Bhanda Kopi Chingri Recipe

Prawn can go well with any kind of vegetables. It has a wonderful flavor which increases the aroma of any kind of dish. In any vegetable curry just add fried prawns, it will automatically increase the taste of the dish.

Nutritional info

ingredients
1/4 Cup(28.0 gm) Onion (Chopped)
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1/4 Cup(20.0 gm) Fresh Coconut (Grated)
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1 Tbsp(5.0 gm) Dhania Seeds
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3 No.(2.0 gm) Red Chilly
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5 No.(8.0 gm) Garlic
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1 Tsp(3.0 ml) Oil
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As Required(40.0 ml) Water
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50 Gm(50.0 gm) Prawns
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1/4 Cup(36.0 ml) Coconut Milk
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1/4 Cup(25.0 gm) Cabbage (Julienne)
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1/4 Cup(42.0 gm) Potato (Diced)
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1/2 Tbsp(8.0 gm) Kokum
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1/8 Tsp(0.29 gm) Haldi
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1/4 Tsp(1.0 gm) Salt
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1 Tbsp(8.0 ml) Oil
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As Required(20.0 ml) Water
  • Pre Preparation ( for paste)

  • Heat 1 tsp oil in a pan and add 1tbsp dhania seeds, 1/4th cup grated fresh coconut,1/4th cup chooped oinion, 3 red chilly and 5 garlic cloves sauté well and blend all tighter into a smooth paste.

  • Pre preparation ( Marinition of prawns)

  • In a bowl add 50 gms of prawns, 1/8th salt and 1/8th haldi mix well and let it rest for some time.

  • Pre preparation ( kokum water)

  • Soak ½ tbsp kokum in water for 15 mins.

  • For Bhanda kopi chingri

  • Take a pan and heat 1 tbsp oil and fry marinated prawns, remove and keep aside.

  • Fry 1/4 cup potato dices in same oil, remove them and keep aside.

  • In same oil add prepared paste and saute till the mixture leaves the sides of pan.

  • Once the oil starts leaving the pan add prepared fried potatoes,1/4 cup cabbage and water as required, mix well.

  • Now add fried prawns and allow to cook well.

  • Add kokum water, 1/4th cup coconut milk and 1/8th tsp salt mix well.l

  • Serve hot.