Bagda Chingri Curry Recipe by Kumkum Chatterjee
Cooking Instructions 30 minutes 1 Devein prawns keep the tail intact. Clean wash and drain water. Marinate prawns with 1/4 th tsp salt and turmeric powder and set aside for 15 minutes. Meanwhile, peel and dice potatoes into 4 pieces each. Steam or pressure cook potatoes up to 2 whistles.Release steam after 5 minutes.Heat mustard oil in a pan or wok. Smear salt and pinch of turmeric and fry the potatoes on medium flame till golden brown. In the remaining oil, lightly fry the prawns flipping when one side is done. Set aside. 2 Make a paste of roughly chopped onion, fresh cream, or malai, curd, adding ginger garlic paste. Set aside.Heat 2 tbsp more oil to a smoking point. Reduce flame and sprinkle half-crushed whole garam masala and cumin seeds. When they splutter, add the chopped onion and fry on medium flame till golden brown. 3 Add the scraped coconut and saute for 2 minutes. Now add the ground wet paste, salt, and 1/2 tsp sugar. Add Kashmiri red chili powder and the rest of the dry masalas. Add tomato puree and fry till there is no raw smell of onion and other masalas. Add the prawns and potatoes and toss to combine all. 4 Add warm water just enough to cover the prawns, cover, and cook for 5 minutes. 5 Sprinkle 1 tsp ghee and mix. Garnish with chopped coriander and slit green chilies. Best served hot with steamed rice or with any Indian flatbread. 1 Devein prawns keep the tail intact. Clean wash and drain water. Marinate prawns with 1/4 th tsp salt and turmeric powder and set aside for 15 minutes. Meanwhile, peel and dice potatoes into 4 pieces each. Steam or pressure cook potatoes up to 2 whistles.Release steam after 5 minutes.Heat mustard oil in a pan or wok. Smear salt and pinch of turmeric and fry the potatoes on medium flame till golden brown. In the remaining oil, lightly fry the prawns flipping when one side is done. Set aside. 1 Devein prawns keep the tail intact. Clean wash and drain water. Marinate prawns with 1/4 th tsp salt and turmeric powder and set aside for 15 minutes. Meanwhile, peel and dice potatoes into 4 pieces each. Steam or pressure cook potatoes up to 2 whistles.Release steam after 5 minutes.Heat mustard oil in a pan or wok. Smear salt and pinch of turmeric and fry the potatoes on medium flame till golden brown. In the remaining oil, lightly fry the prawns flipping when one side is done. Set aside. 2 Make a paste of roughly chopped onion, fresh cream, or malai, curd, adding ginger garlic paste. Set aside.Heat 2 tbsp more oil to a smoking point. Reduce flame and sprinkle half-crushed whole garam masala and cumin seeds. When they splutter, add the chopped onion and fry on medium flame till golden brown. 2 Make a paste of roughly chopped onion, fresh cream, or malai, curd, adding ginger garlic paste. Set aside.Heat 2 tbsp more oil to a smoking point. Reduce flame and sprinkle half-crushed whole garam masala and cumin seeds. When they splutter, add the chopped onion and fry on medium flame till golden brown. 3 Add the scraped coconut and saute for 2 minutes. Now add the ground wet paste, salt, and 1/2 tsp sugar. Add Kashmiri red chili powder and the rest of the dry masalas. Add tomato puree and fry till there is no raw smell of onion and other masalas. Add the prawns and potatoes and toss to combine all. 3 Add the scraped coconut and saute for 2 minutes. Now add the ground wet paste, salt, and 1/2 tsp sugar. Add Kashmiri red chili powder and the rest of the dry masalas. Add tomato puree and fry till there is no raw smell of onion and other masalas. Add the prawns and potatoes and toss to combine all. 4 Add warm water just enough to cover the prawns, cover, and cook for 5 minutes. 4 Add warm water just enough to cover the prawns, cover, and cook for 5 minutes. 5 Sprinkle 1 tsp ghee and mix. Garnish with chopped coriander and slit green chilies. Best served hot with steamed rice or with any Indian flatbread. 5 Sprinkle 1 tsp ghee and mix. Garnish with chopped coriander and slit green chilies. Best served hot with steamed rice or with any Indian flatbread. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cheesy herb garlic bread Honey Sriracha Salmon Smothered Beef Patties Mexican chili Honey garlic chicken Cheesy herb garlic bread Honey Sriracha Salmon Smothered Beef Patties Mexican chili Honey garlic chicken Butter Buns Mille-feuille Cheese Katsu Vegetable soup Watermelon & mint juice 🍋🍉 Chinese samosa recipe Methi Puri Potato Bites Paneer chilli Aloo Baingan Shorba Bengali Fried Rice Butter Buns Mille-feuille Cheese Katsu Vegetable soup Watermelon & mint juice 🍋🍉 Chinese samosa recipe Methi Puri Potato Bites Paneer chilli Aloo Baingan Shorba Bengali Fried Rice