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Chachi’s Chingrir Roshbora ( Shrimp Dumplings in Coconut Milk)

April 13, 2019 By Maumita Paul 4 Comments

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Chingrir RoshboraPin

Bapi chose to remain uncannily reticent whenever Dada and I quizzed him about his and Grandma’s migration from East Pakistan.
But as we stepped into curious adolescence from the blissful innocence of childhood and the indescribable horrors of the exodus of 1970 started to unravel in front of us, we could no longer contain our questions.
Is this for real Bapi ? We had asked. Or are these figments of imagination ?
Bapi didn’t answer to begin with.
We were not the ones though to yield to silence. We needed to know.
And finally one Sunday afternoon, one which still seems like yesterday, Bapi decided to speak.

It had all started with friends returning from Dhaka carrying stories of nefarious barbarities by the West Pakistan armed forces.
The initial reaction had been of skepticism.
The two Pakistans had had their share of differences, there was confidence that these ominous clouds too would pass soon.

Then started wafting in the hushed murmurs.
Around targeting of minorities.
Desecration of temples.
Barbaric atrocities on women.
Some families were even contemplating relocating home and hearth to India.
This is the land of our ancestors, Grandma, usually not one to give in to rage, had bellowed when Bapi had confided in her one evening, there is no question of leaving.
Bapi had decided not to pursue further.
Maybe this storm too would pass. He mused.

What followed subsequently was a strange lull.
There was no news.
Grandma had read Bapi’s worries. There’s nothing in the dailies, she had consoled. The two Pakistans I am sure shall resolve their differences.

And then news reached one morning of the spine-chilling Shankharipara massacre in Dhaka.
For the first time Grandma was perturbed. Bapi was sent to senior relatives to get counsel.
The two Pakistans are at war, the seniors acknowledged, but nothing for us to fret about. War shall never reach Sylhet, they were supremely confident.

Behaviours though started changing. And visibly so.
Friends Bapi had grown up with started to avoid him, they would stop abruptly in a conversation when they would see him approach. And disperse.
Neighbours started to troop in with advice that it was best to depart for India before the atrocities got worse.
Why don’t you convert ? The compounder at the clinic suggested one evening. That would be an easy way to escape the carnage.
Suddenly, Bapi paused for breath, we were aliens in our own land.

The wanton killing of thousands in Jathibhanga, hapless men women and children felled mercilessly by a spray of bullets as they prepared to cross over to India, shook everyone out of stupor.
This was for real.
War had indeed spilled out of Dhaka.
Neighbours were prompt in arriving again, we were a security threat for the entire community, the message was polite but clear, it would only be prudent if we started to consider relocation.
Doesn’t seem they want us here any longer, Grandma broke down once they left.
But we have nowhere to go Maa, Bapi had hugged Grandma.
And they had wept inconsolably in each other’s arms. As an uncertain future loomed large.

The next few weeks passed in a haze.
Naria and Burunga happened in rapid succession, friends and family fell to mindless persecution, Grandma and Bapi waited for the right opportunity to flee the sylvan Sylhet of their ancestors.
You could trust nobody, Bapi sighed, not even people you had known for generations.

But there were messiahs too.
A childhood friend of Bapi in the police unit had helped Bapi and Grandma cross the border.
In the plaintive still of a new moon night.
Amidst a drizzle.
The heavens too are crying to see you go, he had remarked as Bapi and he hugged each other one last time.
We shall be back when the situation improves. Grandma had been optimistic even then.

Chingrir RoshboraPin

This post is my tribute to the Schindlers of the early 1970s, in Bapi’s case, a childhood friend and his mother who risked their lives to ensure Bapi and Grandma got across the border safely.

Bapi would talk of Chachi’s Chingrir Roshbora for decades after having left Sylhet.
A recipe that Chachi had been proud of, one she had learnt from her mother and her mother from her grandmother, a recipe redolent of the rivers and coconut plantations of the pristine Barisal where her family hailed from.
Whenever Bapi brought home shrimps from the local market, Chachi’s delectable Chingrir Roshbora would inevitably be mentioned.

Chachi’s Chingrir Roshbora. Shrimp dumplings. In a sublime coconut curry (so typical of Barisal). The earthy perfume of ginger juice. A whiff of fennel.
This is indeed divine !!

Chingrir RoshboraPin

Chachis Chingrir Roshbora ( Shrimp Dumplings in Coconut Milk)

Chachi's Chingrir Roshbora. Shrimp dumplings. In a sublime coconut curry (so typical of Barisal). The earthy perfume of ginger juice. A whiff of fennel. This is indeed divine !!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cuisine Bangladeshi, Bengali

Ingredients
  

For the shrimp dumplings

  • 250 g shrimps or kucho chingri de-shelled, de-veined, heads and tails removed
  • 1 onion finely chopped
  • 2-3 green chilies finely chopped
  • 2 tsp ginger juice
  • 1/4 tsp turmeric powder
  • salt to taste
  • oil for greasing

For the curry

  • 250 ml coconut milk
  • 1 big onion ground to paste
  • 1 tsp ginger paste
  • 1 tsp ginger juice
  • 1 tsp fennel seeds
  • 2 bay leaves
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tbsp fennel powder freshly ground
  • 2 tbsp mustard oil
  • 2 tsp ghee
  • 1/2 tsp sugar
  • salt to taste

Instructions
 

For the shrimp dumplings

  • Wash the prawns, pat dry. Blitz to a coarse paste using an electric mixer.
  • Take the paste in a bowl, add all the ingredients (other than the oil), give it all a hearty mix.
  • Grease you palm with a little oil, form small round balls from the prawn dough. Keep aside on a greased plate.

For the curry

  • Dissolve the turmeric powder, red chili powder and fennel powder in a little water to form a paste.
  • Heat oil in pan, throw in the fennel seeds and bay leaves, allow them to splutter. Stir in the onion paste and ginger paste, cook over a medium flame till the onion is lightly browned and the raw smell of onion paste is no longer there.
  • Add the masala paste, sauté over a medium flame till oil starts getting released from the masala.
  • Lower the flame, add ½ cup of warm water and coconut milk. Allow to simmer for 5 odd minutes.
  • Slowly add the prawn balls into the curry, simmer for a further 5-7 minutes.
  • Adjust seasonings, stir in the ginger juice. Feel free to sprinkle a pinch or two of fennel powder if you want. Give a gentle stir.
  • Finish with a dollop of ghee. Serve hot with rice.

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Filed Under: Bengali Recipes, Fish and Seafood Tagged With: Bangladeshi Ranna, Bengali Chingri Curry, Bengali Chingri Recipes, Bengali Fish Curry, Bengali Food Blog, Bengali Food Photography, Bengali Recipes From Grandmas Kitchen, Chingri Curry Photography, Chingri Maach, Chingri Maach Recipes, Chingri Mach, Chingri Mach Recipes, Chingrir Roshbora, Durga Pujar Bhruibhoj, Durga pujo recipes, Durga Pujor Ranna, Fish, Food Photography, Golda Chingri Photography, Golda Chingri Recipes, Non Vegetarian, Opar Banglar Ranna, Prawn, Prawns, Roshbora, Traditional Bengali Recipes

Previous Post: « Chattagram er Kala Bhuna
Next Post: Kumro Patay Chingrir Bora (Fritters of Shrimps wrapped in Pumpkin Leaves) »

Reader Interactions

Comments

  1. Dammy

    July 17, 2019 at 1:17 pm

    More than all your mouth watering recipes I love the style of your content, your writing is truly evocative and provoking. Hopefully one day you’ll publish all of this as short stories intertwined with recipes! Reminds me of this Spanish movie ‘like water for chocolate’ where the story is richly interwoven with recipes! Wish you the best! Keep writing 👍🏼

    Reply
  2. Ipsita

    May 18, 2019 at 5:50 pm

    Didi, don’t we need to need to fry the shrimp balls? Bhenge jabena toh?

    Reply
    • Maumita Paul

      May 19, 2019 at 6:05 pm

      Na Ipsita, bhenge jabe na 🙂

      Reply
  3. neha shah

    April 13, 2019 at 12:18 pm

    I have always loved your blog and photographs. I was too young to remember this war but your story made it real. This one touched my heart. Thank you for sharing.
    Even though I am a vegetarian, I still follow your blog avidly.
    Neha

    Reply

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Hello!! I am Maumita and welcome to Experiences of a Gastronomad.
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Maumita Paul
Sankranti remains one of the festivals closest to Sankranti remains one of the festivals closest to my heart. 

One of those days when I miss Grandma dearly and yearn to return to childhood and relish all the delectable pithe puli she would make !!! 
Happy Sankranti everyone !!!

On the plate 
Khejur Gurer Patishapta, Doodhpuli, Teler Pitha, Nolen Gurer Payesh and Soru Chakuli.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
New blog post ❤️ And every year, around Sankr New blog post ❤️

And every year, around Sankranthi, the chitoi pithe moulds make a magical re-appearance from the hidden vaults of the windowless sunlight-starved and perennially musty and damp bhnaarar ghor (pantry), illuminated by a lone naked incandescent bulb, before being dusted, scrubbed, soaked, dried and then used in vehement anger for the Sankranti festivities, only to disappear once the euphoria of the harvest festival subsides.
A use and throw culture has still not invaded our lives and the fact that this rather inexpensive non-descript humble artifact is used on just a couple of occasions around Sankranti every year makes not an iota of difference to the magnanimous love and care it receives.
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To read more and try this recipe of Doodh Chitoi , direct link is there in bio. 
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Its less than a week to Sankranti and my kitchen i Its less than a week to Sankranti and my kitchen is in manic frenzy this morning steaming some stunning Bhapa Pitha. 

I have always preferred freshly ground rice flour to store-bought ones. And my hand-free 1400w hamiltonbeach JMG ensured the rice was ground to fine flour, just as I wanted it, in a blink .
(Also do check the coarse, medium and fine grinding options available which gives us such luxury of choice -  I opted for the fine option for the rice flour)

And  here’s my recipe for the quintessential Bengali Bhapa Pitha / Assamese Keteli Pitha. 
Soak the rice for 2 hours, drain from water. 
Allow the rice to dry over a newspaper or muslin cloth to drain any excess water. 
Use your Hamiltonbeach JMG to blitz the rice to a fine powder.
Transfer the rice flour to a bowl, add a pinch of salt, mix well.
Splash a little water to the rice flour, start mixing with your hand. The texture of the dough should be crumbly and just damp enough. Splash water in small increments, we don’t want a wet batter here.
Sieve the moist flour .
Take a kettle, fill it half with water and bring to a boil.
Wrap the lid of the kettle with a damp muslin cloth.
Spread a layer of the rice flour uniformly over the cloth.
Add 1 tsp of freshly grated coconut on the rice flour, followed by 1 tsp of chopped jaggery And finish it with another layer of rice flour. Press gently, take care to not press it too hard.
Wrap with another piece of moist muslin, put the lid back on over the boiling water.
Steam for 10-12 minutes.
Carefully remove the lid from the kettle. 
Gently remove the outer muslin cloth. Use a sharp knife along the edges of the lid to un-mould the pitha..
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#BigBoxOfLove

#SayToHelloPerfection #ProResultsAtHome #HamiltonBeachIndia #CookLikeAPro #fbciofficial

@hamiltonbeachindia, @fbciofficial @grainandgrowth .
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #glutenfree #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #sankranti
The Doulla Pithe that Grandma (Bamma) creates is s The Doulla Pithe that Grandma (Bamma) creates is sheer magic – Pillowy rice flour parcels with a tiny morsel of patali hidden in the center. Stewed in milk perfumed with even more patali gur.
Have a bite, Grandma coaxes.
And the molten patali bursts out of the shackles of the rice flour cocoon.
The fragrance of patali and the perfume of rice leave my palate enthralled.
I take another bite.
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If you want to try this , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Can I taste one ? I ask as Maa’s experienced han Can I taste one ? I ask as Maa’s experienced hands effortlessly remove the pithe from the oil and immerse them in the jaggery syrup, but even before Maa can warn me, I have snatched one and bitten into the gokul pithe.
My tongue is singed.
And for that odd moment, I am all numb.
Minutes, that feel like days, pass.
And then the taste sinks in, sublime, a mellifluous symphony of grated coconut and jaggery.
This is food heaven !!!
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Natorer Luchir Payesh!! A sandwich, if I can use t Natorer Luchir Payesh!!
A sandwich, if I can use the liberty of an analogy, of two luchis with a divine gurer kanchagolla filling in between. Fried to a gorgeous golden. And dipped into a notun gur perfumed payesh just before serving.
You do not want it soggy, Grandma would religiously remind Maa every time, that would ruin the fun of the dish.
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
This is the story of Grandma. And her fierce love This is the story of Grandma. And her fierce love for rice. Not just rice, any new harvest. Any fresh produce of the soil. Her soil. As she would proudly assert.
Wasting rice in our growing-up years was never an option. Not even a single grain. This is the labour of love. She would remind Dada and me whenever we fussed about food. This is the culmination of months of back-breaking labour. Respect the grain. Respect the farmer.

Cut to the present. My chire has just arrived. Ordered online and delivered at the doorstep by a logistics company. I am blissfully ignorant of what rice went in to prepare this chire. And the farmer shall remain an unacquainted stranger to me. As would his family who possibly helped as well.
Food has reduced, I ruminate, to being impersonal, hasnt it, the consumer and the producer separated by more degrees than my mind can decipher. The price I guess for the comforts of modern life.
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To read more and  try chirer doodpuli , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Of late, Grandma would occasionally give in to sna Of late, Grandma would occasionally give in to snatches of emotional upheavals. Reminiscing more and more of her home in sylvan Sylhet.
Chachi was our neighbour. Born in Bikrampur near Dhaka. Married to a trader family in Sylhet. She brought with her to Sylhet the delectable Bibikhana Pitha from her home town. And every year she would lovingly welcome winter, the new harvest, the fragrant rice and the notun gur with her Bibikhana Pitha.
So here it is, the incredibly delicious Bibikhana Pitha. From Bikrampur in Bangladesh. 
Bliss !!! 
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If you want to try this recipe , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #foodie #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #glutenfree #creatingmemories
Maa’s delectable Koi Komola. A riot on the pala Maa’s delectable Koi Komola. 
A riot on the palate. A throwback to all those weekends in Assam where koi was available aplenty during winters.
Enjoy before the orange season is over !!!

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Recipe link is there in bio.
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Dips Relish and Chutneys

Pujor Ranna

Pujor Ranna | Durga Pujor Bhuribhoj

Aubergine And Okra Raita

Aubergine And Okra Raita

Tomato Chutney

Tomato Chutney, Bengal style

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Featured Posts

Chitoi Pithe

Chitoi Pithe | Chitoi Pitha | Doodh Chitoi

Prawn Temperado

Rita Aunty’s Prawn Temperado, the Anglo Indian Way

Garur Dal

Garur Dal | Aat Aanajer Dal

Kumro Phooler Pur

Kumro Phooler Pur (Stuffed Pumpkin Flower Fritters)

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