Chingri Torkari Recipe

 
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Chingri Torkari
  • Chef: Chef Sanjeev Chatterjee, Hotel Swasti, Orissa
  • Recipe Servings: 3
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Juicy, succulent prawns cooked in hot spices, oozing with flavours and a rich creamy texture.

Ingredients of Chingri Torkari

  • For the paste:
  • 4 Tbsp mustard seeds
  • 2 Tbsp cumin seeds
  • 2 Tbsp coriander seeds
  • 2 Tbsp poppy seeds
  • For the main preparation:
  • 2 Tbsp mustard oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp onion seeds
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp fennel powder
  • 1/4 tsp cumin powder
  • 4 whole dried red chillies
  • 2 tsp chopped garlic
  • 4 jumbo prawns
  • 2 tsp of the paste
  • 1/2 cup water
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp salt
  • 1-1/2 tomatoes-diced
  • 3 green chillies
  • 2 Tbsp coconut milk
  • Juice of half a lemon
  • Garnishing:
  • Coriander leaves

How to Make Chingri Torkari

  • 1. For the paste:
  • 1.2. Soak mustard seeds, cumin seeds, coriander seeds and poppy seeds in water for half an hour
  • 2.3. Grind them to a smooth paste.
  • 4. For the main recipe:
  • 1.5. Heat oil in a pan.
  • 2.6. Add mustard seeds, onion seeds, fenugreek, fennel seeds, cumin seeds, red chillies and garlic.
  • 3.7. Add prawns and mix well.
  • 4.8. Now add the paste followed by turmeric powder, red chilli powder, salt, tomatoes and green chillies.
  • 5.9. Stir well and cook covered for 10 minutes on low flame.
  • 6.10. Just before taking it off the gas, add coconut milk and lemon juice
  • 7.11. Garnish with coriander leaves
  • 8.12. Serve hot with rice.
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