Name: Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 250 gms. prawns; 2 tbsp. mustard oil; 1" cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 2 dry red chilies; 2 bay leaves; 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds); 2 onions, chopped; 2-3 garlic cloves, chopped; 1 tsp. ginger, finely chopped; 2 tbsp. raw mango, chopped; 2-3 green chilies, slit; 1 cup fresh grared coconut; 1 tbsp. panch phoron, dry roasted; 2-3 tbsp. coriander leaves, chopped; 1 tsp. lime juice (opt); Marination -; salt to taste; 1 tsp. turmeric powder; 1 tbsp. red chili powder; 1 tsp. ginger-garlic paste; 1 tbsp. vinegar; 1/2 tsp. roasted cumin powder; 1 tbsp.mustard oil

ABOUT Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style) RECIPE

This is my version of a dry prawn stir fry with lots of fresh coconut, raw mango and roasted panch phoron. It can be enjoyed as a side dish with any form of rice and Indian bread. But I like to have mine with plain steamed rice and with a dash of lime. This is an absolute delicacy to be relished

Ingredients Serving: 4

250 gms. prawns
2 tbsp. mustard oil
1" cinnamon stick
2-3 green cardamoms
4-5 cloves
2 dry red chilies
2 bay leaves
1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
2 onions, chopped
2-3 garlic cloves, chopped
1 tsp. ginger, finely chopped
2 tbsp. raw mango, chopped
2-3 green chilies, slit
1 cup fresh grared coconut
1 tbsp. panch phoron, dry roasted
2-3 tbsp. coriander leaves, chopped
1 tsp. lime juice (opt)
Marination -
salt to taste
1 tsp. turmeric powder
1 tbsp. red chili powder
1 tsp. ginger-garlic paste
1 tbsp. vinegar
1/2 tsp. roasted cumin powder
1 tbsp.mustard oil

Instructions

Marinate the prawns with all the ingredients mentioned under marination for 15-20 minutes. Grind the coconut and the roasted panch phoron without any water. Keep aside.
Heat oil in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and panch phoron. Saute for a few seconds.
Add the onion, ginger, garlic and raw mango. Fry till light brown. Then add the marinated prawns and stir fry for 2-3 minutes on a medium flame till dry.
Add the ground coconut paste and green chilies. Check for seasoning. Saute for 2-3 minutes more.
When done, add coriander leaves and lime juice. Give it a stir and switch off the flame. Serve with plain steamed rice, jeera rice or chapattis.

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