thebookworm

Marination : 1 kg chicken 1/4 tsp turmeric powder 1 tsp salt Paste one for marination: 2 inches of ginger 10 flakes garlic 1/2 bunch coriander 5 green chillies Paste two for Xacuti masala: 1 tsp groundnut oil 2 sliced onions 2 green chillies 1 piece of 1 inch ginger 5 flakes garlic 1 grated large coconut 1/2 bunch of coriander Paste three of Xacuti Masala: 2 inches cinnamon 3 peeled cardamoms 1 tsp aniseed   1 tsp black pepper corn 1 tbsp poppy seeds 1 tbsp coriander seeds 8-10 Kashmiri red chillies 1 star anise   1 maize flower 1/4 piece nutmeg 1/2 inch turmeric Finishing: 2 tsp groundnut oil 2 sliced onions 2 slit green chillies 1/4 cup water Add salt and turmeric powder to curry-cut chicken. Add paste I of ginger, garlic, 4 tsp coriander powder, chillies and marinate for half an hour. To make paste II, heat oil in pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes. Add 1 grated coconut and saute for another 5-7 minutes. Once onions are crispy, keep aside.

Here's the Chingri Machher Malaikari recipe that I use (the measurements are approximate - but you and Shayak can cook and so will adjust to your taste): 15 large cleaned and deveined prawns 1 medium onion 4 cloves of garlic 1 1/2 inch piece ginger 2 green chilies split open lengthwise 1 big stick cinnamon 3 cloves 2 whole green cardamom split open 1/2 can coconut milk 1 tsp turmeric 3/4 tsp sugar salt to taste 2 tbs mustard oil Grind onion, garlic and ginger together. Heat oil in skillet. Add cinnamon, cloves and cardamom and let the cloves pop. Add the ground paste and stir until fried enough to let the oil seep through. Add prawns and turmeric and stir for a few minutes until just cooked (prawns cook very quickly). Add coconut milk, salt and sugar and throw the chilies in at this stage so that they will only flavor the dish. Let it all simmer just a minute or two, and your malaikari is ready. You can add some chopped cilantro on top as garnish i