Bengali Aam Chingri Recipe - Prawn Mango Curry In Mustard Sauce
A non-veg Bengali Recipes recipe with prawns - deveined, fresh coconut - grated, -/2 teaspoons mustard seeds. Ready in 35 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
13 steps- 1
To begin making Bengali Aam Chingri Recipe (Prawn Mango Curry Recipe), get prep with all the ingredients and devein prawns
prawns - deveined(250 grams)mango (raw) - grated(1) - 2
In a mixer grinder, grind the mustard seeds with 1 green chillies, grated fresh coconut and a little water, to make a smooth paste and keep aside
fresh coconut - grated(1/4 cup)-/2 teaspoons mustard seeds(1)mango (raw) - grated(1)green chillies - (adjust)(2)mustard oil(1 tablespoon)teaspoons kashmiri red chilli powder(2)coconut milk(1 cup) - 3
Heat oil in a pan add one green chillies (slit)
green chillies - (adjust)(2)teaspoons kashmiri red chilli powder(2) - 4
When the green chillies sizzle and splutter, add the prawns
prawns - deveined(250 grams)green chillies - (adjust)(2)teaspoons kashmiri red chilli powder(2) - 5
Saute on low heat for a couple of minutes or till the prawns turn a little coral in colour
prawns - deveined(250 grams) - 6
Add the grated raw mango and a pinch of salt
fresh coconut - grated(1/4 cup)mango (raw) - grated(1)salt - to taste - 7
Keep mixing carefully and lightly to not make it any mushy; saute till the raw smell of the mango is gone (approximately 2 minutes)
mango (raw) - grated(1) - 8
Add the mustard paste, turmeric powder and kashmiri red chili powder
-/2 teaspoons mustard seeds(1)mustard oil(1 tablespoon)teaspoons kashmiri red chilli powder(2)turmeric powder (haldi)(1 teaspoon) - 9
Give it a good mix and cook on low till it coats the prawns
prawns - deveined(250 grams) - 10
Add coconut milk, salt and jaggery; mix well and cover the lid and let the Prawn Mango Curry simmer on low till all the milk is evaporated and the gravy coats the prawns
prawns - deveined(250 grams)fresh coconut - grated(1/4 cup)mango (raw) - grated(1)salt - to tastejaggery(1 tablespoon)coconut milk(1 cup) - 11
Taste check and switch off
salt - to taste - 12
Adjust spices if needed and cook further if required, till done
- 13
Serve Prawn Mango Curry Recipe with Steamed rice, Bengali Style Cholar Dal Recipe and Bengali Posto Paratha Recipe (Spiced Poppy Seed Parathas) and side the meal with Raw Mango Raita Recipe
mango (raw) - grated(1)
Rate this recipe
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Bengali Aam Chingri Recipe - Prawn Mango Curry In Mustard Sauce
A non-veg Bengali Recipes recipe with prawns - deveined, fresh coconut - grated, -/2 teaspoons mustard seeds. Ready in 35 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making Bengali Aam Chingri Recipe (Prawn Mango Curry Recipe), get prep with all the ingredients and devein prawns
prawns - deveined(250 grams)mango (raw) - grated(1) - 2
In a mixer grinder, grind the mustard seeds with 1 green chillies, grated fresh coconut and a little water, to make a smooth paste and keep aside
fresh coconut - grated(1/4 cup)-/2 teaspoons mustard seeds(1)mango (raw) - grated(1)green chillies - (adjust)(2)mustard oil(1 tablespoon)teaspoons kashmiri red chilli powder(2)coconut milk(1 cup) - 3
Heat oil in a pan add one green chillies (slit)
green chillies - (adjust)(2)teaspoons kashmiri red chilli powder(2) - 4
When the green chillies sizzle and splutter, add the prawns
prawns - deveined(250 grams)green chillies - (adjust)(2)teaspoons kashmiri red chilli powder(2) - 5
Saute on low heat for a couple of minutes or till the prawns turn a little coral in colour
prawns - deveined(250 grams) - 6
Add the grated raw mango and a pinch of salt
fresh coconut - grated(1/4 cup)mango (raw) - grated(1)salt - to taste - 7
Keep mixing carefully and lightly to not make it any mushy; saute till the raw smell of the mango is gone (approximately 2 minutes)
mango (raw) - grated(1) - 8
Add the mustard paste, turmeric powder and kashmiri red chili powder
-/2 teaspoons mustard seeds(1)mustard oil(1 tablespoon)teaspoons kashmiri red chilli powder(2)turmeric powder (haldi)(1 teaspoon) - 9
Give it a good mix and cook on low till it coats the prawns
prawns - deveined(250 grams) - 10
Add coconut milk, salt and jaggery; mix well and cover the lid and let the Prawn Mango Curry simmer on low till all the milk is evaporated and the gravy coats the prawns
prawns - deveined(250 grams)fresh coconut - grated(1/4 cup)mango (raw) - grated(1)salt - to tastejaggery(1 tablespoon)coconut milk(1 cup) - 11
Taste check and switch off
salt - to taste - 12
Adjust spices if needed and cook further if required, till done
- 13
Serve Prawn Mango Curry Recipe with Steamed rice, Bengali Style Cholar Dal Recipe and Bengali Posto Paratha Recipe (Spiced Poppy Seed Parathas) and side the meal with Raw Mango Raita Recipe
mango (raw) - grated(1)
Rate this recipe
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