For the past few weeks or so we have had some respite from the rains; since a visit to the fish market was long overdue we set out to look for some fish. At this time of the year we were hoping to purchase some bagda chingri that is what tiger prawns are called in Bengali and sure enough there were some fresh tiger prawns; we of course did not waste too much time and purchased a portion; yes in Bombay fish is not sold by the kilo, portions of prawns are laid out, these portions are called vata and we purchase these vatas of prawns.
Back home I was eager to cook these lovely tiger prawns. I like my food to be low on spices and my mum showed me how to cook these prawns just the way I like it. What I like about this recipe is that the spices do not overwhelm the inherent flavour of the prawns as a result the dish is quite tasty but light.
- 2 big potatoes
- One onion
- One green bell pepper (green capsicum)
- One small tomato
- 3 teaspoons coriander- cumin mix powder
- A little turmeric powder
- A little Kashmiri red chilli powder
- 12 medium size tiger prawns
- About a ¼ teaspoon of cumin seeds
- Salt to taste.
- 2 tablespoons cooking oil
- Shell and devein prawns, leave the tail intact if you wish; after washing them apply salt and turmeric powder to the prawns, mix well.
- In a wok or fry pan heat a little oil and fry the prawns, you will see the tail turning a bright shade of red. Remove the prawns from the pan after frying them and keep them aside.
- Peel the potatoes and cut into cubes as shown in the photograph below.
- Chop the green bell peppers into squares (see photo below).
- Finely chop the onion.
- Heat two tablespoons oil in a vessel of your choice and add the cumin seeds. Once the seeds begin to crackle add the chopped onions.
- Fry the onions till they turn light brown or pink.
- Add the potatoes, stir and cook till the potatoes are partially cooked.
- Chop the tomato and add it to the potatoes. If you do not like tomato then add just a small piece of the tomato.
- Soon after adding the tomato, add a little turmeric powder, red chilli powder and the coriander- cumin mix powder.
- Add salt to taste, stir well. Add a little water.
- Cover and cook for a while, stir occasionally.
- Add the bell pepper and the tiger prawns.
- Cover and cook till done, take care to stir intermittently.
- Serve hot, take care not to add to much water, as you can see from the photo it is not watery.