Milky mango prawns / aam chingri

Name: Milky mango prawns / aam chingri
Cuisine: Indian
Ingredients: 250 gm prawns (washed and devained); 3 tablespoons grated coconut; 1 cup milk; 2 tablespoons mustard seeds; 1 medium raw mango grated; 4 / 5 green chillies; 3 tablespoons mustard oil; 1/2 teaspoon red chilli powder; 1 tablespoons sugar; to taste Salt

Uma Pandit @fupi_1975

#anniversary Tender prawns coated with creamy gravy of Mustard , Raw mangoes and Coconut will surely stimulate your taste buds . The pungent aroma of the Mustard paste and the little sour taste of raw mangoes beautifully balanced the heat from the green chillies and the sweetness of the coconut .

Uma Pandit @fupi_1975

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Ingredients

250 gmprawns (washed and devained)
3 tablespoonsgrated coconut
1 cupmilk
2 tablespoonsmustard seeds
1medium raw mango grated
4/ 5 green chillies
3 tablespoonsmustard oil
1/2 teaspoonred chilli powder
1 tablespoonssugar
to tasteSalt

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Steps

1

Grind the mustard seeds with 1 - 2 green chillies, coconut and little water. Keep aside.
2

Smear the prawns with little salt and turmeric and keep covered.
3

Heat the oil and add 1 - 2 green chilli slited when splutter add the prawns. Saute on low for a couple of minutes or till the prawns turn a little coral in colour.
4

Add the grated raw mango and a pinch of salt. Keep mixing with a very light hand till the raw smell of the mango are gone (approx 2 minutes).
5

Add the mustard paste and turmeric, give it a good mix and cook on low till it coats the prawns.
6

Add 1cup of milk, mix add sugar and salt if required chilli powder. Cover and let it simmer on low till all the milk evaporated and the gravy coats the prawns.
7

Serve hot or at room temperature with hot steamed white rice.
8

Enjoy a sensational hot - sweet - spicy taste with every morsel.....