RAJASHREE SPECIAL CHINGRI MACHER KOFTA RECIPE
Ingredients:
for kofta
2 big size onions (finely chopped)
salt to taste
500 gms prawns (small)
2 tblsp breadcrumbs
2 tsp mustard oil
4 green chillies (finely chopped)
2 tblsp ghee
2 bay leaves
1/2 cup coconut
1 tblsp coriander leaves chopped
1 egg
Grind To A Paste
1 large Onion
2 " Turmeric
1 " Ginger
How to make chingri macher kofta :
Shell, de-vein and wash the prawns.Then boil them.When cooked, grind to make a smooth paste.Mix in the salt, onions, green chillies and cut coriander leaves.When the mixture is well blended, form into 12 balls, diin beaten egg and roll in bredcrumbs.Fry in hot mustard oil.Keep aside. Extract milk from the coconut.Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.Heat up oil in a saucepan.When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes, stirring all the time and adding a little water to keep the spices from scorching.Gradually stir in the coconut milk extract and a little salt.Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick. Pour out pure ghee on top just before serving.
for kofta
2 big size onions (finely chopped)
salt to taste
500 gms prawns (small)
2 tblsp breadcrumbs
2 tsp mustard oil
4 green chillies (finely chopped)
2 tblsp ghee
2 bay leaves
1/2 cup coconut
1 tblsp coriander leaves chopped
1 egg
Grind To A Paste
1 large Onion
2 " Turmeric
1 " Ginger
How to make chingri macher kofta :
Shell, de-vein and wash the prawns.Then boil them.When cooked, grind to make a smooth paste.Mix in the salt, onions, green chillies and cut coriander leaves.When the mixture is well blended, form into 12 balls, diin beaten egg and roll in bredcrumbs.Fry in hot mustard oil.Keep aside. Extract milk from the coconut.Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.Heat up oil in a saucepan.When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes, stirring all the time and adding a little water to keep the spices from scorching.Gradually stir in the coconut milk extract and a little salt.Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick. Pour out pure ghee on top just before serving.
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