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Sunday, 29 May 2016

Chingri Narkel Fry (Prawn Coconut Fry - Bengali Style)


          This is my version of a dry prawn stir fry with lots of fresh coconut, raw mango and roasted panch phoron. It can be enjoyed as a side dish with any form of rice and Indian bread. But I like to have mine with plain steamed rice and with a dash of lime. This is an absolute delicacy to be relished. So check for a step by step guide with pictures to prepare this delicacy.






  • 250 gms. prawns
  • 2 tbsp. mustard oil 
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 2 dry red chilies
  • 2 bay leaves
  • 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
  • 2 onions, chopped
  • 2-3 cloves garlic, chopped
  • 1 tsp. ginger, finely chopped
  • 2 tbsp. raw mango, chopped
  • 2-3 green chilies, slit
  • 1 cup fresh grated coconut
  • 1 tbsp. panch phoron, dry roasted
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tsp. lime juice (opt)

marination-
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. ginger-garlic paste
  • 1 tbsp. vinegar
  • 1/2 tsp. roasted cumin powder
  • 1 tbsp.mustard oil






          Marinate the prawns with all the ingredients mentioned under marination for 15-20 minutes. Grind the coconut and the roasted panch phoron without any water. Keep aside.

          Heat oil in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and panch phoron. Saute for a few seconds.

          Add the onion, ginger, garlic and raw mango. Fry till light brown. Then add the marinated prawns and stir fry for 2-3 minutes on a medium flame till dry.

          Add the ground coconut paste and green chilies. Check for seasoning. Saute for 2-3 minutes more. 

          When done, add coriander leaves and lime juice. Give it a stir and switch off the flame. Serve with plain steamed rice, jeera rice or chapattis.





                Marinate the prawns with all the ingredients mentioned under marination for 
                15-20 minutes. 








Grind the coconut and the roasted panch phoron without any water.



Heat oil in a pan and temper with bay leaves, dry red chilies, 
                         cinnamon, cardamoms, cloves and panch phoron. Saute for a few 
                         seconds.




Add the onion, ginger, garlic and raw mango. Fry till light brown.



Then add the marinated prawns and stir fry for 2-3 minutes on a 
medium flame till dry.



Add the ground coconut paste and green chilies. Check for seasoning.
                       Saute for 2-3 minutes more. 





When done, add coriander leaves and lime juice. Give it a stir and
                       switch off the flame. 



                               Serve with plain steamed rice, jeera rice or chapattis.












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