Chingri is shrimp in Bengali. This dish of shrimp is prepared in coconut milk and one of the best delicacies of Bengalis and is one of the must-have dishes in my list. It goes well with plain rice. The sweetness of the coconut milk blended with hotness of the spice and the aroma of shrimps makes it a perfect dish to treat your taste buds.
Ingredients:
- Chingri/Shrimp/Prawn – 15-20 big ones, peeled and deveined(I kept the tails)
- Coconut milk - 1 can
- Onion - 1 large, paste
- Ginger paste - 1 tsp
- Garlic paste - 1 tsp
- Green chili - 5 finely chopped
- Red chili powder - 1 tsp
- Turmeric powder - ½ tsp
- Bay leaves/Tej Pata - 2
- Cardamom/Elaichi - 3
- Cinnamon/Dalchini - 1 inch stick
- Cloves/Laung - 6-7
- Garam masala powder - ½ tsp(this is a mix of cinnamon, cloves, cardamom)
- Salt - per taste
- Oil - 2 Tbsp
- Ghee - 1 Tbsp
Method:
1. Marinate the shrimps with salt and turmeric and keep aside for 30 mins.
2. Heat oil in a pan. Add the shrimps and fry them lightly on both sides till they are little cooked. Over frying makes them rubbery in texture, so be careful about that. Not more than 3 minutes.
3. Take the shrimps out of the pan and put them in a paper towel.
4. In the same oil add ghee. When hot add garam masala(cinnamon, cardamom, cloves and bay leaves).
5. When the garam masala crackles add the onion paste. Add sugar. Keep cooking till the paste becomes brownish and oil separates.
6. Add ginger paste, garlic paste, chili powder, turmeric powder. Cook for another minute till the raw smell of masalas fade.
7. Add coconut milk and half cup of water. Add salt. Mix well.
8. Add the green chilies.
9. Cover the pan and cook on medium flame for 10 minutes.
10. Add the shrimps and cook for another 5 minutes or so till the gravy thickens. You can adjust the water based on how thick gravy you want.
11. Sprinkle with garam masala powder and take the pan out of stove.
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