Chingri Kofta ( Grandma special)
1.Shell, de-vein and wash the prawns. DON’T FORGET TO TAKE OUT THE SHELL OF THE SHRIMP!! We need half pound prawns/shrimps for this recipe. Now blend the prawns into a smooth paste.We don’t need any water while grinding it.
2. Add little ginger paste, garlic paste, salt, little turmeric powder and 1 beaten egg. Unlike others We are not going to fry the balls before we add them in the curry. The tenderness of the prawns will be vanished if u fry them before adding them in curry. So keep it in the fridge for 15 mins that would help us to shape them.
3. Heat oil in a wok.Add bay leaf, cardamom, cinnamon. Fry a little then add one medium sized finely chopped onion..When the onion is almost golden brown, add 3 tbl spoon onion paste, 1 tbl spoon garlic paste, 2 tea spoon ginger paste, turmeric and chili powder,a little coriander powder and salt to taste.
4.Keep stirring all the time and adding water little by little to keep the spices from scorching. This iS what we call “koshano” in Bangla. This ” Koshano” is very important in every Bengali or Indian Style curries.
5.Now add a little water and cook a little while then add 1 cup medium thick coconut milk ( I used coconut milk powder available in the store to make the milk ) and 1 cup of regular liquid milk ( My grandma used to cook only in coconut milk , but I improvised a little). Here comes the fun part!!!!!!! Make round balls from the prawn and add into the gravy.Cover the lid.
6. Cook it for at least 10-15 minutes at medium low flame or until the oil separates and the prawn balls r cooked.
7. Roast whole cumin, poppy seed ( posto), cardamom (elach)together. You can microwave them for 30 second and grind them into a fine powder.Add this powder and green chillies before u turn off the stove.
Enjoy!!!!!!!!!!!!!!!!!!!!
Khadiza's Kitchen 
Looks yummy apu…will try soon
😀
Just a quick question, I tried w/o frying the shrimp balls and it didn’t hold 😦 how do u cook’em w/o frying ??
And when you say roast cardamon with poppy seeds and cumin do I use the whole cardamon pods or just the seeds?
Thanks in advance
did u use egg in the shrimp mixture .. u cannot make firm ball out of that mixture .. but when the gravy is ready just put a scoop from that mixture in to the gravy .. that would be enough .. and another quick tip , u may refrigerate for an hour before putting them into gravy , that would help ur shrimp ball to be firmer .. 🙂
yes whole cardamom , not the seeds only!!!!
Thanks a lot. will try them again.
Just wanted to let you know I tried the recipe again and I did refrigerated for a little long and it was just delish. Thank you so much for the recipe. 🙂
🙂 thank u ..
I want to make this one for the weekend. What will the ratio for step 7 and how much should I use? Thanks in advance Khadiza 🙂
Apa jeera half tea spoon ero kom , posto half tea spoon , elach duto nilei hobe ..:)
Really delicious!!! Shrimp balls are soooooo soft and light!!!!! Thank you for this easy and lovely recipe 🙂
Jazakallah khair, apu. I tried it today. I didn’t have coconut milk at home. I used natural yogurt instead. It was very easy with your instructions and tasty :).
thank u !!!!!!!!!!!! 🙂
I am a bit confused..am I supposed to blend the shrimp with the shell on? u said to keep the shells
I said ‘Don’t take the shell” , de-shell means to remove the shell .. 🙂
assalamu alaikum apu.10/15 peopler jonno kototuku shrimp nibo? 1/2 pound shrimp die koita ball hobe?thanks
half pound diyr 8 tar moto hoi .. 2 lb shrimp nile mone ho 15 jon manusher jonno best hobe ..
Thanks a lot apuni
❤ Nupur