| Prepare Curry Paste (Masala) - Grind onion (2), ginger and garlic together into a fine paste. Crush cinnamon, cloves and cardamom into small pieces. This is called as “Garam-masala”. Clean the Chingudi (Shrimp). Marinate with 1 teaspoon turmeric and salt. Add 1(One) tablespoon oil in a pan & heat. When hot, add Chingudi (Shrimp) and fry lightly. Set aside the Chingudi (Shrimp). Add another tablespoon of oil to the same pan and heat again. Now add Teja patra and crushed garam masala. Chop 1 onion and add the chopped onions and stir well till onions brown a little. Add chopped tomato and cook till it mixes well. Now add the ground paste to the pan and cook all of them together. Add 1 teaspoon turmeric, chilli powder, cumin and coriander powder and cook till the masala cooks well. This should take up to 7 minutes. Cut potatoes length wise into thin pieces. When the masalas are well cooked, add potatoes and cooked covered under medium flame. When potatoes are almost done, add Chingudi (Shrimp) to it and mix them all well. Add 1 cup of hot water and cook till water boils. Take off the stove and serve with Rice. |
| Chingudi (Shrimp) - 1kg, Aloo (Potatoes) - 3 medium, Piaja (Onions) - 3 medium, Adha (Ginger) - 30 grams, Rasuna (Garlic) - 5 cloves, Tomato- 1 small, Dal Chinni (Cinnamon) - 1 small stick, Labanga (Cloves) - 2, Elachi (Green cardamom) - 2, Teja patra - 1, Haladi (Turmeric)-2 spoon, Chilli powder - 1, Spoon Cumin powder - 1Teaspoon, Dhania (Coriander) powder - 1 teaspoon |