Chingri Bahar - A prawn curry with Tamarind

Bengalis love prawns in different flavor and format. This one is not entirely Bengali preparation. Actually I got some idea from one of my south Indian friends. We can call it Chingri Bahar with south Indian flavor.

Preparation Time: - 15 min

Cooking Time: - 30~35 min

Servings: - 3 persons (varies according to the consuming capacity)

Ingredients:- 

1. 10~12 large prawns (approx. 250 gm.) - I used fresh ones from market, you can use frozen ones
2. 1 large Onion chopped
3. 1 large Tomato chopped
4. 1 tbsp Ginger paste ( I made it from fresh ginger)
5. 1 tbsp Garlic paste (from fresh garlic)
6. 2 tsp Turmeric powder
7. 2 tsp Kashmiri red chili powder
8. 1 tsp Cumin powder
9. 1 tsp Coriander powder
10. 1 tsp Methi (fenugeek)seeds
11. 1 tsp  Posto (Poppy seeds)
12. 1 tsp Mustard (black) seeds                                                                          
13. 1 tbsp Tamarind paste
14. 1 tbsp Ghee (Clarified butter)
15. 12~15 curry leaves
16. 2 Bay leaves
17. ¼ cup grated Coconut
18. 3 slitted Green Chili
19. Salt to taste
20. 7~8 tbsp Mustard oil (I prefer mustard oil but you can use vegetable oil if you do not like the pungent smell of mustard oil)

Preparation:-

1. First remove the shell, remove the central vein of the prawn and clean thoroughly. You can keep the head and tail on for better flavor but some people may not like it – they can remove them now. In case you used the frozen prawns then no need to do this as they are already peeled and deveined.
2. Rub turmeric powder and salt to the prawns and keep aside for 15 minutes. Spice lovers may add a little bit of red chili powder.   
3. Chop the onion, cut ginger into small pieces, grate the coconut.
4. Grind the ginger and garlic also to smooth paste. Keep aside in a different bowl.
5. Grind the poppy seeds to smooth paste and keep aside.
6. Take a medium kadai / pan and heat the 3 tbsp mustard oil. Shallow fry the prawn till they turn into golden brown. Keep aside.
7. Use ½ cup of warm water to form a tamarind paste from tamarind.
8. Heat 5 tbsp oil in a non-stick kadai in medium heat.
9. Shallow fry the prawn till they turn golden colour and keep aside in kitchen towel to drain the excess oil.
10. Heat the remaining oil in a separate kadai in medium heat
11. Put Bay leaves, a green chili, mustard seeds and methi seeds.
    
12. Wait few seconds till it splutters.
13. Add chopped onion and fry till the onion becomes translucent and colour golden brown
    
14. Now pour the ginger and garlic paste. Sauté for couple of minutes.
15. Now add Kashmiri chili powder, poppy seeds paste and grated coconut. Spice lovers can add red chili powder according to your taste
16. Mix the whole thing properly.  Stir continuously.
17. Now sprinkle coriander, cumin and turmeric powder. Add chopped tomato also.
18. Cook for 4~5 minutes till the oil gets separated at the edge from the texture.
19. Introduce the tamarind paste here and mix.
20. Add the prawn and mix well.
    
21. Adjust the salt according to your taste. You can add little bit of sugar here if you are sugar tooth. It is entirely upto you how much salty or sour or sweet you want the gravy to be.
    
22. Now simmer the gravy in cover for 2~3 min. Do not overboil the prawn – otherwise it will become robbery.
    
23. Switch off the flame and garnish with curry leaves and the remaining green chilli. Keep it covered for some time so that the curry leaves smell gets blended into the preparation.

Serve this as side dish with hot steamed rice. You can even enjoy this with coconut rice or any flavoured rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.