Another delicious Bharta recipe arrives. this time it is prawn, fried with spices, and mashed into a paste like texture. Chingri or prawn, can elevate even the most dull dish and make it lip-smacking. chingri bharta can definitely please a person when served hot with rice. (it doesn't taste bad individually as well) so definitely try this out and get yet another satisfying weekend lunch- bengali istyle.
Heat mustard oil in a pan, then add the kalonji seeds and whole red chilli. When it crackles, add the onions. Fry for a minute, then add the ginger garlic paste and fry till the raw smell is gone.
Add the prawns with salt and continue frying till the prawns turn pink.
Sprinkle dry coconut flakes and fry well till oil comes out. Remove from heat and cool it a bit.
Mash the mixture in a grinder coarsely. Add some more oil and kalonji seeds, then add the mash.
Once the mixture is completely dry, remove from heat and sprinkle lots of chopped coriander leaves.
Serve with plain rice.
Ingredients
- Small Prawns - cleaned and deveined - 1 cup
- Chopped Onion - 1/2 cup
- Garlic Paste - 1 tsp
- Ginger Paste - 1tsp
- Whole Red chilli - as per taste
- Salt
- Dry coconut flakes - 1 tbsp
- Coriander Leaves - chopped
- Kalo jire / Nigella seeds - 1 tsp
- Mustard oil
Heat mustard oil in a pan, then add the kalonji seeds and whole red chilli. When it crackles, add the onions. Fry for a minute, then add the ginger garlic paste and fry till the raw smell is gone.
Add the prawns with salt and continue frying till the prawns turn pink.
Sprinkle dry coconut flakes and fry well till oil comes out. Remove from heat and cool it a bit.
Mash the mixture in a grinder coarsely. Add some more oil and kalonji seeds, then add the mash.
Once the mixture is completely dry, remove from heat and sprinkle lots of chopped coriander leaves.
Serve with plain rice.
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