I am a kid who’s just been gifted a new toy, one that I had dreamt about but really never expected to receive.
And now I just cannot stop flaunting it.
That Piyali Boudis grandmothers recipe notebook has left me enchanted is an understatement.
I have spent hours poring over the mildewed ancient khata, held it up to take in the scent of aged paper, admired the colours of ink used, been super careful in turning the delicate pages, brittle with age, and above all marvelled at the discipline and passion of the progressive young lady who bothered to chronicle all the interesting recipes she encountered.
Which recipe next ?
The me-kid in the proverbial candy shop has often mused.
And finally I zero in on her delectable Chingri Barfi Curry. And you have to believe me when I say it’s not been an easy choice.
Chingri Barfi Curry. Coarsely ground prawns steamed in a tiffin-box. Lovingly cut into diamonds. Fried to a sinful golden and then stewed in a spice-scented coconut milk gravy. Yet another gem from thakumar rannar khata.
And do hope that summary is enough to tempt you to try your hands at the delicious Chingri Barfi Curry. And bring a smile on the faces of your loved ones !!
Thanks for the overwhelming love. Have been flooded with messages from readers, each one of which has lit up a huge smile on my face. And goaded me to go that extra mile.
Stay tuned as I share more recipes from Thakumar khata and continue sending all the love.
Chingri Barfi Curry
Ingredients
For the Barfi
- 300 g medium sized shrimps de-shelled, de-veined and heads removed
- 3 tbsp onion paste
- 1 tsp ginger paste
- 1 tsp red chili paste
- 1 egg whipped
- salt to taste
- a dollop of ghee for greasing
- oil for frying
For the Curry
- 200 ml coconut milk
- 3 tbsp onion paste
- 1/2 tbsp ginger paste
- 2 tsp red chili paste
- 2 bay leaves
- 2 green cardamom
- 2 cloves
- 1 one inch cinnamon stick
- 3 tbsp oil
- 1 tbsp ghee
- salt to taste
- sugar to taste
Instructions
For the Barfi
- Grind the shrimps to a smooth paste. Add the onion paste, ginger paste and green chili paste to this. Give it a mix.
- Now add the whipped egg, sprinkle in the salt, give it all a hearty mix.
- Take a box with a tight lid, grease with a generous amount of ghee, transfer the prawn mix to the box.
- Steam the prawn mix till set. Allow to cool down to room temperature, gently cut to diamond shapes.
- Heat oil in a kadhai, deep fry the Chingri Barfis till a gorgeous brown. Keep aside.
For the Curry
- Heat oil in a deep bottomed pan.
- Throw in the crushed green cardamom, cloves, cinnamon and bay leaves. Allow the spices to splutter.
- Once the spices have released their aroma, stir in the onion paste, sauté till light brown.
- Now add the ginger paste and green chilli paste. Continue to cook over a medium flame till the raw smell of onions is no longer there.
- Lower the flame, gently pour in the coconut milk, while stirring continuously, sprinkle in the salt and sugar.
- Very gently, place the fried chingri barfi in the curry, allow the curry to simmer, some 5-7 minutes.
- Adjust seasonings, finish with a generous dollop of ghee. Serve hot.
Where are all the other spices? Turmeric chilli powder etc?
I vicariously enjoy the thrill of the notebook through your writings. When I read I feel one with you, feel as though the pleasure is all mine felt first hand, as though the notebook is mine to devour and I am actually doing it. Thank you again for doing this. And brilliant style of writing. You have me captivated.