Chingri Curry
#WDC
Chingri curry was my Late Mom’s signature dish. Through this dish on the occasion of International Women’s Day, I pay homage to my Mother who taught me nitty gritties of cookery. I’ve learnt so much and would always wish she was there to teach me further. Her hands had magic
Chingri Curry
#WDC
Chingri curry was my Late Mom’s signature dish. Through this dish on the occasion of International Women’s Day, I pay homage to my Mother who taught me nitty gritties of cookery. I’ve learnt so much and would always wish she was there to teach me further. Her hands had magic
Open in Cookpad AppSteps
- 1
Wash, peel, and devein the Prawns. Smear with turmeric powder and salt and set aside for 5 mins.
- 2
In a wok heat mustard oil and fry the fish on a medium flame for 2-3 mins. Set aside.
- 3
Wash, peel the baby potatoes, and fry in the oil on a medium flame for 2 mins, set aside.
- 4
In the same wok and oil, add 1 Tbsp oil and add whole garam masala, bay leaf, and whole red chili. Add garlic and ginger paste and on low flame fry for 2 mins.
- 5
Add onion paste and mix well. Fry for 3-4 mins until raw smell leaves. Add tomato paste and mix well, cook covered until oil leaves surface.
- 6
Add prawns and potatoes and mix well, add turmeric powder, red chili powder, and salt. Mix well. Add 1 cup boiled water and mix well, cover to cook on low flame.
- 7
Once cooked, sprinkle garam masala powder, a little ghee, and cover to set aside.
- 8
Serve with steamed rice and enjoy.
Cooksnaps
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