Dudh Chingri/Prawns cooked in milk
As mentioned to you earlier, I am a “bati” (half bangal and half ghoti) :D. Therefore, I love chingri maach (prawns) and ilish maach(Hilsa) equally. While here I do not get Hilsa at all, salmon suffices the gap to some extent. But prawns are here in abandon. Getting prawns always around, I do not shy away from experimenting with different prawn dishes.
This time when my husband brought some good prawns home, I decided to prepare something different. Within few seconds, I remembered a dish which I had tasted in an “onnoprason”(rice ceremony) a year ago, in Siliguri. The dish was named Dudh Chingri by the caterer. This recipe is a blend of my taste buds and an idea after a brief discussion with the caterer then.
Dudh Chingri
Course: Main Course
Cuisine: Bengali (Indian)
Preparation time: 15 minutes
Cook time: 25 minutes
Servings: 4
Ingredients
- 500 g of chingri maach/prawns shell removed and deveined
- 1 onion roughly chopped
- 1 inch of ginger
- 7-8 cloves of garlic
- 3-4 green chilies
- 2-3 bay leaves
- 1 inch of cinnamon stick
- 4-5 cardamom pods
- 8-10 black pepper
- 1/2 tablespoon of Bengali garam masala powder
- Salt to taste
- 1 teaspoon of sugar
- 3 tablespoons of oil
- 1 tablespoon of ghee
Directions
- Sprinkle some salt on the prawns. Toss the prawns with the salt and keep them aside.
- Make a smooth paste of the onion, ginger and garlic and keep it aside.
- Take a kadai and add oil to the kadai. Let the oil start smoking.
- Now, add the prawns to the kadai and saute them. Keep them aside.
- To the kadai now add the ghee.
- Temper the oil and ghee with bay leaves, cinnamon, cardamom and black pepper.
- As your kitchen fills up with the aroma of the whole spices, add the onion, ginger, garlic paste to the kadai.
- Now, continue sauteing them on medium flame for 2-3 minutes.
- Lower the flame and add the milk to the kadai with continuous stirring. Add sugar and salt to the kadai.
- Place the sauted prawns in this mixture and let it simmer for 10-12 minutes on medium flame.
- Add the garam masala powder and turn off the flame.
- Serve dudh chingri with steamed rice or polao.
Step by step instructions to prepare dudh chingri
Sprinkle some salt on the prawns. Toss the prawns with the salt and keep them aside.
Make a smooth paste of the onion, ginger, and garlic and keep it aside.
Take a kadai and add oil to the kadai. Let the oil start smoking. Now, add the prawns to the kadai and saute them. Keep them aside.
To the kadai now add the ghee. Temper the oil and ghee with bay leaves, cinnamon, cardamom, and black pepper.
As your kitchen fills up with the aroma of the whole spices, add the onion, ginger, and garlic paste to the kadai.
Now, continue sauteing them on medium flame for 2-3 minutes.
Lower the flame and add the milk to the kadai with continuous stirring. Add sugar and salt to the kadai.
Place the sauted prawns in this mixture and let it simmer for 10-12 minutes on medium flame.
Add the garam masala powder and turn off the flame.
Serve dudh chingri with steamed rice or polao.
Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com
