‘Fulkopi Chingri’ or Cauliflower Curry with Prawn invariably appears into our dinner table at least 2-3 times during winter season. That’s how much we love it. Though it is not been made with jumbo prawns all the time! Medium sized prawns are mostly used. This is our family recipe. I had made an attempt to make it like my Thakuma (Grandmother) used to cook! The dish needs preferably big to medium-sized fresh water prawns with heads intact. I made this curry long time back but forgot to post. When I was checking my archive folder I found these images and immediately thought of sharing this recipe with you. Here goes the recipe…
- Wash Prawns thoroughly and devein each and every prawn before cooking.
- Now marinate the prawns with lemon juice, salt and turmeric powder 15 minutes.
- Heat mustard oil in a kadai or wok and fry the cauliflower florets adding a little turmeric till they are golden. Remove and keep aside.
- Add some more oil in the same wok. Fry the prawns till they turn pink. Remove and keep aside.
- Temper the same oil with cinnamon, green cardamom, clove, bay leaves and cumin seeds. Fry till the whole masalas crackle and exudes aroma.
- Add onion paste and fry till it turns into golden brown. Next add ginger paste, garlic paste, chopped tomatoes, couple of slit green chillies and continue frying till tomato is cooked and mashed up.
- Next add all the dry masalas except garam masala. Continue frying. Add fried cauliflower florets. Mix well and sauté till oil separates.
- Add 2 cups of water. Cover and let it cook till cauliflower florets are half done.
- Now add fried prawns to the gravy at this point and simmer for 5-6minutes at medium heat.
- Add sugar. Adjust salt. Cook for another 2-3 minutes.
- Finish with a little ghee, garam masala powder and chopped coriander. Serve with rice vegetable fried rice.
~ It is no necessary to use jumbo prawns to prepare this curry. Medium sized prawns can also be used.
~ It is preferable to prepare this curry with the head of the prawn.