Tuesday, August 17, 2010

CHINGDI, NARKEL BATA, ( Shrimp, coconut paste)

The other day when I landed at CR park fish market, I saw my friend selling tiny fresh water shrimps. These shrimps are 2 to 3 cm long and white transparent.  These are rare commodities and associated with top of the line Bong dishes like Lau chingDi, Pui ( malabar spinach) chingDi, thinly sliced potato and chingDi bati cha-chadi with mustard paste and oil etc.
There is another type, bata, ( paste) like coconut chingDi paste, chngDi Poppy seed paste , chingDi, coriander leave and garlic paste and so on.
Most tiny shrimp dishes in Bong cooking , has to be cooked with head, scale on. Just wash and use. Big prawns, scaled, be-headed are not useful for this type of dishes, as they wont impart the prawn flavor.
 THE RECIPE
This recipe I learnt from my MIL and refreshed my memory on phone yesterday. Cooked it to surprise SOMEONE , who is a master in all bata ( paste) dishes. This is simple paste of fried shrimp, fried red chili, coconut, green chili and onion. As a variation I have added roasted poppy seeds, which is absolutely optional and MIL doesn't use it.
INGREDIENTS
Tiny shrimps  1 cup, washed and drained. marinated with pinch of salt and turmeric powder.
grated coconut 1 cup
red chili 2, cut to small pieces 1 cm
Onion 1/2 cup, chopped to small pieces, suitable for grinding.
green chili 4 ( more the merrier) 
Poppy seeds 1 tbsp ( optional) 
salt
oil to sauté shrimp 1 tsp 

PROCESS
Roast the poppy seed and keep aside.
Take oil , heat and add red dry chilis and fry,  followed by the shrimps.
Sauté for 3-5 minutes and remove on to absorbent paper.


In a dry grinder , grind the poppy seeds to this add the fried shrimps grind to a dry paste and remove. ( No water is  needed)
Grind the grated coconut , need not be very smooth, add green chili, onion and salt then further grind. Remove and keep aside.


Mix the shrimp paste and coconut and give a final grinding. Normally water is not needed. It comes from the onion and coconut.


Eat with hot rice. 
Variation:
Tiny dried shrimps , soaked in water and then fried and ground gives a great taste too.
I have a good mind to give a southern touch by adding Curry leaves and Udad dal in the seasoning before adding the shrimps.











28 comments:

Kamalika said...

Dear Ushnishda, eta notun dhoroner ranna amar kachhe...chingri narkol bata notun amar kachhe....ekhane shrimp paste paoa jae ranna te debar jonnyo...dekhei bhishon tasty mone hochhe....mone hochhe ekhini taste kori...

Gouri Guha said...

Ushnishda, this preparation is something very new for me. With the tiny chingri, I make a kind of boda which is deep fried and eaten and can also be cooked in gravy. Added in panchmisali tarkari the chingri gives out its own taste and flavour...tastes great...
Long time I made chingri boda. maybe next time to CRPark, if I get will surely buy some, but I hate to enter the fish market, sooo.............
Nice to read this lovely recipe.

PreeOccupied said...

Aami bata chingri diye bora khe chi. But this one looks so nice. Bhat diye mekhe khete khoob bhalo laagbe.

Cool Lassi(e) said...

Ushnish Da,
That is looking real good! Love the shrimp paste. Got to try it!

The knife said...

Baah eta darron. Dilli aashte hochhe tahole

Jay said...

wow...looks magnificient your shrimp recipe...very tempting clicks...just brilliant...

Sushma Mallya said...

I have never used shrimp like this before,sounds really delicious...

Devasena Hariharan said...

Uncle, u havent removed the scale, when grinded to a paste, will it not be prickly with tiny scales

Ushnish Ghosh said...

Dear Devasena
You have made a very good point. This dish only can be made with tiny prawns with very very thin scale..It will be absolutely smooth...after grinding..if not , you have to use that flat stone and a cylindrical grinder...ha ha
have a nice day

Nandini said...

I'm quite fond of shrimps! The dish is really spicy and tempting!

Hamaree Rasoi said...

Kaku,
Tumi CRPark er fish market er kotha othale, ar amar shei purono din gulo money pore gelo......notun dhoron er preparation eta amar kache...Next month amar Ma ashbe tokhon banate bolo. Bhalo thakben...
Deepa
Hamaree Rasoi

Priya said...

Thats a droolworthy dish, makes me hungry u know..

Nostalgia said...

this is heavenly. We make them with dry shrimp sans the poppy seed and its delightful.

I am doing fine. Doing a little course and been shifting homes etc keeping me quite busy.

Preeti Kashyap said...

I am gonna try this with paneer!

Adelina said...

Dear Ushish.....I see you have a real passion for cooking, travel and all beautiful and sacred things! As far as the recipe is concerned, me too, I might try it with paneer, or give me an alternative to another vegetarian item!

? said...

Sounds delicious Ushnishda; a must try when we come home next time.
:-)

Lav said...

hi,

First time here..., nice to find some real good recipes here...will visit often...

Lavanya

www.lavsblog.com

vineetha said...

Hi ushnish da,
wow this is really mouthatering..
Thanks for ur onam wishes.Sorry for not catching up with ur posts these days,cant find enough time for blogging :(

Madhu said...

Thank you for stopping at my blog. You have wonderful space here.

Fathima said...

that is an awesome curry... perfect when you want to try something different... love the idea of frying the prawns ahead ...

Akila said...

Wow thats so marvelous and mouth watering prawns...

http://akilaskitchen.blogspot.com

Home Cooked Oriya Food said...

thats an amazing dish! I would love to have some!

Gulmohar said...

Awesome..We make something similar with dried prawns :-)
Hope everything is fine with you and your family :-)

Babli said...

Chingri machh amar bhishon priyo. Narkol bata diye rannar shaad opurbo. Khub sundor baniyechhen r ektu notun dhoroner recipe. Thanks for your wonderful recipe.

Indrani said...

Ushnishda, darun natun dhoroner recipe..konodin khaini, try korbo for sure, and about my use of right amount of turmeric, my husband ekdom khati bangali, curryr colour bright yellow na hole or bhalo lage na, tai..it really enhances the taste and color of the curry

Babli said...

Wish you and your family a very Happy Janmashtami.

Rumana Rawat said...

This is very different recipe to me. i must try out once, b'coz i love shrimp:)

Viki's Kitchen said...

OMG! Ushnish ji. I can't believe it. we also do a similar version and we call it as eral chambal or podi. Fry the onion and dry roast the coconut...ta..da..we will that podi. It will be like a powder form and will accompany me to my hostel while doing UG. Its a very regional dish and people used to befriend me just for this chutney powder, as it was the only edible stuff most of the days:) These small prawn are difficult here. Wonderful dish. Looks very tempting.