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 1/4^th 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 .

SEI ILISH MACHHER JHAL WITH GINGER (That lish fish jhal with ginger )

SEI ILISH MACHHER JHAL WITH GINGER (That lish fish jhal with ginger )

As a marketing man one must know the expressed need of customers. But a successful marketing man must understand the implied need of a customer. And if you can understand the implied need of wife, sky is the limit for your success as a    marketing guy.

So when my wife said “Can you cook Sei ( that)  ilish jhal , you used to cook in Motijhil days in Calcutta and also cooked few times in 90s before you set sail to Korea ?”

“Yes of course “ (without knowing what is yes of course)

So to understand the implied need , I had to cross examine like a lawyer and could understand what she meant .

So here it is

INGREDIENTS

Ilish fish (4 to 6 pieces) ( the quantity of other things will remain same irrespective of the fish pieces). You can use any oily fish like Aarh Boal  pabda salmon  herring,  cord etc etc ) . Smear fish with turmeric and salt. (this turmeric is extra)

Extra virgin mustard oil 3 tbs + 1 tbsp (EVOO most welcome too) ( oil is same for cooking up to 10 pieces)

Sunrise mustard powder or Korean Mustard powder 2 heap tsp.  Or grind and filter yellow or black or combo 4 tsp heaped).

Full fat (6 % ) curd 2 heap tbsp.  ( u can use non fat curd also)

Ginger paste 1 level tsp

Red chili powder 1 level  tsp

Turmeric powder 11/2 level tsp

Green chili hot 4

Dry red chili 2

Kala jeera (nigella) 3/4^th level tsp

PROCESS

Soak mustard, red chili and turmeric powder in water for 30 minutes

Whip in the curd and required salt into the mixture and make it very smooth.

In a Kadhai add 3 tbsp. oil and start warming (don’t take to smoking), add kala jeera and red dry chili . Continue heating till foaming starts and take to full heat.

Add the fish, gently sauté for 2-3  minutes

Add ½ cup water bring to boil.

Add the spice curd mix green chilis,  ginger paste and mix well bring to full boil while continuously stirring. (This is important to get that creamy consistency). Cover and reduce heat.

  After 3-4 minutes turn the fish, cover and continue heat for 2-3 minutes .

Add 1 tbsp mustard oil / EVOO and heat for 1-2 minutes .

Dish is ready for rice