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Chingri Barfi Curry

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Main Course
Cuisine: Bengali, Indian
Ingredients Method

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

Method
 

For the Barfi
  1. Grind the shrimps to a smooth paste. Add the onion paste, ginger paste and green chili paste to this. Give it a mix.
  2. Now add the whipped egg, sprinkle in the salt, give it all a hearty mix.
  3. Take a box with a tight lid, grease with a generous amount of ghee, transfer the prawn mix to the box.
  4. Steam the prawn mix till set. Allow to cool down to room temperature, gently cut to diamond shapes.
  5. Heat oil in a kadhai, deep fry the Chingri Barfis till a gorgeous brown. Keep aside.
For the Curry
  1. Heat oil in a deep bottomed pan.
  2. Throw in the crushed green cardamom, cloves, cinnamon and bay leaves. Allow the spices to splutter.
  3. Once the spices have released their aroma, stir in the onion paste, sauté till light brown.
  4. 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.
  5. Lower the flame, gently pour in the coconut milk, while stirring continuously, sprinkle in the salt and sugar.
  6. Very gently, place the fried chingri barfi in the curry, allow the curry to simmer, some 5-7 minutes.
  7. Adjust seasonings, finish with a generous dollop of ghee. Serve hot.