Recipe: Prawn malai-curry
(Bengali)
Debajyoti
Mishra says bhog is the best pointer to a good Puja Idol, pandal and ambience
are the markers -separat ing wheat from the chaff -when it comes to Puja. But
when Debajyoti Mishra was young, the sole pointer to a good Puja was its bhog.
"We even knew where the even knew where the begun or the kumro bhaja
tasted better and would invariably land up in a group," recalls the
composer. Rolls, at that time, were not an option and all one could gorge on
were oil-soaked Moglai parotas. "But it was home food that ruled the
roost," he says.
Mahalaya onwards, it was a celebration of Bengali food at the Mishra household. "On Ashtami, mutton would be cooked at my grandmother's house. It was cooked without onions and would be sent, in moderate portions, to all the neighbours. Even if we fell short of meat, the jhol was enough for a meal."
Debajyoti would accompany his uncle to the meat shop, which was no less than a ritual. "There would also be luchi, sada bhaat and aloor dom," he says. With brass vessels spread all around, his grandmother would sit to cut thor into tiniest of pieces. "Thakuma would put oil on her fingers before starting the task, but she always ended up with a blackened thumb. From daler bora, neem pata bhaja, mocha -she would prepare a lot of delicacies. And before Laxmi Puja, naru, moa and takti would be made. We youngsters would swarm around Thakuma like flies."
Mahalaya onwards, it was a celebration of Bengali food at the Mishra household. "On Ashtami, mutton would be cooked at my grandmother's house. It was cooked without onions and would be sent, in moderate portions, to all the neighbours. Even if we fell short of meat, the jhol was enough for a meal."
Debajyoti would accompany his uncle to the meat shop, which was no less than a ritual. "There would also be luchi, sada bhaat and aloor dom," he says. With brass vessels spread all around, his grandmother would sit to cut thor into tiniest of pieces. "Thakuma would put oil on her fingers before starting the task, but she always ended up with a blackened thumb. From daler bora, neem pata bhaja, mocha -she would prepare a lot of delicacies. And before Laxmi Puja, naru, moa and takti would be made. We youngsters would swarm around Thakuma like flies."
If
ever Debajyoti managed to save money from grocery shopping, he would go out
with friends to have kachuri from a Bhowanipur shop. "At that time,
crossing Rashbehari was a big thing." Debajyoti says he picked up cooking
from his grandmother. "My mom was an assistant to her. If ever I
complimented my mother, she would say, `Tor thakumar moto hoyni'.On Thursdays,
she would have veg food and Gondhoraaj rice was one of the many variations that
would be cooked".Debajyoti was also influenced by his guru Salil Chowdhury
. "He was benevolent when it came to teaching notations but miserly about
sharing recipes. But I'd quietly see him cook from a distance; watch him add
rum to spice up a chicken dish." The composer still tries cooking in the
evenings during Pujas. "I make pulao, kash miri chicken, radha ballabhi,
aloor dom and chingrir cut let. After all, Puja is all about eat ing to your
heart's con tent," he adds.
INGREDIENTS
Prawns: 1 kg
White oil: 150 gm
Onion: 4
Cinnamon stick: 2
Cloves: 4
Cardamom: 6
Whole cumin: 12 tbsp
Ginger paste: 2 tbsp
Cumin paste: 2 tbsp
Cumin powder: 2 tsp
Kashmiri chilli powder: 1 tsp
Turmeric powder: 12 tsp
Sugar: 1 tsp
Garam masala: 1 tsp
Coconut milk: 2 cups
Ghee: 2 tsp
Coriander leaves (for garnishing): 5-6 Basmati rice: 500 gm
Gondhoraaj lebu: 1 with leaves Salt to taste
PREPARATION
FOR THE CHINGRIR MALAIKARI
Clean the prawns with warm salted water and marinate with 14 teaspoon of turmeric powder and 14 teaspoon of salt along with a pinch of onion, ginger and cumin flakes. Prepare a paste of onion and ginger in a mixer. Heat ghee in a kadai or pan and fry the prawns till they turn golden brown. Keep them aside in a bowl. Add cinnamon, cardamom, cloves and bay leaves to the oil. Add the paste of onion and ginger and fry it on medium flame for 4-5 minutes.
Add remaining turmeric powder, kashmiri chilli powder, salt and garam masala. Add coconut milk and 12 cup of water and bring it to boil. Cut the green chillies and add them to the gravy along with the fried prawns.
Allow it to cook for 5-6 minutes. You can garnish it with coriander leaves and add some coconut flakes. The chingrir malaikari is ready to be served.
FOR THE GONDHORAAJ RICE
Soak the basmati rice for half an hour in water and keep aside. Put water in a pan as per requirement and bring it to boil. Add a pinch of salt, one spoon of gondhoraaj juice, one small piece of gondhoraaj rind, two gondhoraaj leaves and one spoon of ghee to the boiling water and add the soaked rice. Serve the cooked gondhoraaj rice with malaikari.
INGREDIENTS
Prawns: 1 kg
White oil: 150 gm
Onion: 4
Cinnamon stick: 2
Cloves: 4
Cardamom: 6
Whole cumin: 12 tbsp
Ginger paste: 2 tbsp
Cumin paste: 2 tbsp
Cumin powder: 2 tsp
Kashmiri chilli powder: 1 tsp
Turmeric powder: 12 tsp
Sugar: 1 tsp
Garam masala: 1 tsp
Coconut milk: 2 cups
Ghee: 2 tsp
Coriander leaves (for garnishing): 5-6 Basmati rice: 500 gm
Gondhoraaj lebu: 1 with leaves Salt to taste
PREPARATION
FOR THE CHINGRIR MALAIKARI
Clean the prawns with warm salted water and marinate with 14 teaspoon of turmeric powder and 14 teaspoon of salt along with a pinch of onion, ginger and cumin flakes. Prepare a paste of onion and ginger in a mixer. Heat ghee in a kadai or pan and fry the prawns till they turn golden brown. Keep them aside in a bowl. Add cinnamon, cardamom, cloves and bay leaves to the oil. Add the paste of onion and ginger and fry it on medium flame for 4-5 minutes.
Add remaining turmeric powder, kashmiri chilli powder, salt and garam masala. Add coconut milk and 12 cup of water and bring it to boil. Cut the green chillies and add them to the gravy along with the fried prawns.
Allow it to cook for 5-6 minutes. You can garnish it with coriander leaves and add some coconut flakes. The chingrir malaikari is ready to be served.
FOR THE GONDHORAAJ RICE
Soak the basmati rice for half an hour in water and keep aside. Put water in a pan as per requirement and bring it to boil. Add a pinch of salt, one spoon of gondhoraaj juice, one small piece of gondhoraaj rind, two gondhoraaj leaves and one spoon of ghee to the boiling water and add the soaked rice. Serve the cooked gondhoraaj rice with malaikari.
Read more:
That is why; the recipe for the perfect luchis and spicy aloo dum to go with it
is the best treat for the pujas. It is one Durga Puja recipe that can be
enjoyed by anyone and everyone. You can prepare this dish at home or enjoy it
at the pandal food stalls.