Chingri Macher Dalna

(Spicy Prawn Potato Curry)

Ingredients:

Jumbo Prawns - 500 g

Potatoes - 4-5 medium size, peeled and quartered

Tomato - 1 large, quartered

Onion - 1 large, thinly sliced

Garlic - 4 cloves, grated/paste

Ginger - 1", grated/paste

Green peas - 1/2 cup, fresh or frozen

Green Chillies - 2-3 whole, slit and deseeded

Coriander leaves/Cilantro/Dhonepata - 1/4th cup chopped

Sugar - 1 tsp

Salt - to taste

Ghee - 2 tbsp

White oil - 2 tbsp

Powder Masala:

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Red Chilli powder - 2 tsp

Turmeric powder - 1 tsp

Whole masala:

Cumin Seeds - 1/2 tsp

Cinnamon -  1 inch sticks -2

Green Cardamom - 2

Cloves - 4

Preparations:

1. Marinate the prawns with a pinch of turmeric and 1/2 tsp salt for 5 min or so.

2. Add the powdered masalas into a bowl and mix with 1 tbsp water.

Cooking procedure:

1. Heat oil and saute the prawns for 2 min. Remove and keep aside.

2. Fry potatoes in the same oil for 2-3 min only. Remove and keep aside.

3. If needed, add a little more oil and 1 tbsp ghee in the pan and heat. Add garam masalas, onion slices, ginger garlic pastes & 1/2  tsp sugar. Fry on medium heat until the paste becomes slightly brown.

4.  Add masala paste, tomatoes, and fry until the raw smell of tomatoes is gone. Add 2 cups of warm water into the pan, and bring to a boil.

5. Add fried potatoes, prawns, and salt and stir gently. Cover with a lid and boil for 5-7 min until the potatoes are almost cooked.

6. Add green peas and continue to boil another 3-5 min until well cooked. Just before removing add remaining ghee, green chilli and coriander (cilantro) leaves.

Serving Suggestions: