Malai Chingri Kofta
Prawn koftas in a creamy gravy - a luxurious Bengali preparation perfect for special occasions.
Cooking
Heat oil in kadai.
Fry cut potatoes for 3-4 min and remove.
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.
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.
Add turmeric and chilli powder and fry for an additional 2 min
Add the fried potatoes and mix well with masala. Add 1 cup water, and salt. Cover and simmer till potatoes are almost done.
Add shrimp balls to the gravy and simmer for min ensuring that potatoes are optimally cooked.
Add green chillies and light cream and simmer for 2 min.
Add ghee and garam masala powder and then remove from heat.
Serving Suggestions
Serve with pulao or white rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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