PRAWN CURRY WITH COCONUT - NARKEL CHINGRI

A delicacy in Bengali Cuisine. Narkel Chingri is a dish that one cannot afford to miss in the festive season. Irrespective of whether you are Bengali or not, this dish is a must try for everyone who identifies as a foodie. The sweetness of coconut blended with the zing of mustard and added to the ever favourite prawns, this dish is irresistible for everyone. If you are a seafood lover, you would not want to miss out on this recipe. Traditional to Bengali culture, you must prepare this dish if you identify as a food fanatic who likes to explore different customs and cultures through the lenses of food. A rich taste and an amalgamation of flavors, this dish will help you gain compliments from all your guests . Serve this enticing recipe with steaming hot rice.

Ingredients

1. Prawns - 200 gram (if small size) OR 6-8 pieces (if big size / Golda chingri)
2. Mustard oil - 5 tsp
3. Black mustard seeds - 1/2 tsp
4. Sugar - 1 tsp
5. Grated coconut -1 cup
6. Green chilli - 6-8
7. Yellow mustard seeds - 2 tsp
8. Turmeric powder - 1/2 tsp
9. Salt as per taste

Process

1. To prepare this delectable dish, firstly marinate the prawns with salt and turmeric and keep aside.

2. Meanwhile, soak the black and yellow mustard seeds in water for 15 minutes. After that remove them from water and grind with green chillies to make a smooth paste. Take a bowl and pour this paste. Add coconut paste, turmeric powder, mustard oil, salt and sugar and mix well.

3. Now add the marinated prawns to this mixture, mix well. Add green chillies, if required. Ensure that prawns are coated well with this mixture.

3. Heat oil in a pan and add the prawns and masala mixture. Cook for about 10 minutes over slow flame. Turn off the flame. Add little coconut and mustard oil once again and stir well. Garnish with some more grated coconut on the top and serve hot.

Kesar Pista Sabudana Kheer

Sabudana Kheer / dessert is a sweet dish which is served chilled and tastes awesome. I have tried many recipes with sabudana, then why not with some custard flavors ! So, presenting Kesar Pista Sabudana Kheer recipe which is very easy and quick to make with a handful of ingredients. 

Ingredients:

1. Sabudana - 1/2 cup 
2. Kesar pista custard powder - 2 tsp
3. Milk - 1 cup
4. Cashew Nuts  - 1 tsp (finely chopped)
5. Sugar - 2 tsp (as per your taste)
6. Rose petals - for garnishing 

Process:   

  

1. Add sabudana to a pot and rinse it very well. Soak for 1-2 hours to reduce cooking time.

2. In a bowl, add 2 tsp kesar pista custard powder and mix well with milk.

2. Pour milk in heavy bottom kadhai. Let it cook for sometime, then add sugar. Add soaked sabudana and let it cook on low flame, stirring occasionally. Cook until the sabudana becomes transparent, soft and light. Add kesar pista mixed milk in this kheer and remove from flame. Keep aside and let it cool down on room temperature. It will become more thicken upon cooling.

3. Once the kheer is cool down, add some more chopped pista. Pour into serving bowls and serve chilled with some rose petals on the top.