Sunday, 7 June 2015

METHI PHORON CHINGRI


This is a simple Prawn Curry my mother used to make on week days. Back then all special dishes were made either on weekends or when guests visited. This curry is same as other Bengali curries made with the simplest spices, just that here the oil is tempered with fenugreek(methi) to make it flavourful. Mom used to cut the potatoes in roundels for this curry, me too follow the same recipe and my family loves it this way on a weekday with steamed hot rice.

During our childhood, in an average middle-class Bengali home, it was always typical Bengali Cuisine that was made... from fritters to desserts. I have no qualms in admitting most of the ladies did not know beyond it, they did not have any regrets either. They had so much responsibilities in life which we cannot even think of. They hardly had any time to look after themselves and I respect that. Yet they lived a less complicated life. I always love spending time with this elderly generation and the kiddos. I can talk to them for hours and find myself at peace and very much secured.

I find myself in the same position as them and with the same mentality. I would have happily cooked only Bengali Cuisine if not my men's taste buds were different. I have no qualms in admitting either that I cannot cook much beyond Indian Cuisines.What I can, I do, rest my full family are restaurant hoppers. I love being me, and I have no regrets about it. This stubborn, quiet lady thinks she can pull up when it comes to curries. This Prawn curry has nothing special in it, everyone can do it. All magic is just in the tempering, the oil should not be too heated up or cooled at the time of tempering. Let us see how it is to be done.

INGREDIENTS : 
Medium sized Prawns : 500 gm
Medium sized Potatoes : 2
Ginger Paste : 2 tbsp
Cumin Powder : 1tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 2tsp
Salt : As required
Fenugreek(methi seeds) : 1/2 tsp
Oil(preferably mustard) : 4tbsp

METHOD :
Clean and wash the prawns very well. Rub some turmeric and salt.

Peel and wash the potatoes and cut into thick roundels. Apply salt and turmeric.

Heat oil in a wok. Fry the potato pieces lightly. Keep aside.

Fry the prawn pieces lightly. Keep aside

Temper the same oil with fenugreek seeds. As we get the aroma, we will add the ginger paste to the oil. ( Remember the fenugreek seeds should not burn).

We will fry the ginger paste for 2 minutes and then add the salt, turmeric, cumin powder, red chilli powder to it and stir well for half a minute till it separates from the oil.

Add the lightly fried potato pieces to the spice mix and fold in well. Add 1 cup water.

Cover the wok with lid and let boil for about 4 minutes.

Uncover and add the fried prawns.

Cover cook for another 3-4 minutes. Its done.

Goes very well with steamed hot rice.





4 comments :

  1. Thank you so much marudhus kitchen

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  2. Tried this wonderfully simple and tasty curry. Very different style to me. Loved the addition of potatoes! Delicious with steamed white rice as you said! Thanks for the recipe.

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