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 out the step by step pictorial recipe 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. Sauté 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 prawns with all the marination ingredients for 15-20 minutes. 

Grind coconut & roasted panch phoron without any water.

Heat oil & temper with bay leaves, dry red chilies, 

cinnamon, cardamoms, cloves & panch phoron. Sauté few seconds.

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

Add marinated prawns & stir fry for 2-3 minutes on a 

medium flame till dry.

Add ground coconut paste & green chilies. Check for seasoning.

                             Sauté for 2-3 minutes more. 

When done, add coriander leaves & lime juice. Give it a stir &

                               switch off the flame. 

                                 Serve with plain steamed rice, jeera rice or chapattis.