Thursday, 26 November 2015

CHINGRI KASHA


Our community is prawn lovers, just as the whole world is. We prepare it in many ways, a dry curry, at times with gravy, with different vegetables... potato, jackfruit. When we prepare it with vegetables, we choose the smaller variety, while for gravies dry or soupy, the medium or bigger ones are preferred. The soaring height of its prices have made it very difficult to have it on a regular basis, at least back in my hometown. We are unable to have what we like. Back home tiger prawns are much loved, unfortunately seen rare on the plate now.

Where I stay at present is slightly better when it comes to the price of prawns. Its sea based, so we get a wide variety of prawns in varied sizes. Moreover, my men love them, so I do often. This particular preparation is done with shredded coconut and selective spices using very little water. Let us do this very easy dry prawn curry.

INGREDIENTS :
Prawn[medium sized] : 500gm
Shredded Coconut : 1small cup
Cumin Powder : 1tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Coriander Powder : 1/2tsp
Cumin Seed : 3pinches
Ginger Paste : 1tsp
Salt : As Required

METHOD :
Clean, devein and wash the prawns thoroughly. Rub with salt and 1/2 tsp of turmeric. Keep aside.

Heat oil in a wok. Lightly fry the prawns in batches and keep aside.

Temper oil with cumin seeds. Add the shredded coconut and saute for 1 minute.

Add the ginger paste, salt, turmeric and stir for 1-2 minutes. Now add the red chilli powder, coriander powder and cumin powder, fold in well and stir for 1/2 a minute.

Add the fried prawns, fold in well and keep stirring at high heat for 1 minute. Add half small cup water. Let cook covered at medium heat till the water dries up.

Enjoy with peeping hot steamed rice.


1 comment :

  1. A Bengali delicacy prepared with shredded coconut and few selective spices is much loved in our community. It goes very well with steamed rice.

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