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Chingri Barfi Curry
Chingri Barfi Curry. Coarsely ground prawns steamed in a tiffin-box. Lovingly cut into diamonds. Fried to a sinful golden and then stewed in a spice-scented coconut milk gravy. Yet another gem from thakumar rannar khata.
Prep Time
15minutes
Cook Time
40minutes
Prep Time
15minutes
Cook Time
40minutes
Ingredients
For the Barfi
For the Curry
Instructions
For the Barfi
  1. Grind the shrimps to a smooth paste. Add the onion paste, ginger paste and green chili paste to this. Give it a mix.
  2. Now add the whipped egg, sprinkle in the salt, give it all a hearty mix.
  3. Take a box with a tight lid, grease with a generous amount of ghee, transfer the prawn mix to the box.
  4. Steam the prawn mix till set. Allow to cool down to room temperature, gently cut to diamond shapes.
  5. Heat oil in a kadhai, deep fry the Chingri Barfis till a gorgeous brown. Keep aside.
For the Curry
  1. Heat oil in a deep bottomed pan.
  2. Throw in the crushed green cardamom, cloves, cinnamon and bay leaves. Allow the spices to splutter.
  3. Once the spices have released their aroma, stir in the onion paste, sauté till light brown.
  4. Now add the ginger paste and green chilli paste. Continue to cook over a medium flame till the raw smell of onions is no longer there.
  5. Lower the flame, gently pour in the coconut milk, while stirring continuously, sprinkle in the salt and sugar.
  6. Very gently, place the fried chingri barfi in the curry, allow the curry to simmer, some 5-7 minutes.
  7. Adjust seasonings, finish with a generous dollop of ghee. Serve hot.
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