Wednesday, 20 July 2016

Malaysian Prawn Dalcha....

Malaysian Prawn Dalcha....

Malaysian Dalcha is an adaptation of the Indian Dalcha made by the Indian Muslim population living in Malaysia. It is made during gatherings or had in breakfast.... Basically it is made with mutton or chicken or can be made vegetarian too. 
It is made with split pigeon peas (Toor dal) and vegetables like potatoes, cauliflower, eggplant, carrot, turnip, french beans etc. It's a kind of Stew  with coconut milk added to it. 
Here I added Prawns to the vegetables available in my kitchen... 
250 grams medium sized Prawns cleaned 
1/2 cup Split Pigeon Peas washed and soaked for 30 minutes 
1 Onion chopped 
4 Garlic cloves cut into pieces 
2 Green chillies cut into pieces 
1 tbsp Ginger Garlic paste 
1 tbsp Tamarind paste 
1 Potato peeled and cut into cubes 
1 small Carrot cut into cubes 
2 Drumsticks cut into pieces 
2 Tomatoes chopped 
Few Curry leaves 
2 tbsp Malaysian Curry Powder 
Salt to taste 
1/2 tsp Turmeric powder 
1/2 tsp Chilli powder 
1 Star Anise 
1 small piece Cinnamon 
2 Cloves 
2 Cardomom 
6 Pepper corns 
1 cup Coconut Milk 
4 tbsp Oil 
Few Coriander leaves chopped for garnishing

Boil the split pigeon peas in 2 cups of water till cooked. Take a wok. Add oil. Fry the prawns in oil with 1/4 tsp Turmeric powder and salt. Remove it and keep it aside. In the same oil add the star anise, cloves, cinnamon stick, pepper and cardomom. Let it crackle. Add the curry leaves. Sauté it for a minute. Add the ginger garlic paste. Sauté it for 2 minutes. Add the chopped onions,  garlic and chilli. Sauté it till the onions are translucent. Add the drum sticks, carrot and potato. Stir it for a minute. Add the tomatoes.  Stir it. Add the spice powder, turmeric powder, chilli powder, salt and tamarind paste. Stir it and cook for 2 minutes. Add 6 cups of water. Cover and cook till the vegetables are almost done. Add the boiled dal. Stir, cover and cook for another 5 minutes. Add the prawns and coconut milk. Stir and cook for 2 minutes more. Garnish with coriander leaves. Serve hot.

Malaysian Curry Powder 
4 tbsp Coriander seeds
1/2 tbsp Cumin seeds
1/2 tbsp Fennel seeds
1/2 tsp Fenugreek seeds 
10 dried Red Chillies 
1/2 tbsp Pepper Corns 
1 medium size Cinnamon
6 Cardomom 
2 Cloves 
1 Star Anise 
1/2 tbsp Rice 
2 tbsp Tumeric powder

Dry roast all the above ingredients except turmeric powder till light brown on a low flame. Remove it from the flame and let it cool. Add roasted spices and the turmeric powder into the grinder and grind until it becomes a fine powder. Store it in a dry glass container.

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