NARKEL SHORSHE CHINGRI
The last three to four months have been tough. I have either been working on the night shift or the early morning one. I almost forgot what it feels like waking up late. Weekends are the only time when I get to laze around and do nothing. As I woke up today, I was craving for home food. With a determined mind, I went to the market to get something and cook how it is cooked at home. At first, I planned to get Mutton from the shop and cook Kosha Mangsho, but I have never cooked or even bought mutton so I thought to drop that plan. I kept looking here and there and finally spotted prawns. Chingri Maach has always been my favourite since childhood.
As soon as I reached home, I called up Dida (my grandmother).
"Dida, Chingri Maach kinlam. Ebarr??" (Dida, I got prawns, now what?)
Just like always she was my recipe diary and explained me the entire process over the phone. This is my Dida's recipe which I have been eating since I was a child. I remember her making this the last time I visited Kolkata as well.
|NARKEL SORSHE CHINGRI|
Preparation Time: Around 30 minutes as de-veining the prawns might take up that much time.
Cooking Time: 15 minutes
What you need
- 250 gm Prawns
- 1 cup Coconut Milk
- 2 Tbsp Shredded Coconut
- 1 Tbsp Mustard Paste
- 1 tsp Kalonji
- 1 tsp Turmeric Powder
- 2 Green Chillies, slit
- Salt to taste
- Mustard Oil, as required
How to make it?
- Clean and de-vein the prawns properly. Marinate it with turmeric powder and salt and keep aside for around 10 minutes.
- Heat Mustard Oil in a pan. (You can use regular refined oil as well, I generally prefer the flavour of mustard oil more.) Add the Kalonji to it and let it splutter.
- Add the prawns to it and stir fry it till it turns golden in colour.
- To that, add the shredded coconut and stir it for a while.
- Once the coconut is gently fried, add the coconut milk and mustard paste to it.
- Stir it well and add the slit green chillies. Cover and cook for around 10 minutes till the gravy thickens.
- Add a drizzle of mustard oil in the end and turn of the gas.
- You are ready to enjoy your Narkel Sorshe Chingri with steamed rice.
- My grandmother generally uses homemade coconut milk. I was too lazy so I used the ready made ones available at the stores.
- It is always better if you can make this recipe with slightly larger sized prawns. This is what i got here so I had to manage with this.
- You can also use refined oil for cooking, I used mustard oil for its flavour.
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