Share and eNjoy
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 !!
Prep Time
20minutes
Cook Time
20minutes
Prep Time
20minutes
Cook Time
20minutes
Ingredients
For the shrimp dumplings
For the curry
Instructions
For the shrimp dumplings
  1. Wash the prawns, pat dry. Blitz to a coarse paste using an electric mixer.
  2. Take the paste in a bowl, add all the ingredients (other than the oil), give it all a hearty mix.
  3. Grease you palm with a little oil, form small round balls from the prawn dough. Keep aside on a greased plate.
For the curry
  1. Dissolve the turmeric powder, red chili powder and fennel powder in a little water to form a paste.
  2. 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.
  3. Add the masala paste, sauté over a medium flame till oil starts getting released from the masala.
  4. Lower the flame, add ½ cup of warm water and coconut milk. Allow to simmer for 5 odd minutes.
  5. Slowly add the prawn balls into the curry, simmer for a further 5-7 minutes.
  6. 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.
  7. Finish with a dollop of ghee. Serve hot with rice.
Share and eNjoy