Bhuna Chingri# DSR

Name: Bhuna Chingri# DSR
Total time: 2400 s
Yield: 4-5servings
Cuisine: Indian
Ingredients: 400 gm medium sized prawn(deshelled); 1/2 cup tamarind pulp; 2 tbsp lemon juice; 2 large sized onion chopped; 1 inch ginger; 4-5 green chillies; 4-5 garlic smashed; 10 garlic to paste; As Required turmeric powder; As per taste Red chilli powder; As Per Taste Coriander powder; As Per Required Garam masala powder; As Per Taste Salt; As Required Sugar(optional); 3 tbsp mustard oil; As Required Chopped coriander leaves

Ujjaini Basu @Hyanglasaurus

If you love hot & tangy taste do try this Punjabi Dhaba style recipe. This is quiet common in any dhabas.

Ujjaini Basu @Hyanglasaurus

If you love hot & tangy taste do try this Punjabi Dhaba style recipe. This is quiet common in any dhabas.

Saved

Ingredients

40 mins

4-5servings

400 gm medium sizedprawn(deshelled)
1/2 cuptamarind pulp
2 tbsplemon juice
2large sized onion chopped
1 inchginger
4-5green chillies
4-5garlic smashed
10garlic to paste
As Requiredturmeric powder
As per tasteRed chilli powder
As Per TasteCoriander powder
As Per RequiredGaram masala powder
As Per TasteSalt
As RequiredSugar(optional)
3 tbspmustard oil
As RequiredChopped coriander leaves

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Steps

40 mins

1

Wash & dry the prawns. Make a paste with ginger, 10 garlic& green chilies with little water.
2

In a mixing bowl take the prawns. Add half of the paste, tamarind pulp, lemon juice, turmeric, red chili powder & little salt. Mix well & marinate for 15-20 mins.
3

Heat oil in a Kadai. Saute the smashed garlic, and fry the onions till brown. Add the remaining paste. Fry for 2mins on low flame.
4

Add the marinated prawns. Add coriander powder, garam masala powder, salt, little sugar(optional). Cook properly for 6-7mins.
5

At this stage add little warm water to cook the prawns. Cover with lid. Cook for another 5mins.
6

Remove the lid add chopped coriander leaves. Turn off the flame & let it stand for 2-3mins.