Chingri Barfi Curry
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.
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.