Prawns with Cauliflower (Fulkopi die Chingri Mach) recipe

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


Ingredients
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)

bay leaves-2

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

                                                       sugar-1 teaspoon

Method
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.

Prawn Country Style Recipe

Prawn country style


 I am sharing today one of my favourite ,spicy recipes.Prawns being something which I have always found very versatile when I wanted to whip up a meal in a jiffy.if the prawns are kept cleaned and deveined in the refrigerator,then this recipe takes only about 15 minutes to cook.
For this recipe the size of the prawns shown in the pic is ideal I find this variety ,which is about 4 inches long before cleaning the best for any dish ,since lobsters are little rubbery and the small shrimps are less fleshy.
This recipe calls for very few ingredients,the main ingredient being onions.I have cooked it in mustard oil but you can choose any other oil.Even refined oil will go well with it.If you love the flavour of curry leaves ,you can also add few curry leaves at the end.This recipe tastes best when it is made dry like shown in the pic,and goes very well with steamed rice or some flavored rice as well.

 So lets get going ,for an awesome meal with the juicy prawns cooked in  hot spices,yet retaining their flavour ,this time not in smooth velvety gravies but with  a very rustic country appeal.Try this out!!!


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 Ingredients

About 250 gms of shelled and deveined prawns(that makes approximately 16 prawns)
Oil-2 tablespoon
Salt (according to taste)
Turmeric-2 teaspoon
Onions(red variety) -4 large
Sugar-half teaspoon
Green chillies 4(slit lengthwise)-(you can reduce the number to two if you find it too spicy)
Jeera powder(cumin powder)-2 teaspoon
Coriander powder-3 teaspoon
Chilli powder-2 to 3 teaspoon-You can reduce it according to your taste
Garam masala powder-1 teaspoon( i generally use a mix of cinnamon,green cardamom,and cloves)
 Wheat flour(atta)-1 teaspoon

Procedure
1. Marinate the prawns in some salt and turmeric powder and leave for ten minutes .

2.Heat oil in a pan ,then add the prawns

3.Saute on medium flame till they look little bigger and change colour

4.Take out of the pan and keep aside

5.Add in the onions,add the salt and turmeric and saute well till the raw smell is gone and the onions
 turn translucent

6.Add in the cumin ,coriander and the chilli powder,with a tablespoon of water

7.Reduce the flame and cook till the spices are cooked well and the mixture starts oozing oil at the sides.(the water should dry out well)

8.Add in the fried prawn with the slit green chillies , the garam masala

9-Sprinkle the wheat flour and sugar

10. Now mix all and cook for just one to two minutes.

11. Keep covered for ten minutes after switching off the flame

12.Prawn country style is ready to serve




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Tips
Take care not to leave the prawns in heat for a long time,or they will turn rubbery
In this recipe though the prawns are deveined ,I still left the shells partially on the prawns for a better colour,they can be easily removed while eating

Prawn Pakora Recipe( Prawn Fritters)-(Appetizer)

   This one is surely a great appetizer ,and can serve as a great menu at mealtimes too.All you need are the prawns shelled and deveined in the refrigerator.
These fritters or pakoras can be made with any sized prawns,but today I have used the frozen variety.if you wish to make with the bigger ones you will have to cut them into smaller pieces after shelling and deveining them.

If you are using the frozen ones ,it has to be checked that the prawns are free from ice or water.You might have to squeeze out the water in them  ,or pat them dry.
Though besan would be enough for this recipe ,I have added rice flour for a further crisp texture.You shall notice that I have added two teaspoons of hot oil to the mixture for some lightness and crispness again.