Bangla Recipe

Bagda Chingri Kosha & Bengali Keema - [ Fish ]

Bagda Chingri Kosha:

(This is a really quick and simple recipe for tiger prawns from my mom in law) Remove veins from really large sized tiger prawns. Heat oil
and fry the prawns till they turn pink. Remove the prawns and in the oil fry a pinch of sugar (for colour) and chopped onions till they turn brown. Add turmeric, red chilli powder and saute till the oil separates . Add shredded coconut, mustard powder in a little water, salt and green chillies sliced in the middle. Add the prawns and cook till done.

Bengali Keema:

Cut potatoes into small cubes. Heat oil. Add whole garam masala (cloves, cardamom and cinnamon ), bay leaf and red chillies. Once the odour comes out add chopped onions, ginger and garlic paste and saute till the onions/ paste turns brown. Add the potatoes, and then mince meat , turmeric, chilli powder (optional) and saute till the oil comes out on the top. Add tomato paste, green chillies and peas if you want to. Add water, salt and a little sugar as per taste. Cook under pressure or on the fire till the meat is cooked and the water has
evaporated.

Source: Nilanjana Mukherjee

Tags: cardamom, chillies, Coconut, fry, Garlic, ginger, Masala, mustard, oil, onion, onions, Potato, potatoes, salt, sugar, tomato, Tomatoes, turmeric

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