Steamed Basmati Rice, Chingri Malai Curry and Potol Bhaja

Ingredients

• 500 g Prawns (Large, deveined, with tails on for presentation)
• 0.75 tsp Turmeric Powder (1/2 tsp for marinade, 1/4 tsp for gravy)
• 1.5 tsp Salt (1/2 tsp for marinade, 1 tsp for gravy, or to taste)
• 1 tbsp Lemon Juice (For marination)
• 3 tbsp Mustard Oil (Essential for authentic flavor)
• 2 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 4 pcs Green Cardamoms (Slightly crushed to release aroma)
• 4 pcs Cloves
• 1 cup Onion Paste (From 2 medium onions, ground to a fine paste)
• 1 tbsp Ginger Garlic Paste
• 3 pcs Green Chillies (Slit lengthwise)
• 1 tsp Kashmiri Red Chilli Powder (For color, adjust for heat)
• 400 ml Thick Coconut Milk (Use full-fat for best results)
• 1 tsp Sugar (Balances the flavors)
• 0.5 tsp Garam Masala Powder (For finishing)
• 1 tbsp Ghee (For aroma and richness)

Instructions

1. 1

   Marinate the Prawns

   • In a mixing bowl, combine the cleaned prawns with 1/2 tsp turmeric powder, 1/2 tsp salt, and 1 tbsp lemon juice.
   • Gently toss to ensure each prawn is evenly coated.
   • Set aside to marinate for 15-20 minutes.
2. 2

   Shallow-Fry the Prawns

   • Heat the mustard oil in a wide pan or kadai over medium-high heat until it's fragrant and slightly smoking.
   • Carefully place the marinated prawns in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry for about 1 minute per side until they turn pink and curl up. They should be about 70% cooked.
   • Remove the prawns with a slotted spoon and set them aside. Do not overcook them at this stage.
3. 3

   Temper the Spices (Tadka)

   • In the same pan with the remaining oil, lower the heat to medium.
   • Add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves.

Ingredients

• 500 g Potol (Also known as pointed gourd)
• 4 tbsp Mustard Oil (For shallow frying, essential for authentic flavor)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 0.25 tsp Red Chili Powder (Optional, for a little heat)
• 0.5 tsp Sugar (Optional, helps with caramelization)

Instructions

1. 1

   Prepare and Marinate the Potol

   • Wash the potol thoroughly under running water.
   • Trim off both ends. Using a knife, lightly scrape the green skin to remove the tough outer layer, but do not peel it completely. This texture is key to a good bhaja.
   • Slice the potol into uniform rounds, about 1/4-inch thick.
   • In a mixing bowl, combine the sliced potol with turmeric powder, salt, red chili powder (if using), and sugar (if using).
   • Toss gently with your hands to ensure each slice is evenly coated. Let it marinate for at least 10 minutes.
2. 2

   Shallow Fry the Potol Slices

   • Place a wide, heavy-bottomed pan (like a kadai or skillet) over medium-high heat.
   • Add the mustard oil and heat it until it becomes fragrant and you see faint smoke rising. This step is crucial to mellow the oil's pungent flavor.
   • Carefully arrange a single layer of the marinated potol slices in the hot oil. Do not overcrowd the pan; fry in 2-3 batches if necessary.
   • Fry for about 3-5 minutes on the first side, until it's golden brown and crisp at the edges.
   • Flip the slices using tongs and fry the other side for another 3-4 minutes until tender and evenly browned.
   • Once cooked, remove the fried potol with a slotted spoon and place them on a plate lined with a paper towel to drain excess oil.
3. 3

   Serve Hot

   • Repeat the frying process with the remaining batches of potol.
   • Serve the Potol Bhaja immediately while it's hot and crispy.
   • It pairs perfectly with 'gorom bhaat' (hot steamed rice) and a simple dal like Masoor Dal or Moong Dal for a classic Bengali meal.