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Unlike coastal India, monsoon does not deter Bengalis from catching and cooking fish. Although the coveted Hilsa enters the kitchen, the flavoursome Rohu, Caatla or juicy prawns (chingri in Bengali) are cooked with equal vigour. The latter, for instance, is cooked along with locally available produce such as banana stem, pointed gourd and tender coconut to create unique delicacies. We have listed three most unique and rare family recipes with chingri.


Chingri Maach Diye Thor Chechki (prawns cooked with banana stem)
Recipe By: Ananya Banerjee, Home Chef & Author

Ingredients

1 cup small prawns, cleaned and deveined
1 banana stem (thor), chopped & soaked in water
Salt to taste
½ teaspoon sugar
1 teaspoon turmeric powder
2 tablespoons mustard oil
1 teaspoon nigella seeds
1 bay leaf
1 dried red chilli
1 medium potato, cubed (optional)
2 teaspoons ginger paste
½ teaspoon green chilli paste
½ teaspoon cumin powder
½ teaspoon coriander powder

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Method

1. Boil banana stem with little salt and turmeric. Drain and reserve the stock.
2. Heat a pan, add prawns, salt and turmeric powder and sauté in 1 tbsp oil. Keep aside.
3. Heat 2 tbsp oil in another pan, add nigella seeds and sauté till fragrant. Add bay leaf and red chilli and continue to sauté. Add potato cubes, a little salt and turmeric powder and mix well. Cook covered over medium heat till potatoes turn golden.
4. Mix ginger paste, chilli paste, cumin powder, coriander powder, pinch of turmeric powder, little salt and sugar with 2-3 tbsp of water in a small bowl.
5. Add this spicemix to the potatoes. Sauté and cook over medium heat until oil starts separating.
6. Add the boiled banana stem pieces and ½ cup of reserved stock. Cook for 2-3 minutes over high heat. Simmer covered until done. Add prawns and mix well.
7. Serve it hot with steamed rice.
Note: You can try the same recipe replacing prawns with boiled split Bengal gram.

Daab Chingri (prawns cooked in green coconut shell)
Recipe by: Minakshie Dasgupta, Author of the first Bengali recipe book in English, Bangla Ranna: The Bengali Cookbook

Ingredients

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1 kg prawns
250 gms onions
6-12 green chillies
1 grated coconut
2 tbsp mustard seed
1 tsp powdered turmeric
1 ½ tsp salt
4-6 tbsp mustard oil
1 daab or tender coconut, cut half-inch from top, horizontally and water removed

Method

1. Shell, clean and remove heads from fresh prawns. Chop into small pieces.
2. Slice the onions in half and then slice lengthwise very fine. Slit green chillies.
3. Grind mustard seed to a very fine paste with a little water.
4. In a bowl mix all the ingredients, finally adding oil and then mix thoroughly.
5. Stuff the daab with this mixture and use th top half-inch slice as a lid. Seal with a piece of foil to cover the top of the daab.
6. Bake in a 350 degree F oven for approx. one hour in which time the prawns should be cooked and the mustard oil should have risen to the top of the shell.
7. This dish is best when served in the daab shell and makes a glamorous addition to a buffet table.

Dom Chingri Potol (stuffed pointed gourd with shrimps)
Recipe by: Chef Anirudhya Roy, Executive Chef of Taj Lands End in Mumbai

Ingredients

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250 gm Shrimp/kucho chingri, finely chopped
8 Potol/Pointed Gourd
2 Onions, ground to a paste
2 tsp Ginger paste
¼ tsp Red Chilli powder
½ tsp Turmeric
½ tsp Garam masala powder
1 tsp Green chilly, chopped
1 tbsp Poppy seeds/posto
1 tbsp Almond
1 tbsp Raisin
1 tsp Mustard seeds/ sarson
Whole garam masala - 2 each (cardamom, cinnamon, cloves)
4 tbsp Curd
Mustard Oil for frying
Salt to taste
Sugar to taste

Method

1. Cut the top of each potol with a sharp knife or spoon and scoop out its pulp. Once you get the potol clear of their pulps then wash and keep them aside.
2. Grind the poppy seeds, almond, green chilies and mustard seeds to a paste & add salt.
3. Heat 2 tbsp mustard oil and add the chopped shrimp, cook and add prepared paste and cook well. Remove from heat and let it cool and add the raisins.
4. Once the prawn stuffing is cooled, stuff this mix in each potol properly.
5. After all are stuffed, heat mustard oil in a heavy bottomed pan and shallow fry the potol till golden brown. Remove from heat and keep aside.
6. Heat 1 tsp mustard oil and add whole garam masala, add chopped green chilli, ginger paste, the onion paste and chilli powder. Now add the curd to it and mix well.
7. To this add the fried potol. Seal the handi with atta dough and set it on a low heat charcoal fire.
8. Put some live charcoal on top of the lid of the handi. Cook for 7 to 8 minutes.
9. Remove from heat and let it rest. Open lid and sprinkle with a hint of garam masala powder \and serve with ghee rice.

Image Courtesy:
Main Image - Shutterstock
Chingri Maach Diye Thor Chechki - Ananya Banerjee
Daab Chingri - Flikr

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