Chingri macher Dum (Prawns cooked in dum style) | How to make Chingri macher Dum (Prawns cooked in dum style)

By Indrani Dhar  |  6th Feb 2017  |  
5 from 1 review Rate It!
  • Chingri macher Dum (Prawns cooked in dum style), How to make Chingri macher Dum (Prawns cooked in dum style)
Chingri macher Dum (Prawns cooked in dum style)by Indrani Dhar
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    8

    People

11

1

About Chingri macher Dum (Prawns cooked in dum style) Recipe

traditional bengali sprcial occassion dish, I have used medium sized tiger prawns or "Golda Chingri" for this recipe, but you can use any size of prawn you have and go ahead with the recipe.

Chingri macher Dum (Prawns cooked in dum style) is an authentic dish which is perfect to serve on all occasions. The Chingri macher Dum (Prawns cooked in dum style) is delicious and has an amazing aroma. Chingri macher Dum (Prawns cooked in dum style) by Indrani Dhar will help you to prepare the perfect Chingri macher Dum (Prawns cooked in dum style) in your kitchen at home. Chingri macher Dum (Prawns cooked in dum style) needs 10 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Chingri macher Dum (Prawns cooked in dum style). This makes it easy to learn how to make the delicious Chingri macher Dum (Prawns cooked in dum style). In case you have any questions on how to make the Chingri macher Dum (Prawns cooked in dum style) you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Indrani Dhar. Chingri macher Dum (Prawns cooked in dum style) will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Chingri macher Dum (Prawns cooked in dum style)

Ingredients to make Chingri macher Dum (Prawns cooked in dum style)

  • Prawn : 7-8, shelled and deveined
  • potato : 2, medium, cut into chunks or lengthwise
  • onion : 1, medium, grated
  • ginger-garlic-green chilli paste : 1 tblsp. [you can omit green chilli from the paste if you want]
  • yoghurt/dahi : 1/4 cup
  • turmeric Powder : 1 tsp.
  • Red chilli powder : 1 tsp.
  • Garam Masala Powder : 1/2 tsp. [A grounded powder of 2 cardamoms, 2-3 cloves & 1 cinnamon stick of 1"]
  • sugar : 1/2 tsp.
  • salt to taste
  • oil : 2 tblsp.
  • For Tempering :
  • cinnamon : 2 sticks(1")
  • cardamoms : 3-4

How to make Chingri macher Dum (Prawns cooked in dum style)

  1. Wash the deveined prawns in water very well, smear a little of turmeric powder, 1/2 tsp. of ginger-garlic-green chilli paste and salt, keep aside for 10 minutes.
  2. Heat 1 tblsp. oil in a pan, add potato chunks and fry for few minutes from all sides. Keep aside. In the same oil, add prawns and fry till both sides are just lightly brown, do not keep them in oil for long. Keep aside.
  3. In a big bowl, put the fried prawns and potato pieces, add rest of the onion-ginger-garlic-green chilli paste, yoghurt, turmeric and red chilli powder and sugar, toss well so that everything is well coated with this marinade.
  4. Keep aside for at least for 30 minutes or more. Heat rest of the oil in the same pan, temper it with bay leaves, cinnamon and cardamoms, when they start to splutter, add the sugar and let it brown a little
  5. Then add the marinated prawns and potatoes along with rest of the marinade. Lower the heat and simmer, toss everything together and cover with a lid for "dum" cooking.
  6. Once the masala is cooked (you can see the oil is surfacing to the top),add about 1/2 cup warm water. Adjust the seasoning by adding salt. Cover and keep cooking until potatoes are done and the gravy is thick and nicely coated the prawns.
  7. Prawns get cooked fast and it takes hardly 12-15 minutes even at low heat. Lastly, add garam masala powder and switch off the heat. Serve with warm rice or pulao. It is extremely delicious.

Reviews for Chingri macher Dum (Prawns cooked in dum style) (1)

Preeti Gurung2 years ago

Wow! Lovely recipe
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