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Showing posts with label chinguri chura. Show all posts
Showing posts with label chinguri chura. Show all posts

Tuesday, October 1, 2013

Chinguri Chura

'Chuna Chinguri' or the tiny prawns are very difficult to come by in Banglore. So when I found a fresh lot at my nearest Bengali Fish stall, I was delighted. These tiny prawns are sweeter than the big ones and can be fried to a very crisp texture. Also, I find it easy to clean the lot. One just needs to pinch off the heads and wash them in lots of fresh water to remove the sands.

This is a very delicious 'Chinguri Chura' I made with them. Read on for the recipe:

Preparation Time - 15 mins

Ingredients - 250-300 gm tiny prawns, 1/4 tsp turmeric, salt to taste, 1 medium sized onion, 3-4 green chillis, 4-5 garlic flakes (peeled), 2 tbs chopped coriander leaves, 3-4 tsp oil.

Preparation - Take the cleaned prawns in a mixing bowl. Add salt and turmeric, mix well and keep aside for 5 minutes.

Chop the onion into small pieces.

Cooking- Heat a non-stick frying pan. Add the oil.

Add the marinated prawns (do not any any of the liquid that oozed out during marination). Fry for 6-8 minutes till crisp. Remove from flame and allow to cool down.

Transfer the fried prawns into a grinder jar. Add onions, broken green chilli, coriander leaves and garlic flakes. Buzz for a few seconds till they turn into a coarse powder. (Do not worry if you have a few prawns still intact.)

Serve with white rice and dal (or even better eat it with Dahi Pakhala).

Saturday, February 5, 2011

Chinguri Sukhua Chura

Cooking Time Required: 10-15 mins

Ingredients -

  • 2 cups dried shrimp (chingudi sukhua)
  • 3 dry red chillis
  • 7 garlic flakes
  • 2 green chillis
  • 1 tsp mustard oil
  • 1 small onion
  • 1 tsp chopped cilantro
  • Salt to taste

Preparation: Wash and drain the prawns . Crush the garlic flakes .

Cut the onions and green chillis into small pieces.

Cooking: Heat 1 tsp of oil in a wok. Break the red chillis into 2-3 nos and add to the wok along with the crushed garlic flakes.

Fry till the prawns become crispy .

Remove from the wok and crush the prawns with a rolling pin. Add the onions and green chillis. Sprinkle a few drops of mustard oil and salt. Mix well .

Serve with pakhala/ rice and dal .

Note: One can also make this preparation with fresh small prawns.
Crush in a grinder for 5-6 secs instead of using a rolling pin.


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