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

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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