Prawns are a delicacy in most Bengali households and a celebrated ingredients. Amongst the stalwarts like chingri malaikari and daab chingri, stands this simple curry that can be whipped up in minutes and looks and tastes every bit a winner. It is spicy and best had with steamed rice.
Prawns – 4 large (shelled, cleaned and deveined)
Potato – 1 medium sized (peeled and cubed)
Tomato – 1 medium (chopped finely)
Mustard oil – 2 tbsp.
Green chilli – 2
Cumin seeds- 1/4 tsp
Turmeric powder – 1 tsp
Kashmiri red chilli powder – 1 tsp
Salt to taste
Spice paste – Dry roast 1 tsp cumin seeds, 2 dry red chilli and paste a fine paste with 1/2 tsp turmeric powder and little water
Read full post: Ada-jeere Chingri – Prawns in ginger-cumin gravy