Chingri Macher Kofta
Ingredients:
For Kofta
- 2 big size onions (finely chopped)
- salt to taste
- 500 gms prawns (small)
- 2 tblsp breadcrumbs
- 2 tsp mustard oil
- 4 green chillies (finely chopped)
- 2 tblsp ghee
- 2 bay leaves
- 1/2 cup coconut
- 1 tblsp coriander leaves chopped
- 1 egg
Grind To A Paste
- 1 large Onion
- 2 " Turmeric
- 1 " Ginger
- Garam masala
Method Of Cooking:
- Wash the prawns.
- Then boil them.
- When cooked, grind to make a smooth paste.
- Mix in the salt, onions, green chillies and cut coriander leaves.
- When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in bredcrumbs.
- Fry in hot mustard oil and keep aside.
- Extract milk from the coconut.
- Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.
- Heat up oil in a saucepan.
- When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes.
- Stirring all the time and adding a little water to keep the spices from scorching.
- Gradually stir in the coconut milk extract and a little salt.
- Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick.
- Pour out pure ghee on top just before serving.
