Kosha Chingri (Jumbo Prawns in a Spicy Dry Gravy)
Kosha Chingri. Succulent jumbo prawns. A potpourri of spices. A hint of cashew paste. A kiss of poppy-seed paste. Sinfully caramelised onions.
Decadence at its best !!!
Ingredients
- 6 jumbo prawns or golda chingri de-shelled , deveined and heads removed
- 1/4 cup yogurt whipped
- 2 onions finely chopped
- 2 tbsp onion paste
- 1 tsp ginger paste
- 1/2 tsp garlic paste
- 1 tbsp posto or poppy seed paste
- 1 tbsp cashewnut paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 2-3 green chilies slit
- 1 tsp lemon juice
- 2 green cardamom
- 2 cloves
- 1 1/2 inch cinnamon stick
- 2 bay leaves
- 3 tbsp mustard oil
- 1/2 tsp garam masala powder
- 2 tsp ghee
- salt to taste
Instructions
- Marinate the prawns with yogurt, onion paste, ginger paste, garlic paste, red chilli powder, turmeric powder, a pinch of salt and 1 tbsp mustard oil, keep aside for at least 30 minutes.
- Now add the cashew-nut paste and poppy-seed paste to the prawns, mix well, keep aside for another 15 minutes or so.
- Heat the remaining oil in a thick bottomed pan, when smoking hot, throw in the crushed cinnamon, cardamom, cloves and bay leaves. Allow the whole spices to splutter.
- Once the spices have released their aroma, add the sliced onions, fry till golden brown.
- Add the marinated prawns along with the marinade. Cook over a low flame till oil starts to separate from the masala.
- Add 1/4 a cup of warm water, give it a gentle stir.
- Throw in the slit green chilies, adjust seasonings, continue to cook over a low flame for a further 5-7 minutes or so till the gravy thickens to a coating consistency.
- Finish with a sprinkle of garam masala powder and a dollop of ghee.
- Serve hot with rice.