Wednesday, June 22, 2011

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.







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5 comments:

  1. Super delicious curry, mouthwatering here, thanks for sharing..

    ReplyDelete
  2. Dear Seema
    Ha ha Great reading ..Hummm the bou-ma ra always in kitchen control , so they can cook and eat any thing they like and food cooked by Sasuri is another extra advantage..my case is different, every day is a husband sashti for me , as I am in control of the kitchen always. So I cook some thing secretly and eat ha ha ..Jokes apart, very nice dish and recipe. But one thing, the Maggi coconut powder or the packed milk available here are flavorless, they give a good body to the curry ..thats all.
    Now time to cook malai curry..havent made it in recent past.
    Bhalo theko

    ReplyDelete
  3. Hi Seema

    Your prawn curry looks awesome. Wish I was there to taste it.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  4. Chingri maacher malai curry is my favourite dish. I agree with you about Bou Ma shashti, that would be great.

    ReplyDelete
  5. hi seema..
    this is my first visit here...
    prawn curry looks very delicious..yummyyyy....
    glad to be ur follower..

    soujishome.blogspot.com

    ReplyDelete

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