Prawn broth with potato and Indian Spinach(Bengali called "Puishaak")

Name: Prawn broth with potato and Indian Spinach(Bengali called "Puishaak")
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 250 gms Pui Danta/Indian Spinach; 2 medium sized potatoes; 250 grams prawns; Salt-sugar as per taste; 1 + 1/2 tsp turmeric powder; 5 tbsp mustard oil; 1/4 tsp whole cumin seeds,; 1 bay leaf,; 1 whole red chili; 1 tablespoon onion paste; 1 tsp ginger-garlic paste; 1 teaspoon chili powder; 1 teaspoon cumin powder; 1 tablespoon tomato sauce; As much hot water as required; 1/4 teaspoon garam masala; 1 tablespoon ghee

Debasree Sarkar @sree_24

Kolkata,West Bengal

This is a unique delicious Bengali recipe

Prawn broth with potato and Indian Spinach(Bengali called "Puishaak")

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Debasree Sarkar @sree_24

Kolkata,West Bengal

This is a unique delicious Bengali recipe

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Ingredients

45min

3 servings

250 gmsPui Danta/Indian Spinach
2medium sized potatoes
250 gramsprawns
Salt-sugar as per taste
1 + 1/2 tsp turmeric powder
5 tbspmustard oil
1/4 tspwhole cumin seeds,
1 bay leaf,
1whole red chili
1 tablespoononion paste
1 tspginger-garlic paste
1 teaspoonchili powder
1 teaspooncumin powder
1 tablespoontomato sauce
As much hot water as required
1/4 teaspoongaram masala
1 tablespoonghee

Cooking Instructions

45min

1

Cut the stalks of puishaak into small pieces and wash well and keep running water. Potatoes should be cut into long pieces,Peel the prawns and wash them well and rub salt and turmeric for 10 minutes.
2

Now heat mustard oil in a pan and fry the prawns lightly.
3

Add a little more oil to the pan and fry the whole cumin seeds, dried chillies, bay leaves and potatoes..When the potato gets golden color, cook it for another 5 minutes on medium heat, add onion paste, ginger, garlic paste one by one,
4

If the oil is removed from the spices, add turmeric powder, chili powder, salt-sugar as per test,cumin powder, Mix the fried prawns with tomato sauce well on medium flame.
5

Hot water should be given as much.When the potato stalks are cooked and the broth is cooked, spread ghee and garam masala powder and serve with hot rice.
6

Note:-Puishaak/Indian Spinach stem should be taken young, otherwise it will be hard in the curry

Suruchi (Dr. Ruchi Sharma) and others reacted

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Debasree Sarkar @sree_24

on April 02, 2024 12:58

Kolkata,West Bengal

I love to cook, cooking is my passion.❤️

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