Monday, 25 April 2016

Prawn Bong Style

My current hot favourite is the Aam Chingri which is phenomenal I assure you. My recipes are not weighed by measuring units. Hence, I mostly write them down in my way. For this not so authentic but definitely innovative dish you need the fresh, medium sized prawns, de- veined and marinated with salt, pepper and red chilli flakes. About ten pieces for four will do and if you love prawns then go ahead and add four or five more pieces. Shallow fry them and keep aside.
Firstly, add two tablespoons of mustard oil in a pan and sauteed two medium sized grated onions and one grated ripe tomato. Sauteed till golden and add ginger- garlic paste. Sauteed and add dhaniya powder, kashmiri mirch powder and little water. Again the masalas should be put according to you taste so the options are variable. However, the magical ingredient comes next. Raw mango grated and molasses(gur). Add half a mango grated and saute. Then the molasses and little water again till the oil oozes out of the curry. Finally add the prawns and let it sizzle. Your red, hot curry with a sweet, tangy flavour is ready to serve. Rice is a good option to go with it and srve the curry straight from the pan on your plate. Voila! You will thank me from you heart for this divine recipe.


Rashmi Bora Das said...

I love prawns, this recipe sounds yummy. Sure need to try!

Rashmi B Das

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