Regional Cooking in Mumbai

Ananya shows how to cook regional Indian food.

Regional Cooking in Mumbai Premjit: Artist -- who lives in Mumbai and counts cooking as one of her passions. Today, we’re going to prepare a traditional regional dish for us. Female: It’s a traditional Bengali dish. It’s called --which means prawn in Malay sauce, cream sauce, but this is not cream, this is coconut milk sauce. Premjit: Can you at least give us a brief run-through on the ingredients? Female: Yes, sure. First, the prawns then this is usually prepared with onions, tomatoes, ginger and coconut milk and some boiled potatoes, a little tomato puree, turmeric, chili powder, cumin coriander powder and green chili, whole cumin seeds, some bay leaves, raisins and cashews. Add a little turmeric powder and some salt. Mix it well, just deveined and shell is there and the tail is also there. I start with mustard oil, quickly add to the pan and give it a quick thaw. As soon as it’s changing color, I will take out of the pan. Now, making of the gravy, mustard oil, cumin seeds and bay leaf. As soon as the cumin is slightly brown, I add the prepared peas, what I already talked about. Add turmeric, red chili powder, coriander and cumin powder, some green chilis also. Stir fry until the condiments are well cooked. Add a little sugar, once you add sugar while you’re -- tends caramelize and gives a nice color. Now I add coconut milk. As soon I add the coconut milk, the color will also change. Add some boiled potatoes, put a spoon of tomato puree, salt and add the prawns back in the pan. We are adding some cashew nuts and raisins. This dish is done, a little clarified butter, garnish with the remaining raisins and cashews., maybe to add the color green, a little bit of coriander leaves to go. Premjit: This is so good with steamed rice and I just can’t wait to try it. I’m -- showing you Mumbai.