Shrimp Dumplings in Coconut Gravy/ Chingrir Rashbora/ Bengali Food

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Published Aug 11, 2023

Ingredients

For the shrimp balls or dumplings

250 g shrimps (de-shelled, de-veined, heads and tails removed)

1 onion finely chopped

4-5 green chilies finely chopped

3 tsp ginger juice

1 tsp turmeric powder

salt to taste

oil for greasing

For the curry

3 tbsp mustard oil

2 bay leaves

2 tsp fennel seeds

1 big onion thinly sliced or you can also use onion paste

2 tsp ginger paste

2 tsp turmeric powder

1 tsp red chili powder or as per taste

1.5 tbsp fennel powder freshly ground

salt to taste

1/2 tsp sugar or as per taste

1 cup of hot water

250 ml coconut milk

4 tsp ghee

Dry red chillies

Kashmiri Lal Mirch

Method

Wash the prawns, pat dry. Ground it to a coarse paste using mixer.
Take the paste in a bowl, add all the ingredients onion slices, chilli slices, turmeric, salt and mix well.
Grease the palm with a little oil, form small round balls from the prawn dough. Keep aside on a greased plate.
For the curry
Mix turmeric powder, red chili powder and fennel powder in a little water to form a paste.
Heat oil in pan, add in the fennel seeds and bay leaves and let it splutter. Stir in onion slices or onion paste and ginger paste, cook over a medium flame till the onion is lightly browned and the raw smell of onion and ginger is no longer there.
Add the masala paste, sauté over a medium flame till oil is gets separated from the masala.
Lower the flame, add a cup of warm water and the coconut milk. Allow to simmer for 5-7 minutes.
Slowly add the prawn dumplings into the curry, simmer for another 5-8 minutes.
Adjust seasonings, add in the ginger juice. Sprinkle a pinch or two of fennel powder. Now in a tadka pan heat a dollop of ghee, add dry red chilli and kasmirii lal mirch. Stir the tadka into the gravy. Serve with hot rice or pulao.