Traditional Bengali Squash, Prawn and Pea Curry.
When I left London I was not prepared for the cravings I would have for traditional Bengali food. The Indian restaurants are not able to replicate my desire for real Desi food. Not being able to find the authentic taste anywhere in San Francisco, I have had no choice but to cook-up my favourite recipes.
Yesterday I cooked my Louw Oori Eysa Curry; I would rate this attempt a 7/10.
Do It Yourself
Ingredients:
Marrow Squash (Louw) 1 finely chopped into cubes
Snow Peas (Oori) 2 cups left whole
Prawns (Eysa) 1 cup
Vegetable Oil - 2 tablespoons
Onion - 1 chopped into fine slices
Garlic - 1 clove grounded
Salt - 1/2 tablespoon
Curry Powder - 1 teaspoon
Chilli Powder - 1 tablespoon
Turmeric Powder - 1/2 tablespoon
Salt - 1/2 tablespoon
Lemon - 1 juiced.
Tomato - 3
Fresh Green chillies - 4 finely diced.
Coriander - 1 table spoons, finely chopped.
You can interchange the type of Squash or Peas used. This dish is traditionally cooked very spicy.
The Masala
Pour the oil into the pan and warm for 2 minutes on full gas. Add the garlic and cook for one minute. Then add the onion and salt, cook till golden. Stir regularly. Once the onion and the garlic are soft and golden add the chilli powder, the curry powder and the turmeric powder. Cook the spices for another 3 minutes but keep mixing. This is all done on a high heat. Do not burn the spices.
The Salon
Once the spices have been cooked add the lemon juice and tomato. Simmer for two minutes then add 6 cups of water and the Squash. Cook for 15 minutes on full gas with the lid on the pan. Add the peas and cook for another 10 minutes, you can use pre cooked frozen boiled peas but this will taste watery. Add the prawns and cook for another 5mins.
The Garnish
The squash should be soft but still in cubes. Finish by sprinkling coriander and fresh green chillies. Simmer for 5 minutes. Eat with Jasmine White Rice.
How would you change this recipe to make it a 10/10 ?
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