Gati Kochu and Chingri Tarkari – Simple Arbi Prawn Curry
I was hesitating, should I add some more effort to make an eye-catching dish or should I keep the dish simple following tradition. I thought, let's follow tradition. This is one of those authentic and local recipes of which I am going to make a virtual library for my dearest and nearest Bengalis who love to eat desi khana from videsh, making home away from home.
Ingredients
- Arbi sliced in half – 1 cup, boiled
- Boiled potato, sliced – 1/2 cup
- Prawn – 1/2 cup, deveined
- Onion slices – 1 large
- Turmeric, chilli powder, coriander powder – 1 teaspoon each
- Salt and sugar – to taste
- Whole cumin seeds – 1 teaspoon
- Whole red chillies – 2
- Bay leaves – 2
- Mustard oil – 2 teaspoons
- Boiling water – 1 cup
- Lemon leaves and green chillies – 2
Directions
- Season the prawns with a dash of salt and turmeric. Take all the powdered spices and make a paste with enough water and keep aside.
- Heat oil in a medium pan. Add broken red chillies and bay leaves. Add whole cumin seeds and stir. Add sliced onion and prawn. Now add the rest of the vegetables and stir well.
- Add the spice paste, salt and sugar and keep stirring. Carefully add hot boiling water to the pan, cover and cook on low heat for 10 minutes.
- Turn off the heat and keep the pan covered for another 5 minutes. Serve this very tasty Bengali arbi dish with hot rice.
