Chingri macher Dum (Prawns cooked in dum style)

Sunday, March 15, 2015

    After long time I'm posting a Bengali Fish recipe in this blog. This was a long pending post. This recipe is with tiger prawns, which is quite expensive than any other fish in Bengal, so it is cooked on special occasions or rarely at home. Few months back on hubby's birthday, I made this dish which is a finger-licking delicious and his favorite, where big tiger prawns are cooked on low heat along with some assorted spices. The method of this slow cooking is called "dum". This slow cooking makes this dish so rich and flavorful. I've adapted this recipe from a cookbook, "Bong Mom's Cookbook by Sandeepa Mukherjee Dutta" who is a fellow blogger, a good friend and my inspiration for blogging. I have used medium sized tiger prawns or "Golda Chingri" for this recipe, but you can use any size of prawn you have and go ahead with the recipe.


So let's proceed to the recipe.....................

You Need :
Prawn : 7-8, shelled and deveined
Potato : 2, medium, cut into chunks
Onion : 1, medium, grated
Ginger-garlic-green chilli paste : 1 tblsp. [you can omit green chilli from the paste if you want]

Yoghurt/dahi : 1/4 cup
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Garam Masala Powder : 1/2 tsp. [A grounded powder of 2 cardamoms, 2-3 cloves & 1 cinnamon stick of 1"]
Sugar : 1/2 tsp.
Salt to taste
Oil : 2 tblsp.

For Tempering :
Bay leaves : 2
Cinnamon : 2 sticks(1")
Cardamoms : 3-4


How To :
  • Wash the deveined prawns in water very well, smear a little of turmeric powder, 1/2 tsp. of ginger-garlic-green chilli paste and salt, keep aside for 10 minutes. 
  • Heat 1 tblsp. oil in a pan, add potato chunks and fry for few minutes from all sides. Keep aside. In the same oil, add prawns and fry till both sides are just lightly brown, do not keep them in oil for long. Keep aside.
  • In a big bowl, put the fried prawns and potato pieces, add rest of the onion-ginger-garlic-green chilli paste, yoghurt, turmeric and red chilli powder and sugar, toss well so that everything is well coated with this marinade. Keep aside for at least for 30 minutes or more. 
  • Heat rest of the oil in the same pan, temper it with bay leaves, cinnamon and cardamoms, when they start to splutter, add the sugar and let it brown a little, then add the marinated prawns and potatoes along with rest of the marinade. Lower the heat and simmer, toss everything together and cover with a lid for "dum" cooking. Once the masala is cooked (you can see the oil is surfacing to the top), add about 1/2 cup warm water. Adjust the seasoning by adding salt.
  • Cover and keep cooking until potatoes are done and the gravy is thick and nicely coated the prawns. Prawns get cooked fast and it takes hardly 12-15 minutes even at low heat. Lastly, add garam masala powder and switch off the heat. 
  • Serve with warm rice or pulao. It is extremely delicious. 
Try this Bengali delicacy at your home and let me know how much you have liked it....................








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