Chingri machh er dhoka

Got the idea of this recipe from dear friend Sayantani, then gave my touch to tweak a bit. I am a great fan of her blog because of its simplicity, the writing, specially her food photography, each photograph gives you the hint of a story of its own. For this recipe, she said she has tried it from a old recipe book by ‘Bela De’, which was quite famous back then. Even I heard of ‘Bela De’s ‘ book from my Mom and got to know that it used to be a very popular wedding gift for the bride.

The original recipe from Sayantani’s blog is a curry made after making the dhoka but for me, it stopped at the ‘bhaja’ state. Have plan to take it forward to a gravy provided I restrain myself from eating it all at the fritters state.

Please do try it. A bit effort but worth it I promise and please donot forget to share your feedback.

Ingredients:

  • Golda chingri – 500 gms. Cleaned , deveined, peeled and take the flesh part of it including the yellow part of the head.
  • Egg – 1, for binding
  • Onion -1, roughly chopped
  • Garlic – 1 tbsp – chopped finely
  • Ginger – 1 tbsp, chopped finely
  • Green chilli – 5-6, chopped finely
  • Salt, turmeric
  • oil for frying

Method:

Remove the head, legs and the shell from the prawns and take the meaty part in a bowl.

Take the prawn flesh, onion, ginger gatlic, green chilli in a blender and whisk it for 5-10 seconds to mince it roughly. You don’t have to make a very fine paste.

Add the salt and turmeric and mix. Now add one egg to give it a final stir.

Take a microwave safe glass bowl and smear some white oil.

Now pour the prawn mash onto it and using a spatula even out the surface.

Steam cook in microwave for 10 minutes with a lid.

Remove and release the steam, let it cool a bit.

Now using a sharp knife, cut into diamond shapes.


Fry till golden brown and enjoy with some tomato sauce.


Can be made a dalna as well if you can resist having it as is.

Posting this recipe as part of my Durga puja 2019 series. Today is ‘Tritiya’ that is 3rd day of the puja.

 

 

 

 

 

 

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