Prawns with poppy seed(khus khus)

Today I am going to share a delicious recipe of prawn cooked with poppy seeds paste.
It is a very famous and tasty dish of Eastern-India. These white colored poppy seed gives a sweet and mild flavor when it is fried and pasted. It gives a creamy texture to the gravy. This prawn curry is the first choice of any prawn lovers( This is also my favorite dish).


Ingredients:

20 de veined and shelled prawns
½ cup chopped onion
1 teaspoon garlic paste
1 teaspoon ginger paste
2 tomatoes chopped
2 teaspoon poppy seed (khus khus) pasted
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon turmeric powder
1 teaspoon Garam masala
1 tablespoon fresh cream
3 tablespoon oil
1 teaspoon ghee
Salt to taste

Preparation:

1. Take the prawns in a bowl,sprinkle salt and pinch of turmeric and marinate for 20 minutes. .
2. Put 2 tablespoon oil in a pan and heat.Fry the prawns for 3-4 minutes and keep it aside.
3. Add rest of the oil in pan. Fry the onions till brown,then add garlic and ginger paste.
4. Then add chopped tomatoes and all masala except garam masala.Stir it on a medium flame
for 5 minutes.
5. Add poppy seeds paste and stir for 3 minutes.then add fried prawns. Stir on medium flame
and add 1/2 cup of water.
6. Cover and simmer for 5 to 7 minutes till the gravy is thickened and then add garam masala .
7. Garnish it with cream and coriander leaves.

Serve hot with: Rice or Ghee rice.

Prawn Malai Curry

Prawn malai curry is an authentic Bengali style mouth watering jumbo prawn curry cooked in coconut milk. This is a delicious recipe from bengal's classic kitchen........
a must eat item for bengalis and sea food lovers across the globe !!!!!!!!!!!!!!!!!

Ingredients:

8 large jumbo Prawns (Bagda or Golda chingri in bengali)
1 packet of coconut milk
1 large onion(chopped)
0.5 Inch piece Ginger
1 Pod Garlic
4 Silted Green Chili
1 Tsp Red Chili Powder
2 Bay Leaf
1 Cup Coconut Milk
2 Tsp Sugar
0.5 Tsp Turmeric powder
4tsp oil
1 tsp ghee
1/2 tsp garam masala powder (powdered cardamom,cinnamon,cloves)
3 tsp cumin(jeera ) powder
salt according to taste

Preparation:

1. Wash and de-vein the prawns. Rub some turmeric powder and 1/2 tsp salt on the prawns.
Fry in little oil till light brown. Keep aside.
2. Chop the onions. Grind the garlic and ginger to a fine paste.
3. Heat oil and fry onions to a light brown. Add the garlic and ginger paste,cumin powder,
turmeric powder,bay leaf, red chili powder and green chilies and fry for about 5 - 7 minutes
till the aroma of the spices spread and the oil separates.
4. Add to this the coconut milk and simmer it in low heat for 5 mins till the all the ingredients
mix well.
5. Then add the prawns and remaining green chillies to this mixture and cover with a lid.let the
whole thing come to a boil.
6. Remove lid and add the Garam masala powder and stir to check if the prawns have
softened.Cover it for some more time till the gravy thickens.
7. Just before taking the gravy out of the oven add ghee to it for that extra flavour.

Serve hot with: Basmati Rice or Ghee rice.

Chicken Do-Pyaza(Onion chicken)

The name 'Chicken' brings hunger in most of the Non-vegetarian lovers.Chicken is the first choice of any non-veg lovers.And why not the taste of chicken is such that no one can think about any non-veg dish without chicken.The aroma of chicken brings water in mouth those who likes chicken very much and this applies to me also because i also love chicken very much.So here i am providing a hot and spicy mouth-watering chicken gravy dish.Hope you people like my dish and i can confirm that everyone will definitely lick their fingers after eating such a delicious dish.

Ingredients:

* 8 medium sized pieces (about 800 grams) of chicken
* 8 medium onion(s) cut into rings
* 1 cup(s) yoghurt
* 1 cup(s) coriander leaves (tightly packed) ground
to a paste
* 2 tomatoes finely chopped
* 2 green chilli(es) finely chopped
* 1 teaspoon(s) each of ginger, garlic pastes
* 1 teaspoon(s) each of coriander and cumin
powders
* 1 teaspoon(s) each of red chilli, black pepper
and hot spice mix (garam masala) powders
* 2 teaspoon(s) lemon juice
* 2 tablespoons clarified butter (ghee)/butter/oil
* salt according to taste
* finely chopped coriander leaves for garnishing

Preparation:

1. Make cuts in the chicken pieces.
2. Rub in the yoghurt and the coriander paste all over.
3. Mix in the onion rings and allow to marinate for an hour in a tightly covered heavy-
bottomed pan.
4. Cook covered tightly on medium level for about 12 minute(s) or till the chicken is almost
cooked.
5. Add the clarified butter (ghee) / butter / oil and the rest of the ingredients and fry on low
level for about 6 minute(s) or till the chicken is fully tenderized and well coated with the
gravy.
6. Finally garnish with finely chopped coriander leaves.

Cooking time (approx.): 18 minutes
Serves:4

TIP:
* There is a variation of this dish which uses white vinegar instead of yoghurt and lemon juice.
* Those who prefer less gravy may like it this way.

Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti).

Macher Jhol(Fish Curry)

Macher Jhol(Fish Curry) which is a very popular cuisine of the Bengal.Some fish lovers can't even live without eating fish for one day.I also belong to a Bengali family but i don't like fish too much.Even my elder brother needs fish in his meal everyday.So am providing a very simple way to prepare a tangy,spicy and delicious fish curry recipe for those fish lovers who don't want to miss it for a single day.

Ingredients:

* 500 gm: Fish (of your choice), cut into 2 ½ cm/1" thick slices, diagonally
* 1 tsp: Turmeric
* ½ tsp: Salt or to taste
* ½ cup: Mustard oil
* 1 tsp: Onion seeds
* ¼ tsp: Cinnamon, broken in small pieces
* Coriander leaves for garnish
* 4 pcs: Cloves
* 4 pcs: Green cardamoms
* 1-2: Bay leaf
* 2-3: Green chillies, slit lengthwise
* 3 cup: Water

* Grind Together
o 1 ½ cup: Onion, roughly chopped
o 1 tsp: Garlic, chopped
o 2 tsp: Ginger, chopped
o 2-3: Dried red pepper
o ½ tsp: Turmeric
o 1 tsp: Salt or to taste


Preparation:

1. Wash the fish and apply the ½ tsp salt and 1 tsp turmeric over all the pieces.
2. Heat the oil in a heavy based saucepan, and fry fish slices in it, first on one side, then the other, over high heat, till a golden colour.
3. Lift the fish out of the oil, and keep aside.
4. In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf, stir fry 2-3 times, and add the ground paste.
5. Sauté till fat separates then add the green chillies and stir fry a few times. Add the water and bring to a boil and then simmer for about 15 minutes, uncovered.
6. Add the fish just before serving, bring to a boil (by which time the fish should be cooked through, otherwise simmer till done).
7. Serve hot garnished with the coriander leaves.

Serve hot mainly with: Rice and parathas.