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Gati kochu and chingri tarkari - Simple Arbi Prawn

By Barnali Dutta published by Prasadam August 28, 2014 I was hesitating, should I add some more effort to make an eye-catching dish or should I keep the dish simple following tradition. I thought, lets follow tradition. This is one of those authentic and local recipes of which I am going to make a virtual library for my dearest and nearest Bengalis who love to eat desi khana from videsh [making home away from home]
2.6 stars based on 15 reviews | Prep time: | Cook time: | Total time: | Yield: 4 | Serving size: 1 tbsp | Calories per serving: 80


  • Arbi sliced in half: 1 cups , boiled
  • Boiled potato, sliced: 1/2 cup
  • Prawn: 1/2 cup, deveined
  • Onion slices: 1 large
  • Turmeric, chilli powder, coriander spice powder: 1 teaspoon each
  • Salt and sugar: to taste
  • Whole cumin seeds for tempering: 1 teaspoon
  • Whole red chillies and bay leaves: 2 each
  • Mustard oil: 2 teaspoon
  • Boiling water: 1 cup
  • Lemon leaves and green chillies: 2
  • Directions:

    1.  Season the prawns with a dash of salt and turmeric. Take all the powdered spices and make a paste with enough water, keep aside.

    2.  Heat oil in a medium pan, add broken red chilli and bay leaves, add whole cumin seeds and stir, add sliced onion and prawn. Now add rest of the vegetables, stir well.

    3.  Now add spice paste, salt and sugar, keep stirring. Add hot boiling water carefully in the pan, cover and cook on low fire for 10 minutes.

    4.  Put off the fire and keep the pan covered for another 5 minutes. Serve this very tasty Bengali arbi dish with hot rice.