PEACH APRICOT SALSA

PEACH APRICOT SALSA

PEACH APRICOT SALSA

Ingredients

Peach Apricot Salsa (makes 1.5 cups)

This dish is really a cross between a chutney and a salsa. You can make it entirely from peaches or apricots- whatever is available. fresh apricots tend to need more added sweetness while cooking so adjust accordingly with a little extra honey. It’s good with cheese and crackers, yum with tortilla chips or on tacos and great with roasted meat and grilled fish. I use various red chilli pastes depending on what’s available – sriracha, habanero, sambal olek, tabasco original even the little containers of chilli sauce that come with Chinese take out!

Ingredients

16 sweet and ripe peaches or 3 dozen fresh apricots, pitted, peeled and finely chopped (you can leave the peel on if you prefer)

5 cups apple juice

1 tbsp of orange zest

2 tbsp quality red chilli paste or to taste

1 tsp of red wine vinegar

3 tbsp chopped green onion bulbs

2 tbsp chopped coriander leaves

Salt and honey to taste

Instructions

Method

1. Cook the apple juice, vinegar, chilli paste, zest and peaches or apricots in a pot over a low flame until soft and sticky but still chunky.

2. Remove from the flame and cool.

3. Adjust salt, sweet, sour and spiciness by adding vinegar, honey or chilli paste to suit your taste. If your peaches weren’t sweet to begin with you will probably need more honey.

4. Stir in onions and cilantro. Serve cold or at room temperature. Store for upto 3-4 days in an airtight container in the refrigerator.

http://www.taradeshpande.in/peach-apricot-salsa/

THANDAI OR DOODH KA SHARBAT- SPICED MILK WITH FENNEL AND MELON SEEDS

THANDAI- SPICED MILK WITH MELON SEEDS

THANDAI- SPICED MILK WITH MELON SEEDS

Ingredients

Also known as Dudh Ka Sharbat this refreshing, chilled, spiced drink is a good alternative to Mithai. You can also make it with semi skimmed or 2% milk for a lighter beverage and use a sugar substitute.

For 8 persons

1.5 liters of Whole Milk or semi skimmed milk

1-1.25 cups of granulated sugar (to taste)

1 teaspoon finely powdered seeds of green cardamom

1/2 teaspoon finely powdered white peppercorns

10 Unsalted blanched and toasted Almonds finely powdered

Spice Mix

1 tablespoon Melon seeds (magaz) soaked in warm water for 2 hours, drained and patted dry

1 tablespoon White Poppy seeds (khuskhus/posto) soaked in warm water for 2 hours, drained and dried

2 teaspoons fennel seeds, lightly toasted

For the garnish

10-12 Unsalted toasted Cashews broken into pieces

10-12 Unsalted, toasted Pistachios halved

8 strands of Saffron (kesar) crushed with a pestle

Instructions

Heat the milk and sugar on a low flame.

While it reaches a boil grind together all the ingredients for the spice mix. Reserve.

When the milk reaches a boil and the sugar has dissolved stir in the white pepper and cardamom. Switch off flame and stir in spice paste and mix well. Let rest 10 minutes.

Using a fine sieve strain the mixture into a pitcher.

Stir in nuts, powdered almonds and saffron. Taste for sweetness. Stir in more sugar if required.

Chill 4-6 hours. Stir and serve cold in highball glasses, punch cups or goblets.

http://www.taradeshpande.in/thandai-or-doodh-ka-sharbat-spiced-milk-with-fennel-and-melon-seeds/

SHAHI BADAM PISTA GRANOLA-DIWALI SPECIAL

SHAHI BADAM PISTA FESTIVE GRANOLA

SHAHI BADAM PISTA FESTIVE GRANOLA

Ingredients

INGREDIENTS FOR A TOTAL WEIGHT OF APPROXIMATELY 1.750 KG OF GRANOLA

THE GIFT JAR FEATURED IN THE PHOTO CONTAINS 100 GRAMS OF GRANOLA. THIS RECIPE CAN ALSO BE MADE IN SMALLER AND LARGER BATCHES.

• 1 KG FLATTENED OATS (LIKE KELLOGS)

• 2.5 CUPS GOLDEN HONEY

• 600 ML VEGETABLE OIL (UNFLAVORED) OR MELTED GHEE

• 2 TEASPOONS FRESHLY GROUND SEEDS OF GREEN CARDAMOM PODS

• 24 STRANDS SAFFRON THREADS CRUSHED TO A POWDER WITH A PESTLE

• 250 GM CHOPPED TURKISH APRICOTS OR GOLDEN RAISINS

• 1 TEASPOON SALT

USE ONE OR ALL OF THE FOLLOWING BUT THE TOTAL MEASURE SHOULD BE 200 GRAMS.

IF USING WHITE SESAME A TOTAL WEIGHT OF 25 GRAMS PER ONE KG OATS IS ADEQUATE. BE SURE TO CHECK WITH YOUR DOCTOR IF YOU HAVE AN ALLERGY TO CHIRONJI/CHAROLI.

• 100 GM ALMONDS PIECES WITH SKIN ON TOASTED

• 100 GM UNSALTED SHELLED PISTAS TOASTED

• 100 CASHEW PIECES TOASTED

• 100 GRAMS CHAROLI

• 25 GRAMS WHITE SESAME

Instructions

• PREHEAT OVEN TO 350F. SET THE MIDDLE RACK. IF YOU DON’T HAVE AN OVEN USE A LARGE ANODIZED WOK OR 2 LARGE NON-STICK SKILLETS.

• YOU CAN DIVIDE THE INGREDIENTS INTO 2-3 BATCHES ALSO AND DO THEM ONE AT A TIME. THIS WILL MAKE IT EASIER TO STIR AND YOU CAN USE SMALLER COOKING POTS.

• COMBINE THE OATS AND NUTS WITH THE OIL, SALT AND CARDAMOM IN A MIXING BOWL UNTIL WELL INCORPORATED.

• ADD THE HONEY AND MIX THROUGHLY.

• ENSURE THAT ALL THE OATS ARE COVERED WITH OIL AND HONEY.

• SPREAD OVER A LARGE BAKING TRAY AND BAKE IN THE MIDDLE

• RACK UNTIL GOLDEN AND TOASTY ABOUT 25-30 MINUTES.

• AFTER 15 MINUTES OPEN OVEN DOOR, USE AN OVEN PROOF SPATULA AND SCRAPE THE GRANOLA, TURNING IT OVER TO ENSURE THAT ALL SIDES COOK EVENLY.

• IF COOKING ON A STOVE TOP, DIVIDE BETWEEN NON-STICK PANS AND ROAST OVER A SLOW FLAME. STIR REGULARLY TO PREVENT BURNING.

• REMOVE FROM THE OVEN OR OFF THE FLAME WHEN DONE. IMMEDIATELY STIR IN THE CRUSHED SAFFRON SO IT COOKS IN THE HEAT OF THE GRANOLA. TOSS WELL.

ONCE GRANOLA HAS COOLED STIR IN THE APRICOTS. STORE IN AN AIRTIGHT CONTAINER IN THE FRIDGE IF YOU LIVE IN A HUMID CLIMATE.

http://www.taradeshpande.in/shahi-badam-pista-granola-diwali-special/

DOODH KI DAL-SLOW COOKED LENTILS IN MILK

DOODH KI DAL- SLOW COOKED LENTILS IN MILK

DOODH KI DAL- SLOW COOKED LENTILS IN MILK

Ingredients

We called this Doodh ki Dal growing up. I was to learn later that its also called Maash Ki Dal

in northern Indian. This dal is slow cooked in milk to produce what I can best describe as a savory Dulce de Leche. Or the sister dal of the famous Dal Makhani.

I use half the milk and a third of the butter than other traditional versions.

SERVES 8

250 GRAMS URAD DAL OR SPLIT BENGAL GRAM

2 CUPS MILK

3 CUPS WATER

3 GREEN CHILLIES STALKS REMOVED

1 RED DRIED KASHMIRI CHILLI, STALKS SEEDS REMOVED BROKEN INTO 3-4 PIECES

1 TABLESPOON VEGETABLE OIL

1/4 CUP FINELY SLICED WHITE ONIONS

4 CLOVES OF GARLIC

1 TABLESPOON OF FRESH GARLIC AND GINGER PASTE

8-10 FRESH MINT LEAVES TORN

FOR THE TEMPERING

2 GREEN CHILLIES STALKS REMOVED

3 DRIED KASHMIRI RED CHILLIES STALKS AND SEEDS REMOVED, BROKEN INTO 2-3 PIECES

1.25 TEASPOONS CUMIN SEEDS

1 TABLESPOON BUTTER OR GHEE OR VEGETABLE OIL

PAT OF BUTTER (OPTIONAL)

Instructions

WASH THE LENTILS AND SOAK IN EXCESS WATER FOR AN HOUR.

HEAT A TABLESPOON OF VEGETABLE OIL IN A LARGE COOKING POT. ADD ONIONS AND SAUTE UNTIL SOFT. ADD GARLIC AND GINGER PASTE AND SAUTE UNTIL FRAGRANT.

DRAIN LENTILS AND ADD TO THE ONIONS. STIR WELL. ADD WATER AND MILK. ADD GREEN CHILLIES, RED CHILLI PIECES AND CLOVES OF GARLIC. STIR IN 1 TEASPOON SALT.

COOK OPEN ON A SLOW FLAME , SCRAPE THE BOTTOM AND THE SIDES AS THE MILK CONDENSES. STIR FROM TIME TO TIME TO PREVENT BURNING.

COOK UNTIL LENTILS ARE SOFT AND PULPY. THE COLOR WILL DARKEN TO THAT OF CONDENSED MILK.

ADD MORE WATER IF REQUIRED. THE DAL MUST HAVE THE CONSISTENCY OF A CUSTARD.

THIS COULD TAKE 2 HOURS.

FOR THE TEMPERING

HEAT BUTTER OR GHEE IN SMALL SKILLET ON A MEDIUM FLAME. ADD CUMIN SEEDS AND COOK ONE MINUTE UNTIL SEEDS ARE FRAGRANT. ADD RED CHILLIES AND GREEN CHILLIES AND SAUTE UNTIL FRAGRANT. POUR OVER LENTILS AND STIR.

SERVE HOT WITH FLATBREADS OR PLAIN WHITE RICE.

http://www.taradeshpande.in/doodh-ki-dal-slow-cooked-lentils-in-milk/

Crispy Sweet Potato and Sesame Balls with Coriander Dip

Crispy Sweet Potato and Sesame Balls with Coriander Dip

Crispy Sweet Potato and Sesame Balls with Coriander Dip

Ingredients

For 24 1-1.25 inch round balls

1 kg sweet potatoes, steamed until soft and peeled

1 cup finely chopped scallions or green onion bulbs

2 tablespoons garlic paste

2 tablespoons ginger paste

2 teaspoons sesame or vegetable oil

1.5 teaspoons light soy sauce

2 teaspoons white vinegar

2-3 teaspoons red chilli hot sauce (to taste)

8 slices of white bread processed to a fine meal in a grinder

salt to taste

1/2 cup white sesame seeds

1/4 cup cornflour mixed into a smooth paste with 2 tablespoons of water

For the dipping sauce

Stir together the following-

1/2 tablespoon golden honey

2 tablespoons light soya sauce

2 green chillies finely chopped

2 tablespoons finely chopped coriander or cilantro leaves

1/4 cup white vinegar

salt to taste

Instructions

Make the sauce and taste for tanginess. Adjust accordingly. Cover and reserve.

Heat 2 teaspoons oil in a non stick skillet. Saute green onions until soft. Add garlic and ginger and saute again until fragrant. Switch of flame and cool.

Combine soy sauce, hot sauce, 2 teaspoons of salt, and vinegar. Mash the peeled sweet potatoes manually with a potato ricer or a mashing tool- do not put it in a food processor. Mash until free of lumps. Remove any sweet potato fibers. Add the vinegar and soy sauce mixture and the cooled onions and garlic ginger and mash again until well incorporated.

Add the processed bread and mash against until meal is evenly distributed.

Taste for salt and spiciness. Adjust as per taste.

Roll into balls.

Place the sesame seeds on a flat surface such as a cutting board.

Dip balls very lightly into the cornflour mixture. You can use a pastry brush as well to lightly brush the balls with this sticky paste.

Roll them in the sesame seeds and reserve on a plate.

Heat 3 inches of oil in a small wok or kadai on high heat. When oil is hot (test by dropping a small piece of sweet potato into it-if its sizzles and rises to the top the oil is ready for frying) reduce flame to medium and add 4-5 balls at a time. Cool until golden, drain with a slotted spoon and then over old newspapers or kitchen towels until dry.

Serve warm with cocktail picks or toothpicks and the dipping sauce.

http://www.taradeshpande.in/crispy-sweet-potato-and-sesame-balls-with-coriander-dip/

PUMPKIN SOUP WITH TOASTED WALNUTS AND PUMPKIN SEEDS

SPICY PUMPKIN SOUP WITH TOASTED PECANS AND PUMPKIN SEEDS

SPICY PUMPKIN SOUP WITH TOASTED PECANS AND PUMPKIN SEEDS

Ingredients

SERVES 8

1 KG LAL KADOO OR PUMPKIN PEELED AND COARSELY CHOPPED

100 GRAMS WHITE ONIONS COARSELY CHOPPED

2 TABLESPOONS OF FINELY CHOPPED GARLIC

2 DRIED STAR ANISE PODS (SEEDS REMOVED FROM THE SEGMENTS)

1 TABLESPOON OF SWEET PAPRIKA OR 3/4 TBSP OF CAYENNE PEPPER

1 TEASPOON ORANGE ZEST (AVOID ANY WHITE PITH)

1.25 CUPS OF WHOLE MILK

2 TABLESPOONS OF VEGETABLE OIL

GARNISH

4 TEASPOONS TOASTED PUMPKIN SEEDS

4 TABLESPOONS HEAVY CREAM

50 GRAMS TOASTED PECAN OR WALNUT PIECES

1/2 TEASPOON OF CAYENNE OR PAPRIKA FOR SPRINKLING

Instructions

HEAT THE OIL IN A LARGE COOKING POT ON MEDIUM HEAT. SAUTE ONIONS UNTIL SOFT ABOUT 2 MINUTES. ADD GARLIC AND SAUTE UNTIL FRAGRANT.

ADD PUMPKIN PIECES, STAR ANISE AND 3 CUPS OF WATER.

ADD 2 TEASPOONS SALT AND CAYENNE OR PAPRIKA AND STIR WELL. COOK UNTIL PUMPKIN SOFTENS AND MIXTURE THICKENS.

STIR IN MILK AND COOK UNTIL PUMPKIN IS SOFT ENOUGH TO PUREE. REMOVE STAR ANISE AND DISCARD. COOL COMPLETELY AND THEN BLEND IN BATCHES TO A SMOOTH PASTE.

RETURN TO COOKING POT. ADD ORANGE ZEST. ADD WATER TO THIN DOWN THE SOUP AS DESIRED. SIMMER UNTIL BUBBLY. STRAIN THROUGH A FINE SIEVE. DISCARD ZEST. TASTE FOR SEASONINGS. ADJUST SALT AND PAPRIKA.

LADLE INTO 8 BOWLS. GARNISH WITH NUTS, SEEDS AND CREAM. SPRINKLE WITH A LITTLE CAYENNE OR PAPRIKA.

http://www.taradeshpande.in/pumpkin-soup-with-toasted-walnuts-and-pumpkin-seeds/

Baghare Baingan- Hyderabadi Eggplant

Bagare Baingan- Hyderabadi Eggplant

Bagare Baingan- Hyderabadi Eggplant

Ingredients

Serves 8

16 baby eggplants with stalks, washed

For spice mix 1

2 tablespoon peeled roasted unsalted peanuts (shengdana/moongfalli)

2 teaspoons white sesame seeds or Til

1 teaspoon cumin seeds or jeera

1 teaspoon coriander seeds (akha dhaniya)

2 teaspoons chana dal or split Bengal gram

2 tablespoon shredded white coconut meat or defrosted unsweetened grated coconut

For spice mix 2

1 inch cinnamon stick

4 black peppercorns

4 cloves

For gravy-

2 teaspoons red chilli powder or cayenne pepper

1 teaspoon turmeric or haldi powder

1.5 tablespoons garlic paste

1.5 tablespoons ginger paste

1 tbsp jaggery crumbled

1 teaspoon tamarind paste (extract)

75 grams white onion finely chopped

1 tablespoon sesame or regular vegetable cooking oil

Coriander sprigs to garnish

Instructions

In a dry skillet roast the chana dal about 2 minutes on a low flame.

Add all the ingredients for spice mix 1 to the same pan with the chana dal and roast on a medium flame until golden and fragrant about 7-8 minutes. Stir from time to time to prevent burning. Cool completely and grind to a smooth powder. Reserve

In the same dry skillet roast the all the ingredients for spice mix 2. Cool and grind to a smooth powder.

Combine both spice mixes with the 2 teaspoons salt, garlic, ginger, tamarind, turmeric and chilli powder and grind again to form a smooth paste.

Taste the spice mix for salt and adjust. It should be just a little salty before it is added to the eggplant.

Wipe washed eggplants and using a sharp knife slice them from the bottom in the shape of a small cross. Keep the eggplant intact but cut deep enough to make room for the filling.

Stuff each eggplant generously with 1.5 teaspoons of the spice paste and arrange on a plate. Add 1 cup of water to the remaining spice paste and stir well.

Heat oil in a large shallow pan, preferably non stick. Add the onions and saute 1 minute until translucent on a medium flame.

Add the eggplants one by one into the pan and saute on both sides about 1-2 minutes.

Pour the spice mix and its water over the eggplants. Cook open until water evaporates, eggplants are tender and cooked through. Add more water if required during the cooking process.

Adjust for salt, spice and sweetness. Garnish with coriander sprigs and serve hot with flatbreads.

http://www.taradeshpande.in/baghare-baingan-hyderabadi-eggplant/

MOROCCAN VEGETABLE AND CHICKPEA TAGINE

MOROCCAN STYLE VEGETABLE AND CHICK PEA TAGINE

MOROCCAN STYLE VEGETABLE AND CHICK PEA TAGINE

Ingredients

Serves 8 persons with a side of couscous

For the Tagine

200 grams kabuli chana or chickpeas soaked in water overnight with 1/4 teaspoon baking soda and drained

2 tbsp olive oil

100 grams white or red onions sliced in fine rings

2 tablespoon finely julienned peeled ginger root

125 grams carrots sliced into matchstick length pieces about 1/4 inch thick

250 grams italian eggplant sliced into 1/4 inch thick rings and quarted

150 grams peeled sweet potatoes, quartered

6 dried prunes

4 dried black figs halved

4 Turkish apricots finely chopped

For the Chermoula spice paste

200 grams red onion, coarsely chopped

3 garlic clove

3 inches fresh root ginger, peeled

Juice of one lime

125 ml olive oil

1 tbsp honey

1 tablespoon roasted and ground coriander seeds

1 tbsp roasted and ground cumin seeds

1 teaspoon turmeric

1 tsp cayenne pepper

150 grams coarsely chopped tomatoes

Garnish

6 threads of Saffron, crushed

1/4 cup chopped cilantro or coriander leaves

12 whole almonds toasted

12 green olives

Instructions

Grind all the ingredients for the chermoula to a smooth paste.Reserve.

Heat olive on on a medium flame in a pressure cooker or tagine pot and saute onions until soft. Add ginger and saute again 2-3 minutes.

Stir in the Chermoula spice paste and saute 30 seconds.

Add drained chickpeas, 2 teaspoons of salt and one liter of water and pressure cooker for 3 whistles or cook in a covered tagine pot for 35 minutes on medium heat until tender.

Add sweet potatoes and more water if required and cook 15 minutes on medium heat.

Add carrots and cook another 10 minutes. Add all remaining vegetables, spices, and dried fruits

and cook covered on a low flame for another 20-25 mins until vegetables are tender.

Stir in the nuts, saffron, olives.

Add more salt , cayenne and honey to your taste. Garnish with coriander leaves and serve warm with couscous.

http://www.taradeshpande.in/moroccan-vegetable-and-chickpea-tagine/

THALIPEETH- SPICED, MIXED GRAIN FLATBREAD

THALIPEETH

THALIPEETH

Ingredients

THALIPEETH

Multigrain, Roasted, Spiced Flatbread

Makes 5-6 thalipeeth, 5” round

This delicious flatbread is made all over the western coast of India, but especially in Maharashtra and Karnataka. It is made from a Bhajanee- a combination of ground and lightly roasted flours. The grains used can vary a great deal - chick pea, tapioca, wheat, millets, oats and rice.

We made our own combination which allows you to vary the flavor and density of the final product.

My grandmother used combination of jowar (sorghum), bajra (pearl millet), rice and semolina, it has a wonderful texture and tastes delicious with white butter and Lasnachi (garlic and chilli) chutney. Millet flours can be found at any Indian grocery.

Some recipes require gram flour but I find it makes the thalipeeth too dense.

The dough is flattened on to pieces of banana leaf. These come in uneven sizes so you may need to adjust the number you need. Always buy an extra one, in case you accidentally tear one.

Thalipeeth can be prepared large, but I find it’s easier to manage a 5”- 6” disc of dough on smaller pieces of banana leaf. Use a flat griddle or non-stick pan if you don’t have a tawa and always cook it on low heat.

This recipe calls for rice semolina but you can also use wholewheat flour.

Ingredients

2 1/2 cups rice flour

1 tablespoon pearl millet or bajra flour

1/2 cup sorghum or jowar flour

5 tbsp fine rice semolina or rava/sooji

2 tsp salt plus more if required

1/4 cup milk or water

1 tsp granulated sugar

2 tbsp melted ghee, margarine or vegetable oil + more for cooking

1.25 tbsp powdered, roasted cumin seeds

2 green banana leaves in good shape, about 18” long

200 grams white onions, finely chopped (replace with 1/2 teaspoon each roasted and ground coriander and cumin powder if its a high holiday

4 Indian green chillies, finely chopped

1 tbsp peeled, very finely chopped fresh ginger root (optional)

1/4 cup finely chopped fresh coriander leaves (cilantro)

more water for binding

Instructions

Roast the flours and semolina in a non stick pan on medium heat for 4-5 minutes until fragrant.

Stir in the semolina, cumin, coriander powders and salt into the flours. Add the ghee or margarine and the onions (omit if for a high holiday) and add extra cumin and powdered coriander. Roast 1-2 minutes, stirring constantly. Switch off flame and cool.

Add green chillies, coriander leaves and ginger.

Warm the milk or water with the sugar in a pan.

Using your fingertips mix the warm liquid into the mixed flours to form breadcrumbs. Add more water, a little at a time to get a firm and pliable dough. Cover and let it rest for 10 minutes in a cool place.

Break of a tiny little piece, the size of a peanut. Flatten and lightly cook in a pan. Taste for salt.

If you like more salt knead extra into your dough.

Wash and wipe the banana leaves very gently. Use a pair of sharp scissors to cut 8 rough squares about 7”- 8” along the both edges of the thick stem. The leaves should be slightly smaller than your griddle. Turn the ridged end of each leaf over so that the smoother side faces upwards. Place them one on top of the other. Reserve.

Divide the dough into 8 equal-sized balls.

Spread a banana leaf piece on a dry, clean surface. Brush with a little ghee or oil.

Flatten a piece of dough in the centre of the banana leaf. With your fingertips and palm press downwards and outwards to form a thin, round, flat bread about 1/5” thick. Use a fork to dot the bread with holes. This will prevent the dough from puffing up.

Put a smooth griddle or large skillet on low heat. Pick up the dough with the banana leaf and invert it on to the griddle, so that the leaf is on top and the dough on the griddle.

After 3-5 minutes of cooking, when the bread is beginning to dry, the steam will separate the leaf from the dough and you can peel it off quite easily. Thalipeet cooks slowly and requires patience. If you try to speed up the process by increasing the flame you will have a flatbread thats brown outside and raw inside.

Cook both sides slowly, till dry and only very lightly brown. Once evenly light brown, spoon small amounts of ghee on both sides and cook till it turns a golden brown. Do not over cook or the bread will harden.

Serve immediately with white butter and garlic chutney or plain yogurt.

http://www.taradeshpande.in/thalipeeth-spiced-mixed-grain-flatbread/

CHINGRI MAACHER MALAIKARI-BENGALI STYLE COCONUT AND PRAWN CURRY

CHINGRI MAACHER MALAIKARI

CHINGRI MAACHER MALAIKARI

Ingredients

This classic Bengali curry is very popular during Durga Puja.

250 grams prawns, tail on, washed and drained

1 tbsp garlic and ginger paste

2 tablespoons fresh grated coconut or defrosted unsweetened flakes

1/2 teaspoon turmeric

1 teaspoon freshly roasted and ground Cumin

1/2 teaspoon cayenne pepper or red chilli powder

1 small white onion peeled and finely chopped

200 ml good quality coconut milk

4 green chillies (about 1-1.25 inches long) slit

FOR TEMPERING

1 tablespoon mustard oil

1 bay leaf

1 black cardamom

2 small whole green cardamom pods lightly smashed

4 whole cloves

1 inch cinnamon stick

Instructions

Grind the coconut , cumin powder, cayenne and turmeric to a smooth paste. Reserve.

Heat mustard oil on high heat. Add all the spices for tempering and cook 50 seconds.

Lower flame and add onion. Saute until onion softens but don't brown.

Add garlic and ginger paste and saute one minute until fragrant.

Add coconut milk and green chillies and cook 2-3 minutes. Add prawns and coconut paste and cook until prawns are just edible. Add salt to taste and more red chilli powder if required.

Serve hot with plain rice.

http://www.taradeshpande.in/chingri-maacher-malaikari-bengali-style-coconut-and-prawn-curry/