sized (finely chopped)
• Garlic – 2 pods (peeled and finely chopped)
• Ginger – 1/2 inch piece (finely chopped)
• Green chillies – 2 (finely chopped)
• Tomato – 1 (finely chopped)
• Turmeric Powder – 2 teaspoon
• Bay leaf / Tej-patta -1
• Red Chilli Powder – 1 teaspoon
• Cumin+Coriander Powder – 1 and 1/2 teaspoon
• Mustard Oil – 2 tablespoon
• Salt – to taste

Procedure:

• Clean the prawns and de-vein them
• Add salt and 1 teaspoon turmeric to the prawns and leave aside for 2-3 minutes
• In a wok, heat the mustard oil
• When the oil is hot, add the marinated prawns and fry them until they turn slightly orange
• Remove the prawns from the oil and keep aside
• In the remaining oil, add the Tejpatta, chopped onion, garlic, ginger and green chillies. Fry till the onions turn transparent
• Add the chopped tomatoes, turmeric powder, red chilli powder and cumin+coriander powder
• Fry until the tomatoes mix well. Add the diced potatoes and mix with the masala.
• After 2 minutes, add about 1 cup water. Put on a lid and let it cook for 4-5 minutes.
• Check the potatoes and when they are nearly done, add the fried prawns.
• Let it cook for another 3-4 minutes. Add more water if necessary.
• Uncover and cook until the desired level of gravy remains.
• Serve hot with steamed rice.

Note:

• This dish tastes best with mustard oil. However, it can be made with vegetable oil as well.

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Tags: Fish, Mommy-made, Prawns