Category Archives: Shrimp

Shrimp Mushroom, Oriental style

Posted on December 24, 2013 by | 3 comments

Shrimp Mushroom, Oriental style

Shrimp Mushroom, Oriental style

Ingredients:

10-12 Shrimp
1 egg white
Cornstarch
Salt to taste

For Gravy:

Garlic paste 1 and half teaspoon
Soy sauce 2 tbl spoon
Oyster sauce 2 tea spoon
Fish sauce , few drops
Tasing salt/ ajinimoto half teaspoon
Sugar a pinch
Ginger juice from ginger paste 1 and half tea spoon
Cubed Onion
Split green chilis
Shitakee Mushroom / or any other mushroom
Bell pepper
Sesame or any other vegetable oil
Cornstarch mixed in water

Procedure:

1. Coat the shrimps with egg white, salt and enough cornstarch . Deep fry them on high heat . It is tasty this way too . Can be a great snack or appetizer .

2. Heat oil and add the garlic paste . After frying a while add the soy sauce , oyster sauce , few drops of fish sauce . Don’t add any salt , as the sauces contain enough salt .Add the mushroom and bell peppers .add the shrimp and little water . Add cornstarch , cubed onion and green chilis. Add tasting salt and sugar .

3. Just before turning off the stove add the ginger juice . Ready !!!!!!

Notes:

1 If you are using dry Shitakee mushroom , soak them in hot water for 10 minutes, before u use .

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Posted in Fish and Seafood, Glossary / Notes, Shrimp

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Chingri dopeyaza

Posted on March 18, 2013 by | 1 comment

Chingri dopeyaza

Chingri Dopeyaza

This is a very easy-peasy , super quick , few ingredients yummy shrimp preparation …I love them with plain rice or even with pulao..

Ingredients:

Shrimp/ prawn half lb
Chopped Onion 1 cup
Turmeric powder half teaspoon
Chili powder half teaspoon
Green chilies , split 4 or 5
Salt to taste
Chopped cilantro
A little extra turmeric- chili powder to rub the shrimps
oil

Method:

1. Rub the shrimps with little turmeric, chili powder and little salt.

2. Heat oil and fry the shrimps a minute or so. Don’t over fry them . The flesh of the shrimp will get harder if overcooked .

3. In another bowl take chopped onion, Mix them well with turmeric powder, chili powder and salt . Make the onions little soft by help of your hand.

4. Now add the onion into the pan and mix well with the shrimps . Cook the shrimp on medium low heat . Stir occasionally so that the onion should not get burnt. Don’t add any water. For this recipe u need to use enough oil since no water will be used .

5. Within few minutes the onion will get softer. Add green chilies then . Keep cooking them. When it’s done add some chopped cilantro .

Ready ……

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Posted in Fish and Seafood, Glossary / Notes, Shrimp

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Shrimp Polau with Coconut Milk

Posted on February 8, 2013 by | 3 comments

Shrimp Polau with Coconut Milk

Shrimp Polau with Coconut Milk

There are two parts of this cooking. The first part is to make Shrimp korma and the second part is to make polau with that.

Ingredients:

For Shrimp preparation:

Shrimp 1 lb
Ginger paste 1 teaspoon
Onion paste 1 tblspoon
garlic paste half teaspoon
Whole garam masala , i.e, cardamom, cinnamon and bayleaf
Coconut milk 1 cup
chili powder 1 teaspoon
salt to taste
oil

Polau:

Aromatic rice ( kalijeera/chinigura/basmati), 2 cups, 500 gram
Sliced Onion 1 medium
Ginger paste 2 teaspoon
Whole garam masala , i.e, cardamom, cinnamon and bayleaf
salt to taste
Green chilies
Ghee/oil

Cooking Method:

1. Shell, de-vein and wash prawns well.

2. Heat oil in a pan and add the prawns. Fry a while .That would help to keep the flavor of shrimp intact even after adding spices.Now add the whole garam masala , fry a little while now add the onion paste, ginger paste, garlic paste, chili powder, salt and little water. Cook well adding water little by little. Now add the coconut milk and cook it until the gravy reduced to half .

It will look like this;
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3. In another vessel heat ghee+oil . Now add the Whole garam masala and onion.Fry until brown. Add the rice(soaked and drained). Add the ginger paste and salt ( don’t use too much salt as we have salt in the shrimp gravy too) .Fry for a while. Now add the shrimp with the gravy.Add 3 cups water ( for 2 cups of rice). Cover the lid. Careful not more than that as we have already used the gravy.Cook on medium flame.Don’t stir while cooking your polau, that would make your polau gooey and sticky.

4.When the water is almost dried out add some green chilies. Now you can stir only once with a very light hand without breaking the rice , so that the bottom must not get burnt..

5. Keep it on very low flame for another 10/15 minutes. What I do I use double-boiler system. I place my Vessel over another vessel filled with water and let it cook on the steam.It works like magic.

Your Shrimp Polau is ready..Bon A Petit!!!!!!!!!!

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Posted in Pulao, Rice and Grains, Shrimp

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Okra and Shrimp in Mustard / Shorshe diye Dherosh,Chingri

Posted on January 31, 2013 by | 17 comments

Okra and Shrimp in Mustard / shorshe diye dherosh,chingri

Okra and Shrimp in Mustard / shorshe diye dherosh, chingri

Ingredients:

1. 10 Okra/ dherosh

2. Ch0pped Onion 1 medium

3. Mustard( yellow mustard) Paste/ shorshe bata 1 tbl spoon ( 1 tblspoon mustard+1 teaspoon poppy seed.

4. Turmeric powder less than 1/2 half teaspoon

5. Chili powder half teaspoon

6. Green chilies

7. Salt to taste.

8. Mustard oil and
9. Shrimps 4/5

Procedure:

1.Trim stem ends off okra.

2. In a pan heat oil on medium heat. Fry the shrimps a while. Add chopped onin. Fry until soft and transparent.Add chili powder, turmeric powder with little water and salt.

3. Cook well adding water little by little. Add the Mustard paste (I made the paste with 1 teaspoon of poppy seed or posto) with little water, cook for 1 minute and at this point add the okra.

4. Add water, just enough to have the okra done. Don’t add too much water

5. When the water is drying out add the green chilies.

6. Turn off the stove when oil separates. You may add a dash of mustard oil , if you used regular oil while cooking it.

Notes:

1. Many complains that their mustard paste tastes bitter. For them I’d love to give some tips. 😀 .

a) There are two types of mustard, one is black and the other is yellow. Black mustard is used for ” Foron” or in doing sautee. But for mustard paste, used in recipes like shorshe Ilish, shorshe dherosh and so on alwayz use the yellow one. Black mustard is bitter, on the other hand yellow mustard is not that bitter like the black one.

b) If you use little poppy seed with your mustard paste it would n’t taste bitter at all. So many make the paste of mustard with little poppy seed/ posto and some times with green chilies and salt. 😀

c) Now a dayz we hardly make paste with traditional ” Pata-Puta”/ “Shilnora”. One thing to be remembered with your blender/ grinder you can never make a smooth paste of mustard . So what I do , I grind them into a powder then add water. Cover it with something for a while. While using just drain out the extra water. It helps it not to be bitter too. 😀 ..

d) Every time you add mustard paste in oil make sure you add it with little water, otherwise the direct heat will dry out the mustard and cause bitterness.

2. If you don’t want to cook this completely with mustard oil. You can use regular oil while cooking but don’t forget to add 1 teaspoon of mustard oil/ shorishar tel before you turn off the heat.

3. Don’t cook your okra with lid on. That would ruin the color of okra.

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Posted in Glossary / Notes, Shrimp, Vegetables, Vegetables / Sides

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Chingri Kofta (Grandma special)

Posted on January 14, 2013 by | 18 comments

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!!!!!!!!!!!!!!!!!!!!

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18 Comments

Posted in Fish and Seafood, Shrimp

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