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Chingri Macher Kofta

Delicious deep fried prawn koftas served with a flavour coconut-onion gravy This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Prawns, Coconut Scraped
Cuisine Bengali
Course Main Course Seafood
Prep Time 31-40 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Chingri Macher Kofta

  • 30-40 small Prawns
  • 2 large Coconut Scraped
  • 4 Green chillies chopped
  • 2 tablespoons Fresh coriander leaves chopped
  • 1 Egg whisked
  • 1/2 Coconut scraped
  • to taste Salt
  • 2 tablespoons Bread crumbs
  • 2 teaspoon Mustard oil
  • 2 Bay leaves
  • 2 Ghee
  • 5 Cloves
  • 1 inch stick Cinnamon
  • 5 Green cardamoms
  • 1 1/2 teaspoons Turmeric powder
  • 1 inch piece Ginger

Method

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  1. Shell, de-vein and wash the prawns thoroughly under running water. Finely chop one onion. Boil prawns in one and a half cups of water for two minutes. When cooked, drain and mince.
  2. Add salt, chopped onions, green chillies and coriander leaves. When the mixture is well blended, form into twelve-sixteen balls, dip in beaten egg and roll in breadcrumbs. Heat sufficient mustard oil in a kadai to its smoking temperature, cool it down, heat again and deep-fry the prawn koftas. Drain onto an absorbent paper and keep aside.
  3. Grind coconut with one cup of warm water and extract milk. Grind onion, cloves, cinnamon, green cardamoms, turmeric powder and ginger into a fine paste. Heat two teaspoons of mustard oil in a saucepan. When it smokes, remove from heat and cool it down.
  4. Reheat and sauté bay leaves and ground masala for four to five minutes, stirring all the time and adding a little water to keep the spices from scorching. Gradually stir in the coconut milk extract and a little salt. Add the koftas and allow the curry to simmer for about ten minutes or till the gravy becomes rich and thick. Pour pure ghee on top just before serving.

Nutrition Info

Calories 1221
Carbohydrates 48.5
Protein 90.1
Fat 73.9