Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of West Bengal and the independent country of Bangladesh.
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Monday, March 17, 2014
Methi Prawns
Ingredients:
Prawns -250 gm Oil -1 tbsp Onions - 3 (chopped) Ginger garlic paste - 1 tbsp Turmeric powder- 1/2 tsp Chili powder -1 tsp Kasuri methi ( dry fenugreek leaves)-1 tbsp Fresh coriander leaves -2 tsp (chopped) Salt to taste Water 1/2 cup
Method:
Clear ans wash the prawns properly. Heat oil in a pan. Add the onions and fry on medium flame till they turn golden brown. Add the ginger-garlic paste and fry about 2-3 minutes. Now add the prawns and cook for another 3 minutes. Then add chili powder ,turmeric powder, salt and fry for a minute. Add water, cover and cook for about 5-6 minutes on low flame. After that, remove the cover and add the methi leaves. Mix well and cook for another 5 minutes till the prawns are completely cooked. Once done, switch off the flame, garnish with chopped coriander leaves and serve.
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