Whatever we do to the earth and the animals, we eventually visit upon ourselves. This belief lies at the base of our predominantly vegetarian nation too.
The closer to home we get our food, the lesser destructive our food habits. Get fresh, organic fruits and vegetables from local farmer's markets in your cities. If you are adventurous and have a green thumb, you can grow a garden of fresh , organic produce yourself.
The average bite of food in the united states has travelled 1,300 miles before it goes into one's mouth.
I would advise all home makers to invest in the best tools, to get involved in shopping for great ingredients and never settle for sub-standard products.
Today's working Bengali women believes in an ideal meal where there's very little cooking involved, with great ingredients, that can be quickly put together.
Malai Curry or Malay Curry as it is called in some very old cookbooks is probably an adaptation of a Malaysian import. It has been in the repertoire of the Calcutta housewife for a long time. The version given here, one of many, is from my mother in laws family, as prepared by her mother.
Coconut.....................................1 large
Hot water....................................2 cups
Tiger prawns ............................. 500 grams medium sized (bagda chingri)
Onion Paste ................................2 tbsp
Ginger Paste.................................1/2 tsp
Green Chilly's...............................1tsp
Turmeric ......................................1/4tsp
Pure Ghee ...................................2 tbsp
Garam Masala Whole :
Green Cardamom 2
Cloves 4
Cinnamon 1-inch stick
Bay leaves.................................2
Green Chillies (slit)...................4
Garam Masla Powder ...............1/4 tsp
Sugar .........................................1 tsp or as per taste
Salt ............................................as per taste
Kashmiri Chilly Powder ...........1/2 tsp
Grate the coconut and extract the cream by squeezing the flesh through a piece of muslin. Add hot water to the residue coconut and squeeze out the milk. Keep the milk and cream separately.
Coat the tiger prawns lightly with turmeric and salt and saute' for 2 minutes in hot ghee in a pan. Remove from pan and keep aside.
In the same ghee, fry the green cardamoms, cloves, cinnamon and bay leaves.
When there is a fragrance from the spices, add the
onion ,ginger and garlic pastes and fry till oil separates.
Add the prawns,green chillies, kashmiri red chilly powder and salt to taste. Saute well.
Add the coconut milk . Let it simmer for 10 minutes.
Add the garam masala powder and simmer gently for another 2 minutes before adding cream from the coconut.
The closer to home we get our food, the lesser destructive our food habits. Get fresh, organic fruits and vegetables from local farmer's markets in your cities. If you are adventurous and have a green thumb, you can grow a garden of fresh , organic produce yourself.
The average bite of food in the united states has travelled 1,300 miles before it goes into one's mouth.
I would advise all home makers to invest in the best tools, to get involved in shopping for great ingredients and never settle for sub-standard products.
Today's working Bengali women believes in an ideal meal where there's very little cooking involved, with great ingredients, that can be quickly put together.
Malai Curry or Malay Curry as it is called in some very old cookbooks is probably an adaptation of a Malaysian import. It has been in the repertoire of the Calcutta housewife for a long time. The version given here, one of many, is from my mother in laws family, as prepared by her mother.
Ingredients :
Coconut.....................................1 large
Hot water....................................2 cups
Tiger prawns ............................. 500 grams medium sized (bagda chingri)
Onion Paste ................................2 tbsp
Ginger Paste.................................1/2 tsp
Green Chilly's...............................1tsp
Turmeric ......................................1/4tsp
Pure Ghee ...................................2 tbsp
Garam Masala Whole :
Green Cardamom 2
Cloves 4
Cinnamon 1-inch stick
Bay leaves.................................2
Green Chillies (slit)...................4
Garam Masla Powder ...............1/4 tsp
Sugar .........................................1 tsp or as per taste
Salt ............................................as per taste
Kashmiri Chilly Powder ...........1/2 tsp
Method :
Grate the coconut and extract the cream by squeezing the flesh through a piece of muslin. Add hot water to the residue coconut and squeeze out the milk. Keep the milk and cream separately.
Coat the tiger prawns lightly with turmeric and salt and saute' for 2 minutes in hot ghee in a pan. Remove from pan and keep aside.
In the same ghee, fry the green cardamoms, cloves, cinnamon and bay leaves.
When there is a fragrance from the spices, add the
onion ,ginger and garlic pastes and fry till oil separates.
Add the prawns,green chillies, kashmiri red chilly powder and salt to taste. Saute well.
Add the coconut milk . Let it simmer for 10 minutes.
Add the garam masala powder and simmer gently for another 2 minutes before adding cream from the coconut.
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