Simple Way to Make Quick Bengali: Chingri Muithya or Prawns Croquettes Curry
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Simple Way to Prepare Perfect Bengali: Chingri Muithya or Prawns Croquettes Curry. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Bengali: Chingri Muithya or Prawns Croquettes Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bengali: Chingri Muithya or Prawns Croquettes Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bengali: Chingri Muithya or Prawns Croquettes Curry is 4-6 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bengali: Chingri Muithya or Prawns Croquettes Curry estimated approx 30 mins. Prep T.
To begin with this recipe, we have to first prepare a few components. You can have Bengali: Chingri Muithya or Prawns Croquettes Curry using 28 ingredients and 12 steps. Here is how you can achieve that.
This one’s another Bong DELISH substituting the original & traditional ‘Chital Fish Muithya’ from Bangladesh, with the Prawns here in its easiest & quickest possible way…
Even, any novice can prepare this too with great elan...
#WS3
#Curry
#Cooksnapchallenge
Ingredients and spices that need to be Prepare to make Bengali: Chingri Muithya or Prawns Croquettes Curry:
- 400-500 gms For the Prawns Marinade: Fresh Shrimps
- To Taste Salt
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1 tsp or As Required Salt: For the Muithya
- 1-2 Potato: Big or Medium Big- Boiled, Skinned & Well Mashed
- 1.5 tbsps (3 G) Paste: Ginger-Garlic-Green Chilli Paste
- 1/2 Cup Onions Paste
- 1/2 tsp Turmerics
- 1 Pinch Sugar: Optional
- 1/2 tsp Black Peppercorns: Freshly Cracked
- 1/2 Cup Fresh Coriander Leaves: Finely Chopped
- 2 Tempering Spices: Bay Leaves
- 2 Whole Dry Red Chillies
- 1 inch Cinnamon Stick
- 3-4 Green Cardamoms: Split
- 1 Black Cardamom: Optional
- as required : Boiling Hot Water- For Steaming the Muithyas
- 1 Cup Onions Paste: For the Muithya Gravy
- 1.5 tbsp (3 G) Paste: Ginger-Garlic-Green Chilli Paste
- 1/2 Cup Fresh Tomato Paste
- To Taste Salt
- 1/2-1 tsp Sugar
- 1 tsp Garam Masala Powder: Homemade
- 1 tsp Dry Roasted Cumins, Coriander, Whole Dry Red Chilli Powder
- as required Prawns Stock- For the Gravy Consistency
- 2 tbsps+ 1 tbsp : Mustard Oil or Any Cooking Oil + Ghee
- Garnish: Your Way
Steps to make Bengali: Chingri Muithya or Prawns Croquettes Curry
- First Up: Wash well & marinate the Prawns pieces with the aforesaid ingredients & set aside for about 15 mins time-
Then, blend it to a smooth & lump-free paste at the outset before adding in it the rest all other ingredients required to prepare the Muithyas
- Similarly, Boil & peel off the potato & mash it nicely smooth & creamy- Set Aside for the time being-
Ensure, it shouldn’t have any lumps in it at all-
Now, in the same blender jar in which we’ve already made our Prawns Paste
- Add in it the rest all other aforesaid ingredients required for our Muithya preparation-
Blend it all together again, nice & smooth & transfer it to the mixing bowl- in which we’ve mashed up the potatoes, earlier
- Next: Mix everything well together with your hands itself until nicely combined and well blended and aptly infused & incorporated with each other-
Simultaneously, keep a pan/wok/kadhai filled with sufficient quantity of water for boiling, unto the rolling boil
- Now, drop into this boiling water the Muithyas one by one for steam-cooking for not more than 5-6 mins time, in batches (Depending on the size of your pan/vessel)-
You’ll notice, initially the Muithyas would immerse into the water & then, gradually & eventually, floating onto the surface of the boiling water on its own- That’s the indication that, it’s been well cooked (steamed)
- Time, to strain them well & transfer it into a separate plate/dish & proceed now with the rest of the procedures for its gravy- Ensure, to reserve the stock in which it’s boiling so long & not discard it anyway- That’s required to be used in our Gravy consistency thereafter
- Now, heat up another pan/wok/kadhai & add in some Mustard/Cooking Oil (I’ve used Mustard Oil)-
Once, the oil is sufficiently hot enough- Drop down these steamed Muithyas into it & fry them until, lightly golden brown in colour- Try not to over fry them at any point since these are the prawns which doesn’t require too much frying because, it then becomes chewy which’s not what we’re looking out for - Once that’s done: Strain well now, the fried Muithyas & place them together into a separate plate/dish, lined up with a kitchen towel/tissues to absorb the excess oil from the same-
Now, comes the Gravy preparation part:
For that in the same pan, add in some more oil or ghee (anyone of that), over the medium-high flame & throw in it the Tempering Spices & allow them to turn fragrant while sautéing for a few seconds time now - Now, add into it the entire paste for the gravy as mentioned above ☝️
All those ingredients need be well blended to a nice smooth paste/mixture well beforehand itself to complete the cooking procedures faster-
Sauté everything nicely until well combined & incorporated-
In goes the seasonings & rest all other spices aforementioned - As & When, the oil starts separating & surfaces upto the pan- Add in the reserved Prawns Stock for its perfect gravy consistency-
Give it all a really good mix & bring to the boil- Time to drop down the Fried Muithyas now into it, immerse them well gently into the gravy-
Cover it up & reduce the heat to the medium-low & let it slow cook for another 10-12 mins time, checkout the seasonings at this point & adjust- If at all required - Once done: Turn off the flame & add into it the aforesaid homemade- Garam Masala & Bhuna Masala Powders- Give it all a good mix but very gently & cautiously so as not to damage the Muithyas anyways-
Transfer it now directly to the serving bowls or platters- Garnish it your own way-
It’s best had/relished with the piping hot steamed rice or pulao or peas pulao or similar
- ENJOY…
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So that's going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Homemade Bengali: Chingri Muithya or Prawns Croquettes Curry. Thanks so much for your time. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!