Chingri Kochu

Preparation time :  10 mins

Cooking time         :  35 mins

Serves                         : 4

Ingredients:

• Shrimps                    - 12-15 pieces, medium sized
• Taro(Arbi/Kochu)  - 10-12, medium sized 
• Green chilli              - 3, cut in halves lengthwise
• Methi seeds             - 1 tsp
• Bay leaf                    - 1
• Turmeric powder   - 1 tsp
• Red chilli powder  - 1 tsp
• Coriander powder - 1 tsp
• Cumin powder       - 1 tsp
• Oil                             - 2 Tbsp
• Salt                           - to taste

Method:

1. Sprinkle turmeric powder and salt on shrimps. Mix well and keep aside for 15 minutes.

2. In the meantime peel the taros, cut them into 4 pieces, lengthwise. Wash in water. Using a kitchen to towel pat them dry.

3. Heat half the oil in a pan. When hot add the marinated shrimps. Fry each side for few minutes until done.

4. Remove from pan and place in kitchen towel.

5. In the same oil(or add a bit more if needed), add the taro. Sprinkle a pinch of turmeric powder and salt. Fry till well done from each side.

6. Remove from oil and keep aside.

7. Put red chilli powder, coriander powder, cumin powder and the remaining turmeric powder in a bowl. Add 2 Tbsp water and mix everything well till you get a nice paste. Keep aside.

8. In the same pan add a little more oil if needed. When oil turns hot add bay leaf and methi seeds. 

9. When methi seeds turn brownish add the masala paste that was prepared. Saute for about a minute and let the masala get cooked.

10. Add the fried taro. Add green chilli. Saute till taro is well coated with masala.

11. Add 1 and half cups of water. Add salt. Mix well and cook on high heat and bring the gravy to boil.

12. Add the fried shrimps. Give it a good stir. Cover with a lid and cook for 5 minutes.

13. Remove from stove. Serve hot with rice.

Bhapa Chingri

Preparation time : 30 mins

Cooking time         : 30 mins

Serves                      : 3

Ingredients:

• Shrimps                            - 10-12 pieces, deveined and cleaned.
• Mustard seeds               - 2 Tbsp
• Poppy seeds(posto)      - 2 Tbsp
• Shredded Coconut        - 3 Tbsp
• Green chilli                      - 4-5
• Turmeric powder          - 1/3 tsp
• Mustard oil                      - 1 Tbsp
• Salt                                     - to taste

Method:

1. Soak mustard seeds, poppy seeds in half a cup warm water for 30 mins.
2. Add salt and turmeric powder to the shrimps and keep aside for 15 mins.

3. Make a smooth paste of mustard, poppy, coconut and 2 green chilli. 
4. Smear a bowl(oven safe if using oven, else steel bowl would do) with a little mustard oil. Place the shrimps in the bowl. Pour the paste on top.
5. Add a drizzle of mustard oil.
6. Add few slit green chillies and cover the bowl with lid.
7. In a pressure cooker add 1 cup water. Place the bowl. Close the cooker without using the weight(pressure regulator). 
8. Cook for 30 mins in medium high heat.
If using oven bake in preheated oven and 350F for 30 mins.
9. Remove from bowl and serve hot with rice.

Lau Chingri - Shrimp with bottle gourd

Bottle gourd is a very useful vegetable and has so many benefits. It keeps your body cool and helps in better digestion.
This is a very simple preparation of bottle gourd with a subtle flavor of shrimp that makes it more palatable. Very simple in flavor and soothing in taste.

Ingredients:

• Shrimp(small ones)      - 300 grams
• Bottle gourd(Lau)         - 1 medium sized(around 500 grams)
• Green chilli                     - 4-5, chopped
• Ginger                              - 1/2 inch, grated
• Coriander leaves            - 2 Tbsp, chopped
• Dry red chilli                  - 2
• Cumin (Jeera)                -  1 tsp
• Bay leaf                            - 1
• Cumin powder               - 1 tsp
• Turmeric powder          - 1 tsp
• Mustard oil                     - 1 Tbsp
• Salt                                   - to taste

Method:
1. peel the bottle gourd and cut into small thin pieces.
2. Mix shrimps with a little turmeric powder and salt.
3. Heat half the oil in a pan. When hot add the shrimps and fry them till little brownish.

4. Remove shrimps from pan and keep aside.

5. In the same pan add the remaining oil.
6. When hot temper with cumin seeds, bay leaf and red chilli.
7. Add the grated ginger and saute for 30 seconds.
8. Add the chopped bottle gourd and green chilli.

9. Add salt and turmeric powder, mix well. Cover and cook till bottle gourd is cooked. Give a few good stirs in between. If there is excess water put the heat to high and cook uncovered till no more watery.
10. When bottle gourd is cooked add fried shrimps and chopped coriander and mix well. 
11. Sprinkle a little water and cover and cook for another 5 minutes.

12. Remove from pan and serve hot with rice.

Chingir borar daalna - Shrimp kofta curry

Ingredients:

• Chingrir bora(Shrimp pakora)    - 8-10(See recipe of Chingrir bora)
• Onion                                       - 1 large, finely chopped
• Tomato                                    - 1 medium, finely chopped
• Green chilli                              - 4-5, chopped
• Ginger paste                            - 1 tsp
• Garlic paste                             - 1 tsp
• Turmeric powder                     - ½ tsp
• Red chilli powder                     - 1 tsp
• Cumin powder                          - 1 tsp
• Coriander powder                     - 1 tsp
• Yogurt                                      - 2 Tbsp
• Garam Masala powder               - ½ tsp
• Salt                                          - to taste
• Oil                                           - 1 Tbsp

Method:

1. Heat oil in a pan.

2. When hot add chopped onion and green chilli and cook till onion becomes translucent.

3. Add chopped tomatoes and cook till tomatoes become mushy.

4. Add ginger paste, garlic paste, turmeric, red chilli, cumin, coriander powder and mix well. Cook till raw smell of masalas go away.

5. Add yogurt and mix well. Cook for another minute.

6. Add 1 cup water and cover and cook till the gravy simmers.

7. Remove the lid, add salt and garam masala. Mix well. Add the chingrir bora.

8. Cover and cook for another few minutes till the gravy becomes thick.

Serve hot with rice or roti.

Chingrir bora - Shrimp pakora

I got this awesome recipe from Bongmom's Cookbook. It was worth taking this risk with the shrimps. I usually don't like experimenting with shrimps for some reason, probably because they are my favorites. Anyways, I did not end the recipe with the bora(pakora). I made a curry with half of these boras and named it chingrir borar daalna. I will post the recipe later. For now enjoy these hot shrimp boras.

Ingredients:

• Shrimps                - 10-12, medium
• Red Masoor daal   - 1/3rd cup
• Onion                   - 1 medium, finely chopped
• Green chilli          - 3-4, finely chopped
• Salt                      - to taste
• Oil                       - for frying

Method:
1. Soak masoor daal in a cup of water for half an hour.
2. Chop the shrimps into small pieces.
3. Put daal and shrimp in a blender and make a smooth paste.
4. To the paste add chopped onion, chopped green chilli and salt. Mix well.

5. Heat oil in a pan. When hot, using a table spoon add small scoops of mix in the oil.
6. Fry in medium heat for a minute. Flip the side gently and fry the other side. Fry till both the sides turn golden brown.

7. Remove from pan and place on paper towel to get rid of the extra oil.

8. The tasty yummy shrimp pakora is ready to serve. Serve with chutney or sauce.

Chingri malai curry/Shrimp malai curry - A must have Bengali delicacy

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.

12. Serve the delicious Chingri malai curry with hot plain rice.

Shrimp tempura - The deep fried devils

Shrimp tempura or Golden fried Prawn is a mouth watering sea food dish that qualifies for one of the best appetizers in my list. The calorie conscious me do not really indulge myself in deep fried items or as a matter of fact, any high calorie food. But fortunately(to few people) my tantrums and whines are limited to my home only. The moment I step out for eating I do forget all my consciousness. 
This is one of the dishes that we(me and my wife) have a lot whenever we eat out. I tried it at home and I was really satisfied with the outcome. 
This is how I did it:

Ingredients:

• Jumbo shrimps                 - 10 to 12
• All purpose flour(maida)   - 3/4  cup
• Corn flour                        - ½ cup
• Ice cold water                  - 3/4 cup
• Salt                                 - ½ tsp
• Oil                                   - to deep fry
• Chili powder                    - ½ tsp

Method:

1. Peel the shrimps leaving the tail tip intact. De-vein them. Make a couple of slits underside and stretch lengthwise in order to straighten the shrimps. I forgot to straighten my shrimps.
2. Marinate the shrimps with a pinch of salt and some chili powder and keep aside for 20 minutes.
3. Mix all purpose flour, corn flour, water, salt and prepare the batter. Do not bother about the lumps, they make it better.
4. Heat enough oil so that the shrimps could be deep fried.
5. Dip shrimps in batter, hold it by tail and put it in oil.
6. Fry turning sides until it turns golden in color.
7. Serve with your favorite sauce and a salad.