Prawns in the Tangy Tamarind Curry (Tetul diye Chingri Tok)

Name: Prawns in the Tangy Tamarind Curry (Tetul diye Chingri Tok)
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 300 gms Prawns; 59-60 gms Tamarind Purée; 1.5 tsp PanchphoRon; 4 pieces Dry Red Chilli (whole); 1/2 Cup Warm Water; To Taste Salt; 1/2 Cup Jaggery/Sugar; 1 tsp Turmeric Powder; 1 tsp Red Chilli Powder; 3-4 tbsps Mustard Oil

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#GA4
#Week1
#Keyword: Tamarind

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#GA4
#Week1
#Keyword: Tamarind

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Ingredients

30 mins (prep t

4 people

300 gmsPrawns
59-60 gmsTamarind Purée
1.5 tspPanchphoRon
4 piecesDry Red Chilli (whole)
1/2 CupWarm Water
To Taste Salt
1/2 CupJaggery/Sugar
1 tspTurmeric Powder
1 tspRed Chilli Powder
3-4 tbspsMustard Oil

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Steps

30 mins (prep t

1

De-shell, Devein & Clean the Prawns & marinate with 1/2 a tsp of Salt & Turmeric Powder-each
2

In a frying pan : Take the measured Mustard Oil & Sauté the prawns not more than 2 mins & set it aside
3

In the same pan: Now, add in the Dry Whole Red Chillies & PaNch PhoRon & sauté until it releases it's fine aroma
4

Now, add into it the turmeric & red chilli powder sauté & pour in the Tamarind Purée & keep stirring
5

To it, now pur the measured sugar/jaggery & allow it to dissolve & all through, keep the flame in the medium heat
6

Time to add in the fried prawns & the remaining salt & a little warm water & bring to a boil and then, cover it- reducing the flame from low-medium & allw it to cook for about 10 minutes
7

Prawns in the Tamarind Curry is ready to serve

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Anamika Banerjee @LadyLazarrus_9663

on September 20, 2020 17:39

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻