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 !!
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.