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
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
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.
1398 Ratings
7279 Ratings
26496 Ratings
6695 Ratings
909 Ratings
3560 Ratings
7495 Ratings
11493 Ratings
4503 Ratings
2861 Ratings
1198 Ratings
2828 Ratings
722 Ratings
1542 Ratings
2506 Ratings
1418 Ratings
10861 Ratings
2572 Ratings
4452 Ratings
2053 Ratings
5540 Ratings
892 Ratings
7355 Ratings
2049 Ratings
Loading comments...