Malai Chingri Kofta

(Shrimp Balls in Light Cream)

Servings - 4-6 persons

Ingredients:

Medium size shrimps - 2 lbs

Potatoes - 2 medium size, cut into 1 inch squares

Green Chillies - 4, chopped; 4 whole slit

Turmeric powder - 1 tsp

Chilli powder - 1 tsp

Onion - 1 large, make paste

Ginger - 1.5 inch, make paste

Bay leaves - 1

Garam masala powder - 1/4 tsp

Baking soda - 1/2 tsp

Flour (Maida) - 1 tbsp

Sugar - 1/2 tsp

Salt - To taste

Light Cream - 1/4 cup

Ghee - 1 tbsp

White Oil - 1/2 cup

Preparing:

1. Shrimps should be deveined and peeled. Grind shrimps in a mixer. Just pulse for a few seconds.

2. Grind onion and ginger.

3. To the ground shrimp add 1 tbsp onion paste, 1 tsp ginger paste, 1/4 tsp turmeric, chopped green chillies (optional), 1 tsp salt (or as required), flour and baking soda. Mix the ingredients together.

Cooking procedure:

1. Heat oil in kadai.

2. Fry cut potatoes for 3-4 min and remove.

3. Make small round balls with the shrimp mix made above and deep fry. Keep aside the kofta. Oil your palms while shaping the koftas to prevent them from sticking. Shrimp koftas tend to shrink when removed from oil so adjust the size as per your desire.

4. Keep 2 tbsp oil in kadai and remove the excess. To it add bay leaf, remaining onion and ginger paste and fry on medium heat for 5-6 min. Stir to ensure that the masala does not stick to the bottom. If required sprinkle water occasionally.

5. Add turmeric and chilli powder and fry for an additional 2 min

6. Add the fried potatoes and mix well with masala. Add 1 cup water, and salt. Cover and simmer till potatoes are almost done.

7. Add shrimp balls to the gravy and simmer for 3-4 min ensuring that potatoes are optimally cooked.

8. Add green chillies and light cream and simmer for 2 min.

9. Add ghee and garam masala powder and then remove from heat.

Serving Suggestions: