Wednesday, 17 September 2014

Prawns Mayo

Prawns Mayo

Prawns Mayo
• Medium-sized prawns, with tails being intact : 500 grm
• Turmeric powder (for marination): ¾ tsp
• Salt (for marination): ¾ tsp
• Refined oil: 3 tsp...
• Garlic paste : 3 tsp
• Lemon (for marination): 2 pieces
• Turmeric powder (for the curry): ½ tsp
• Salt (for the curry): ¾ tsp (or according to taste)
• Sugar: 1 tsp
• Green chillies: 4
• Tomato puree: 3 tsp (optional)
• Milk : 1 small cup
• Mayonnaise : 4 tbsp
• Butter / Fresh cream: 2 tsp
• Coriander leaves
• Garnish with coriander leaves and serve with jeera rice or plain boiled rice

Marinate prawns for at least 2hrs, with lemon juice, garlic paste, turmeric powder and salt.
Grind the mayonnaise with milk to make thin.
The marinated prawns being fried in refinedd oil. In the same hot oil, add whole garlic (cassia bark) and wait for a few seconds. Add the tomato puree . Sauté for few min, add the mayonnaise , turmeric and green chilli . Sauté continuously to prevent burning of the powders. Sprinkling a little water if the gravy starts sticking to the pan. After 5 min, add the rest of the salt, sugar, sauté till the mixture starts separating from the oil. Now add fried prawns and sauté for 5 min at a simmered flame. Now add butter / fresh cream. Let the curry boil for 10min, simmered and covered. Before serving, add Garnish with coriander leaves and serve with Jeera Rice or plain boiled rice

Sukha Keski Maacah

Sukha Keski Maacah
Sukha Keski Maacah
Keski fish (Small tiny whitebait fish) is a tiny Bangladeshi fish resembling Silverfish but not quite. It is mostly cooked dry-style as opposed to a curry dish. Small whitebait fish is good for hypothyroid.
250grm Keski fish (found in most Bangladeshi stores)
2 pieces onion...
1 piece tomatoes
5 green chillies
4 tbs mustered oil
Handful of fresh coriander leaves
Spices: 3/4 tsp turmeric, 1/2 tsp red chilli powder, , 1/2 tsp salt or to taste.
How to:
1. Place fish in colander, wash and drain well until completely dry and taking care not to make it mushy.
2. Heat oil in a non-stick pan and add finely diced onion. Fry until soft and almost brown.
3. Add the spices as indicated above and cook for 1 minute.
4. Add 1/2 cup of water and form a paste. Stir and fry for 2 minutes and then add finely chopped tomatoes. Stir-fry for a further 2-3 minutes.
5. Add the fish, stir-fry for 1-2 minutes until the water evaporates.
6. Cover with lid and allow cooking on low heat for 15 minutes. By now all the water should have evaporated.
7. 5 minutes before removing from heat, add slit green chillies and fresh coriander leaves.
Recommendations: Serve with hot rice of your choice and definitely worth trying as this dish is very tasty!