Chingri Malai Curry

Chingri Macher Malai Curry or Chingri Malai Curry is among one of my favourite Bengali dishes. A curry cooked with Chingri Mach (a common Bengali term used for lobsters, prawns or shrimps) is generally a part of the Bengali menu, especially on occasions.

Ingredients::: 

• Jumbo prawns or lobsters, with the skin over the heads and tails being intact (deveined): 4 (medium-sized)
• Freshly scraped coconut paste: ¾ cup
• Turmeric powder (for marination): ¾ tsp
• Salt (for marination): ¾ tsp
• Mustard oil: ½ cup
• Onion (very finely chopped): 1 cup
• Ginger paste: ¾ tsp
• Freshly made black-mustard-seed paste: 1.5 tsp
• Whole dried bay leaf: 1 (big)
• Whole cinnamon (cassia bark): 1 (one-inch stick)
• Whole green cardamoms: 4
• Raisin paste: 1 tsp
• Cumin seeds: ¼ tsp
• Red chilli powder: ½ tsp
• Cumin powder: ¾ tsp
• Turmeric powder (for the curry): ½ tsp
• Salt (for the curry): ¾ tsp (or according to taste)
• Granulated sugar: ¼ tsp
• Ghee(Indian clarified butter): 1 tsp
• Green chillies: 4
•  Water: 1 cup

Method:::

1. Marinate the lobsters (or jumbo prawns) for atleast 15 min, with turmeric powder and salt.
2. Heat oil in a kadai or a pan. When it starts smoking, reduce the flame to medium and introduce the lobsters carefully and close the lid immediately to prevent sputtering. 
3. After 1 min, turn the lobsters and fry the other side for another minute. Remove the lobsters from the oil.
4. In the same hot oil, add the bay leaf, whole cinnamon (cassia bark), green cardamoms and wait for a few seconds. 
5. Add the cumin seeds and let these seeds turn light brown. Add the chopped onion and half the salt (for the curry). 
6. Sauté for 7 min, or until the onion looks golden-brown and soft.
7. Add the turmeric and the cumin powders, combined with 4 tbsp water. Sauté continuouslyto prevent burning of the powders.
8. Add the ginger paste and sauté again, sprinkling a little water if the onion mixture starts sticking to the pan. 
9. After 5 min, add the rest of the salt, sugar, red chilli powder, black-mustard-seed paste, raisin paste and coconut paste and sauté till the mixture starts separating from the oil.
10. At this stage, add the fried lobsters and sauté for 5 min at a simmered flame. 
11. Add whole green chillies and ¾ cup of water. Let the curry boil for 10 min, simmered and covered. 
12. Before serving, add the ghee to the curry.
13. Chingri Malai Curry is best served with steamed rice.

Fish Do Pyaaza

Fish Do Pyaaza is just like a Chicken o Pyaaza. It turned out really well. So try it.

Ingredients:::

• Fish  - 2 pieces
• Mustard Oil - 1 cup
• Dry Red chilli - 2tsp
• Bay Leaves - 2pc
• Ginger paste  - 1 tsp
• Garlic Paste  - 1 tsp
• Onion Paste  - 2 tsp
• Cinnamon Pieces  - 2pc
• Turmeric powder - 2 tbsp
• Coriander powder - 1 tsp
• Cumin Powder - 1 tsp
• Salt -  to taste
• Sugar - to taste
• Onions - 1pc Juliana
• Black Pepper Powder -  1/2 tsp
• Green chilli - 1 chopped
• Tomato - 1 chopped
• Garam Masala Powder - 1 pinch

Method:::

1. Marinate the fish with turmeric powder and salt for about 30-40 min.
2. Heat oil in  a wok for deep frying the fish.
3. When the oil is hot add the fish and fry till it turns brown.Take them off and keep aside.
4. To the same oil add the cinnamon sticks and Bay leaves. When they begin to splutter add onion paste and fry till it turns translucent.
5. Add tomato and stir cook till tomatoes soften. Add ginger-garlic paste. Saute for few seconds. Then add turmeric powder, red chilli powder, cumin & coriander powder, salt & sugar. Saute for 2 minutes.
6. Add 1 cup water and bring it to a boil. 
7. Meanwhile, in another pan, fry the julienned onions till they change color to brown.
8. Into the gravy, slide in the fried fish pieces. 
9. Sprinkle a pinch of garam masala powder & black pepper powder on top. Add the fried julienned onions. Stir in to mix.
10. Serve hot with white rice.

Chicken 65

Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, Kerala India, as a snack, entree, or quick snack. The flavor of the dish comes from ginger, cayenne pepper, mustard powder and vinegar although the exact recipe can vary. It can be prepared using chicken on or off the bone. It is one of the best entrees that people choose before main course. Here is the recipe with which you can make Chicken 65 at home, Restaurant style

Ingredients:::

Ingredients

 For the marinade:

• Boneless Chicken     - 1/2 kg (15-20 small bite size pieces)
• Ginger Garlic Paste  -     1 tsp
• Coriander Powder  - 2 tsp
• Red Chili Powder  -   3 tsp
• Pepper Powder (optional) - 1/4 tsp
• Cumin Powder     -    1/4 tsp
• Turmeric powder -   1 pinch
• Corn Flour -   2 tsp
• Rice Flour   -  3/4 tsp
• Red Food Color    -    1/4 tsp
• Lemon Juice   -    1 tbsp
• Egg    -  1
• Salt  -   As needed 

Other ingredients:

• Oil -  2-3 tblsp
• Curry Leaves -    1/4 cup
• Green Chilies   -     2
• Raw onion slices, to season  -   1-2
• Lemon, just to season   -     1/2 wedge

 Method:::

1. Wash the chicken pieces and dry them.
2. Mix all the ingredients listed under 'For the marinade' and mix well.
3. Allow it to rest for 2 hours at least - the more resting time the softer the chicken 65 will be.
4. Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt and the fried chicken pieces.
5. Deep fry them until crispy and till it turns golden brown.
6. Garnish with fried curry leaves and green chillies.
7. Serve with raw onion slices and lemon wedges as a starter. 

Tips:::

• The time for marinade is very important to get juicy soft chicken 65 else it would turn hard and rubbery. So make sure to marinade at least for 2 hours at least.
• Choose tender chicken thigh part and cut them into small bite sized pieces.