how to make chingri diye kumro tarkari
This is a very delectable and uncomplicated recipe, as well as takes very little time. Marinated shrimps are fried and cooked with pumpkin with ginger, cumin and turmeric powder; this is how to make chingri diye kumro tarkari/pumpkin curry with prawns.
Author: Abhijit Mukhopadhyay
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 2 Persons
Ingredients
- 400 grams of Pumpkin( cut into cubes)
- 250gm medium size Prawns
- 1 inch Ginger, grated/paste
- 1-2 green chillies(chopped)
- panch phoron-1/2 t spoon (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni
- 1 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- Salt as per taste
- 4 tablespoon Mustard oil
how to make chingri diye kumro tarkari
- Clean and wash the prawns, rub it with salt and turmeric powder and keep it aside.
- Cut the pumpkin in one inch cubes.
- Heat oil in a pan and fry the marinated prawns and keep it aside.
- In the same oil temper with Indian five spice (panch phoron).
- As they splutter and sizzle add the ginger paste.
- Sauté till they are light brown and then add the pumpkin cubes.
- Then add the turmeric powder, cumin powder and salt and keep stirring for 2 minutes.
- Add 1/2th cup of water and mix well. Cover and allow it to cook on medium to low heat for 3-4 minutes.
- When the pumpkin are boiled then smash it with the help of the ladle and add the prawns, chillies, and continue to cook for another 5 minutes.
- Take it out from the burner.
- Serve hot with rice.