CHINGRI KASHA

Bengalis are prawn lovers, as most part of the world is. We prepare a variety of recipes with it. At times it is a dry curry, at times with gravy, with different vegetables... potato, jackfruit, banana flower, raw papaya. When we prepare it with vegetables, we choose the smaller variety, while for gravies dry or soupy, the medium or bigger sized are preferred. The soaring height of it's price have made it 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 it is seen rare on the plate now. Where I stay at present is slightly better when it comes to the prices of prawn. It is an island, hence, we get a wide variety of prawns in varied sizes. Moreover, my men love them, I prefer this small sized, mostly with vegetables. This particular preparation is done with shredded coconut and selective spices using a little amount of water. Let us do this 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 : 1/4 tsp

Bayleaf : 1
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 the oil in a wok. Lightly fry the prawns in batches, take out and keep aside.

Temper the oil with the cumin seeds and a bayleaf. 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 a minute or two. Add half small tea cup of water. Let cook covered at medium heat till the water dries up.

Enjoy with peeping hot steamed rice. We had some Palak Dal / Lentil Spinach Curry alongside!