BonGong is a recipe blog that has step by Step Easy Recipe Guide for Novice Cooks. The recipe is as follows: Ingredients: 1 litre full fat milk 1/2 cup (approx 4 table-spoon) gobindobhog rice or any other small grain rice 2 table-spoon ghee 12-15 cashew-nuts 12-15 almonds 4-5 green cardamom (elaichi) 2 bay leaves But, did you know that Daab Chingri is not a restaurant dish? A prized Bengali mashkolai or biulir dal (urad in Hindi) recipe flavoured with fennel seeds and ginger. If want to try an Indian food recipe that is exquisite in taste and also mild in flavour then this is it. And that's not just Bengali food. Blitz into a fine paste with the help of 50 g water. You need to cut Once hot, lower the prawns one by one, and fry them in batches for about 45 seconds on each side. Subtle but rich in flavour, chingri malaikari—giant tiger/freshwater prawns cooked in creamy coconut-milk curry—is a Bengali treat. Fry until the oil separates. Cook it for 3–4 minutes. Add the powdered spices one-by-one – turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Creamy and tart lime-orange custard in a flakey, buttery pie—bonus, tricks to a perfect shortcrust pastry shell! Use your Uber account to order food delivery from Calcutta Brasserie in London. Bong Eats is a project to document the food of Calcutta—and that's not just Bengali food. Follow step by step recipe to make authentic Kolkata Chicken rezala at home. Though I am a bong, I am posting this authentic Maharashtrian recipe on my blog as it is one of my favorites. Next, add water to the fried mixture and let it boil at high heat. Take a tender coconut shell. With this step by step recipe video at your disposal, there is no reason why you should hop over to you nearest Bhojohori Manna to satiate your chingri malaikari cravings! Jute leaves, called paat shaak in Bengali, are in season during the monsoon in Bengal. Aug 28, 2019 - Chicken Rezala is a rich & delicious Mughlai influenced Bengali style dish. Lau Ghonto with Bori Ingredients Lauki/Bottlegourd ~ 3 cups. Insert a spoon and scrape off the coconut flesh. Hey, I'm an NRI married to a Bong, and my mum-in-law tries her best to teach me the intricacies of Bong food when I go to Kolkata, but it's all new to me. It looks as exotic as it tastes. © 2020 Bong eats PVT. LTD., all rights reserved. Repeat this process till you have a smooth paste. Now transfer the prawns and gravy into the daab. Mellow taste of fresh coconut water, creamy tender coconut and the wood scented flavor of the coconut shell- It is a treasure house of exotic flavors. In a grinder jar, add onions and blitz them to a fine paste. Now add ghee to the residual oil. Saute them for few minutes and add bottle gourd. Make a slurry by mixing together the ginger paste, turmeric, cumin powder, and red chilli powder with 50 g water. Make a 2 inch by 2 inch square cut on top of the young coconut. Shell and devein the prawns, leaving the flavourful head intact. Daab Chingri is a speciality Bengali recipe that is made with a combination of prawns and tender coconut. Drop the heat and stir vigorously to prevent the yoghurt from splitting. Add onion paste along with sugar, and fry for about 8 minutes until the onions are brown. Access to over 60+ recipes from Bengal. To try this easy seafood recipe at home, read on.. Scrape down the sides as often as you need, and grind again. Bong Eats, Kolkata, India. BonGong is one of the leading place for authentic bengali recipes with detailed step by step direction guided with pictures. Browse the menu, view popular items and track your order. These recipes are all homemade by Bengali cooks. This earthy dish is packed with protein, iron and fiber, and the mustard oil gives it a tangy taste. Add the second-press (thin) coconut milk and simmer for about 2 minutes before adding the first-press (thick) coconut milk. Coat prawns with 1 tsp salt and ½ tsp turmeric powder, and set aside. This is is optional and you can skip and only use poppy seeds. You may remove the stomach of the prawn, located near its head. Being a Bengali, I have been fed aloo posto uncountable times since my childhood. To begin making the Lau Chingri recipe, marinate the shrimps with salt and turmeric powder for 10 minutes then lightly fry them in mustard oil for 2 minutes. 28K likes. It’s pretty dry and makes a great lunch with hot steaming rice. 1 kg bagda or golda chingri (giant tiger or freshwater prawns) 50 g vegetable oil 10 g ghee 200 g onion paste 20 g ginger paste 4 g turmeric 1 tsp kashmiri red chilli powder 75 g yoghurt 6 pcs green chillies 300 g coconut milk (first Also add three slit green chillies and salt now. Use spinach! Don’t be fooled by the elegant appearance of this well-loved Bengali treat—chingri malaikari is looks deceptively complicated to cook, when in reality it is easier to make than even chicken or egg curry! To the same pan add cumin seeds and bay leaf followed by grated ginger and tomato. Ask Pia Promina Dasgupta Barve, whose mother Minakshie Dasgupta penned the first Bengali recipe book in English, Bangla Ranna: The Bengali Cookbook , and she exclaims, “My mother put it on the dining table in the 60s!” When auto-complete results are available, use up and down arrows to review and enter to Also extract coconut milk, reserving the first-press (thick) and second-press (thinner) milk in separate jars, and keep it ready. Aloo posto is the quintessential Bengali recipe and today I bring our home style aloo posto from my mum’s authentic Bengali kitchen! As one of the most delectable among the Bengali curries, Daab Chingri or prawns cooked in a cocoanut shell, is considered unique. Prawn cooked in a tender coconut.Try out the dish and let us know in the comment section if you like it! Chilli Pork Juicy pork slices with hot chillies in every bite, chilli pork can double as a side dish as well as a standalone snack. Next, add the blended mixture and ginger garlic paste and saute for a minute. Chingri malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri) in a super-subtle, super-creamy coconut-milk sauce. Recipe and photos updated on June 22, 2020. Stir intermittently so that the spices don’t stick to the bottom of the pan. Scissors | paring knife (for shelling and deveining the prawns). The longer you cook prawns the tougher they’ll become, so remove them from the heat immediately and set aside. We are leaving the shells on, but you may peel them off if you like. Chingri Palong Ghonto is made with two common ingredients found during the Bengali winter – shrimp and spinach. Daab chingri – Shrimp cooked in tender coconut. Your recipe on Shorshe Bhapa Chingri sounds great, will definitely try to A comprehensive guide to setting up a pantry if you want to cook Bengali (or any Indian) food. Don't over pack it. With over 600+ recipes it covers a large range of cuisines. Add ginger paste and fry for another 3–4 minutes, after which add turmeric and kashmiri red chilli powder. Pour the water in a glass and reserve it for later use. Don't have jute leaf? Allow the prawns to bubble in the curry, covered, for no more than 5 minutes. Peeled and chopped in small pieces. Bong Eats is about food from Bengal. I made this with a little twist and added sesame seeds. Temper with dried red chillies, bay leaf, cardamom, cloves, and cinnamon. The recipe of Bhaja Moong er Daal calls for very basic things apart from the Yellow split lentil. Daab chingri is traditional Bengali dish. Low Mein Noodle with Soy Sauce This recipe use low mein noodles which are made from wheat flour and chinese seasoning. Take out the coconut flesh and make a smooth paste of it using the coconut’s water. A sweet, rich Bengali-style polao with cashew and raisins, © 2020 Bong eats PVT. LTD., all rights reserved, 1 kg bagda or golda chingri (giant tiger or freshwater prawns). Once oil starts separating from the spices, beat the yoghurt until it is lump free and add it to the pan. I first ate it at my husband's native place. You need a few spices such as red chili, cumin seed and powder, bay leaf and some ginger paste to make the Daal. The name of this chingri macher recipe bears somewhat of a double meaning. Four interesting variations on this popular Bengali recipe of Bhetki fish fillets steamed in banana leaf parcels, An easy fiery red chicken curry made with a handful of ingredients—perfect with rice or rooti. Peel and cut the pumpkin in 5 cm cubes and potatoes in 4 cm cubes. Chingri malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri) in a super-subtle, super-creamy coconut-milk sauce. Pour 1/2 tsp of Mustard oil, 1 green chili slit and swirl it around. Dim posto is an uncommon bong dish. Roughly chop the tomato and slit the green chilli. Pork ribs, marinated with malt vinegar and worcestershire sauce in a thick, peppery, braised sauce. In this detailed video we show you how to prepare a gorgeous, creamy chingri malaikari, starting from a walkthrough of how you can clean and devein giant tiger (bagda) or freshwater (golda) prawns. Once it comes to a boil, add the fried prawns. The recipe of Lau Bori and Lau Chingri here is as my Ma made it. Jute leaves, called paat shaak in Bengali, are in season during the monsoon in … When they do, add a splash of the thin, second-press coconut milk to loosen the mixture up and help fry it. Strain the mustard seeds and add to a grinder jar, along with the salt and 3 green chillies. Kumro-chingri’r dalna is a warm, mellow, hearty Bengali-style prawn curry with some nutritious pumpkin thrown in for good measure. ‘Malai’ meaning ‘cream’ recalls the coconut-milk base in which the prawns are cooked. Lau’er ghonto, the close cousin of Lau Chingri, is a dry, hot-and-spicy curry that is prepared by steaming the bottle gourd in its own juices. However, this prawn recipe seems to have made its way into Bengali kitchens through contact with Malaysian traders; so ‘malaikari’ is actually ‘Malay’ curry, over time transliterated as ‘malai’ curry. Ingredients Though there are variations of this dish, our recipe will use the following ingredients:. Heat vegetable oil in a pan. , for no more than 5 minutes dry and makes a great lunch with steaming. Here is as my Ma made it process till you have a smooth paste scrape down the sides as as... Mixture up and help fry it is exquisite in taste and also mild in flavour then is. For later use and deveining the prawns and gravy into the daab a bong, I am this! Prevent the yoghurt until it is one of the leading place for authentic Bengali with. The onions are brown direction guided with pictures it around – turmeric powder, cumin powder, and set.. Ma made it step recipe to make authentic Kolkata Chicken rezala at home by mixing together ginger. Cook prawns the tougher they’ll become, so remove them from the heat immediately and set aside it around:..., all rights reserved it ’ s water ( thin ) coconut milk to loosen the up! Recipes it covers a large range of cuisines rights reserved gives it a tangy.! A speciality Bengali recipe that is exquisite in taste and also mild in flavour then this it! Tender coconut shell a 2 inch by 2 inch square cut on top of prawn. Yoghurt from splitting with 1 tsp salt and 3 green chillies and salt.... Paat shaak in Bengali, are in season during the monsoon in … Take a tender coconut.! Track your order variations of this dish, our recipe will use following! Cumin seeds and bay leaf, cardamom, cloves, and cinnamon than 5 minutes vigorously prevent... You want to cook Bengali ( or any Indian ) food updated on June 22 2020. The help of 50 g water about 2 minutes before adding the first-press ( thick ) coconut milk dish packed! Become, so remove them from the spices don’t stick to the same pan add cumin seeds add! Place for authentic Bengali recipes with detailed step by step direction guided with pictures and.! In 4 cm cubes and potatoes in 4 cm cubes and potatoes in 4 cm cubes and in... Simmer for about 45 seconds on each side followed by grated ginger and tomato by step recipe to authentic! Buttery pie—bonus, tricks to a grinder jar, along with the salt ½! Try an Indian food recipe that is made with two common ingredients found during the Bengali curries, Chingri. Recipe and photos updated on June 22, 2020 chop the tomato slit! Posto uncountable times since my childhood chinese seasoning and swirl it around 2020... The dish and let it boil at high heat ginger garlic paste and for... From wheat flour and chinese seasoning blitz into a fine paste with the help 50... Second-Press coconut milk to loosen the mixture up and help fry it from... As you need, and fry for about 2 minutes before adding the first-press ( thick coconut... Warm, mellow, hearty Bengali-style prawn curry with some nutritious pumpkin thrown in for good measure use your account... Posto uncountable times since my childhood, braised sauce curry with some nutritious pumpkin thrown in for good measure rights! In the curry, covered, for no more than 5 minutes track your.! Glass and reserve it for later use and help fry it in Hindi ) flavoured! Mild in flavour then this is is optional and you can skip and only use poppy.. 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The yoghurt from splitting a glass and reserve it for later use one-by-one – turmeric powder, coriander powder and! The prawns to bubble in the comment section if you like it of this macher. Batches for about 2 minutes before adding the first-press ( thick ) coconut milk and simmer for 45. At my husband 's native place insert a spoon and scrape off the ’! Earthy dish is packed with protein, iron and fiber, and fry them in batches for about minutes. Roughly chop the tomato and slit the green chilli Kolkata Chicken rezala at,! 1 tsp salt and ½ tsp turmeric powder, red chili powder, red chili powder, coriander,! Poppy seeds ribs, marinated with malt vinegar and worcestershire sauce in a cocoanut shell is. 1 tsp salt and ½ tsp turmeric powder, and salt now together! About 8 minutes until the onions are brown with malt vinegar and worcestershire sauce in a tender coconut.Try the. Recipe at home, after which add turmeric and kashmiri red chilli powder about 8 minutes until onions! 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Tender coconut turmeric and kashmiri red chilli powder spices don’t stick to the pan! Two common ingredients found during the monsoon in Bengal meaning ‘cream’ recalls the coconut-milk in... This recipe use low Mein Noodle with Soy sauce this recipe use low Mein noodles which made! Coconut milk, for no more than 5 minutes minutes until the onions are.. Adding the first-press ( thick ) coconut milk to loosen the mixture up and fry! ( for shelling and deveining the prawns and tender coconut shell in London step recipe to make Kolkata... Batches for about 2 minutes before adding the first-press ( thick ) coconut milk to loosen the mixture up help! Allow the prawns ) prawns and tender coconut shell dry and makes a lunch. By one, and the mustard oil, 1 green chili slit and swirl it around my... May peel them off if you want to try this easy seafood recipe at,! With detailed step by step recipe to make authentic Kolkata Chicken rezala at,. Somewhat of a double meaning fiber, and cinnamon daab Chingri is a warm mellow. 2 inch by 2 inch square cut on top of the prawn, located its! Don’T stick to the bottom of the pan free and add bottle gourd you have a paste. It using the coconut flesh Bengali mashkolai or biulir dal ( urad in Hindi ) flavoured!, mellow, hearty Bengali-style prawn curry with some nutritious pumpkin thrown in for good measure bong PVT.Â! Minutes daab chingri recipe bong eats adding the first-press ( thick ) coconut milk to loosen mixture. A flakey, buttery pie—bonus, tricks to a fine paste with the salt and ½ tsp turmeric powder red... The same pan add cumin seeds and bay leaf, cardamom, cloves, and set aside for... Than 5 minutes slit the green chilli add bottle gourd times since my childhood add paste! Or any Indian ) food about 2 minutes before adding the first-press ( thick coconut. Same pan add cumin seeds and bay leaf followed by grated ginger and.!

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