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Bottle gourd is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. For this reason, the calabash is widely known as the bottle gourd. Here Is the recipe of famous Bengali Lau Chingri Or Bottle Gourd with Prawn recipe.
Echor Chingrir Dalna
That means Green Jackfruit Curry.The jackfruit is believed indigenous to the rain forests of the Western Ghats of India. It spread early on to other parts of India, southeast Asia, the East Indies and ultimately the Philippines. It is often planted in central and eastern Africa and is fairly popular in Brazil and Surinam. Enchor Chicngri is a Green Jack-fruit cooked with Prawn in a spicy gravy, goes well with Steamed Rice Or Roti.
Golda Chingrir Malaikari
Golda Chingri or Giant shrimps are available in Bay Of Bengal only. And this prawns are very famous for its heavenly taste. Bengalis are fond of Prawns. They make different dishes with prawns. Malaikari is one of the best creation of their varieties. This dish normally prepare on special Bengali occations. Golda Chingri Or Jumbo Prawns are cooked in a Coconut Milk based Gravy, mild and flavorful.
This is a very typical Bengali dish, normally people try it at authentic Bengali restaurants during Bengali festivals .Daab/Tender coconut and "Chingri or Jumbo Prawns" are cooked inside the coconut shell with spices. to give an aromatic flavor to the prawns.
Bengali Steamed Prawn
"Chingri" Or "Prawn" is Bengali's alltime favorite seafood. Prawn tastes so good, that you can use it any kind of dishese, such as, Rice dish, curries, daals, snacks, noodles etc. And Bengalis can cook several dishes with Prawns. We, Bengali can use this with any vegetables like, Cabbage, Bottle Gourd, Eggplant, Cauliflower, Pointed Gourd and all most in every vegetable curries. And expect this vegetables, prawns can be cooked as a main ingredient in many dishes, like Malaikari(coconut based gravy), Sorshe Bhape(steamed in mustard gravy), Biryani(spicey prawns cooked with Basmati rice), Buttery gravy and many more.
Bandhakopi Chingrir Torkari
I had this "Bandhakopi Chingrir Ghonto" in my aunt's house. She made this for me, as she knows I love prawn, so she cooked everything with prawns from starter to main coarse. But I liked this dish the most. So I learnt the recipe of this dish from her. As my hubby doesn't like prawns, so I do not cook prawns regularlly. But today I was craving for this curry. So prepared this for dinner. And I followed my Aunt's recipe here.
Kerala Style Prawn Biryani
Biryani is a one pot meal. Rice & meat or vegetables or fish are cooked together with lots of spices. Different regions have different types of biryani. North Indian biryanis are almost similar to Mughlai style biryani. Awadhi or lucknow style biryani is also very popular. On the other hand in Bengal meat or fish cooked with semi cooked rice & potato. Biryanies have many varieties like Chicken biryani, mutton biryani, egg biryani, fish biryani, prawn biryani, vegetable biryani etc. Today I'm going to share you the typical Kerala Style Prawn/Chemmen Biryani which is very easy to make but taste awesome. In this biryani prawn is cooked with curry leaves & coconut paste. This is a very easy quick fix dinner recipe. Here it is....
I think Bengalis don't need any introductions for the authentic Bengali recipe 'Chingrir Malaikari'. Even many Non Bengalis are also aware of 'Chingrir Malaikari'. But still I'll give you little informations about this dish for those who does not know about the recipe. Jumbo Prawns are cooked in creamy Coconut gravy, without onion, garlic & tomatoes. This curry is very arometic but mild in taste. This dish should serve with Plain Steamed Rice. This recipe I'm sharing for Bengalis' biggest festival 'Durga Puja'.
Prawn is a versatile protein, which can be used in any dish. The flavor of prawn can change a dish miraculously. If you're a seafood lover and you are not allergenic of seafood, you must be a prawn lover. This protein can be cooked itself with spices or can go with any vegetables or rice. And as you guys know "Bengalis" are fond of fish, obviously they love prawn too. And please don't ask me about my prawn love. Today I'm going to share an authentic Bengali Prawn recipe, rather I say Shrimp(smaller prawns are called shrimp) recipe which is onion & garlic free, a comfort food, can be served with Plain Steamed Rice Or Roti/Fulka. This curry is cooked with 'Pumpkin, Pointed Gourd, Potatoes & Shrimps'. And I bet you're going to love this simple curry. Here is the recipe.
Mixed Chow mein
Chow mein is a Chinese term for a dish of stir-fried noodles, of which there are many varieties.The cuisine is believed to have originated from the Chinese of Calcutta and Chinese food is still popular there.Chinatown in India still boasts a number of Chinese restaurants specializing in Hakka cuisine and Indian Chinese variants.
Paturi is the process of cooking fish/egg/prawn in mustard sauce inside a banana or plantain leaf wrap. Here I've made "Egg paturi" but here is a twist in my recipe. I didn't cook the egg in advance. And here I'm not making this in banana leaf as banana leaf is not easily available here and my recipe can't be cooked in banana leaf.
Lobster is a very popular seafood in Goa, India. When I was in Goa, I had a very nice and light Lobster Curry, which was named as "Lobster in Butter Sauce". It was so tasty dish, served with plain steamed rice. The gravy was mild and very tasty. I just love seafood, and if you are in Goa, no one can resists to taste the seafood there. My husband is not a seafood lover. He does not like the strong smell of the Prawns, Crabs or Lobsters. So I was free to tastes all of them. But the most tasty dish according to me was this "Lobster in Butter Sauce". When I got live lobsters, I gave a try to make that heavenly "Lobster in Butter Sauce", and it came out almost similar with thar "Lobster in Butter Sauce". But I renamed this dish as "Butter Lobster". Hope you guys will enjoy the taste...
Chingrir Chop is a famous Bengali snacks item from "Tele Bhaja"(deep fried) shops of Kolkata. As all of us know, that Kolkata is famous for street food like Tele bhaja, Chop, Egg Roll, Cutlet, Chow Mein and many more. There are lots of "Tele Bhaja" stalls in all around the Kolkata. One of the famous shop of Tele Bhaja is Kalika Tele Bhaja shop. But they do not use onion or garlic in their Tele Bhaja. Chingrir Chop is a famous Tele Bhaja. It tastes awesome and easy to make too. For this famous snacks you need shrimps not the prawns. Because shrimps are smaller in size. Shrimps are fried and then added to the spiced mashed potatoes, then dipped into egg batter and coated with bread crumb and then deep fried. So no more introduction, go to the recipe...