Skinny Peels

Skinny Peels

The slow Amazon like river Ganges flowing through the verdant plains of Bengal is both a boon and a blessing.. While the monsoons can cause the mighty river to overflow and cause floods and devastation, it also makes the land one of the most fertile in the country.. The waters abound in fish and the ground is perfect for growing most vegetables.. As a result, the Bengali diet is one that showcases both opulence as well as frugality.. The same Bengali housewife that serves up a magnificent Hilsa or a large Golda Chingri (lobster) malai curry will also ensure that potato peelings are not wasted but used in a tasty chorchori (stir fry)..

So in keeping with true tradition, I used these gigantic prawns to make a proper malai curry but kept the side dish equally humble.. My friend Subarna gave me two marrows from her allotment which were turned into a stir fry, but the peelings were made into lovely chorchori..

All I did was heat a bit of ghee and add a heaped teaspoon of Nigella seeds. When the seeds spluttered, I added the peelings which had been roughly chopped along with a finely sliced onion. Some salt, a pinch of chilli powder and a teaspoon of poppy seeds followed next and this was slowly cooked on low heat till the skin crisped up and the poppy seeds were fried to impart that fabulous nutty taste… This can be done with potato skins too…

2017-09-01T01:25:46+00:00 August 10th, 2016|Cooking Experiences|