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Kosha Mangsho

A very popular dish is Bengal which is full of flavors. I tried it for the first time when I visited a Bengali friends place and was totally in love with it. Its a spicy mutton curry traditionally made by slow cooking mutton in iron cast wok which gives it that amazing blackish- brown color. I did not have the iron cast wok so I did it in a normal wok and pressure cooked the mutton to save time. This is my version of the mutton curry. Do try it out and let me know how it turns out :) Ingredients  For Marination  1/2 kg Mutton  2 Tbsp Curd  1 Tsp Turmeric Powder 1-1/2 Tsp Chili Powder 1 Tbsp Ginger-garlic Paste  Salt to taste For the curry 2-3 Tbsp of Clarified butter/ Oil (You can use mustard oil if available) 2 Red Chilies  4-5 Peppercorns  4 Cloves  1 inch Cinnamon  2 Big Onions (sliced) 1/2 Tsp Sugar 1 Tsp Ginger-Garlic Paste  1 Potato (Cut into 4 big chunks) 1 Tsp of Red Chilli powder 1/2 Tsp Turmeric Powder Sal
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Stuffed Prawns


Ingredients 

For Marination

  • 15 Tiger Prawns 
  • 1 Tbsp Red Chilli Powder
  • 1  Tsp Turmeric Powder
  • Salt to taste

For the Stuffing

  • 1 Cup Grated Coconut 
  • 1/2 Cup Coriander Leaves
  • 4-5 Tamarind Pieces
  • 4-5 Garlic Cloves 
  • 1 Inch Ginger
  • Salt 
  • 1/2 Lime (optional)
For Frying
  • 1/2 Cup Rava/ Rice Flour 
  • Oil for frying

Method 

  • Clean the prawns and devein them (you can keep the tail if you like it )
  • Split open the prawns by running the knife along the length of the prawn from inside/outside, cutting down all the way through


  • Take a plate, add the ingredients listed under marination and mix it with 1 Tbsp of water 



  • Apply the masala well on both the side to the prawns and keep it aside for 15 minutes 


Now lets make the chutney !!

  • Take a mixer, add all the ingredients listed under stuffing except the lime and grind it to a fine paste by adding little water (do not add too much water as we want a thick paste to apply on the prawns)



  • Place the chutney on the prawns and spread it evenly on the inner side

  • Coat the prawns with Semolina/Rice Flour by pressing gently on both the sides, so that the chutney does not fall off






  • Heat a pan, add oil and fry the prawns till golden brown on both the sides
  • Serve it hot as a starter / rice and curry 











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Comments

  1. Unknown19 April 2017 at 08:43

    Nice... Quick and easy! Yummy too

    ReplyDelete
  2. Pallavi8 August 2017 at 22:44

    This turned out super awesome �� thanks.

    ReplyDelete
    Replies
    1. Laxmi12 August 2017 at 02:39

      Thank you Pallavi for trying it out :)
      Glad you liked it :)

      Delete

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