Go Back
Gondhoraj Chingri

Gondhoraj Chingri (Prawns in Cream and Gondhoraj Lebu)

Succulent Bay prawns. A kiss of fresh cream. The mellow sweetness of caramelized onion. The intoxicating fragrance of gondhoraj lebu. And some peppercorn thrown in just for the kick.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Bengali, Indian

Ingredients
  

  • 10-12 medium sized prawns de-shelled and de-veined
  • 100 ml fresh cream whipped
  • 1 big onion finely chopped
  • 2 tsp ginger freshly grated
  • 1 tbsp juice of gondhoraj lebu
  • 1 tsp zest of gondhoraj lebu
  • 10-12 whole black pepper corns
  • 1 tbsp black pepper powder freshly crushed
  • 2 tbsp mustard oil
  • 1 tsp sugar
  • salt to taste

Instructions
 

  • Place the prawns in a bowl, add 1/2 tsp of ginger paste, gondhoraj lebu juice and a sprinkle of salt, mix well, give the prawns a loving rub. Allow to rest for 30 minutes.
  • Heat 1/2 tbsp oil in a pan, shallow fry the prawns till light pink. Keep aside.
  • Add the remaining oil to the pan, when smoking hot, throw in the black peppercorns, allow them to splutter. Add the chopped onions, fry till soft and translucent.
  • Add the remaining ginger paste and black pepper powder, saute for 2-3 minutes.
  • Gently add the prawns, continue to cook for a further 2-3 odd minutes.
  • Lower the heat, stir in the fresh cream and remaining gondhoraj lemon juice, add the zest, give it a hearty stir.
  • Sprinkle in the sugar and salt, add more black pepper powder if you like the heat. Cover and cook for another 5 minutes or so.
  • Adjust seasonings. Serve hot.