Today's menu was something special. A dish of shrimp lati with hot rice is a dish. If the shrimp lati is plain, the masala is better. And if the chari has a touch of shrimp fish, then there is no point! This combination of pairs is incomparable.
The shrimp lati was cleaned and cut into pieces first. The small shrimps were fried in fish oil with a pestle and mortar and connected through a sieve. In the main cooking, I heated the oil in a pan at the beginning and fried the chopped shrimp until red. I ground the spices well with ginger garlic paste, cumin powder, turmeric powder and tomato paste. When the oil came out of the spices, I supported the shrimp lati. Cover the lati very well with a miller for a while and cooked. When the kachu lati are half cooked, then you need to fry the shrimp fish that you have fried earlier.
Along with this, the whole beautiful sundarlanka which has created a fragrance. After cooking again with the lid for a while, the lati became ordinary and became soft and fluffy. My favorite is kachu lati with shrimp fish. As tempting as it looked, it was also welcomed, Sudhadu. I filled my stomach with rice with this dish. Those who like kachu lati, they can try cooking them with shrimp fish, I hope it is good. Such simple home-cooked food makes me feel good.
| 📸 Photography | Details 📸 |
|---|---|
| Model | Realme-C53 |
| Location | Bangladesh |
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