Bengali Aam Chingri Recipe - Prawn Mango Curry In Mustard Sauce
The Bengali Prawn Mango Curry Recipe is a delicious and spicy curry made along with coconut coconut & mustard seeds. The addition of raw mangoes gives a perfect tanginess to the curry.
Bengali Aam Chingri Recipe (Prawn Mango Curry Recipe) is a delicious and tangy side dish made with sauteed prawns and raw mango which are fleshed up in a creamy sauce made of mustard and coconut with spices.
The pungent aroma of the Mustard paste and the little sour taste of raw mangoes and beautifully balanced the heat from the green chillies and the sweetness of the coconut.
Serve Prawn Mango Curry Recipe with Steamed rice, Bengali Style Cholar Dal Recipe and Bengali Posto Paratha Recipe (Spiced Poppy Seed Parathas) and side the meal with Raw Mango Raita Recipe.
If you like this Prawn Mango Curry Recipe, try more bengali recipes like
20 M
15 M
35 M
4 Servings
Ingredients
- 250 grams Prawns , deveined
- 1/4 cup Fresh coconut , grated
- 1-1/2 teaspoons Mustard seeds (Rai/ Kadugu)
- 1 Mango (Raw) , grated
- 2 Green Chillies , (adjust)
- 1 tablespoon Mustard oil
- 2 teaspoons Kashmiri Red Chilli Powder
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1 tablespoon Jaggery
- 1 cup Coconut milk
How to make Bengali Aam Chingri Recipe - Prawn Mango Curry In Mustard Sauce
To begin making Bengali Aam Chingri Recipe (Prawn Mango Curry Recipe), get prep with all the ingredients and devein prawns.
In a mixer grinder, grind the mustard seeds with 1 green chillies, grated fresh coconut and a little water, to make a smooth paste and keep aside.
Heat oil in a pan add one green chillies (slit). When the green chillies sizzle and splutter, add the prawns. Saute on low heat for a couple of minutes or till the prawns turn a little coral in colour.
Add the grated raw mango and a pinch of salt. Keep mixing carefully and lightly to not make it any mushy; saute till the raw smell of the mango is gone (approximately 2 minutes).
Add the mustard paste, turmeric powder and kashmiri red chili powder. Give it a good mix and cook on low till it coats the prawns.
Add coconut milk, salt and jaggery; mix well and cover the lid and let the Prawn Mango Curry simmer on low till all the milk is evaporated and the gravy coats the prawns.
Taste check and switch off. Adjust spices if needed and cook further if required, till done.
Serve Prawn Mango Curry Recipe with Steamed rice, Bengali Style Cholar Dal Recipe and Bengali Posto Paratha Recipe (Spiced Poppy Seed Parathas) and side the meal with Raw Mango Raita Recipe.
Bengali Aam Chingri Recipe - Prawn Mango Curry In Mustard Sauce is part of the Mother's Day Recipe Contest 2017
