We get very good quality fishes in our newtown market where we are told that the fishes are from Malancha – one of the largest fish market in south bengal. I have never been to that place, but the fishes and prawns we get in our local market is quite fresh. Not only that, the size also matters, like we have got these huge tiger prawns few days back, fleshy, juicy and absolutely fresh. We immediately procured and then I have shown my culinary skill by cooking it in a simple coconut tomato gravy. I have thrown some cauliflower florets too to enhance the flavour. Not to mention, our lunch was delicious that day.
I am tempted to show you the scene at our fish market that day and the prawns.
- Tiger Prawns – 6 pieces
- Cauliflower florets – 1 bowl
- Tomato – 1 big – grated
- Onion – 1
- Ginger garlic paste – 2 tsp
- Coconut milk – 1 cup
- Green chilli paste – as required
- Salt, sugar, turmeric powder
- Whole garam masala
- Mustard oil
To start with, marinate the prawns with some salt and turmeric. Fry them lightly in the mustard oil and keep aside. In the same oil, add the cauliflower florets and saute for 5 minutes. Keep aside.
Dry grind the whole garam masala in a mortar.
In the same oil, add the garam masala and then add the onion paste. Fry for 5 minutes, then add the ginger girlic paste. Fry till the raw smell is gone.
Add salt, turmeric and cumin powder along with slitted green chilli. Fry well till oil separates. Next goes the grated tomato.
When the oil starts coming out, add the fried cauliflower and mix. You may need to add a splash of water here and there the prevent the masalas from burning.
When the cauliflower is half cooked, add the coconut milk. Mix well. Add water to adjust the gravy. Next goes the fried prawns. Mix well with masalas and cook for 5 minutes.
Donot cook the prawns or else it will become rubbery. Adjust salt at this point. Add a spoonful of sugar too. Sprinkle some garam masala powder and the dish it ready.
Serve with plain rice. The dish would be slightly tangy and sweet.