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.
- 2 cups deveined, deshelled clean shrimps
- 1/4 cup onion, chopped coarsely
- 5-6 cloves of garlic, chopped
- 2-3 green chili, chopped
- 4 whole dried red chili
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 3 tablespoon mustard oil
- 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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