Chingri Kosa

Name: Chingri Kosa
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 gm Medium Size Prawn; 1 Large Tomato Purée; 1 Large Onion Paste; 1-1/2 tsp Ginger Garlic Paste; 1 Cup Potato Cubes (Par Boiled); 1 Tea Spoon Kashmiri Mirch; 1 Teaspoon Red Chile Powder; 1/2 Teaspoon Turmeric Powder; 1 Teaspoon Coriander Powder; 1 Teaspoon Jeera Powder; 1/2 Teaspoon Garam Masala Powder; 1 Teaspoon Ghee; 1 Teaspoon Sugar; To taste Salt; as needed Oil; ingredients for tempering; 1 Bay Leaf; 1 Teaspoon Cumin Seeds; 1 Clove; 1 inch Cinnamon; 1 Elaichi,

Sanjukta Sengupta @cook_9814981

Chingri Kosa is a prawn recipe submerged in thick gravy. Chingri (Prawn) Kosa is very famous in every Bengali family. I used to see my mamuni making chingri kosa by using less water and stirring continuously. We mostly have it in winter season. Chingri can also be made with potol(Pointed ground) as #Potol_chingri and with Echor (Jack fruit) as # Echor_chingri. It's better to make the paste of onion and tomato to give it a good and smooth texture. As you all know that I prefer less talking and more making so lets get to the recipe as fast as we can haha.

Sanjukta Sengupta @cook_9814981

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Ingredients

2 servings

200 gmMedium Size Prawn
1Large Tomato Purée
1Large Onion Paste
1-1/2 tsp Ginger Garlic Paste
1 CupPotato Cubes (Par Boiled)
1 Tea SpoonKashmiri Mirch
1 TeaspoonRed Chile Powder
1/2 TeaspoonTurmeric Powder
1 TeaspoonCoriander Powder
1 TeaspoonJeera Powder
1/2 TeaspoonGaram Masala Powder
1 TeaspoonGhee
1 TeaspoonSugar
To tasteSalt
as neededOil
ingredients for tempering
1Bay Leaf
1 TeaspoonCumin Seeds
1Clove
1 inchCinnamon
1Elaichi,

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Steps

1

1ST marinate the prawns with some salt and turmeric powder. Keep aside for 10 minutes
2

Now make a smooth paste of all the spices, like red chilli powder, turmeric powder, Kashmiri Mirch, turmeric,coriander, jeera powder, sugar with 2 table spoon of water.
3

Now heat oil in a pan and fry the prawns till golden brown.
4

Now in the same pan add some more oil and then the ingredients listed under tempering like cumin seeds, bay leaf, elaichi, clove and cinnamon.
5

When it stops splattering add the onion paste, ginger garlic paste. Fry them in medium flame till the raw aroma goes off.
6

Now add the tomato purée the masala paste, potato cubes and some water so that the masala doesn’t get burn. Mix well and cover cook in low flame till the oil start leaving the masala.
7

When the oil separates add 1 cup of water. Cover and cook in medium flame till the potatoes r cooked.
8

When the potatoes are cooked add the prawn, garam masala and ghee into it. Mix it well then Cover and let it shimmer for more 2-3 minutes