GOLDA CHINGRI MALAIKARI - TIGER PRAWNS IN A SPICY COCONUT GRAVY

If Chingri Machher Malakri was not decadent enough, then you make Malaikari with the biggest Chingri you can lay your hands on. My husband picked up the largest prawns, I had ever seen. One look at the beauties, and it was like an instant love affair. And how do you cook these beauties? It was an abolsute no brainer. You make Chingri Machher Malaikari - Prawns cooked in a spicy coconut gravy. Its an iconic Bengali culinary delicacy . You can serve it for lunch or dinner with some steamed Basmati rice. An instant food coma is sure to follow.

The eternal Ghoti Bangaal divide over Chingri Maach and Ilish Maach shall always continue. The foodie tussle between the Bengalis from the current state of West Bengal in India, to those who trace their beginnings to modern day Bangladesh, has been around forever, it may seem. Having grown up in a family which has a mixed family lineage where Bengali geography is concerned, I have learnt to appreciate the culinary specialities of both sides. Chingri Machher Malaikari is essentially a Ghoti delicacy.

The prawns were deveined and without their heads. Ideally prawn heads impart a great flavor to Malaikari. But generally prawns are dressed without their heads almost everywhere in the US. Prawns if overcooked, can turn rubbery and overcooking these beauties would have been a sacrilege. I had just sauteed the prawns lightly, after smearing them with some turmeric and salt.The drippings on the pan, after sauteeing the prawns, add to the flavor profile of the gravy. If you are in India, you can use fresh coconut milk. But I had to make do with canned coconut milk, which I had picked up from the Asian food aisle of my regular grocery store. Fresh green chilies add a subtle aroma to this creamy gravy. If you are not comfortable with heat, then make sure you add in the whole green chili, with the stalk attached. That way it will impart an aroma but no heat.

Go ahead and whip up this classic Bengali Prawn Curry. You will surely become a fan of Bengali cuisine.

GOLDA CHINGRI MALAIKARI - TIGER PRAWNS IN A SPICY COCONUT GRAVY :

Ingredients :
Tiger Prawns : 8
Onion: 1/4 large onion - Blend to a paste
Ginger : 1 inch piece - Blend to a paste
Garlic : 2- 3 large cloves
Tomato Paste : 1 1/2 tsp
Coriander Powder: 1 tsp
Cumin Powder: 1 tsp
Red Chili Powder : 1 tsp
Granulated Sugar: 1 tsp
Salt : To taste
Mustard Oil(You can use canola oil, but dont use olive oil by any means)
Potato: 1 medium sized one: cubed. (Skip it if you want to. I add potatoes to every curry I make)
Whole Garam Masala : Clove and Green Cardamom : 2 each, Cinnamon stick : 1 1/2 inches
Bay Leaves : 2
Whole Garam masala Powder: 1/2 tsp
Coconut Milk : A can
Turmeric Powder: 1 tsp and 1 tsp


Procedure:
Wash the prawns and pat them dry with a paper towel. Smear them with salt and turmeric powder.

In a non stick pan, heat mustard oil. Lightly sautee the prawns.

Remove the prawns from the pan to a plate.

Ideally a classic malaikari would not have potatoes in it. But I am one of those Bengali foodies, who likes potatoes in every curry. So I added some potatoes. You can skin it if you want to. Smear the potatoes with turmeric and salt and lightly fry them till they caramelise around the edges. Remove the sauteed potatoes.

In the same oil, add whole garam masala and bay leaves. Let the garam masala crackle.

 Add in your onion-ginger-garlic paste. Caramelise till the paste is golden brown. then add in the tomato paste. If you don't have tomato paste, feel free to use ripe fresh tomatoes.

Once the tomato paste is well integrated, in the masala, its time for the dry spices. Mix well. Fry for a minute or two. Make sure the msala does not get burnt. it can go very easily from caramelised to burnt.

Add in your fried or sauteed prawns and potatoes. Cook for around 5 minutes in a covered pan.

Add in your coconut milk. Mix with a light hand. reduce the heat to low, so that the coconut milk does not separate or curdle. Cook for 3 to 5 minutes or till the potatoes are cooked through. If yo haven't added potatoes, then 3 minutes is good. Check for seasonings. Add in a pinch of garam masala powder and turn off the heat. Cover till its ready to serve, to seal in the aromas.

Serve warm with steamed basmati rice.

Enjoy !

Bon Appetit ! 

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CHICKEN KORMA

Chicken Korma is one of those Indian dishes which are so soul satisfying. If you are looking for a light meal, then probably this isn't your best bet. It is creamy, luscious , flavorful and utterly decadent. From a home cook's point of view, I would like to describe Korma as a flavorful curry, cooked in a yogurt sauce and then finished off with a paste made of cashews. You can substitute cashews with almonds or walnuts, but I personally prefer Cashews.  Its a classic North Indian dish which has a great fan following.

The idea is to slow- cook the protein, so that the yogurt does not curdle. I have made this Korma with one whole chicken, which was skinless, and cut into medium sized pieces. meat on the bone is always a better bet if you are making a Curry with it. If you must use boneless meat, then make sure you use skinless thighs. Boneless Chicken Breasts don't fare that well, in being infused with the layers of flavors of this Korma. You can make this Korma with any protien of your choice. According to the protein, the cooking time vary. For instance goat or beef will take slightly longer to cook, rather than chicken.

There are often disagreements over the spice level in Kormas. The Curry Houses in United Kingdom often serve up a very mild Korma. But in India, Kormas are cooked with a higher spice level. This curry tastes good whether in high or low heat levels. so adjust according to your comfort level. Personally I like my curries hot, so I had amped up the heat level. The Curry gets its color from the red chili powder and the cashew nut paste used in it. Kormas dont require the Chicken to be marinated earlier, so if you have half an hour in your hands, you can make it any week night.

It pairs great with Naans, Pita and steamed Basmati Rice. For this dinner, I had gone the extra mile, and made a batch of Aloo Parathas(Spicy Mashed Potato stuffed Indian flatbread). 

CHICKEN KORMA :

Ingredients:
Onion: 1 large (Ground)
Ginger: 2 inches (Ground)
Garlic : 4 to 5 large cloves (Ground)
Chicken: ! whole chicken. Skinless. Cut into medium sized pieces
Yogurt : 2 tbsp and 1/2 cup
Cashews: 1 handdful
Canola Oil
Corainder Powder : 1 tbsp
Red Chili Powder: 1 tsp
Garam Masala Powder

Whole Garam Masala :
Cinnamon Stick : 1 inch
Green Cardamom: 5 to 6
Cloves : 5 to 6

Procedure:

On a high flame, add canola oil to a heavy bottomed pan . Add in your whole garma masala to make the oil aromatic. Once they sizzle up, add in the onion-ginger-garlic paste and let it caramelize. Watch it , so that it doesn't get burnt.

Once the onion ginger garlic paste is caramelized, add in your dry spices. Mix well.

Add in your chicken, and make sure all the pieces are coated with the spice mixture.

Now comes the interesting part. Take the chicken off the falme. Add in 1/2 cup of plain yogurt. Mix in well . Season with salt. Then put the chicken back on the flame. Reduce the flame to medium or low. Add in about 1/2 cup of warm water and mix well. Cover and cook till the chicken is cooked. You have to baby sit this korma so that it doesnt get burnt.

While the korma is being cooked, its time to make the cashew paste. In a small blender, add in around 20 raw cashews, with 2 tbsps of yogurt and little bit of warm water.

Once the Chicken is cooked, reduce the flame, then add in your cashew cream you just made. Mix it in weel. Add a pinch of garam masala powder. Once you add in the nut paste, you will see the color of your Korma changing to a much pale tone. Cook at low flame for around 5 to 7 minutes to infuse the cashew cream well into the gravy.

Serve warm with Naans, Rotis, Parathas or Steamed Basmati rice.

Enjoy !

Bon Appetit ! 

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SUNDAY GOAT CURRY

If you've grown up in a Bengali household, high chances are that you would have been used to the idea of having Sunday lunch with ample helpings Goat Curry and steamed rice. Followed by a siesta. Aaah Bliss!

Life has changed a lot over the years. But any mention of a Goat Curry on a Sunday, does bring back many memories and sends my taste buds on a salivary overdrive.

This particular Goat Curry is a bit different from the drier Kosha Mangsho , which is usually served with Luchi (deep fried white bread). If you want to read about Kosha Mangsho , then click here . This is a runnier curry, but it does not compromise on the taste by any way. Flavored by whole garam masala, whole red chillies and cooked in mustard oil, this packs in layers of flavors at every step.

Ideally its cooked with goat meat, with a good percentage of fat in it. The fat renders during the long and slow cooking process and adds to the taste. It gets its iconic red color, from sugar which has been caramelised in the mustard oil. It always has potatoes, cooked in the gravy with the goat.Adding potatoes to Curries, is essentially a Bengali culinary trait. And honestly , I cannot imagine my Goat Curry without a serving of potatoes along with it.

 My mind is coming in and out of food coma, as I scribble this post,for the nostalgia stirred up. And also because, I have some leftovers from the very same Goat Curry , I had last night. Yes, I am trying to carry forward the Sunday Goat Curry saga.

Without much further ado, let me take you to my kitchen, and make some Sunday Goat Curry together.

SUNDAY GOAT CURRY : 

Ingredients: 
Goat : 2 lbs ( I used meat from the leg, with bones in it. i had asked my butcher to cut into medium sized pieces)
Red Onion: 1 large (chopped finely)
Garlic : 6-7 large cloves
Ginger : 2 inch piece
Bay Leaves : 5- 6
Dry Red Chillies: 4-5
Cinnamon Stick : 1 (broken into pieces)
Green Cardamom: 5-6
Cloves: 5- 6
Tomato Paste: 2 tbsp
Sugar : 1 tbsp
Salt To taste
Mustard Oil
Potatoes: Peeled and halved : 4 Medium sized ones
Paprika : 1 tsp
Coriander powder: 1 1/2 tsp
Cumin Powder : 1 1/12 tsp
Cayenne Pepper : 1 tsp

Procedure: 
I used a large non stick stock pot to cook my goat. I start off on the stove top and finish it in the oven. The  secret to cooking great goat curry is to fork tender yet not disintegrate in the cooking process. The slow cooking process releases the fat off the meat which builds the flavor profile.

Pre-heat your oven to 350F

Add mustard oil, to your stock out and let the sugar caramels. be careful that it doesn't get burnt. Add in the onions and whole garam masala and bay leave sand red chilies.

Cook it down till the onions start to change color on turning translucent.

Add in the ginger and garlic, ground together to a paste. Sauté it till the oil starts to leave from the sides. Keep stirring in-between, so that it doesn't stick to the bottom.

Next comes the tomato paste and the dry spices. Mix well, and fry for around 5 to 7 minutes.

Add in the goat and the potatoes and mix well. Mix well. Cover and cook for around 10 minutes. Be sure to keep stirring.

Next add in a 2 cups of hot water to the pot and mix well. Seal with a aluminum foil and put the lid back on. Braise in a pre-heated oven for around an hour.

 Take it out of the oven and serve warm with steamed rice .  And yes, you are allowed to slurp down that gravy and no one will judge you.

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POTOLer DOLMA: STUFFED POINTED GOURD IN A RICH GRAVY

Happy new Year People !!! Its a bit late, I know, but we are still in the first quarter of the year. So do accept my super late wishes. Hopefully the year started with a bang for everyone. It almost did for me. I am planning a trip to india, and what can be a bigger high than that !!

 Its been ages since I wrote. So today I said to myself, lets write. Even though I am still in the middle of cooking, I convinced myself that I can type away.

I have been cooking almost every alternate day. Also diligently taking photographs. But when it comes to putting it all together, I have been a tad lazy. So I am not going to bring on the new Mom cribbing anymore, as its more than 10 months. So I thought, why not begin this year's writing quota with a very popular Bengali delicacy: Potoler Dolma . Don't confuse it with the Greek Dolma. It something totally different. Cored pointed gourd, are stuffed and then they are simmered in a rich gravy.Its one of those dishes, which you cannot make everyday, as it involves some prep work and time. But surely something, which every Bengali worth her/his salt, loves without a doubt.

We do not get Potol at our neighborhood grocery store, so we have to wait for it, till we drive down to the desi/Indian stores. Whenever we do manage to go there on Fridays, we pick it up. Why only Friday, you might ask?! Well, the fresh stock of vegetables comes in on Friday afternoons, with treats like Potol or baby Okra. And if you are late, or act lazy, then they just fly off the shelves, in no time. So sometimes picking up mere veggies you grew up with, needs almost a Game-Day like prep. After all this trouble(read: Co-orodinating Baby's schedule with all this madness), if we can lay our hands on some Potol, we try and make something special. So that at least its worth the trouble. While Potol can be cooked numerous ways, the more tedious recipe, is my favorite: Potoler Dolma.

When it comes to the choice of stuffing,sky is the limit. You can customize it, while keeping with the basic Bengali flavors. You can either keep it vegetarian, or do otherwise. While the obvious choice is cooking the cored out insides of the Potol with some shredded coconut, mustard paste, chili powder and then grinding it all together. That makes for a pretty decadent stuffing or sure. But if you are like, you will surely up the ante a bit more. How does Chopped Shrimp sound? It just spells magic in this particular preparation. So lets not waste any more time, and let the pictures do the talking.

POTOLER DOLMA: 

Ingredients: 
Potol/Pointed gourd: 10-12
Prawns: A handful
Mustard paste: 1 to 2  tbsp(according to how hot you want it to be)
Red chili Powder: According to Heat preferences. If you still want the color but not as much heat, then use Paprika.
Shredded Coconut: Frozen/Fresh: 1/4 cup
Salt
Coriander Powder
Mustard Oil
Cumin seeds: 2 tsp
Tomato Paste: 2 tbsp
Ginger paste: 1 tsp
Onion-Ginger-Garlic Paste: 2 tbsp

Procedure: 

Scrape the pointed gourd in alternate stripes. Be careful not to remove the whole skin.Scrape out the shiny green bit of skin. With a knife, cut at one end, and use a spoon to core out the vegetable. Keep the seeds and the innards in a separate plate.

Heat Mustard oil in a large non stick pan, and lightly fry the cored out Potol. Remove and keep aside. Ensure that the potol is still soft and pliable. Let it cool down.

In the same oil, add in the cored out seeds and flesh, coriander powder, red chili powder, shredded coconut(if using), prawns and onion ginger garlic paste. Fry these on a medium heat, stirring frequently, Season it well.

After a few minutes, add in the mustard paste and mix everything well. Cook this mixture through.

Remove the mixture from the stove top and let it cool down. Blend it all together to form a smooth paste. And then fry it once more for a couple of minutes if you feel it has not been cooked through.

The puree and the fried potol should have both cooled by now. Stuff the potol carefully.

Now in the same pan, start making the gravy or the sauce for the Potol. Add in some mustard oil, and let the cumin seeds splutter. Add in the tomatoes paste, salt, Coriander Powder, Ginger paste and fry the masala well for a couple of minutes.  You can add in a few spritzes of water if you feel your masala might get burnt.

Add in water for a gravy and let it all come to a boil. Carefully introduce the Potol and reduce to a simmer.

Check or seasonings. Let the gravy reduce to a thick consistency and should ideally stick to the potol. Turn off the heat, and serve with hot steamed Basmati rice.

Bon Appetit !!! 

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