Monday, April 28, 2008

Chitra Ghose's Prawn Malai Curry

Chef Chitra GhoseChitra Ghose is a close friend in Delhi. She and my father Mickey Patel, worked together in advertising for many years. My father was an artist, and Chitra was often the inspiration for many of his cartoons and caricatures because of her flamboyant style and impressive bouffant. She has claimed to have had this hairdo before Sharmila Tagore! Chitra retired from advertising and started a catering business in Delhi for her exquisite Bengali cuisine. Someone from ITC happend to have tasted the food and as a result she is now a consultant chef for the ITC group.

750 grams small prawns, cleaned and de-veined
2 tablespoons mustard oil
1 bay leaf
3 green cardamom
2" cinnamon stick
3 cloves
2 onions ground into paste
1 tablespoon ginger and garlic paste
milk extracted from one small coconut
Salt to taste

Dissolve in a little warm water
1 teaspoon coriander powder
1 teaspoon cumin powder
pinch of turmeric powder
1 teaspoon red chilli powder

1. Rub salt and turmeric on the prawns. Heat 2 tablespoons of oil and fry the prawns for a minute. Remove prwns with a slotted spoon.
2. Add Bay leaf to heated oil, cinnamon stick, cardamom, cloves.
3. Add the onion paste and fry for 6-8 minutes. Add ginger-garlic and fry for another 10 minutes.
4. Add the powdered masalas soaked in a little warm water. Keep stirring and cook till oil leaves the masala.
5. Add the coconut milk and cook on low heat.
6. Add prawns and cook for only 2 minutes.
7. Sprinkle with a little cinnamon powder


Arundathi said...

what a cool story - love the bouffant!

reportergirl said...

My God, what an absolutely stunning photograph Ree. Love it.

TS said...

how interesting! I do love that bouffant. :)


Anonymous said...

nice...making this for my Japanese host family this Sunday....going to be real careful with the mustard oil though, if overdone, can turn a delicacy to a disaster....