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Chingrir Roshbora

Chachis Chingrir Roshbora ( Shrimp Dumplings in Coconut Milk)

Chachi's Chingrir Roshbora. Shrimp dumplings. In a sublime coconut curry (so typical of Barisal). The earthy perfume of ginger juice. A whiff of fennel. This is indeed divine !!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Cuisine: Bangladeshi, Bengali
Ingredients Method

Ingredients
  

For the shrimp dumplings
  • 250 g shrimps or kucho chingri de-shelled, de-veined, heads and tails removed
  • 1 onion finely chopped
  • 2-3 green chilies finely chopped
  • 2 tsp ginger juice
  • 1/4 tsp turmeric powder
  • salt to taste
  • oil for greasing
For the curry
  • 250 ml coconut milk
  • 1 big onion ground to paste
  • 1 tsp ginger paste
  • 1 tsp ginger juice
  • 1 tsp fennel seeds
  • 2 bay leaves
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tbsp fennel powder freshly ground
  • 2 tbsp mustard oil
  • 2 tsp ghee
  • 1/2 tsp sugar
  • salt to taste

Method
 

For the shrimp dumplings
  1. Wash the prawns, pat dry. Blitz to a coarse paste using an electric mixer.
  2. Take the paste in a bowl, add all the ingredients (other than the oil), give it all a hearty mix.
  3. Grease you palm with a little oil, form small round balls from the prawn dough. Keep aside on a greased plate.
For the curry
  1. Dissolve the turmeric powder, red chili powder and fennel powder in a little water to form a paste.
  2. Heat oil in pan, throw in the fennel seeds and bay leaves, allow them to splutter. Stir in the onion paste and ginger paste, cook over a medium flame till the onion is lightly browned and the raw smell of onion paste is no longer there.
  3. Add the masala paste, sauté over a medium flame till oil starts getting released from the masala.
  4. Lower the flame, add ½ cup of warm water and coconut milk. Allow to simmer for 5 odd minutes.
  5. Slowly add the prawn balls into the curry, simmer for a further 5-7 minutes.
  6. Adjust seasonings, stir in the ginger juice. Feel free to sprinkle a pinch or two of fennel powder if you want. Give a gentle stir.
  7. Finish with a dollop of ghee. Serve hot with rice.