Chingri Tarkari is Bengal’s take on the classic prawn curry. Fused with the traditional Bengali spices to add some flavor to it, Chingri Tarkari utilizes a lot of different flavors and a texture that helps it stand out among the other prawn curries in India. The sweet and sour flavor is something that makes this prawn curry a must have from a wide variety of curries found in India.
Health benefits:
- They’re a rich source of potassium, calcium and phosphorus.
- It’s rich in Vitamin A and Vitamin E.
Ingredients
medium size prawns: 1 kg
Turmeric powder: 1 tsp
Red chili Powder: 1 tsp
tbsp of oil: 1
mustard oil: 2 tbsp
paanch phoron (Consists of saunf, methi dana, mustard seeds, zeera and kalonji): 1 tsp
cinnamon stick: 1
green cardamoms: 3
cloves: 2
bay leaf: 1
ginger-garlic paste: 2 tsp
medium onion-chopped: 1
chopped tomato: 1
salt to taste
sugar, a pinch
turmeric: 1 tsp
coriander powder: 1 tsp
red chilli powder: 1 tsp
cup of water: 1/2
juice of lemon: 1/2
aloo bhajja, to garnish
chopped coriander to garnish
How To Make Chingri Tarkari
- Make sure that before cooking, you properly clean and de-scale the prawns.
- In a separate bowl, marinate the prawns with some turmeric powder and red chili powder.
- Add some oil in the marinade to make it stick better to the prawns.
- In a separate pan, add some oil and cook the marinated prawns for 4-5 minutes
- Start sautéing the prawns one by one.
- In a different pan, add some mustard oil and add cinnamon, green cardamoms, cloves and bay leaf.
- Roast them to bring out the most of their aroma.
- Add some ginger garlic and onions.
- Keep sautéing them until they turn pink.
- Add some tomatoes, salt, sugar, turmeric, coriander powder and cook until the oil is properly absorbed the ingredients.
- Now add the prawns and mix well.
- Add a little water and lemon juice.
- Let this mixture come to a boil.
- Garnish with some coriander leaves.
- Serve with white boiled rice.
Trivia:
- The tastiest shrimps are the ones that can be found in freshwater lakes and rivers.
- Shrimps survive by eating the leftover food of the fish or eating parasites.