Saturday, February 14, 2015

GIANT RIVER PRAWN IN RED GRAVY (GALDA CHINGDI) WITH MUSTARD AND PANCH PHODON

GIANT RIVER PRAWN  IN RED GRAVY (GALDA CHINGDI)  WITH MUSTARD AND PANCH PHODON

This is a very common dish except, a panch phodon tempering is used and red floating oil is maintained instead of a typical creamy yellowish  gravy. Oil used here is at my disposal it can be as low as 1 tbsp to several tbsp.
The gravy, oily red or creamy yellow, will depend on the ratio of oil and turmeric. (Of course in many recipes other creaming agents like posto paste, coconut paste, almond or cashew paste is used.

RECIPE :
 This recipe is same as most mustard prawn recipe except that turmeric is kept low to prevent emulsification of oil and the red pigment is dispersed in floating oily phase. It gives the shiny red colour on the gravy.
It is important that the prawn must be cooked with scales on or at least the scales are available for use separately.

INGERIDIENTS

4 giant rive prawns ( Golda chingDi in bong)
Mustard oil 1 to 2 tbsp
Mustard oil 1 tsp ( separate use)
Panch phodon 1 level tsp
Turmeric 1/4th tsp
Mustard paste of 1 and 1/2 tbsp seeds , ground , soaked in water and filtered to discard the husk.
Sugar half  tsp
Green chili 4-6
Red chili powder ½ tsp or more
Salt

PROCESS
Mix filtered mustard slurry with turmeric and red chili powder keep aside . (IMP: if you are using Indian or Korean Mustard powder or home ground , dry mustard powder, it must be soaked in water for 30 min at least to avoid bitter taste )
Make up the slurry with 200 ml water
PRAWNS .de-veined, washed clean and kept aside. ( they must be with head – skin  and tail skin on.). If you don’t want to serve the head , after cooking, remove the head and munch later)
In a Kadhai ( pan) , pour oil and warm up ( not heating to smoking ) and add the panch phodon and green chili, Heat for few minutes till the green chili changes color.


 add the mustard slurry, salt and sugar.
Add the prawns and continue heating on low flame ,  with flicking the prawns , The tail and head scale will turn red

Bring to boil and continue boiling for 3-5 min , with a cover . In between turn the prawns .
Add the balance raw mustard oil and switch off

Done  , eat with hot rice 


IMPORTANT TIPS .. I you want make it creamy and thick, increase the turmeric to 1 tsp and may be more  
You can also use Tiger prawns and the chapDa prawns, but skin must be there for the color . How to de-vein the prawns with scales on message me .

2 comments:

Alexandru Brad said...

Very nice recipe. thanks.

debjani said...

Just the way we love it at home! Thanks for this.