Durga Puja Celebrations: Prawn Curry with Yogurt

Durga Puja, our biggest and most favorite festival is just around the corner. This gorgeous festival starts with Mahalaya, which ushers the beginning of Durga Puja, and also announces the final stages of the puja. A lot of enthusiasm and joy surrounds this festival of four days. We wait for the entire year for Durga Puja and enjoy to the hilt. Durga Puja is not only about new clothes, fun, decorations, exchanging of wishes and love, but also a whole lot about delicious food. Whether it is eating out or cooking at home, everyone wants to try something new.

So here's a delicious and easy to prepare recipe which you can try during Durga Puja...enjoy!!



You will need: Tiger prawns(6/7), Yogurt 1-2 cups, 6 Green chillies(slit), Whole spices(garam masala not grounded) 1 tsp, Chilli powder 1 tsp, Sugar 1/2 cup, White cooking oil(according to requirement), Salt to taste.

Procedure: Heat oil in a shallow pan. Fry the prawns golden brown and keep aside. Now fry the whole spice separately for few seconds. Now add the prawns, beaten yogurt, green chillies, chilli powder and salt and stir for sometime. Keep it on flame till the oil gets separated. Serve hot with steamed rice, fried rice, paratha or roti!

Bhetki Hariyali

Hello everyone!

I'm back from my self-imposed hiatus, and posting after quite a long time. Blogging is such a passion for me that I cannot stay away from it for long:)

Here's a nice recipe that I would like to share with you all. It is very tasty and easy to prepare.

You will need: Bhetki Fish(6-8 pieces), Shredded Coconut(5-6 tsp), Green Chillies 4/5, Garlic cloves 2, Coriander 1 bunch, Cooking oil 4 tsp, Turmeric(according to your need), Cumin Seeds(Jeera) 1/2 tsp, Salt to taste.

Procedure: Wash the bhetki pieces and coat them with turmeric powder/paste and salt. Heat oil in a shallow pan and fry the pieces lightly. Now make a paste of shredded coconut, coriander, green chillies, and garlic together in a mixer. Heat oil and add cumin seeds and green chillies. Then add the paste in it. Saute properly. Add a little water. Then add salt to taste. When the entire thing comes to a boil, add the fishes. Boil for 5 more minutes. Put off the flame, but keep the pan on heat for 5 more minutes. Serve hot with steamed rice or chapati and garnish with slit green chillies, tomato slices and coriander.