Begun Bahaar – Brinjal cooked in shrimp paste

   I had a meagre amount of prawns lying in the freezer. As I was on the lookout for recipes to use it up, I bumped into this recipe by Sandeepa. The original recipe idea belongs apparently belongs to her SIL. My refrigerator always stocks up Brinjals. I decided to give it a try. The…

Chingri Macher Malai Curry – For Jamai Sasthi

Jamai Sasthi is a festival celebrated in West Bengal (not sure about other regions) which was very new to me as are several other Bong festivals. This day is special for sons-in law of Bengal. They are invited for a grand meal at their in-laws’ place and pampered to the zenith. Mothers-in-law observe fasting on…

Geeta Baliga | Amchi Food | Sungta Hinga Udka Randayi – Shrimp Asafoetida Curry

Sungta Hinga Udka Randayi literally transaltes to Prawn Asafoetida Water Curry which simply makes Amchi’s mouth water… One of my favouritesIngredients: Shrimp – 1/2 kg, deshelled, deveined and cleanedCoconut gratings – 1 cupRed chilli powder – 1 tbsp or according to ur spice tolerance Asafoetida/ Hing – 1tbsp (use LG Hing according to ur hing…

Geeta Baliga | Amchi Food | Sungta PhaNNa Upkari – Shrimp Red Curry

Yet another dish from Geeta Pachhi’s kitchen that’s sure to tingle tongues and win hearts!!! Ingredients:Shrimp – 1 kg  Chilli powder – 3 tbspn  Onion – 2 big onions, sliced  Garlic cloves – 3, mashed  Tamarind pulp – 2 tbspn  Oil – 5 tbspn (preferably coconut oil)  Method:1. Peel the shrimp and devein them.Wash thoroughly…

Prawn Biriyani

My Amma made two versions of Prawn biriyani – Red and Green. As soon as Annu (dad) would get fresh prawns, we would vote for Green or Red. Irrespective of the colour, both tasted heavenly. I don’t remember the recipe for Green version but Red is the easiest with minimal ingredients and simple cooking procedure. This…

Sungta PhaNNA Upkari – Hot and Sour Prawns

Ma’s face crumples up as soon as a spoonful of bland food lands on her tongue. She blurts out “Ekdom jhaal hoi ni” (Meaning – not spicy at all). I always cooked hot spicy food but have been compromising on chillies ever since Mannu Tammu began sharing our food. Ma, at several times, reminds me…

Chingri Macher Malai Bhapa

Prawn Malai Curry is a rich Bengali delicacy. This dish came up when I tried to use the same ingridients but followed an unconventional cooking procedure. Ingredients: Jumbo Prawns – 500 gms, deveined and cleaned Mustard Oil – 2 tsp (I would suggest not to substitute mustard oil with any other oil coz it gives…