Bengali Chingri'r Kofta

    55 mins

    This prawn kofta is a specialty item in Bengal. Typically it is made for special occasions and served with a heavy meal. It is truly delicious.


    California, United States
    6 people made this

    Serves: 5 

    • 500 gms of prawns
    • Salt to taste
    • 3 medium sized onions
    • 4 green chilies
    • 1 tbspn chopped coriander leaves
    • 1 beaten egg
    • 3 tbspn breadcrumbs
    • 4 tbspn oil
    • Whole garam masala mixed pack of 5 green cardamom, 5 cloves and 1/2" cinnamon stick
    • 1 tspn turmeric
    • 1/2 " ginger
    • 2 bay leaves
    • 1.5 cups water
    • 1/2 cup coconut milk

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Shell, de-vein and wash the prawns. Then boil them. When cooked, grind to make a smooth paste. Chop two oinions into small pieces.
    2. Mix in the salt, chopped onions, green chillies and cut coriander leaves. When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in breadcrumbs. Fry in hot mustard oil. Keep aside.
    3. Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.
    4. Heat up oil in a pan. 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.
    5. Gradually stir in the coconut milk 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. Serve hot with rice or pulao.

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