Shrimps are quick and easy to prepare and auspiciously tasty. You can cook shrimps in less than 10 minutes and your family will be just happy to have it at the dinner table.
Shrimps have their own way of making a boring curry like lau-er tarkari (bottle gourd curry) or kumro boti into something with a wonderful taste and gives a different feel to the texture. And, when it comes to talking about shrimps how can chingrir malaikari (shrimps in sweet coconut gravy) be far behind. This sweet and thick authentic Bengali recipe is a pride of the Bengali kitchen. It cooks almost instantly, but is one of the most coveted recipes.
I had always been fond of shrimps and prawns, and the bhapa chingri (steamed praws) is one of my favorite recipes. One of my favorite bloggers, Pree of Preeoccupied posted a chingri bharta recipe yesterday and I couldn’t resist but cook it. It took me less than ten minutes to prepare it but it was an instant hit for the weekend lunch. Pree had not fried the onions and used it to garnish, but I thought of frying it, so you can try either way.
Heat about a tablespoon of mustard oil in a skillet, add the shrimps and toss for 2 minutes. Take out and keep for later
Pour another tablespoon of oil in the same skillet and stir fry the onion, garlic , red and green chili. As the onions turn translucent, add the shrimps with the ground spices and season with salt. Stir for a minutes, and transfer everything in a blender jar
Use the pulse mode in the blender to coarsely grind the shrimps.
Transfer to a bowl, pour in the extra mustard oil, serve instantly with warm white rice and masurir dal.
Hot Tips – This recipe is so easy to prepare, that it makes a good side dish for week night dinners. If you don’t have a grinder or the pulse mode in your grinder, don’y worry, just chop the shrimps coarsely with a chef’s knife.
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Monsoon has set sail in almost all parts of India, and hilsa, the monsoon queen has arrived in truck loads in the fish markets. But, this fish doesn’t come cheap, a kilogram ranges from 300 INR to 800 INR in India and almost 3-6$ for a pound in US. In spite of that hilsa makes it to the lunch plate in Bengali home.
While eating hilsa during monsoon is almost like a ritual among Bengali, another fish has its stand all through the year. Ask any Biologist, he’ll say its not a fish but a mere insect belonging to the same class as cockroaches and milipedes. Oops, did you ever thing about that while having prawns/shrimps. I hope not.
Chingri maach (prawn fish) is one of the most loved “fishes” among all fish eaters. Fried or curried shrimps and prawns has its own place among the fish lovers. Whether, you put it in a gourd curry or steamed with mustard paste, shrimps/prawns are just unique to taste. And, when talking about chingri, how can we forget the irresistible authentic Bengali recipe – the chingrir malaikari.
Debjani Chaudhuri, our todays guest has sent a rather different recipe for preparing prawns. The tangy and tasty preparation has loads of mustard paste and raw mangoes to get that familiar yet so different taste of the prawns. Try Debjani’s achari murgh.
250 gms Prawns (washed and deveined).
1 ½ tablespoon of yellow and black mustard seeds
1 raw mango
4-5 Green chilies
3 tablespoon mustard oil
½ teaspoon chili powder (optional)
A pinch of turmeric powder
Salt to taste
A pinch sugar
Grind the mustard seeds with 1-2 green chilies, coconut (if adding), and a pinch of salt and little water. Keep aside.
Smear the prawns with little salt and turmeric and keep covered.
Heat the oil and add 1-2 green chilies, when splutter, add the prawns.
Sauté on low for a couple of minutes or till the prawns turn a little coral in color.
Add the raw mango and a pinch of salt.
Keep mixing with a very light hand till the raw smell of the mangoes is gone.
Add the mustard paste and turmeric.
Give it a good mix and cook on low heat, till it coats the prawns.
Add 1 cup water.
Mix, add sugar and salt and if required chili powder.
Cover and let it simmer on low till all the water evaporates and the gravy coats the prawns.
Turn off the gas and pour in a serving bowl before it become too thick.
Treat your taste buds with hot and tangy Chingri Aam Kashundi.
Hot Tips – I personally like to keep the head for more flavors. One can omit according to wish. On un-availability of mustard paste, you can add kashundi. Add 3tsp of kashundi. I have cut it into small cubes, you can use it grated. You can add 3 tablespoon of grated coconut to balance the pungency of mustard n tart of green mango.