Chingri Macher Malai Curry - For Jamai Sasthi

Jamai Sasthi is a festival celebrated in West Bengal (not sure about other regions) which was very new to me as are several other Bong festivals. This day is special for sons-in law of Bengal. They are invited for a grand meal at their in-laws’ place and pampered to the zenith. Mothers-in-law observe fasting on that for the well being of their son-in-law or Jamai. A platter full of exquisite dishes is spread for the Jamai and he gets special honour and is under the limelight. Fathers-in-law get busy with shopping for their Jamai leaving no stone unturned to make this day special for him.

When in Kolkata, all my married colleagues wrapped up work as early as possible and rushed to leave for the day. The glow on all married men’s faces looking forward to the feast and special treatment was worth watching. Abbas always sported a sad face as he would never get this ‘Jamai Adar’. So, I would always cook something special and tell him – “What if you don’t get to be a part of Jamai Sasthi? We will have Bor and Chele Sasthi for you!” (Bor meaning Husband and Chele meaning Son)

How I wished there was ‘Bou-ma Sasthi’ as well observed by mothers-in-law for their daughters-in-law. What say women???

Well, this dish is one of the must-haves on a Jamai Sasthi menu along with other delicacies. Here goes:

Ingredients:

Prawns - 400g, deshelled, deveined and cleaned

Mustard Oil - 3 tbsp

Cumin seeds - 1/2 tbsp

Ginger paste - 1 tbsp

Garlic paste -  1 tbsp

Cumin paste - 1 tbsp

Chilli powder - 1 tsp

Green chillies - 6, slit

Turmeric powder - 1 tsp

Salt to taste

Sugar - 1 tsp

Garam masala - 1 tsp (Cardamom, Cloves and Cinnamon - pounded or powdered)

Coconut milk - 1 1/4 cup (I used Maggi Coconut Milk powder)

Ghee - 2 tsp

Method:

1. Marinate prawns in a pinch of turmeric powder and salt. Shallow fry in oil and keep aside.

2. Heat mustard oil in a pan and add sugar and cumin seeds.

3. When cumin seeds splutter, add ginger paste, garlic paste, cumin paste, red chilli powder and turmeric powder and saute.

4. Add prawns and slit green chillies and stir for a few minutes.

5. Pour in the coconut milk and salt, cook for few minutes.

6. In the end sprinkle garam masala and ghee on top and serve.