METHI PHORON CHINGRI

Prawns used to come regular to our home, of all sizes, though parents did not like luxury. This simple Prawn Curry our mother cook on week days. She cooked special recipes on weekends, also when guests visited. For this curry, mom uses regular kitchen spices. The oil is tempered with fenugreek seeds, the potatoes cut in roundels. I follow the same recipe, my family loves to have it on weekday nights. Only that the mother uses freshly pasted spices, I use spice powders.

During our childhood, in an average middle-class Bengali home, it was always typical Bengali Cuisine that was made... from fritters to the desserts. I have no qualms admitting that most of the ladies did not know beyond it, they did not have any regrets either. They had a lot responsibilities in life which we cannot even think of. They hardly had any time to look after themselves. 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, feel secured.

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 we have at restaurants. I love being me, have no regrets about it. This stubborn, quiet lady thinks she performs well when it comes to curries. This Prawn curry has nothing special in it, everyone can do it. All magic is in the tempering, the oil should not be too hot or cool 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 : 1 tsp

Red Chilli Powder : 1 tsp

Turmeric Powder : 2 tsp

Salt : As required

Fenugreek (methi seeds) : 1/2 tsp

Oil (preferably mustard) : 4 tbsp

METHOD :

Clean, de-vein and wash the prawns well, rub with turmeric and salt.

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

Heat oil in a wok. Fry the potato pieces lightly. Take out and keep aside.

Fry the prawns lightly. Take out and keep aside.

Temper the remaining oil with fenugreek seeds. Once it releases 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, stir well for half a minute till it separates from the oil.

Add the lightly fried potato pieces to the spice mix, fold in well and add a coffee mug of water.

Cover the wok with a lid and let boil for about 3-4 minutes.

Remove the cover and add the fried prawns. Cover cook for another 3-4 minutes. It should be done.

It goes well with steamed rice.