Great Indian Recipes
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Today's Recipe - Chingri Torkari
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Contains Egg: No
Ingredents: For the paste4 tbsp mustard seeds2 tbsp cumin seeds2 tbsp coriander seeds2 tbsp poppy seedsFor the main preparation2 tbsp mustard oil1/4 tsp mustard seeds1/4 tsp onion seeds1/4 tsp fenugreek seeds1/4 tsp fennel powder1/4 tsp cumin powder4 whole dried red chillies2 tsp chopped garlic4 jumbo prawns2 tsp of the paste1/2 cup water1/2 tsp turmeric powder1/2 tsp red chilli powder1/4 tsp salt1-1/2 tomatoes-diced3 green chillies2 tbsp coconut milkjuice of half a lemoncoriander leaves-to garnish
Method: For the paste, soak mustard seeds, cumin seeds, coriander seeds and the poppy seeds in water for half an hour and then grind them to a smooth paste.For the main recipe, heat the oil in a pan. Add the mustard seeds, onion seeds, fenugreek seeds, fennel seeds, cumin seeds, red chillies, garlic and the prawns and mix well. To this add the paste, turmeric powder, red chilli powder, salt, tomatoes and the green chillies and stir well. Cook and cover for 10 minutes on low flame.Just before taking it off the gas, add the coconut milk and lemon juice and garnish with coriander leaves and serve hot with rice.
Recipe By: Chef Sanjeev ChatterjeeHotel Swasti, Orissa
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