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Kosha Chingri

Kosha Chingri (Jumbo Prawns in a Spicy Dry Gravy)

Kosha Chingri. Succulent jumbo prawns. A potpourri of spices. A hint of cashew paste. A kiss of poppy-seed paste. Sinfully caramelised onions. Decadence at its best !!!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Bengali, Indian
Ingredients Method

Ingredients
  

  • 6 jumbo prawns or golda chingri de-shelled , deveined and heads removed
  • 1/4 cup yogurt whipped
  • 2 onions finely chopped
  • 2 tbsp onion paste
  • 1 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1 tbsp posto or poppy seed paste
  • 1 tbsp cashewnut paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 2-3 green chilies slit
  • 1 tsp lemon juice
  • 2 green cardamom
  • 2 cloves
  • 1 1/2 inch cinnamon stick
  • 2 bay leaves
  • 3 tbsp mustard oil
  • 1/2 tsp garam masala powder
  • 2 tsp ghee
  • salt to taste

Method
 

  1. Marinate the prawns with yogurt, onion paste, ginger paste, garlic paste, red chilli powder, turmeric powder, a pinch of salt and 1 tbsp mustard oil, keep aside for at least 30 minutes.
  2. Now add the cashew-nut paste and poppy-seed paste to the prawns, mix well, keep aside for another 15 minutes or so.
  3. Heat the remaining oil in a thick bottomed pan, when smoking hot, throw in the crushed cinnamon, cardamom, cloves and bay leaves. Allow the whole spices to splutter.
  4. Once the spices have released their aroma, add the sliced onions, fry till golden brown.
  5. Add the marinated prawns along with the marinade. Cook over a low flame till oil starts to separate from the masala.
  6. Add 1/4 a cup of warm water, give it a gentle stir.
  7. Throw in the slit green chilies, adjust seasonings, continue to cook over a low flame for a further 5-7 minutes or so till the gravy thickens to a coating consistency.
  8. Finish with a sprinkle of garam masala powder and a dollop of ghee.
  9. Serve hot with rice.