Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, gondhoraj chingri | lemon prawns. One of my favorites. This time, I will make it a bit tasty. This will be really delicious. Lemon Prawns is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Lemon Prawns is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook gondhoraj chingri | lemon prawns using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Gondhoraj Chingri | Lemon Prawns:
- Get 400 g chingri or tiger prawn
- Make ready 1 big chopped onions
- Take 4 Tbsp ginger, garlic & green chilli paste
- Take 100 ml fresh coconut paste
- Get 1 tsp lemon zest
- Get 2 Tbsp lemon juice
- Take to taste salt
- Prepare 6 pcs lemon sliced
- Make ready 1 tsp turmeric powder
- Get 1 tsp red chilli powder
- Take 1 tsp cumin powder
- Get 75 ml white oil
- Make ready as needed whole garam masala
- Get as needed (cinnamon, green cardamom, cloves, black pepper)
Gondhoraj lemon's little precious juice is enough to transform any dish (Shutterstock ). As I wax lyrical every week about gourmet food and fancy dishes, I realise how blind I have been to some extraordinary dishes in India itself. I have recently been travelling to Kolkata on work and have rediscovered Bengali. She would add a few drops of gondhoraj.
Instructions to make Gondhoraj Chingri | Lemon Prawns:
- At first, clean the prawns. You can remove the shells and head for easy eating, especially for kids. However, I have removed the abdominal area (1-No.) for better presentation purposes. Remove long black vein that runs through the entire prawn. To do so, cut front part of the head and take out a hard structure with a pin or toothpick. Once the prawn is clean let’s move on to the next step.
- Marinate the prawns with salt, turmeric, red chilli powder, lemon juice; gently mix all the ingredients and leave it for 15min.
- Switch on stove, put a container, pour white oil and heat the oil. I recommend white oil instead of mustard oil so that lemon flavor is intact when you eat the dish. Mustard oil may dominant over the lemon flavor. Shallow fry the prawns and keep it aside. Remember, not to deep fry. Otherwise, the prawns will be hard.
- Add some more oil in the same pot, if required. Put the whole garam masala, including cinnamon, green cardamom, cloves and black peer. Sauté the whole garam masala until nice smell comes out. Add chopped onions and sauté for few minutes until soften. Further add salt, it will help to soften the onions faster. Add ginger, garlic and chilli paste, cook for a while until the raw smell went off. Cover it for a while (around 2-3min).
- Once you open the lid, you can see oil is surfaced. Add turmeric, red chilli powder and cumin powder and cook it further when you can see more oil is surfaced. Add fresh coconut paste, stir and cook for a while. Again, cover it with a lid for 5min.
- You can see oil surfaced, once you open the lid. It means that the masala is well cooked. Add 150ml water, to make a gravy. Once the gravy start boiling, add shallow fried prawns. Stir gently, and cover with a lid for 5min.
- Prawn cooked very fast so no need to cook for longer time. Open the lid and add lemon zest, lemon juice and sliced lemons. Gently stir and cover a lid for 5min. At this moment, switch off the gas flame. Garnish with sliced lemons.
- The dish is ready to serve. You can eat this dish with white rice or basanti pulao. Enjoy the dish!
- Please visit my YouTube channel 'CuisineGhar' to watch the video of the recipe. Here is the link: https://youtu.be/kORuLHbkW4s
What a difference it would make! Till date this lebu ghee bhaat is my favourite comfort food. And now, I cannot live without the passion of my life — my gondhoraj. It has not only inveigled its way into my daily food, but also into my vodka, gin or beer. Most importantly, the gin has three kinds of fresh citrus peels infused into it, Indian limes, and sweet limes grown in their own botanical garden, and the primary citrus note is provided by Gondhoraj lemons from Kolkata.
So that is going to wrap this up with this special food gondhoraj chingri | lemon prawns recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
