Wednesday, November 17, 2010

Prawn stuffed Parval (Chingri-Potoler Dolma)


1. Parval- 5 to 6
2. Prawn (small and peeled)- 100 gm
3. Onion (paste)- 1 large
4. Tomato (paste)-1 1/2
5. Sugar- 2 1/2 tsp
6. Green chill (chopped thinly)-1
7. Salt to taste
8. Turmeric powder- 1/2 tsp
9. Jeera seed- 1 tsp
10. Cinnamon- 2 sticks
11. Clove-2 to 3 
12. Jeera powder-1 tsp
13. Garlic (chopped thinly)- 4 cloves
14. Ginger paste-1 tsp
15. Chilly powde-1/2 tsp
16. Mutton masala powder-1/2 tsp
17. Lemon juice- 2 tsp
18. Coriander powder-1 tsp
19. Oil
20. String
21. Bay leaf- 1

Procedure :

Peel the skin of the Parval and make a vertical slit along the length of it. Now slowly scoop out the seeded portion of the parval and keep them aside. Marinate the scooped parval with little turmeric powder and salt. Next wash the prawns and marinate them in turmeric and salt. Heat oil and fry the parvals. Remove them as soon as they turn a little brown. Fry the prawns also for 3 to 4 minutes and remove. Now add garlic, chilly, cinnamon and cloves and fry for 2 minutes. Add the prawns and 1 tsp sugar and salt to taste and cook for few minutes. Cool the mixture for half an hour. Now stuff the parvals with this mixture and tie them with string. Heat oil and add bay leaf, ginger, onion and tomato paste, sugar, salt and all the other powder masala to it and mix well. Add a little water and cook it till the gravy dries  up. Add the tied parvals to it and cook for 4 minutes. While serving remove the strings slowly.


1 comment:

  1. Is this the original Bengali recipe? I had learnt the bengali version from my neighour and it turned out to be really nice.


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