Saturday, April 20, 2013

Ameena Alam’s Chingri Bhorta

I am always on the lookout for exquisite recipes. You know, those family treasures which you never find in cookbooks. And I am glad I have a set of people who always indulge me. So I wanted a rui recipe, and ended up making Ameena’s Chingri Bhorta, a spicy mash of tiger shrimps. That’s how much I love my chingri. And now second to the shrimps, its the owner of this recipe – Ameena Alam that I love!

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Ingredients for Ameena Alam’s Chingri Bhorta are:

400 grams tiger shrimps, deveined and cleaned, cut into small pieces
1 small red onion, finely chopped
1 thumb-size piece of ginger, finely chopped
2-3 fat cloves of garlic, finely chopped
Few sprigs of coriander, finely chopped
5-6 green chillies, slit lengthwise
5-6 dry red chillies
3 + 2 tablespoons mustard oil
Salt

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IMG_3837Start by heating mustard oil in a pan. Add the dry red chillies, ginger and garlic in it and sauté them on medium flame till the ginger-garlic become soft. Do not brown them.

Remove with a slotted spoon and transfer to your blender’s jar. In the remaining oil, add the shrimps. Cook them till they turn pink. Remove from heat and add to the blender jar with the other ingredients. Make sure you scrape the oil if any from the pan into the jar.

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Use the pulse mode in your blender or “mixie” to create an uneven consistency of the ingredients. Its okay for some of the shrimps, red chillies, ginger or garlic to remain chunky. That’s the idea of this bhorta.

Transfer the shrimps in a bowl, add the chopped onions, coriander, sliced green chillies, salt and add a good drizzle of extra virgin mustard oil, about two tablespoons.

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Mash everything together and serve while the bhorta is still warm. Preferably with mushurir dal and bhaat.

IMG_3849Thank you, Ameena! Your Chingri Bhorta became an instant hit with the husband and I.

8 comments:

Sayantani Mahapatra Mudi said...

uff ki bhalo

urmimala.bose said...

jibe jol

Soma said...

Thank you!!! ei recipe ta pore ami pagol hoye jachi with khide. have to get chingri and make this asap. Thank you and Thanks to your talented reader:)

Priya Suresh said...

I dont mind inviting myself to ur place to enjoy this delicious food.

Chondryma said...

yumm yumm... always a fan of bhorta and always ready to try any kind...

So chingri is on the cards after aloo, begun, dherosh, beans, sheem, mulo, ranga aloo, morola maach, tuna, salmon bhortasss .....

Find me at - http://chondryma.blogspot.com.au/

Unknown said...

I think I just died and went to heaven. Chingri Bhorta looks divine! Perfect with gorom bhaat on a Sunday afternoon.

I do mine a tad differenly. You can also serve that as a dip on on canapes. Do check in my blog below.

www.letspakao.blogspot.com

urmimala.bose said...

It is a delicacy, with least trouble.
Homely at the same time rich in trading.

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