When dear son come back home from hostel, it is a feast at my home. Hubby brought all kind of fresh fishes available in the market and I am fully engaged in the kitchen. Son loves this prawn dish called Chingri Machh er Dum and if you get very fresh prawn, you would love it too. The major attraction of this dish is the potato cooked in prawn and masala juices . A sumptuous dish for lunch in my house.
Ingredients for Chingri Machh er Dum
- Prawn – 10, bigger variety
- Potato – 2, peeled and cubed
- Onion paste – 1 tbsp
- Onion – 1, chopped
- Garlic – chopped, 1 tbsp
- bayleaf – 3
- Whole garam masala , cinnamon, cloves and green cardamom – 1 tsp
- Kishmish or raisin – 1 tbsp
- Salt, tumeeric, kashmiri chili powder – as required
- Green chili – 5-6
- Sugar – 1 tsp
- Mustard oil for cooking
How to make Chingri Machh er Dum
I have used golda chingri for this dish. Clean them thoroughly. Then steam them in hot water for 2-3 minutes. While boiling the water, I have uaed 1 tsp of salt and 1/2 tsp of turmeric. Strain and keep aside.
In a bowl, add potato cubes, onion paste and chopped onion, garlic, whole garam masala, salt, turmeric, kashmiri chili powder, kishmish and 2 tbsp mustard oil. Massage the masala to the potatoes well.
Keep aside for 15 minutes.
In a pan, heat 1 tbsp of mustard oil and then add the marinated potato to the pan. Pour the marinade too. Stir a bit and then cook covered over low heat till the potato is half done.
Add the steamed prawns at this stage and mix well.
Stir to coat the prawns with masala.
Add few green chilies and cook covered over low heat till the potato is done.
Adjust the seasoning and sprinkle the sugar. When oil starts coming out of the masala, remove from heat.
Serve with rice or paratha. Luchi also tastes good with it.