TREASURES FROM WATER
While growing up, I was made aware of a famous Bengali proverb describing Bengal as a land where there is always rice in the house and fish in the pond. This saying has lasted with time, more so when it comes to fish. The sight of a shining, silvery Hilsa is a treat to every Bengali eye. Added to it is the abundance of saltwater fish from the Bay of Bengal. I have a pond in my garden house. I am growing popular Bengali varieties of fish. Nothing can give me bigger pleasure than cooking with fresh fish from my own pond.
SHRIMP ROLL STEAMED IN RICE
ভাপ দেওয়া চিংড়ি রোল
SERVES
4
PREPARATION
30Mins
STEAMING
20 Mins
SHRIMP MIXTURE:
1 kg shrimp washed, shelled, deveined, heads on
½ cup shallot paste
1 tablespoon garlic paste
100 g coconut powder
½ cup shallot, thinly sliced
1 tablespoon green chilli, thinly sliced
1 teaspoon paprika powder
2 teaspoons ginger, thinly sliced
1 chicken egg
1 ½ teaspoons salt
¼ cup cornflour
1 small banana leaf and cling film
2 cups uncooked basmati rice
5 cardamom pods, slightly crushed
1-inch cinnamon stick
১ কেজি চিংড়ি, খোসা ছাড়ানো
½ কাপ পেঁয়াজ পেস্ট
১ টেবিল চামচ রসুনের পেস্ট
100 g coconut powder
½ কাপ পেঁয়াজ, পাতলা করে কাটা
১ টেবিল চামচ কাঁচা মরিচ, পাতলা করে কাটা
1 teaspoon paprika powder
২ চা চামচ আদা, মিহি কুঁচি
১ টি মুরগির ডিম
1½ চা চামচ salt
¼ কাপ কর্নফ্লাফ্লাওয়ার
১ টি ছোট কলালা পাতা এবং ক্লিং ফিল্ম
২ কাপপ রান্না না করা বাসমতি চাল
৫ cardamom pods, slightly crushed
১-ইঞ্চি দারুচিনির কাঠি
DETAILS :
SEPARATE the heads of the shrimp. Mince the shrimp but not very fine. Make a fine paste with the heads and the small legs of the shrimp.
IN a bowl, mix all the ingredients from shallot paste to cornflour with the minced shrimp and the shrimp-head paste. Keep the shrimp mixture in the refrigerator for 1 hour.
CLEAN and wash the banana leaf. Make a roll with the shrimp mixture lengthwise and arrange it in the leaf. Roll from two sides of the leaf and secure with toothpicks. Cover the banana leaf rolls with cling film. Twist it at each end like a cracker. Keep it in the refrigerator for 1 hour.
SOAK the rice for 10 minutes, and drain. Boil 3 cups of water in a saucepan on the stovetop. Once the water starts boiling, add the rice, cardamom, and cinnamon. Cover and simmer on medium-low heat.
REMOVE the cling film from the banana roll and slide it onto the rice. Bring back to a gentle simmer, cover, reduce the heat, and cook for 15 minutes.
TURN off the heat and let it rest for 10 minutes.
UNCOVER the rice. Carefully take out the banana leaf rolls, and cut it into ½-inch thick slices. Serve with the cooked rice, and remove the leaves.
