Chingri Chaap

Recipe courtesy : Asha Bhosle : http://www.khaleejtimes.com/citytimes/inside.asp?section=citytimes&xfile=/data/citytimes/2013/March/citytimes_March228.xml 

IngredIents:

 Prawns: 10-11pcs

 Onion Red: 100gms

 Ginger: 50gms

 Garlic: 20gms

 Lemon Juice Concentrate: 100ml

 Chilli Powder (Kashmiri): 20gms

 Salt: 10gms

Coriander chopped: 10gms

 Eggs: 2nos

Panko Bread Crumbs: 100gmsmethod

De-shell the prawns but keep the tail; Butterfly the prawns and clean under cold running water.

 Make a fine paste of onion, ginger-garlic and lemon juice.

 Add chilli powder, salt and chopped coriander.

 Beat the eggs separately and then add them to the mixture.

 Marinate the prawns in the mixture for 3-4 hours.

 Crumb the prawns and deep fry until golden brown.

 Serve in a plate.

Narkel Potol Bahari

Recipe courtesy : http://www.bongcookbook.com/2013/06/narkel-moshla-potol-moving-up.html



Heat  1 tsp of Oil 

Ingredients :

Potol - 6-7

Dry spices :
1 tbsp peeled, chopped ginger 

1 tsp Cumin seeds  

1 tsp Coriander seeds
4 Laung 
1/2 cup of grated coconut
2 dry red chilli
2tbsp posto seeds

Others :
Curd -1/2 cup
Green chilli - 3
Salt, sugar, turmeric, chilli powder, mustard oil
2 cardamom
Tejpata

1. Take potol. Wash and peel the skin in stripes. Then chop in half along the length.  
2. Roast the dry spices until you get a warm spicy smell. Cool and put everything in the blender jar.
3. Add 1/2 cup yogurt and 4 green chillies. Make a smooth paste 
4. Now heat some more oil(~3 tbsp) in saute pan.
5. Fry the potol with salt and turmeric till they are yellow with some brown spots. Remove and keep aside
6. Season the oil with 2 cardamom and 1 tej patta 
7. Add coconut-masala paste. 
8. Add salt, 1/2 tsp red chilli powder and little Turmeric powder. With sprinkle of water fry the masala at low heat till oil seeps from edges 
9. 
   
10. Next add the fried potol and mix with the masala. Add couple more green chillies if you want.
11. Add about 1 cup of water, sugar to taste, cover and cook till potol is done. Now remove cover and dry off any excess water. The gravy should cling to the patol, "makho-makho" as we say in Bengal.
12. Serve with luchi, parota or rice