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Home Dish Chingri Pui Metuli (Malabar Spinach Seeds Curry with Prawns)

Chingri Pui Metuli (Malabar Spinach Seeds Curry with Prawns)

Name: How to cook Chingri Pui Metuli (Malabar Spinach Seeds Curry with Prawns) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Bethica Das

Chingri Pui Metuli (Malabar Spinach Seeds Curry with Prawns)

#choosetocook - Pui Metuli / Dana are the seeds of Malabar Spinach (Pui Shaag in Bengali) and is the core ingredient in this curry. It remains purely a homemade recipe, not usually found in restaurants. This is a traditional village style recipe, mostly cooked in the interiors of West Bengal and Bangladesh.

Ingredient

Food ration :

2-3 servings

Cooking time :

25-30 minutes

300

gms. Pui Metuli (Pui Shaag Bitchi / Malabar Spinach Seeds)

12-15

prawns, deveined, cleaned & rinsed

potato, cubed

3 tbsp.

mustard oil

1 tsp.

cumin seeds

2-3

bay leaves

dry red chilies

onion, chopped

1 tsp.

ginger-garlic paste

1/2 tsp.

turmeric powder

1 tbsp.

roasted cumin-coriander powder

1/2 tsp.

garam masala powder

as per requirement

salt to taste

tomato, chopped

1 tsp.

ghee

Cooking instructions

* Step 1

Wash the pui metuli and keep aside. Heat oil in a pan / kadai and fry the potatoes and the prawns separately till light brown. Drain and keep aside.

* Step 2

Heat remaining oil and temper with cumin seeds, bay leaves and dry red chilies. Sauté for a few seconds.

* Step 3

Add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices (except salt and garam masala powder) mixed with some water. Sauté till the oil separates.

* Step 4

Add the chopped tomato and cook till is mashed. Now add the Pui Metuli and salt. Cover and cook for 4-5 minutes on a low flame.

* Step 5

Add the fried potatoes and prawns. Mix well and add 1 cup water. Cover and cook again till done and the gravy reduces to a desired consistency.

* Step 6

Add the garam masala powder and ghee. Give it a toss and switch off the flame. Keep it covered for 5 minutes. Then serve with hot steamed rice or chapatti for a Bong style traditional meal.