Saturday, March 22, 2008

Narkel Chingri

I have been cooking all the delicious Bengali food for RCI:Bengal. Last week, I made this delicious "Narkel Chingri"which is coconut shrimp/prawns in Bengali. The recipe is adapted from "Bengali Cooking" by Chitrita Banerji.

The taste of this dish is quite bold due to mustard oil and freshly ground mustard seeds. If you are not familiar with these ingredients, you can reduce the quantity. But for the authentic taste, I do not recommend substituting them with anything else.

Narkel Chingri
Adapted from "Bengali Cooking" by Chitrita Banerji
1 lb shrimp, peeled/deveined/cleaned
1/8 tsp Turmeric powder
1 tbsp or 3 tsp Mustard oil

Grind to a fine paste
1/2 of fresh coconut
1 tsp - 1 Tbsp Mustard seeds (Decide your own range!)
2-3 Green chilies
1 Lemon wedge

1. Heat 2 tsp mustard oil.
2. Sprinkle turmeric powder on the shrimp/prawns.
3. Saute the shrimp/prawns in the oil for 2 minutes.
4. Add ground paste and 2 tbsp water.
5. Saute till all the moisture evaporates. Add remaining 1 tsp of mustard oil. Switch off the gas as the shrimp/prawns are cooked.
6. Keep covered till ready to serve.
7. Squeeze some fresh lemon juice before serving.

Note -
1. I served this Bengali coconut shrimp with "Kaljira rice" that I found in Whole Foods with a label "Imported from Bengal".

2. If you are in Mumbai, don't forget to visit "Only Fish" which is now "Oh! Calcutta" for some delicious Bengali delicacies.

This post is my contribution to RCI:Bengal hosted by Sandeepa of Bong Mom's cookbook.


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