CHATPATA PRAWN

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INGREDIENTS:

1. Medium size prawns 1/2 kg [ off the shell and deveined]
2. Tamarind paste 1 tbs [dissolved in 1/2 cup water]
3. Onion 1 large [finely chopped]
4. Tomato 1 large [finely chopped after removing the seeds]
5. Ginger paste 1 tbs
6. Garlic paste 1 tbs
7. Whole dhania 1 cup
8. whole jeera 1/2 cup
9. Pudhina leaves 1 bunch
10. Dhania leaves 1 bunch
11. Tomato sauce 2 tbs
12. Olive oil 2 tbs
13. Bengali garam masala 1 tbs [recipe given on 2nd april '08]
14. Red chilli powder 1tps
15. Green chillis 2-3 [sliced in half lenghtwise]
16. Freshly grated coconut 1/2 cup [optional]
17. Salt and sugar as per requirement
18. Roasted peanuts 1/2 cup [optional]

METHOD:

Wash the prawns and keep aside.
Coarsely grind in a grinder whole dhania,jeera,red chilli powder, ginger and garlic paste,garam masala, dhania and pudhina leaves [saving a little of both for garnishing later]
Take a non-stick pan and put the prawns in it.
Add the tamarind paste.
Let it simmer for 2 mins.
Add the olive oil and stir.
Add 1/2 the coarsely grinded masala, and salt and sugar as per taste .
Cook in slow heat until the gravy is dry.
Add the tomato sauce , coconut and peanuts .
Mix well and cook for a min.
Take off the stove and add the chopped tomato and onion.
Serve hot after garnishing with finley chopped pudhina and dhania leaves and green chillis.

PS:The dish has a sweet and sour flavour and it is adviceable to use the grated coconut and peanuts, for best taste.
Store the balance coarsely grinded masala in a plastic box in the freezer for later used.
Try the same recipe with paneer or chicken or to make chatpata baby patotoes.


TIP OF THE DAY

If your biscuits have gone soggy during the rainy season.
Keep them in the fridge for a couple of days.
They will be crispy again.

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