Chingri Narkel Fry (Prawn Coconut Fry - Bengali Style)

Name: Chingri Narkel Fry (Prawn Coconut Fry - Bengali Style)
Cuisine: Indian
Ingredients: 250 gms . prawns; 2 tbsp. mustard oil; 1 " cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 2 dry red chilies; 2 bay leaves; 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds); 2 onions, chopped; 2-3 cloves garlic, chopped; 1 tsp. ginger, finely chopped; 2 tbsp. raw mango, chopped; 2-3 green chilies, slit; 1 cup fresh grated coconut; 1 tbsp. panch phoron, dry roasted; 2-3 tbsp. coriander leaves, chopped; 1 tsp. lime juice (opt); to taste salt; marination-; 1 tsp. turmeric powder; 1 tbsp. red chilli powder; 1 tsp. ginger-garlic paste; 1 tbsp. vinegar; 1/2 tsp. roasted cumin powder; 1 tbsp.mustard oil

Bethica Das @kitchen_flavours

Sharjah (UAE)

#fishandseafood - This is my version of a dry prawn stir fry with lots of fresh coconut, raw mango and roasted panch phoron. It can be enjoyed as a side dish with any form of rice and Indian bread. But I like to have mine with plain steamed rice and with a dash of lime. This is an absolute delicacy to be relished.

Bethica Das @kitchen_flavours

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Ingredients

250 gms. prawns
2 tbsp.mustard oil
1" cinnamon stick
2-3green cardamoms
4-5cloves
2dry red chilies
2bay leaves
1 tsp.panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
2onions, chopped
2-3 clovesgarlic, chopped
1 tsp.ginger, finely chopped
2 tbsp.raw mango, chopped
2-3green chilies, slit
1 cupfresh grated coconut
1 tbsp.panch phoron, dry roasted
2-3 tbsp.coriander leaves, chopped
1 tsp.lime juice (opt)
to tastesalt
marination-
1 tsp.turmeric powder
1 tbsp.red chilli powder
1 tsp.ginger-garlic paste
1 tbsp.vinegar
1/2 tsp.roasted cumin powder
1tbsp.mustard oil

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Steps

1

Marinate the prawns with all the ingredients mentioned under marination for 15-20 minutes.
2

Grind the coconut and the roasted panch phoron without any water. Keep aside.
3

Heat oil in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and panch phoron. Saute for a few seconds.
4

Add the onion, ginger, garlic and raw mango. Fry till light brown.
5

Then add the marinated prawns and stir fry for 2-3 minutes on a medium flame till dry.
6

Add the ground coconut paste and green chilies. Check for seasoning. Saute for 2-3 minutes more.
7

When done, add coriander leaves and lime juice. Give it a stir and switch off the flame.
8

Serve with plain steamed rice, jeera rice or chapattis.