Prawn has always been a favourite of mine and I often prepare different dishes with it. Recently I came to know about the “Chingrir Chachchori” or Dry Prawn curry which I tried a few times and liked quite a lot. Here, onion, tomato and raw prawns are all cooked together right from the beginning along with the spices, thus reducing the cooking time. Since the prawns are not fried here, they remain quite soft and tender which I like. This preparation is immensely enjoyable with steamed rice.
Ingredients to serve 3-4 :
- Prawn – 250gm.
- Onion (finely chopped) – 1 (large)
- Tomato (chopped) – 1 (small)
- Green chillies (chopped) – 2
- Turmeric powder – ¼ teaspoon
- Red chilli powder – ½ teaspoon
- Cumin powder – ½ tbspoon
- Coriander powder – ½ tbspoon
- Garlic powder – ½ teaspoon
- Dry ginger powder – 1 teaspoon
- Coriander leaves (Chopped) – 2-3 tbspoon (heaped)
- Pinch of sugar
- Salt to taste
- Mustard oil – 2½ tbspoon
Remove the shell, head and tail of the prawns, devein them and wash thoroughly. Smear salt and turmeric powder on prawns and keep it aside.
Heat 2 tbspoon of oil in a frying pan or kadai over medium heat.
Add chopped onion and fry till they get translucent.
Then add little water, ingredients from 3-9, prawns, sugar and salt to taste. Put the flame on high and cook for 3-4 minutes.
Again add ½ cup of water, cover the pan and let it cook over low-medium flame.
As the gravy thickens to your desired consistency add ginger powder and chopped coriander leaves.
Cook for another 1-2 minutes till raw flavour of ginger goes away.
Then sprinkle ½ tbspoon of mustard oil, give it a good stir and put the gas off.
Serve with plain rice.
- Adjust chilli according to your taste.