‘Shubho Shosti’ to all my friends who are celebrating Durga puja. Today’s recipe is a teo in one where the marination remains the same but the cooking style resulting into two versions of this prawn dish. The gravy part was enjoyed as part of our shosti lunch and the dry version was served as a party snacks in the evening. Let’s jump into the recipe now.
- Golda chingri – 500 gms
- Onion – 2, medium
- Garlic – 4 cloves
- Curd – 2 tbsp
- Gandharaj lebu juice – 1 tbsp
- Gandharaj lebu leaf – 2/3
- Salt, turmeric
- Green chilli – 3
- Green cardamom
- white oil
Wash and clean the prawns. Make a paste of curd, onion, garlic, salt, turmeric, green chilli and add this mixture to the prawns.
Add the juice and leaf of gandharaj lebu too and marinate overnight.
To prepare the gravy portion, add white oil to the pan. When it is hot, add the green cardamom and after 30 seconds, add the marinated prawn to the pan.
After a quick stir, add half cup of water and cook for 10 minutes over low heat. Adjust the seasoning and remove from heat after adding a spoonful of ghee.
To make the dry version, fry one or two chopped onions and then put the marinated fish onto the pan. Fry over high heat till done. Serve after removing the leaf. You may sprinkle a bit of lime juice just before serving.
Posting this as part of Durgapuja 2019 series. Today is Shosti, that is 6th day.