Daab Chingri ( Prawn in Tender Coconut)
Daab Chingri ( Prawn in Tender Coconut)
(Panch phoron literally means five spices
used for tempering. It is the most distinctive of Bengali phorons, used in dals,
vegetables, chutneys, and pickles. It comprises mouri (fennel seeds), methi
(fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically
Bengali spice, called radhuni)
METHOD
- Cut
out the top of the tender coconut with a knife in a small rectangular shape and keep the cut out part aside.
- Pour the coconut water in a separate bowl.
- Add salt and turmeric powder to the prawns. Mix and set aside.
- Heat mustard oil and add paanch phoron .
- After crackling add onion and saute. Add ginger-garlic paste, and keep stirring. Add green chilli , a pinch of turmeric and red chilli powder.
- Add prawns & cook to change its color light brown
- add cardamom,cinnamon & coconut,make a good mixture
Open the lid and serve hot.
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