Chingri Torkari Recipe
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Juicy, succulent prawns cooked in hot spices, oozing with flavours and a rich creamy texture.
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings3
- Easy
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.