Prawns with Cauliflower (Fulkopi die Chingri mach)
Though the prawn malaikari ranks first in all Bengali households ,in my home the chingri aka prawn is best enjoyed with cauliflower.Quite possibly because this recipe can be enjoyed with rice and luchi ( puris) alike. Bengalis and their love for potatoes is in separable,so the potatoes do have their presence in this recipe too ,and somehow I cannot imagine the recipe without the potatoes.
The cauliflower florets are covered and shallow fried with till they get a reddish colour,to release the aroma of fried cauliflower.
As for the prawns ,I do not shell them completely,I leave a part of the shell for the colour in the gravy.I devein them and leave the head of the prawn partially intact after cleaning them,as my husband enjoys the head too.
For some added colour I have used the kashmiri mirch powder,and you can also put some slit green chillies for some more flavour.i avoid that for the kids in my house .
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Prawn country style
About sixteen medium sized prawns (cleaned and deveined0
Two medium sized potatoes (boiled ,peeled and cut in cubes)
Cauliflower florets -(Cut in one inch florets)
Ingredients for the gravy
Onion-1 large ,(finely grated)
ginger garlic paste-1 tablespoon
tomatoes-(2 medium ,pureed well)
coriander leaves(finely chopped)
cumin -1 teaspoon
cumin powder-1 teaspoon
coriander powder-2 teaspoon
chili powder-1 teaspoon
salt -as per taste
turmeric powder-1 teaspoon
garam masala powder 1 teaspoon
1-Put some oil in the pan
2-Fry the potatoes till little red with little salt and turmeric sprinkled on them
3-Add in the cauliflowers ,after removing the potatoes,sprinkle salt and turmeric on them,Cover and cook in medium flame till the florets are almost done
3-Remove from oil,
4- Add in the bay leaves and the cumin
5- Once they crackle ,add in the onions ,and the ginger garlic paste with the salt and the turmeric
6-Saute for sometime ,then add the tomato puree ,with the coriander ,cumin and the chilli powder
7-Saute till they start releasing oil at the sides
8-Add in the garam masala ,the coriander leaves and the sugar and check the seasoning
9- Now add water depending on the thickness of the gravy.i had wanted a thick gravy.Add in the fried
10-Add in the fried cauliflower and potato pieces and let the gravy come to a boil. Simmer for sometime
11-Now add in the prawns ,and boil for only a minute (do not over boil as this will make the prawns leathery
12-Switch off the flame ,keep covered for 15 minutes
13-Serve hot with steamed rice or puris.