Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style) | How to make Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style)

By Bethica Das  |  28th Oct 2017  |  
5 from 1 review Rate It!
  • Photo of Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style) by Bethica Das at BetterButter
Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style)by Bethica Das
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

5

1

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

Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style) is a delicious dish which is liked by the people of every age group. Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style) by Bethica Das is a step by step process which is best to understand for the beginners. Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style) is a dish which comes from West Bengal cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style) takes 15 minute for the preparation and 15 minute for cooking. The aroma of this Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style) make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style) will be the best option for you. The flavor of Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style) is unforgettable and you will enjoy each and every bite of this. Try this Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style) at your weekends and impress your family and friends.

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

Ingredients to make Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style)

  • 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

How to make Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style)

  1. 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.
  2. Heat oil in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and panch phoron. Saute for a few seconds.
  3. 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.
  4. Add the ground coconut paste and green chilies. Check for seasoning. Saute for 2-3 minutes more.
  5. 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.

Reviews for Chingri Narkel Stir Fry (Prawn-Coconut Stir Fry - Bengali Style) (1)

Anchal Sinha2 years ago

Deliciously amazing!
Reply
Bethica Das
a year ago
Thank u

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