Gondhoraj Chingri | Lemon Prawns
Gondhoraj Chingri | Lemon Prawns

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, gondhoraj chingri | lemon prawns. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious. Lemon Prawns is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Gondhoraj Chingri

To get started with this recipe, we must prepare a few components. You can cook gondhoraj chingri | lemon prawns using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Gondhoraj Chingri | Lemon Prawns:
  1. Make ready 400 g chingri or tiger prawn
  2. Make ready 1 big chopped onions
  3. Get 4 Tbsp ginger, garlic & green chilli paste
  4. Take 100 ml fresh coconut paste
  5. Take 1 tsp lemon zest
  6. Get 2 Tbsp lemon juice
  7. Make ready to taste salt
  8. Prepare 6 pcs lemon sliced
  9. Get 1 tsp turmeric powder
  10. Get 1 tsp red chilli powder
  11. Prepare 1 tsp cumin powder
  12. Make ready 75 ml white oil
  13. Get as needed whole garam masala
  14. 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.

Steps to make Gondhoraj Chingri | Lemon Prawns:
  1. 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.
  2. Marinate the prawns with salt, turmeric, red chilli powder, lemon juice; gently mix all the ingredients and leave it for 15min.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. The dish is ready to serve. You can eat this dish with white rice or basanti pulao. Enjoy the dish!
  9. 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’s going to wrap it up with this exceptional food gondhoraj chingri | lemon prawns recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!