Chingri Capsi
Prawns stir-fried with colorful capsicum in a tangy tomato-based gravy. The Bengali touch of doi (yogurt) adds a subtle creaminess to this vibrant dish.
Preparation
Clean prawns thoroughly and devein. Rub a pinch of salt and turmeric and keep aside.
Beat doi (curd) with chilli and coriander
Cooking
Heat oil in a kadhai. Fry the prawns for 2-3 minutes and keep aside.
To the same oil, add the chopped onions and fry for 1 minute.
Add ginger paste and fry well with stirring on medium heat for 3 minutes.
Add tej pata and doi/curd (mixed with masala) and fry (on medium heat) for 4 minutes or till oil separates.
Sprinkle warm water if required to avoid masala sticking to the bottom of the pan.
Add tomato and fry for 1-2 minutes on medium high heat. Then add capsicum and fry for another 1-2 minutes.
Add 1/2 cup warm water, salt, and sugar and let come to boil. Turn heat to low and then add fried prawns. Simmer for minutes (low heat).
The capsicum should be cooked but crisp.
Remove from heat and garnish with a sprig of
Serving Suggestions
Serve with pulao.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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