Wednesday, 4 July 2012

Anarash Chingri (Pineapple Prawn Curry)


Ingredients


5-6 large Chingri Mach / Prawn fish
3 tsp of poppy seeds powder
½ tsp of kalo jeere/kalaunji(nigella seeds)
1 tsp of turmeric powder
100 gms pineapple pieces (Block)
Green Chili 4 pieces (slit)
3-4 tbs cooking oil for frying fish +2 tbs to make the curry
1 cup of water or vegetable stock

½ tsp sugar
Salt to test


Method
Marinate the fish with turmeric and salt , keep aside for 10 minutes (it should be soft)
Heat up a Kadai (pan) and add oil , fry fish on each side for 3 mints at medium till they are turned little brown. Take out gently after they are fried. Now grind to poppy seeds with the water and make pest.
Clean the Kadai(pan). Heat 2 tbsp of oil. Add the kalo jeere/kalaunji(nigella seeds/black cumin).
Now add the pineapple and sauté it for 2 minutes, add poppy seeds pest, turmeric and green chili. Stir and mix them well and continue frying on low flame until the oil separate. Pour in 2 cups of water and add sugar, salt (as per test). When the water boils, place the fishes back to the kadai (pan) carefully. Cover the kadai (pan) and let it cook for about 8-10 mints. Take out when the gravy is thick , serve with warm cooked rice .

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