Bengali cuisine
Kofta Curry
Chingri
Intermediate
For 4 people

Kochu Chingri Kofta Curry: Succulent Prawn Dumplings in Creamy Bengali-Style Gravy


A celebration of Bengali flavours, Kochu Chingri Kofta Curry marries tender prawn dumplings with a sumptuous, spiced cashew and poppy seed gravy. Grated taro binds the koftas, while fried peanuts add crunch. A hint of cheese and secret spices make this curry sing. Time-consuming but worth it for special occasions!

Ingredients

  • For Prawn Marination:

  • Small prawns (cleaned and deveined)

    250 g
  • Salt

    ¼ tsp
  • Sunrise Haldi Powder

    ¼ tsp
  • Refined oil

    for shallow frying
  • For Kofta Mixture:

  • Kochu (taro root, boiled and grated)

    250 g
  • Raw peanuts (toasted till golden)

    40 g
  • Sunrise Lal Mirch Powder

    1 tsp
  • Sunrise Garam Masala Powder

    ½ tsp
  • Salt

    to taste
  • Coconut powder

    2 tbsp
  • Sunrise Kali Mirch Powder

    ½ tsp
  • Grated processed cheese

    2 tbsp
  • Mayonnaise

    1 tbsp
  • Besan (gram flour)

    2 tbsp
  • Maida (all-purpose flour)

    ½ cup
  • Refined oil

    for deep frying
  • For Gravy:

  • Cashews

    25 g
  • CharMagaz (mixed melon seeds)

    10 g
  • Sunrise Posta seeds (poppy seeds)

    10 g
  • Fresh curd

    3 tbsp
  • Ghee

    2 tbsp
  • Whole garam masala

    1 cinnamon, 3 green cardamom, 3 cloves
  • Garlic paste

    1 tbsp
  • Salt

    to taste
  • Sugar

    a pinch
  • Sunrise Lal Mirch Powder

    1 tsp
  • Sunrise Kali Mirch Powder

    ½ tsp
  • Water

    1½ to 2 cups
  • Sunrise Shahi Garam Masala

    ½ tsp
  • Fresh cream

    3 tbsp

Sunrise tip: Lightly grease your palms with oil while shaping the koftas to prevent the mixture from sticking to your hands.

 

Steps

Step 1: Marinate the prawns

Time: 5 minutes

In a bowl, mix the cleaned prawns with salt and Sunrise Haldi Powder. Set aside for 5 minutes to marinate.

 

Step 2: Fry the prawns

Time: 5 minutes

Heat some refined oil in a pan. Once hot, add the marinated prawns and fry for 30 seconds to 1 minute until just cooked. Do not overcook. Remove and set aside. Reserve a few fried prawns for garnishing.

 

Step 3: Make nut-poppy seed paste

Time: 10 minutes

Soak cashews, charmagaz, and Sunrise Posta seeds in warm water for 10 minutes. Grind to a smooth paste along with the curd. Set aside.

 

Step 4: Prepare kochu and peanuts

Time: 10 minutes

Boil the taro roots until tender, then peel and grate finely. Fry the peanuts in a little oil until golden and fragrant. Let cool.

 

Step 5: Mix kofta ingredients

Time: 10 minutes

In a large bowl, combine the grated kochu, fried peanuts, Sunrise Lal Mirch Powder, Sunrise Garam Masala Powder, salt, coconut powder, Sunrise Kali Mirch Powder, grated cheese, mayonnaise, and besan. Mix well to form a coarse paste. Add the fried prawns (reserving a few for garnish) and mix again. Finally, add the maida and mix until well incorporated.

 

Step 6: Shape and fry koftas

Time: 20 minutes

Grease your palms lightly with oil. Shape the mixture into small, round koftas, ensuring each one has at least one prawn inside. Heat refined oil in a kadai or deep pan. Gently slide in the koftas and fry until golden brown on all sides. Drain on paper towels.

 

Step 7: Prepare curry gravy

Time: 15 minutes

In the same pan, heat ghee. Add the whole garam masala and fry until fragrant. Add garlic paste and sauté for a minute. Pour in the ground nut-poppy seed-curd paste. Cook on low heat, stirring often, until oil separates from the mixture.

 

Step 8: Season the gravy

Time: 5 minutes

Add salt, sugar, Sunrise Lal Mirch Powder and Sunrise Kali Mirch Powder to the gravy. Mix well and continue cooking until the raw smell disappears and the spices are well fried.

 

Step 9: Simmer and add koftas

Time: 10 minutes

Pour 1½ to 2 cups of water into the gravy and bring to a gentle simmer. Carefully add the fried koftas to the bubbling gravy. Sprinkle Sunrise Shahi Garam Masala on top. Give everything a light stir and let simmer for 5 minutes.

 

Step 10: Finish with cream

Time: 5 minutes

Turn off the heat. Add spoonfuls of fresh cream to the gravy and stir gently until the cream disappears into the curry. Let the flavours meld for 5 minutes before serving.

 

Step 11: Garnish and serve

Time: 5 minutes

Transfer the Kochu Chingri Kofta Curry to a serving bowl. Garnish with the reserved fried prawns and a drizzle of cream if you wish. Serve hot with steamed rice.

 

Goes Best With

  • Side Dish: Steamed basmati rice, Luchi (Bengali puffed bread)