One of the important rituals of Bengali culture, Jamai Sasthi is dedicated to offering special treatment to the son-in-law with fruits and food. The mother-in-law prepares scrumptious delicacies to make this occasion memorable for the son-in-law. In fact, the entire family enjoys a get together of bonding over food and spirited conversations. Both the vegetarian and non-vegetarian spread boasts of lip-smacking dishes and Chingri Potoler Dolma is no exception to it.
A timeless Bengali delicacy, Chingri potoler dorma is prepared using fillings of prawns and potatoes with an array of other ingredients. Many people use a coconut milk-based gravy to cook this dish because it is believed to be the most delicious version of chingri potoler dolma.
To prepare this delectable recipe, small prawns are sautéed with ginger-garlic paste, cumin powder, chilli powder, fried onions, garam masala, mashed potatoes and other ingredients. Chopped raisins are sometimes added as well.
Origin of the dish
The word dolma comes from the word ‘dolmark’ in Turkish, which means ‘to be stuffed’.
Chingri (shrimp) potoler dolma has emerged as a preferred variation for special occasions owing to its rich and robust flavour. As far as its origin is concerned, Chingri Potoler Dorma narrates an interesting story of migration. Immigrant Armenians who migrated to India to escape from Turkish persecution in the 16th century introduced Dorma to us.
With time, their community began to spread and the trade took them to Calcutta. That’s how potoler dorma found its way to Bengali cuisine through cross-cultural communion. Bengalis continued to experiment with it adding unique twists to create a delicious dish.
CHINGRI POTOLER DORMA
Wondering how to cook this delicious non-vegetarian recipe using mustard oil? Take a look at this easy recipe to cook Potoler Dorma - the best recipe prepared using pointed gourd and prawns.
Heat 2 tbsp mustard oil in a clean pan on medium flame.
Add the chopped onions and cook them until they turn translucent.
Add cumin, coriander powder and turmeric powder and stir the mixture for 1 minute.
Add the coarsely chopped Licious prawns and add salt.
Now take a pan and add the pulp paste of parwal. Stir it for 3-4 minutes, ensuring the prawns are not overcooked by stirring continuously.
Let the mixture cool for 5 minutes.
Wash the pointed gourds (parwal) after scraping off the skin.
Stuff the hollow parwal with this filling.
Heat ¼ cup of mustard oil in a deep frying pan. Fry the parwal until they turn brown. Remove and then keep them aside.
For the gravy:
Heat 1 tbsp of mustard oil in a pan on a high flame.
Add the whole spices - cardamom pods, cumin seeds, cinnamon and cloves and cook until fragrant.
Add the onions and keep stirring them until turned golden brown.
Add 2 tbsp of tomato puree and stir.
Add the cashew and poppy seeds paste and stir continuously for a few minutes.
Add the garam masala when the oil separates and again stir.
After a few minutes, add the remaining spices on medium heat and stir continuously.
Finally, it is time to add parwal and cook them for an additional 5 minutes.
Serve hot with steamed rice.
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