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!
Sunrise tip: Lightly grease your palms with oil while shaping the koftas to prevent the mixture from sticking to your hands.
Time: 5 minutes
In a bowl, mix the cleaned prawns with salt and Sunrise Haldi Powder. Set aside for 5 minutes to marinate.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Side Dish: Steamed basmati rice, Luchi (Bengali puffed bread)